Foods and food adulterants, by direction of the Commissioner of Agriculture
Subtitle: Part 3:  Fermented alcoholic beverages, malt liquors, wine, and cider
By: C. A. Crampton
Contributors: United States. Division of Chemistry; United States. Department of Agriculture
Series: Bulletin / U.S. Dept. of agriculture. Division of chemistry -- no. 13, pt. 3; Bulletin (United States. Division of Chemistry) -- no. 13, pt. 3.
Published: 1887
Place of publication: Washington, D.C. : U.S. Dept. of Agriculture, Division of Chemistry
Language: eng
Number of pages: 136
Subjects: Food; Food adulteration and inspection; Malt liquors; Wine and wine making; Cider
Notes: At head of title: U.S. Department of agriculture. Division of Chemistry.

Paging from p. 261 through 399.
Table of contents: title: Part 1. Malt liquors. pp. 267.; title: Part 2. Wines. pp. 317.; title: Part 3. Ciders. pp. 367.; title: Appendix A. pp. 375.; title: Appendix B. pp. 383.; title: Index. pp. 397.