Hehner, Alkoholtafeln. Wiesbaden, 1881. Medicus, Gerichtlich-chemische Prüfung von Nahrungs- und Genussmittel. Würzburg, 1881. Nowak, Lehrbuch der Hygiene. Wien, 1881. Post, Handbuch der analytischen Untersuchungen zur Beaufsichtigung der chemische Grossbetriber. Braunschweig, 1881. Tucker, Manual of Sugar Analysis. New York, 1881. Blyth, Foods, Composition and Analysis. London, 1882. Blochman, Ueber Verfälschung der Nahrungsmittel. Köln, 1882. Flick, Die Chemie im Dienst der öffentlichen Gesundheitspflege. Dresden, 1882. Landolt, Handbook of the Polariscope (trans.). London, 1882. Palm, Die wichtigsten und gebräuchlichsten Nahrungsmittel. St. Petersburg, 1882. Prescott, Proximate Organic Analysis. New York, 1882. Bell, James, Chemistry of Food. London, 1883. Frankland, Agricultural Chemical Analysis. London, 1883. Tracy, Handbook of Sanitary Information. New York, 1884. Naquet, Legal Chemistry (trans., 2nd edition). New York, 1884. Cornwall, Adulteration of Beer. 1885. Husband-Audry, Aids to the Analysis of Food and Drugs. 1884. Smee, Milk in Health and Disease. London, 1885. Wauters, Prospect d’organisation d’un service de surveillance des Denrées alimentaires et Boissons. Paris, 1885. Brieger, Untersuchung über Ptomaine. Berlin, 1886. Cazeneuve, La coloration des vins par les couleurs de houille. Paris, 1886. Jago, The Chemistry of Wheat, Flour, and Bread. London, 1886. Merat et Delens, Dictionnaire Universelle. Paris, 1886. Schimper, Anleitung zur mikroskopisch-chemischen Untersuchung der Nahrungs- und Genussmittel. Jena, 1886. Thomann, Alleged Adulteration of Malt Liquors. New York, 1886. Wanklyn, Bread Analysis. London, 1886. Benedikt, Analyse der Fette, etc. Berlin, 1886. Allen, Commercial Organic Analysis. Philadelphia, 1887. Damner, Illustrirtes Lexikon der Verfälschungen und Verunreinigungen der Nahrungs- und Genussmittel. Leipzig, 1887. Bickerdyke, The Curiosities of Ale and Beer. New York, 1887. Moeller, Mikroskopie der Nahrungs- und Genussmittel. Berlin, 1887. Offinger, Die Ptomaïne oder Cadaver-Alkaloïde. Wiesbaden, 1887. LEGISLATION. The following are the more important and recent laws relating to Food Adulteration, which have been enacted by American State Legislatures, and by the United States Government. The New York State General Law, of 1881, for the prevention of the adulteration of food and drugs, is as follows:-- SECTION 1. No person shall, within this State, manufacture, have, offer for sale, or sell any article of food or drugs which is adulterated within the meaning of this Act, and any person violating this provision shall be deemed guilty of a misdemeanour, and upon conviction thereof, shall be punished by fine not exceeding fifty dollars for the first offence, and not exceeding one hundred dollars for each subsequent offence.