Am'Ma°y!'l9Pih3arm'}  B°°k   ^VieWS.  2$I 
Food  Inspection  and  Analysis.  By  Albert  E.  Leach.  Third 
Edition  Revised  and  Enlarged  by  Andrew  L.  Winton.  New  York : 
John  Wiley  &  Sons.  London:  Chapman  &  Hall,  Limited.  1913. 
$7.5o. 
With  the  passage  of  the  Food  and  Drugs  Act  in  1906  it  was 
necessary  that  public  analyst,  health  officers,  sanitary  chemists  and 
food  economists  should  have  a  work  on  the  standards  of  purity  of 
food  products,  with  approved  methods  of  analysis.  It  was  fortunate 
not  only  for  the  government  but  for  the  manufacturers  of  food 
products  that  already  in  1904  the  first  edition  of  Leach's  work  was 
published. 
Without  entering  into  detail  as  to  the  contents  of  this  work  we 
may  say  that  it  is  very  complete  and  true  to  the  title  a  work  on 
"Food  Inspection  and  Analysis."  The  present  edition  has  been  re- 
vised and  enlarged  and  contains  new  matter  equivalent  to'  about  80 
pages,  not  including  some  40  pages  changed  in  the  last  thousand 
of  the  second  edition,  and  12  new  cuts,  have  been  added.  The  size 
of  the  work,  however,  has  been  increased  but  47  pages,  some  of  the 
earlier  matter  being  replace'd  by  new,  thus  performing  a  double 
service  to  the  reader. 
Among  the  new  features  are  improved  general  methods  and  ap- 
paratus for  the  determination  of  moisture,  ash,  and  arsenic,  modern 
apparatus  for  the  Babcock  test,  processes  for  the  detection  of  foreign 
fat  in  dairy  products,  methods  for  the  determination  of  ammonia 
and  acidity  in  meat,  and  of  sugars  in  cereal  products,  correction  of 
Munson  and  Walker's  sugar  table,  new  methods  for  vinegar  analysis 
(including  glycerine  determination),  schemes  for  the  separation  of 
food  colors,  a  subchapter  on  formic  acid  (recently  introduced  as  a 
preservative),  methods  for  the  analysis  of  lemon  and  orange  oils, 
a  summary  of  analyses  of  authentic  samples  of  vanilla  extract,  and 
a  complete  revision  of  the  final  chapter  on  fruit  and  vegetable 
products  with  new  sections  on  tomato  ketchup,  dried  fruits,  pre- 
serves (including  maraschino  cherries),  fruit  juices,  and  non- 
alcoholic carbonated  beverages.  In  the  final  chapter  are  included 
descriptions  of  recent  methods  for  the  determination  of  tin,  vege- 
table acids,  and  habit-forming  drugs,  and  for  the  detection  of 
saponin,  also  microscopical  methods  for  the  detection  of  spoilage. 
The  text  of  the  Federal  Pure  Food  Law,  as  amended  during 
the  present  year,  and  of  the  Meat  Inspection  Law,  are  added  for 
ready  reference  as  an  Appendix. 
