On the Composition of Food and How It Is Adulterated, Practical Directions for Its Analysis

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. Few questions have lately engrossed so large a share of the public attention, as that which relates to the adulteration of our aliments. The time has now arrived when, thanks to the progress of chemical and microscopical analysis, the attempts so frequently made to adulterate food, are no longer capable of concealment, and we hail with gratitude and satisfaction, the recent efforts of Parliament to put a stop to a practice, so injurious to the best interests of the country.