FOOD MATERIALS AND THEIR ADULTERATIONS. BY ELLEN H. RICHARDS, INSTRUCTOR IN SANITARY CHEMISTRY IN THE MASSACHUSETTS AUTHOR OF "CHEMISTRY OF COOKING AND CLEANING." PREFACE. TH HERE is neither novelty in the information which this little volume seeks to convey, nor originality in the manner of presenting it; but when its preparation was begun, some years since, the facts here considered were for the most part found scattered through large and costly technical works, written for the conditions existing in England and Germany. The books claiming to be popular expositions were either so old as to be out of date, were sensational, or otherwise unsatisfactory. One excellent English work has recently appeared which is so suitable and admirable in form, as well as in material, that at the first glance it seemed superfluous to issue the present one. Yet Church's "Food" was prepared especially for the visitors to the Bethnal Green branch of the South Kensington Museum, London, |