Medicine. 



Thresh, J. G. The Examination of 

 Waters and Water Supplies. 2nd 

 edn. Roy. 8vo. 1013. Church- 

 ill. 21s/ 



A Simple Methodof Water Analy- 

 sis: for the use of Medical Officers 

 of Health. 9th edn. Fcap Svo. 

 Pp. 72. 1913. Churchill. 3s. 



iv. FOOD ANALYSIS AND 

 INSPECTION. 



Blyth, A. W., and M. W. Foods: 

 their Composition and Analysis. 

 6th edn. Large Svo. Pp. 644. 

 1909. Griffin. 21s. 



Burrell, B. A. An Elementary 

 Course on Food -Testing. Cr. Svo. 

 Pp.100. 1910. Bailliere. 2s. 6d. 



Clayton, E. G. A Compendium of 

 Food Microscopy : with Sections on 

 Drugs , Water . and Tobacco . Demy 

 8vo.~ Pp. 472. 1909. Bailliere. 

 12s. 



Greenish. H. G. The Microscopical 

 Examination of Foods and Drugs, 

 In the Entire, Crushed, and Pow- 

 dered States . 2nd edn. Rqy. Svo. 

 Pp . 406 . 1 910 . Churchill . 'l2s . fid. 



and Collin, E. An Anatomical 



Atlas of Vegetable Powders: an 

 Indispensable Aid to the Micro- 

 scopic Analysis of Powdered Foods 

 and Drugs/ 4to. Pp. 2SS. 1904. 

 Chun-hill. 12s. Gd. 



Howarth, W. J. Meat Inspection 

 Problems, with special reference 

 to the Developments of Recent 

 years. Demy Svo. Pp. 152. 

 1918. BailHere. 7s. Gd. 



Lane-Claypon .I.E. Milk and Its 

 Hygienic Relations. Svo. Pp. 

 356. 1918. Longmans. 9s. 



Litteljohn, A. R. Meat and Its 

 Inspection. A Practical Guide for 

 Meat Inspectors, Students, and 

 Medical Officers of Health . Demy 

 Svo. Pp. 412. 1911. Bailliere*. 

 12s, 



Mitchell. C. A. Flesh Foods: with 

 Methods for their Chemical , Micro- 

 scopical, and Bacteriological Ex- 

 amination: for Medical Men, 

 Analysts , and Inspectors . Cr. Svo. 

 Pp.851. 1900. Griffin. 10s. 6d. 



Moor, C. G., and Partridge, W. 



Aids to the Analysis of Food and 

 Drugs. 4th edn. Feap. Svo. Pp 

 280. 1918. Bailliere. 4s. Gd. 



Ostertag, R. Handbook of Meat 

 Inspection. Translated by E. V. 

 Wih ox. 4th edn. Roy. Svo. Pp. 

 942. 1913. Bailliere. 45s. 



Parry, E. J. Food and Drugs. 2 

 Vols. Roy. Svo. 1911. Vol. 1. 

 The Analysis of Food and Drugs 

 Chemical and Microscopical. Pp. 

 724. 23s. Vol. 2. The Sale of 

 Food and Drugs Acts , 1875 1907 . 

 Pp. 184. 8s '. Gd. Scott, Green- 

 wood . 



Pearmain , T . H . , and Moor , C . G . 



The Analysis of Food and Drugs. 

 Fcap. Svo. Part 1. Milk and 

 Milk Products. Pp. 140. 1897. 

 Part 2. The Chemical and Bio log- 

 ical Examination of Water. Pp. 

 178. 1899. Bailliere. 6s. each. 



Robertson, W. Meat and Food 

 Inspection. A Handbook for Med- 

 ical Officers of Health and Sani- 

 tary Inspectors. 2nd edn. Svo. 

 Pp*. 306. 1920. Bailliere. 18s. 



Savage, W. G. Milk and the Public 

 Health. Svo. Pp. 478. 1912. 

 Macmillan. 12s. (irf. 



Food Poisoning and Food Infec- 

 tions. Demy Svo. Pp.258. 1919. 

 Cambridge University Press. 15s. 

 - The Bacteriological Examination 

 of Food and Water . 2nd edn . Demy 

 Svo. Pp. 200. 1916. Cambridge 

 L T niversity Press. 10s. 



Thresh, J. C., and Porter, A. E. 



Preservatives in Food, and Food 

 Examination. Roy. Svo. Pp. 

 499. 1906. Churchill. 10s. 



Wagner, E . Recipes for the Preserv- 

 ing of Fruit, Vegetables and Meat. 

 Translated from the German. Cr. 

 Svo. Pp. 125. 1908. Scott, 

 Greenwood. 6s. 



Walker , A . H . The Food Inspector 's 

 Encyclopaedia. Demy Svo. Pp. 

 310. 1912. Bailliere. 8s. Gd. 



The Inspection of Fish, Poultry, 



Game, Fruit, Nuts, and Vegetables. 

 Demy Svo. Pp. 192. 1911. 

 Bailliere. 6s. 



235 



