Transcriber’s Notes Text printed in italics has been transcribed between _underscores_, bold faced text between =equal signs=. Small capitals have been replaced with ALL CAPITALS. More Transcriber’s Notes may be found at the end of this text. FOODS AND THEIR ADULTERATION WILEY =BY THE SAME AUTHOR.= =BEVERAGES AND THEIR ADULTERATION.= OUTLINE OF CONTENTS. I. Spring, well, and other potable waters. II. Potable mineral waters. III. Contamination of waters and how to avoid them. IV. Coffee, Tea, Cocoa, Chocolate, etc. V. Soda Waters, Pops, Seltzers, etc. VI. Fermented Beverages--Growth of Raw Materials, Manufacture, and Storage: (_a_) Beers. (_b_) Wines. (_c_) Ciders, Perrys, Meads, etc. VII. Distilled Liquors: (_a_) Whiskey. (_b_) Brandy. (_c_) Rum. (_d_) Gin and other flavored compounds. (_e_) Imitation and compound liquors. (_f_) Blends. (_g_) Cordials, denatured alcohol, etc. VIII. So-called temperance drinks. IX. Beverages of a miscellaneous character. =Octavo. Illustrated. In Preparation.= =P. BLAKISTON’S SON & CO., Publishers, Philadelphia.= FOODS AND THEIR ADULTERATION ORIGIN, MANUFACTURE, AND COMPOSITION OF FOOD PRODUCTS; DESCRIPTION OF COMMON ADULTERATIONS, FOOD STANDARDS, AND NATIONAL FOOD LAWS AND REGULATIONS BY HARVEY W. WILEY, M.D., PH.D. WITH ELEVEN COLORED PLATES AND EIGHTY-SIX OTHER ILLUSTRATIONS PHILADELPHIA P. BLAKISTON’S SON & CO. 1012 WALNUT STREET 1907 COPYRIGHT, 1907, BY P. BLAKISTON’S SON & CO. WM. F. FELL COMPANY ELECTROTYPERS AND PRINTERS 1220-24 SANSOM STREET PHILADELPHIA, PA. PREFACE. This manual is descriptive in character and aims to give, within its scope, as thoroughly and intelligibly as possible, an account of the various food-products in common use in their natural and manufactured conditions, with the usual adulterations which have been found therein. It includes information regarding Methods of Preparation and Manufacture, Food Values, Standards of Purity, Regulations for Inspection, Simple Tests for Adulterations, Effects of Storage, and similar matters pertaining to the subject. It has been designed to interest the consumer, as well as the manufacturer, the scientific, as well as the general reader, all of whom it is hoped will find in it something useful. The consumer is entitled to know the nature of the product offered, the manufacturer and dealer the best methods of preparation. It will give the physician and sanitarian knowledge of the value of foods, their proper use and inspection, and, while not analytical in purpose, will provide the chemist with information which will guide him in his work of detecting impurities.