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FOOD PRODUCTS

1

THEIR

SOURCE, CHEMISTRY, AND USE

BAILEY

FOOD PRODUCTS

THEIR

SOURCE, CHEMISTRY, AND USE

BY

E. H. S. BAILEY, PH.D.

PROFESSOR OF CHEMISTRY AND DIRECTOR, CHEMICAL LABORATORIES,

UNIVERSITY OF KANSAS
AUTHOR OF "A SYSTEM OF QUALITATIVE ANALYSIS;" "SANITARY AND

APPLIED CHEMISTRY," ETC.

SECOND REVISED EDITION

WITH 92 ILLUSTRATIONS

PHILADELPHIA
P. BLAKISTON'S SON & CO

1012 WALNUT STREET

COPYRIGHT, 1921, BY P. BLAKISTON's Son & Co.

TIE MAPLE PRESS YORK PA

I601

RIS 1921

PREFACE TO THE SECOND EDITION

On account of the numerous changes that have recently taken place in the Food Supply of the world, especially on account of the world war, and because of the new food products that have been put upon the market and the by-products that have been utilized as human food, a second edition of this book seemed to be demanded.

The curtailment of brewing and distilling in the United States, on account of the passage of the 18th. amendment to the Federal Constitution, has made the manufacture of alcohol and alcoholic liquors of much less importance than formerly, therefore the sections devoted to these topics have been considerably condensed.

The Chapters on Animal and Vegetable Fats and Oils, on Nuts, Cereals and Cereal products have been revised and some new matter has been introduced. The statistics of production and use of foods have, wherever possible, been brought down to 1919. Other changes and corrections necessary to the bringing of our knowledge of Food Products down to the present time, have been made throughout. Numerous illustrations have been added. For assistance in correcting the proof, and for many valuable suggestions, the author is greatly indebted to Mr. Herbert S. Bailey of Savannah, Ga.

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