PURE FOODS 



THEIR ADULTERATION, NUTRITIVE VALUE, 

 AND COST 



By John C. Olsen, Professor of Analytical Chemistry, Polytechnic Institute of 

 Brooklyn, N.Y., Editor of Van Nostran&s Chemical Annual^ etc. 



i2mo, cloth, 210 pages, illustrated, 96 cents 



"Pure Foods : their Adulteration, Nutritive Value, and Cost" 

 aims to present, in language easily understood, the results of the 

 large amount of scientific investigation to which the various phases 

 of the food problems have been subjected in recent years. 



The text includes the chemical composition of each class of 

 foods, the methods used in producing the food, and the com- 

 mon adulterations, together with a number of simple tests for 

 the detection of these. The directions are so explicit that they 

 may be carried out by persons who have not been trained as 

 chemists. 



The nutritive value of foods being given, it is shown how 

 the true cost may be estimated. 



There is a statement of legal requirements for pure foods, 

 and a list of references to literature on the subject so that those 

 interested may pursue it still further. 



This volume is admirably adapted for use in domestic science 

 or chemistry classes where the chemistry of foods is studied and 

 laboratory tests made for purity. It will also furnish excellent 

 supplementary reading in the upper grammar grades. 



The intelligent consumer of foods and the food producer or 

 dealer will find this- of great assistance in purchasing pure and 

 nutritive foods. 



GINN AND COMPANY Publishers 



