MEMOIRS.

On poisons generally and those not elsewhere classified.

On the destruction of organic matter.

On the detection of Arsenic.

On the detection of Antimony.

On the detection of Mercury.

On the detection of Phosphorus.

On the detection of Prussic Acid.

On the detection of Alkaloids in general.

On Atropine.

On Brucine.

On Morphine.

On Strychnine.

On the detection of Falsifications of Writings.

On the detection of adulterations in Flour and Bread.

On the examination of Fatty Oils.

On the examination of Milk.

On the detection of adulteration in Wine and Beer.

WINE.
BEER.

On the testing of Vinegar.

On the detection of adulterations in Sulphate of Quinine.

On the detection of Blood Stains.

On the detection of Spermatic Stains.


The following are the most important works relating to poisons and food-adulteration that have been issued since the publication of the first edition of this book:

MEMOIRS.

Alkaloids.

Arsenic and Antimony.

Mercury, Copper and Lead.

Prussic Acid.

Flour and Bread.

Tea.

Milk.

Wine and Beer.

Vinegar.


Within the last few years the subject of food-adulteration has been so prominently brought before the public that, in many instances, the various State Boards of Health have commissioned their chemists to furnish reports on this subject. These may be found in the annual publications of the same, notably in the volumes issued by the Massachusetts, Michigan, New Jersey, and New York State Boards of Health. It may also be mentioned in this connection that the Sanitary Engineer of New York, the Analyst of London, the Zeitschrift für Untersuchung von Lebensmitteln, Eichstatt, and the Zeitschrift gegen Verfälschung der Lebensmittel, Leipzig, are journals devoted to the consideration of adulterations and the more recent methods employed for their detection.

J. P. B.

INDEX.

A.

B.

C.

D.

E.

F.

G.

H.

I.

L.

M.

N.

O.

P.