OUR BOOK-SHELF. 241 
bution to the already published knowledge of the composition and 
analysis of articles of food,” and we are bound to say that the 
work has been excellently done. 
Under the head of Tea, the configuration of the leaf is clearly 
shown, the epidermis of the true tea leaf, and an illustration is 
given also of ground tea. ‘The microscopist should study these 
food stuffs in a state of purity, for then it would be comparatively 
easy to say whether any foreign ingredient was present or not. 
Some time ago we endeavoured to get a well-known mounter of 
microscopic objects to prepare a series of slides of these food-stuffs 
for sale, as we feel sure there would be a call for them amongst 
food analysts, but so far we have not been successful in our efforts. 
If a series were prepared, it should be on the lines laid down in 
Notes and Queries of our next number. 
Mr. Bell tells us minutely how tea should be examined, and gives 
us micrographic illustrations of the leaves of the elder, the willow 
and the sloe, some tite since very extensively used in tea adultera- 
tion. 
Passing to Coffee, we have an illustration of the true berry, of 
chicory, Mangold Wurzel, turnips, bean, locust-bean, acorn, fig, 
and date stone, and we must compliment the author on the 
excellent character of the engravings. 
In the article upon Cocoa, an illustration is given of the genuine 
article, and illustrations also of the various starches used to mix 
with the so-called ‘ soluble cocoas.” 
Honey has been somewhat neglected, and we would suggest 
that more be written in a subsequent edition. Microscopically, 
honey is very interesting, and this may be a hint for readers of 
papers before our Provincial Societies. 
The microscopical analysis of milk and butter has been much 
worked at in America, but evidently Mr. Bell does not consider 
the results which have been published of much importance ; in fact, 
he alludes to the subject in the following words :—“ At one time 
fat prepared for making spurious butter was almost invariably found 
to possess a crystalline structure, and whether in a separate form or 
when mixed with genuine butter there was no difficulty in detecting 
the crystals by the microscope.” ‘Now, however, the fat is 
generally so suddenly solidified by a chilling process that crystalliza- 
tion is entirely prevented.” 
The illustrations of the cereal goods are admirably drawn, and 
we find the plan followed (which should have been adopted also in 
all cases in the first part) of giving the number of diameters to 
which the object has been magnified. 
We strongly commend this handbook to the notice of all those 
possessing microscopes. Why should we wait until the public 
analyst tells us our food is adulterated ? Why should not each one 
