Transcriber's Note: Italic text is denoted by _underscores_ and bold text by =equal signs= FRONTISPIECE. PLATE I. [Illustration: TEA PLANT.] FOOD ADULTERATION AND ITS DETECTION. _WITH PHOTOMICROGRAPHIC PLATES AND A BIBLIOGRAPHICAL APPENDIX._ BY JESSE P. BATTERSHALL, Ph.D., F.C.S., CHEMIST, U.S. LABORATORY, NEW YORK CITY. [Illustration] NEW YORK: E. & F. N. SPON, 35, MURRAY STREET, AND 125, STRAND, LONDON. 1887. [_Copyright, 1887._ By JESSE P. BATTERSHALL.] PREFACE. To embody in a condensed form some salient features of the present status of Food Adulteration in the United States is the object of this volume. The importance of the subject, and the apparent need of a book of moderate dimensions relating thereto, must suffice as its _raison d’être_. The standard works have been freely consulted, and valuable data have been obtained from the recent reports of our State and Civic Boards of Health. The system of nomenclature accepted by the American Chemical Society has been generally adopted. It was, however, deemed advisable to retain such names as glycerine, sodium bicarbonate, etc., in place of the more modern but less well-known terms, glycerol and sodium hydrogen carbonate, even at a slight sacrifice of uniformity. The photogravure plates, most of which represent the results of recent microscopical investigation, are considered an important feature of the book. And it is believed that the bibliographical appendix, and the collation of American Legislation on Adulteration, will supply a want for ready reference often experienced. U. S. LABORATORY, _July 1st, 1887_. CONTENTS. PAGE Introduction 1 Tea 12 Coffee 29 Cocoa and Chocolate 42 Milk 49 Butter 63 Cheese 83 Flour, Bread, and Starch 87 Bakers’ Chemicals 101 Sugar 104 Honey 121 Confectionery 129 Beer 132 Wine 157 Liquors 186 Water 200 Vinegar 225 Pickles 232 Olive Oil 233 Mustard 239 Pepper 243 Spices 249 Miscellaneous 254 Bibliography 258 Laws 268 Index 320 PLATES. PAGE I. Tea Plant _frontispiece_ II. Tea Leaves 17 III. Tea and other Leaves 18 IV. Cream and Cow’s Milk 61 V. Skimmed and Colostrum Milk 62 VI. Butter and Oleomargarine 78 VII. Fat Crystals 79 VIII. Artificial Digestion of Butter and Oleomargarine 82 IX. Starches 100 X. Polariscope 112