DEPARTMENT REPORTS. 59 



Special. 



1. Alcoholic. 



a. Beer and distilled liquors. 



b. Wine. 



c. Cider. 



d. Ginger beer. 



e. Fruit juices. 



f. Koumiss, et cetera. 

 3. Acetic acid. 



a. Vinegar, 



b. Mashes. 



c. Foods, et cetera. 



3. Lactic acid. 



a. Milk. 



b. Mashes. 



c. Foods, et cetera. 



4. Butyric acid. 



a. 'Milk. 



b. Mashes. 



c. Foods, et cetera. 



5. Ammoniacal. 



a. Urea. 



b. Organic matter of soil. 



c. Proteins. 



d. Et cetera. 



6. Putrefactive. 



a. Ptomains. 



b. Leucomains. 



c. Acids. 



d. Alcohols. 



e. Gases. 



f. Ammonia derivatives. 



g. Others. 



7. Niti'ification. 



8. Denitrification. 



9. Ammonification. 



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H. FOOD AND DRINK PRESERN .^TION. 



Preservation of Foods. 



1. Freezing. 



2. Cold storage chambers. 



3. Salting. 



4. Drying or evaporating or concentrating. 



5. Smoking. 



6. Corning. 



7. Canning. 



8. Chemic preservatives or antiseptics. 



9. Preserving. 



