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A Compendium of Food-microscopy

Nature volume 81, page 97 (22 July 1909) | Download Citation



THIS book, written by an ardent disciple of the late Dr. Hassall, is largely based on Dr. Hassall's works on food and its adulteration. An account is given of the microscopical characters of all the principal vegetable food-stuffs, beverages such as tea and coffee, fruit preserves and condiments, and of tobacco, opium, and a few other drugs, together with those of the chief adulterants of these substances. In addition, chapters are devoted to foods of animal origin and the parasites which may infect them, milk, cream, butter, and cheese, and to the microscopical flora and fauna of water. The book is profusely illustrated with line drawings to scale, which usually reproduce very clearly the characteristics of the substances they are intended to depict, though occasionally there rs an irritating want of systematic arrangement of the figures, Fig. A, for instance, sometimes being on the right, sometimes on the left, of the page. Though the botanical terminology is not always that used nowadays, on the whole the book should form a useful addition to the library,of the analyst and microscopist.

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