This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Excerpt from The Microscopy of Vegetable Foods: With Special Reference to the Detection of Adulteration and the Diagnosis of Mixtures In the preface to the first edition attention was directed to the development of food microscopy on the continent, to its practical importance, and to the lack of a comprehensive work on the subject in the English language. Since that time microscopic methods have come into more general use throughout the United States in the examination of human and cattle foods, and as a consequence certain fraudulent practices have been suppressed or much restricted. Both the author and his helpmate have been identified with this movement as State and Federal officials and as independent investigators and have thus collected data which are incorporated in the present edition. Among the features of the edition are additions to the sections on wheat and flour, a complete revision of such parts of the chapter on oil seeds as treat on mustards, rapes, cruciferous weed seeds, and linseed, a description of the histology of alfalfa with distinctions from red and alsike clover, a revision of the sections on pomes and drupes with practical hints on the examination of almond pastes, jams, preserves and other fruit products, and rewritten descriptions of the cucurbitaceous fruits used as foods and adulterants. Of the 68 cuts which have been added over half are here published for the first time and the remainder, with one exception, have appeared only in journal articles. Twenty-two cuts have been dropped. The idea that a scientific grounding is essential for practical work has never been out of mind. Experience has shown that the systematic study of each product from the morphological and physiological standpoint develops not only the keenest observation but also the faculty of naming a product from a single fragment just as the paleontologist forms his picture of an entire animal from a single bone. The application of the microscopy of foods is by no means limited to the detection of adulteration and the identification of unknown materials. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.