No. 2 (1921) APPENDIX 145 



APPENDIX. 

 Authorities used. 



Madras Fisheries Bulletin. ("The Preservation and Curing of Fish.") 

 Fisheries Bureau, Madras. 

 -The Practical Grocer. By W. H. Simmonds. The Greshani Publishing 

 Company, 34 Southampton Street, Strand, W.C., London. 



The Art of Canning and Preserving as an Industry. By Dr. Jean Pacrette 

 of Paris. 



American Commercial Methods of Manufacturing Pickles, Preserves, 

 Canned Goods, etc. Volumes I, II and III. By C. A. Shinkle. 

 "The Trade" Company, Baltimore, U.S.A. 



A Complete Course in Canning. Published by " The Trade " Company, 

 Baltimore, U.S.A. 



Canning and Preserving (mainly Scientific). By E. Wiley Duckwall, 

 Pittsburg, Pa., U.S.A. 



The Preservation of Fishery Products for Food. By Charles H. Steven- 

 son. Government Printing office, Washington, D.C. 



Canning and Bottling. By Helen Pixell Goodrich, D.Sc. Longmans 

 Green & Co., London. 



The Secrets of Canning. By Ernest F. Schwab. John Murphy Com- 

 pany, New York. 



Recipes for the Preserving of Fruit, Vegetables and Meat. By E. Wagner. 

 Scott, Greenwood and Son, London. 



Methods followed in the Commercial Canning of Foods. By A. W. 

 Bitting. Government Printing office, Washington, D.C. 



Modern Practice of Canning Meats. By G. T. Hamel. The Brecht Com- 

 pany, St. Louis, U.S.A. 



Successful Canning and Preserving. By Ola Powell. J. B. Lippincott 

 Company, London. 



Manufacture of Preserved Foods and Sweetmeats. By A. Hausner. 

 Scott, Greenwood & Co., London, 1902. 



Canning, Preserving and Pickling. By Marion H. Neil, m.c.a. W and 

 R. Chambers, 38 Soho Square, W., London, 1914. 



Canning of Fruit and Vegetables. By J. P. Zavalla. Chapman and Hall, 

 London, 1916. 



The Seal of Safety. Max. Ams Machine Company, New York. 



