2 MICRO-ANALYTICAL METHODS 



1. Vegetable drugs, crude and powdered, pharmacopceial and other simple and 

 compound medicinal powders. 



2. Spices and condiments, whole, ground and powdered. Prepared spices and 

 condiments. 



3. Coffee, tea, cocoa, chocolate, confections, candies. 



4. Tobacco and preparations made from tobacco, as snuff, smoking tobacco, 

 cigars, etc. 



5. Chemicals, minerals, solutions of chemicals, etc. 



6. Tablets, pills, powders. 



7. Meats of all kinds, raw, cooked, canned, sausage meats, etc. 



8. Dairying products, as milk, cream, cheese, butter, ice-cream, ice cream fillers, 

 etc. 



9. Insect powders, dusting powders, cosmetics. 



10. Cattle and poultry powders. 



11. Unknown powders, wholly or partly of vegetable origin. 



12. Starches, dextrins, sausage meat binders (starches). 



13. Vegetable foods, as jams and jellies; fresh, pickled, cooked, canned and 

 preserved. 



14. Flours and meals. 



15. Breakfast foods, infant and invalid foods. 



16. Breads and similar materials; biscuits, doughnuts, cakes, pies, pastries, 

 etc. 



17. Macaroni, spaghetti and similar preparations, noodles, etc. 



1 8. Nuts and nut-like fruits and seeds, etc. 



19. Beverages of all kinds, liquids generally. 



20. Pharmaceuticals of all kinds. 



21. Patent and proprietary medicines. 



22. Unknown foods and medicines. 



In the examination of some of these substances the chemical 

 method is all important, as in chemicals generally; in the examina- 

 tion of others the microscopical method is all-important, as in 

 meals, flours, spices; and again the bacteriological testing is all- 

 important, as in sewage, contaminated water, contaminated milk, 

 infected foods and drinks generally, etc. A properly equipped 

 analytical laboratory, whether federal, state or private, should 

 be prepared to apply all three methods. The bacteriological in- 

 vestigations should be made by the micro-analyst rather than by 

 the chemist, because of the closer relationship between bacteriology 

 and microscopy.. 



