THE ANALYSIS OF FOOD AND DRUGS. 



Part I.— MILK AND MILK PRODUCTS. 



By T. H. PEARMAIN and C. G. MOOR, M.A. (Cantab.), 



Memhm of the Society of Public Analysts, Authors of • A Manual of Applied Bacteriology,' ' Aids to 

 the Analysis of Food and Drugs,' etc. 



Demy 8vo., pp. 140. Price 5s. net. . 



PRESS NOTICES. 



British Medical Journal, March 12, 1898. 

 ' This volume forms the first part of a work on the ' ' Analysis of Food and Drugs," 

 which is intended to embrace all such articles as may come into the hands of the 

 public analyst. The book is written in a very concise style, and appears to contain 

 accounts of all the processes likely to be required in ordinary work. It presents 

 several novel characters. Thus, statistics are given of the numbers of samples of 

 many articles examrffed by public analysts during the last few years, and of the 

 number reported as adulterated. An excellent example is set by the authors in giving 

 standards to which milk, cream, butter, and cheese shotld in their opinion conform. 

 The need for standards of reasonable purity is at the present time great, the standards 

 adopted by the chiefs of the Inland Revenue Department Laboratory, who are the 

 referees under the Sale of Food and Drugs Acts, being evidently founded upon the 

 poorest quality of milks that have been known to be yielded by cows. . . . The book 

 embodies a considerable amount of material which is the personal work of the authors, 

 notably in the case of condensed milk and cheese. . . . The article on cheese is a 

 very complete one, and gives an excellent account of the principles on which cheese- 

 making is based. The present volume promises well for the rest of the series, and if 

 the following parts come up to the same standard the completed work will form a 

 very valuable addition to the literature of food analysis. 



The Dairy World, October 16, 1897. 

 ' The work as a whole, as its generic title sug^ts, is primarly intended for an a- 

 lytical chemists who have to do with food questioOT ; but there is also in it a good 

 deal of sound and useful information that will be useful to progressive dairy farmers, 

 to dealers in milk, and to students who seek to master the science of the dairy. The 

 authors declare in favour of a "formulation of standards to which foods should con- 

 ' form," and express an opinion to the effect that such standards would be generally 

 productive of good. . . . Our authors are on firm and reasonable ground when they 

 say that ' ' the only basis on which to found a proper standard for milk is what a pur- 

 chaser has a right to expect — milk of average quality." . . . The book before me 

 contains a mass of valuable information, and may be warmly recommended to all who 

 take a practical interest in the question. ' 



Sanitary Record, September 17, 1897. 

 'The aim of the authors, we are told in the preface, is to produce a book "con- 

 venient for laboratory use, which shall contain all that is required for every-day 

 routine work, without in any way pretending to be an exhaustive manual on the 

 subject." We have gone through the book, and can testify to its value for-the pur- 

 pose for which it is intended. The methods described are clear and concise. Some 

 of them are new, and so will be of especial interest to those who are entrusted with 

 the analysis of food and drugs. But the ibook is one which will also be found valu- 

 able to a much wider class than analysts. . . . This volume treats of milk, cream, 

 condensed milk, butter, and cheese. It is a valuable addition to our knowledge of 

 milk and milk products, and we can recommend it to public analysts, medical officers 

 of health, food inspectors, and all those who require to know what is worth knowing 

 on these subjects.' 



Chemical News, August 13, 1897. 



' . . . The authors are to be congratulated on having produced a most useful and 

 readable book, and we can only hope the parts yet to come will be worthy of Part I.' 



London : BAILLIBRE, TINDALL & COX, 20 and 21, King William Street, Strand. 

 [Paris and Madrid.] 



