Preservatives in Food and Food Examination

Abstract

THERE is much knowledge enshrined in Parliamentary Blue-books, and doubtless some wisdom. Very often it remains enshrined in them. A better fate, however, has awaited the report of the Departmental Committee appointed by the President of the Local Government Board in 1899 “to inquire into the use of preservatives and colouring-matters in foodstuffs.” Messrs. Thresh and Porter have taken this report partly as text, partly as sermon; amplifying it here, compressing it there, and adding, moreover, various allied matters not directly within the purview of the committee, they have produced a volume which will probably be consulted by hygienists when the original Blue-book lies almost forgotten in the archives of the Parliamentary bookseller.

Preservatives in Food and Food Examination.

By Dr. John C. Thresh Dr. A. E. Porter. Pp. xvi + 484. (London: J. and A. Churchill, 1906.) Price 14s. net.