Food : its adulterations, and the methods for their detecton / by Arthur Hill Hassall.

  • Arthur Hill Hassall
Date:
1876
Catalogue details

Licence: Public Domain Mark

Credit: Food : its adulterations, and the methods for their detecton / by Arthur Hill Hassall. Source: Wellcome Collection.

    16/973
    CHAPTER page XXV. Potted Meats and Fish and theib Adulterations. 483 XXVI. Anchovies, their Substitutions and Adulterations 486 XXVII. The Adulteration of Bottled Fruits and Vbgb- tablbs ......... 493 XXVIII. 498 XXIX. Preserves and Jellies and their Adulterations . 500 XXX. Mustard and its Adulterations . , . . 510 XXXI. Pepper and its Adulterations . , , 529 XXXII. Cayenne and its Adulterations . , . . . 543 XXXIII. Spices and their Adulterations .... 554 XXXIV. Curry Powder and its Adulterations 589 XXXV. Turmeric and its Adulterations .... 599 XXXVI. Liquorice and its Adulterations . . . . 603 XXXVII. Annatto and its Adulterations .... 615 XXXVIII. Vinegar and its Adulterations . . . . . 628 XXXIX. Pickles and their Adulterations .... 644 XL. Lemon aitd Lime Juices and their Adttlterations . 649 XLI. Sauces and their Adulterations .... 658 XLII. Aerated Waters and their Adulterations 661 xLin. Malt Beverages and their Adulterations 669 XLIV. Cider and Perry and their Adulterations . . 708 XLV. Wine and its Adulterations ..... 716 XLVI. Spirituous Liquors and their Adulterations . . 793 XLVII. On the Utensils Employed in the Preparation 819 826 General Summary of Adulteration . . . . 830 The Sale of Food and Drugs Act, 1876 873