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CHEMISTRY OF FOODS.
WITH MICROSCOPIC ILLUSTRATIONS.
JAMES BELL, PH.D. &c., Principal of the Somerset House Laboratory, and Vice-President of the Institute
of Chemistry, etc.
This Work is intended partly as an aid to those who may desire to carefully examine the illustrations of Food Adulteration in the Bethnal Green Branch of the South Kensington Museum, and partly as a contribution to the already published knowledge of the composition and analysis of articles of Food.
The analyses, with the exception of those under the head of Coffee, which were made for the Inland Revenue Department in 1852, are almost entirely new, and have been made with great care for departmental purposes.
It is intended that this work shall be followed by Parts II. and 111., which will treat of the analysis and composition of other foods.
It can scarcely be expected that a work like this prepared amidst the labours of an important Government department, will be found entirely free from errors, but it is hoped that these are