ON 



THE CHEMISTRY OF FOOD. 



BY 



DR. AUGUSTUS VOELCKER, 



PROFESSOR OF CHEMISTRY IN THE ROYAL AGRICULTURAL COLLEGE, AND CONSULTING 

 CHEMIST TO THE BATH AND WEST OF ENGLAND AGRICULTURAL SOCIETY. 



REPRINTED, BY PERMISSION, 



FROM THE BATH AND WEST OF ENGLAND AGRICULTURAL JOURNAL, 

 VOL. IV. 



LONDON: 



PUBLISHED BY J. RIDGWAY, 169, PICCADILLY; 



R. E. PEACH, BATH; F. MAY, TAUNTON; W. ROBERTS, EXETER; 



LIDSTONE, PLYMOUTH. 



1856. 



