Am.  Jour.  Pharm.  ( 
.March,  1910.  J 
Book  Reviews. 
133 
BOOK  REVIEWS. 
Food  Inspection  and  Analysis.  For  the  use  of  Public 
Analysts,  Health  Officers,  Sanitary  Chemists,  and  Food  Economists. 
By  Albert  E.  Leach,  S.B.,  Chief  of  the  Denver  Food  and  Drug 
Inspection  Laboratory,  Bureau  of  Chemistry,  U.  S.  Department 
of  Agriculture.  Second  edition,  revised  and  enlarged.  New  York : 
John  Wiley  and  Sons,  1909. 
It  is  now  five  years  since  the  first  edition  of  this  valuable  work 
was  published.  During  this  time  considerable  progress  has  been 
made  in  food-control  work,  both  in  this  country  and  Europe.  The 
second  edition  reflects  the  progress  that  has  been  made,  in  that  the 
changes  and  improvements  have  been  incorporated  in  this  volume. 
Of  the  chapters  which  have  been  revised,  those  treating  of  the  fol- 
lowing subjects  may  be  mentioned:  meats  and  meat  extracts;  flour 
including  methods  for  determining  the  grade  and  for  the  detection 
of  bleaching)  ;  noodles  and  Italian  pastes ;  paprika ;  prepared  mus- 
tard; tea;  coffee;  cocoa  products  (including  milk  chocolate)  ;  ice 
cream;  maple  products ;  honey;  oils  (including  the  Polenske  num- 
ber and  Bomers  phytosterol-acetate  test  for  vegetable  oils)  ;  distilled 
liquors  and  preservatives  (notably  benzoic  acid). 
A  valuable  chapter  on  flavoring  extracts  has  been  introduced, 
including  the  examination  of  the  lesser  used  extracts  of  almond, 
peppermint,  wintergreen,  rose,  cassia,  and  cloves.  A  new  chapter 
on  the  refractometer  and  its  application  in  food  analysis  is  also 
included.  Much  of  the  credit  in  bringing  this  new  edition  up  to 
date  is  due  to  Dr.  A.  L.  Winton,  Chief  of  the  U.  S.  Food  and  Drug 
Inspection  Laboratory  at  Chicago. 
The  work  comprises  21  chapters,  including  nearly  1000  pages, 
and  an  indication  of  its  completeness  may  be  had  from  an  enumera- 
tion of  the  subjects  treated:  Food  analysis  and  official  control; 
the  laboratory  and  its  equipment ;  the  functions,  proximate  com- 
ponents and  nutritive  value  of  foods ;  general  analytical  methods  ; 
the  microscope  in  food  analysis ;  the  refractometer ;  milk  and  milk 
products ;  flesh  foods ;  eggs  ;  cereals  and  their  products,  legumes, 
vegetables  and  fruits ;  tea,  coffee  and  cocoa ;  spices  ;  edible  oils 
and  fats ;  sugar  and  saccharine  products ;  alcoholic  beverages : 
vinegar ;  artificial  food  colors  ;  food  preservatives  ;  artificial  sweet- 
eners ;  flavoring  extracts  and  their  substitutes ;  and  canned  and 
bottled  vegetables,  relishes  and  fruit  products.    The  work  is  illus- 
