Foods and Their Adulteration 



A Scientific Book for the Household 



Giving the Origin, Manufacture and Composition of Food Products; 

 Infants' and Invalids' Foods ; Detection of Common Adulterations, and 

 Food Standards. 



By Harvey W. Wiley, M.D., Ph.D. 



Chief Chemist, U. S. Department of Agriculture 



Second Edition, Revised and Enlarged by over 100 pages of New Material 

 11 Colored Plates and 87 Other Illustrations 



Octavo. xii+64J pages. Cloth, $4.00 net. 



In the kitchen at home as well as in the factory, cleanliness in the preparation 

 of food products is of the utmost importance, and the various laws relating to 

 pure foods take this into consideration quite as much as the matter of adulteration. 



In this new book by Dr. Wiley, the proper methods of preparing, sterilizing 

 and canning meats, fruits and vegetables are very plainly and clearly set forth. 

 This book is not, as some might suppose, a tirade against unclean or dishonest 

 manufacturers, but a dignified treatise telling what to do as well as what not to do. 

 It will prove a great help to the public as well as to the manufacturer and inspector- 



FROM THE NEW YORK SUN 



" The book is a standard authority on all the solids that go into man's stomach. 

 "We notice that the colored illustrations of the various cuts of beef, by which the 

 housewife may judge the freshness of the beef her butcher offers her, are retained." 



The Book will be sent free of transportation charges to any address, upon 



receipt of the price, $4.00. 



P. BLAKISTON'S SON & COMPANY, Publishers 

 1012 WALNUT STREET, PHILADELPHIA 



