Food Adulteration and Its Detection

Food Adulteration and Its Detection is a book with photomicrographic plates and a bibliographical appendix, by Jesse P. Battershall, chemist, U.S. Laboratory, New York City. The preface says the object of the volume is to embody in a condensed form some salient features of the present status of Food Adulteration in the United States. The preface says the standard works have been freely consulted, and valuable data have been obtained from the recent reports of our State and Civic Boards of Health.

The text says Clifford Richardson gives the following results of the analysis of ordinary family loaf-bread. The text says the logwood test for alum in bread is applied by Bell as follows, with about 10 grammes of the crumb immersed in a little water containing 5 c.c. each of the freshly prepared logwood tincture and solution of ammonium carbonate for about five minutes. The text says that in the presence of alum the bread will acquire the characteristic lavender tint mentioned under Flour.