Food Adulteration, Or, What We Eat, and What We Should Eat - Pratt, J. T.
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This book exposes the widespread problem of food adulteration in the 19th century and the harmful effects it had on public health. The author describes the various methods used by food adulterers and provides advice on how to detect and avoid adulterated food. The book also argues for the importance of food purity and the need for government regulation of the food industry. 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…mehr

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This book exposes the widespread problem of food adulteration in the 19th century and the harmful effects it had on public health. The author describes the various methods used by food adulterers and provides advice on how to detect and avoid adulterated food. The book also argues for the importance of food purity and the need for government regulation of the food industry. 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.
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