Release date is 2017-01-18

Introduction -- Tea -- Coffee -- Cocoa and Chocolate -- Milk -- Butter -- Cheese -- Flour, Bread, and Starch -- Bakers’ Chemicals -- Sugar -- Honey -- Confectionery -- Beer -- Wine -- Liquors -- Water -- Vinegar -- Pickles -- Olive Oil -- Mustard -- Pepper -- Spices -- Miscellaneous -- Bibliography -- Laws.

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"Food Adulteration and Its Detection" by Jesse P. Battershall is a scientific publication written in the late 19th century. The work focuses on the critical topic of food adulteration, particularly addressing its prevalence in the United States and providing methodologies for its detection. At the start of the book, the author outlines the motivations behind food adulteration, highlighting the issues of public safety and health concerns. He discusses the historical context of food falsification and the lapses in public awareness surrounding the issue, pointing out that much of existing literature has been sensationalized. The introduction sets the stage for a more systematic investigation into various types of adulterated foods, beginning with tea, and emphasizes the necessity for reliable information to help combat and understand the complexities surrounding food safety. (This is an automatically generated summary.)

Original publication data not identified