The opening of Preface
This manual is descriptive in character and aims to give, within its scope, as thoroughly and intelligibly as possible, an account of the various food-products in common use in their natural and manufactured conditions, with the usual adulterations which have been found therein.
It includes information regarding Methods of Preparation and Manufacture, Food Values, Standards of Purity, Regulations for Inspection, Simple Tests for Adulterations, Effects of Storage, and similar matters pertaining to the subject.
It has been designed to interest the consumer, as well as the manufacturer, the scientific, as well as the general reader, all of whom it is hoped will find in it something useful. The consumer is entitled to know the nature of the product offered, the manufacturer and dealer the best methods of preparation. It will give the physician and sanitarian knowledge of the value of foods, their proper use and inspection, and, while not analytical in purpose, will provide the chemist with information which will guide him in his work of detecting impurities.