A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy

Extra virginity

Coffee and chicory

Deadly Adulteration and Slow Poisoning Unmasked Disease and Death in the Pot and Bottle

Detection of the Common Food Adulterants

Food Adulteration and Its Detection With photomicrographic plates and a bibliographical appendix

Foods and Their Adulteration Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations