Food: its Adulterations and the Methods for their Detection

Abstract

THIS book is practically a new edition of the author's former work on “Adulterations Detected in Food and Medicine;” the main difference being, at least so far as the plan of the work is concerned, that in the present volume it has been thought judicious to exclude the articles on drugs, which occupied indeed a very subordinate position in the older one. We cannot but commend the discretion thus shown: unsatisfactory as are many of the processes employed by the public analyst, viewed as methods of precision, none are more so than those applicable to the analysis of pharmaceutical preparations. It is probably to this fact that we must attribute the immunity from the raids of the inspectors which the apothecaries have on the whole enjoyed; otherwise we must assume that a higher standard of commercial integrity prevails with our druggist than with our grocer or milkman, a supposition to which, possibly, the milkman and the grocer would demur.

Food: its Adulterations and the Methods for their Detection.

By Arthur Hill Hassall. (London: Longmans, 1876.)