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Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations cover

Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Chapter 1: FOODS AND THEIR ADULTERATION
By Harvey Washington Wiley
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About This Book

An authoritative manual that surveys common food items in their natural and processed states, explains methods of production and preservation, and identifies typical adulterations and contaminants. It summarizes nutritional composition and food values, describes inspection standards and national regulations, and offers practical, non‑technical tests for detecting impurities along with discussion of storage effects and manufacturing practices. Appendices reproduce legal standards and enforcement rules, and the text is intended to inform consumers, manufacturers, physicians, and analysts about honest labeling, safe handling, and analytical approaches to assessing purity and wholesomeness.

The Project Gutenberg eBook of Foods and Their Adulteration

This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.

Title: Foods and Their Adulteration

Author: Harvey Washington Wiley

Release date: August 29, 2021 [eBook #66164]
Most recently updated: October 18, 2024

Language: English

Credits: Charlene Taylor, Harry Lamé and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

*** START OF THE PROJECT GUTENBERG EBOOK FOODS AND THEIR ADULTERATION ***

Please see the Transcriber’s Notes at the end of this text.

Larger versions of illustrations may be opened by clicking the illustrations (not available in all formats).

The cover image has been created for this text, and is in the public domain.

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.