HASSALL, A. H., Food, its Adulterations and the Methods for their Detection, 1874. LEACH, A. E., Food, Inspection and Analysis, 1905. Price, $7.50. LEFFMANN, H., and BEAM, W., Select Methods of Food Analysis, 1905. Price, $2.50. U. S. Dept. of Agr., Bureau of Chem., Bulletin 13, Parts 1-10, Food and Food Adulterants, 1887-1902. (Some of these are out of print.) Bulletin 46, Methods of Analysis of Foods, 1899; Bulletin 65, Provisional Methods for the Analysis of Foods, 1902. WILEY, H. W., Foods and their Adulteration, 1907. Price, $4.00. CHEMICALS The following are the chemicals used in making all the tests in this book. Most of these are found in every chemical laboratory.[1] Acetic acid Ammonium carbonate Ammonium chlorid Ammonium hydroxid Ammonium sulfid Amyl alcohol Aniline Barium chlorid Barium peroxide Boric acid Bromine Calcium carbonate Calcium chlorid Calcium sulfate Cane sugar Carbon bisulfid Castor oil Chloroform Diphenylamine Ether Ethyl alcohol Ferric chlorid Formalin Fuchsin Gelatin Glycerol Hydrochloric acid Iodin Lead acetate (basic) Lead oxide Lime water Litmus paper Logwood chips Mercury (metallic) Mercury sulfate Methyl alcohol Molybdic oxide Nitric acid (sp. gr. 1.42) Oxalic acid Petroleum spirit Phenolphthalein Phenylhydrazine hydrochlorid Phosphoric acid Potassium bichromate Potassium carbonate Potassium chromate Potassium ferrocyanid Potassium hydroxid Potassium iodate Potassium iodid Potassium nitrate Potassium permanganate Pyrogallic acid Resorcin Silver nitrate Sodium acetate Sodium acid sulfite Sodium carbonate Sodium chlorid Sodium hydroxid Sulfur Sulfuric acid Tannic acid Turmeric paper Zinc (arsenic free) [1] The more uncommon ones may be obtained from Eimer and Amend, 205-211 Third Avenue, New York. INDEX OF AUTHORS AND TESTS