Foods and food adulterants ...
Series: United States. Dept. of agriculture. Bureau of chemistry. Bulletin -- no. 13
Publisher: Govt. print. off.
Published: 1887
Place of publication: Washington
Language: eng
Subjects: Food; Food adulteration and inspection
Notes: 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.
Table of contents: title: pt. 1. Dairy products. 1887.; title: pt. 2. Spices and condiments. By Clifford Richardson. 1887.; title: pt. 3. Fermented alcoholic beverages, maltliquors, wine and cider. By C, A. Crampton. 1887.; title: pt. 4. Lard and lard adulterations. By H. W. Wiley. 1889.; title: pt. 5. Baking powders. By C. A. Crampton. 1889.; title: pt. 6. Sugar, molasses and sirup, confections, honey and beeswax. 1892.; title: pt. 7. Tea, coffee and cocoa prparations. By G. L. Spencer. 1892.; title: pt. 8. Canned vegetables. By K. P. McElroy. 1893.; title: pt. 9. Cereals and cereal products. 1898.; title: pt. 10. Preserved meats. By W. D. Bigelow. 1902.