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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.

THIS ITEM IS NO LONGER
PROPERTY OF THE
JOHN CRERAR LIBRARY-1984

WITH ELEVEN COLORED PLATES AND
EIGHTY-SIX OTHER ILLUSTRATIONS

PHILADELPHIA

P. BLAKISTON'S SON & CO.

1012 WALNUT STREET

L&

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