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Foods and food adulterants ..

The metadata below describe the original scanning. Follow the "All Files: HTTP" link in the "View the book" box to the left to find XML files that contain more metadata about the original images and the derived formats (OCR results, PDF etc.). See also the What is the directory structure for the texts? FAQ for information about file content and naming conventions. · 2 pl. numbered XLVII · Paged continuously; pt. 1: 128, iv p.; pt. 2: 1 p. l., 129-259 p.; pt. 3: 1 p. l., 261-399 p.; pt. 4: 1 p. 1., 403-554 p.; pt. 5: 1 p. l., 557-627 p.; pt. 6: 1 p. l., 631-874, ix p.; pt. 7: vii, 875-1014, vi p.; pt. 8: vi, 1015-1167, xii p.; pt. 9: vii, 1169-1374 p.; pt. 10: ix, 1375-1517 p · pt. 1. Dairy products. 1887.--pt. 2. Spices and condiments. By Clifford Richardson. 1887.--pt. 3. Fermented alcoholic beverages, maltliquors, wine and cider. By C, A. Crampton. 1887.--pt. 4. Lard and lard adulterations. By H. W. Wiley. 1889.--pt. 5. Baking powders. By C. A. Crampton. 1889.--pt. 6. Sugar, molasses and sirup, confections, honey and beeswax. 1892.--pt. 7. Tea, coffee and cocoa prparations. By G. L. Spencer. 1892.--pt. 8. Canned vegetables. By K. P. McElroy. 1893.--pt. 9. Cereals and cereal produ

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