introduction, from which we learn that the first legal statute in which

the adulteration of food is noticed dates from the reign of King John in England (1203). There is an elaborate account of all the subsequent legislation in Great Britain, the United States, and Germany. The effects upon digestion of the chemical preservatives mentioned above are shown in the light of the very latest investigations. There is a section on colouring matter in food, with information about harmless and harmful dyes; and the last part of the article considers adulteration as recently applied to the more important articles of food, such as milk (with tests for borax and formaldehyde), cream, butter, cheese, lard, oils, flour and bread, sugar, marmalade and jams, tea, coffee, cocoa and chocolate, wine, beer, spirits, non-alcoholic drinks, and vinegar. The properties of adulterants and colouring matters are described in separate articles, such as GLUCOSE (Vol. 12, p. 141); SACCHARIN (Vol. 23, p. 970); PARAFFIN (Vol. 20, p. 752), which is sometimes added to coffee when it is roasted; ALUM (Vol. 1, p. 766), often used with weak and unstable flours in bread making, and unwholesome, although not strictly speaking an adulterant; SAGO (Vol. 23, p. 1003) and ARROWROOT (Vol. 2, p. 649), which provide adulterants of cocoa; CHICORY (Vol. 6, p. 131), which many consumers insist upon using in their coffee; COPPER, _Compounds_ (Vol. 7, p. 109), which describes the copper salts used for colouring canned vegetables; ANATTO (Vol. 1, p. 943) and TURMERIC (Vol. 27, p. 474), two harmless vegetable colouring matters, much employed; and ANILINE (Vol. 2, p. 47). A full list of the various other colouring matters will be found in the article DYEING (Vol. 8, p. 744). Another group of articles will be found particularly useful in connection with the manufacture of certain classes of food products. Among these are FERMENTATION (Vol. 10, p. 275), by J. L. Baker, the noted English analytical and consulting chemist; FUNGI (Vol. 11, p. 333), illustrated, with its information about molds; BACTERIOLOGY (Vol. 3, p. 156), illustrated, especially for the material relating to the nature of toxins (p. 174)—both of these articles by the late Professor Ward of Cambridge and Professor Blackman of the University of Leeds; MEDICAL JURISPRUDENCE, _Food Poisoning_ (Vol. 18, p. 29), by Prof. H. H. Littlejohn, of the University of Edinburgh, and T. A. Ingram; and POISON (Vol. 21, p. 893), by the late Dr. Sir Thomas Stevenson, of Guy’s Hospital, London. The diseases of animals which affect meat are described in the article VETERINARY SCIENCE (Vol. 28, p. 2), by George Fleming, author of _Animal Plagues_, and Prof. John MacQueen of the London Veterinary College, which contains sections on diseases of cattle, sheep and pigs as well as on the principal parasites of domestic animals; and there are separate articles on ANTHRAX (Vol. 2, p. 106); FOOT AND MOUTH DISEASE (Vol. 10, p. 617), PLEURO-PNEUMONIA, or LUNG PLAGUE (Vol. 21, p. 838), and RINDERPEST (Vol. 23, p. 348). [Sidenote: Special Foods] The article FLOUR AND FLOUR MANUFACTURE (Vol. 10, p. 548), by George F. Zimmer, not only describes the processes of milling and of dressing and bleaching the flour, but also gives the history of milling from the earliest times, and deals with the special customs of different countries. There is a very full article BREAD (Vol. 4, p. 465), by the same contributor. It is not generally known that there are in existence remains of cakes made by the Swiss lake-dwellers in the Stone Age. The author says that, in all probability, they were baked on hot stones. The machine bakeries of the present day are described; and there are sections on sanitation of bakehouses, quality, flavour and colour of flour, baking powders, methods of dough making (the ferment-and-dough, the sponge-and-dough, and other systems), leavened, unleavened and aerated bread, and the recently invented Apostolov process, which among other advantages, permits the utilization of about 87½% of the wheat berry in bread making. A complete modern bread-making plant is described, together with the latest types of machine kneaders, dough dividers and mixers, and baking ovens. There are also articles on BISCUIT (Vol. 3, p. 992), MACARONI (Vol. 17, p. 192), VERMICELLI (Vol. 27, p. 1024), and GLUTEN (Vol. 12, p. 145). The article STARCH (Vol. 25, p. 794) treats of the manufacture of this most important alimentary substance. The materials from which the chief food starches are made are described in MAIZE (Vol. 7, p. 448), ARROWROOT (Vol. 2, p. 649), with illustrations showing the appearance under the microscope of the substances which pass commercially under the name of arrowroot or farina; SAGO (Vol. 23, p. 1003), TAPIOCA (Vol. 26, p. 413), and CASSAVA (Vol. 5, p. 457). OAT (Vol. 19, p. 938) has information about the manufacture of oatmeal. The article SUGAR (Vol. 26, p. 35) is by two practical experts, Alfred and Valentine W. Chapman. It deals with the chemistry, manufacture, history and statistics of this important food product as well as with the cultivation of the sugar cane and beet. Among articles on the products in the manufacture of which sugar is employed is JAMS AND JELLIES (Vol. 15, p. 150), by Otto Hehner. The author points out many things of interest, for example why starch-glucose is an ingredient and not an adulterant of these products, and he shows the baselessness of the prejudice against the use of beet sugar in their manufacture. The manufacturer of jellies and preserves will find separate articles on all the fruits employed, and other information in GELATIN (Vol. 11, p. 554); in IRISH MOSS (Vol. 14, p. 795) as to the properties of vegetable gelatin; and in ISINGLASS (Vol. 14, p. 872), which, besides its gelatinous qualities, possesses the property of clarifying wines, beers, and other liquids. CONFECTIONERY (Vol. 6, p. 898) describes an important industry—which until the middle of the 19th century was part of the druggist’s business. See also CHOCOLATE (Vol. 6, p. 259) and JUJUBE (Vol. 15, p. 546). SALT (Vol. 24, p. 87) covers the manufacture of salt very fully. It is curious to note that the termination “wich” in English place-names points to localities of ancient salt manufacture, for “wich” is an old English word meaning saltspring. This article contains an interesting section on the _Ancient History and Religious Symbolism_ of salt (p. 90), by the late Dr. William Robertson Smith. The preservative qualities of salt were held to make it a peculiarly fitting symbol of any enduring compact, and in more than one part of the world cakes of salt have been used as money. [Sidenote: Dairy Products] Butter and cheese manufacture fall under the article DAIRY AND DAIRY FARMING (Vol. 7, p. 737), illustrated, by the late Dr. William Fream, of Edinburgh University. There are sections on _Milk Production_; _Cheese and Cheesemaking_, including Canadian and American factory practice and the Babcock and Russell investigations in Wisconsin which have opened up a new field for commercial exploitation (the varieties of English, French, German, and Italian cheeses being also described); _Butter and Butter-making_, _Dairy Factories_, _Adulteration of Dairy Produce_; _The Milk Trade_, _American Dairying_, etc. MARGARINE, the “perfectly wholesome butter substitute” is the subject of a separate article (Vol. 17, p. 704). There is an article on LARD (Vol. 16, p. 214), showing what real leaf lard is, and how the term is applied in commerce. OILS (Vol. 20, p. 43), by Dr. Julius Lewkowitsch, author of _Chemical Technology and Analysis of Oils, Fats, and Waxes_, deals with the fixed oils and fats, and essential, etheral or volatile oils. Some of these are among the most important articles of food, and the oil and fat industry may be considered as old as the human race itself. The three processes of oil extraction are described, also refining and bleaching, methods of testing, etc. A list of all oils and fats, including those that are edible, is given. For the chief oils used as food see OLIVE (Vol. 20, p. 85), COTTON, _Cotton-seed_ (Vol. 7, p. 260), SESAME (Vol. 24, p. 701), SUNFLOWER (Vol. 26, p. 102), POPPY OIL (Vol. 22, p. 91). Other articles on foods deal with the preparation for the market of such products as GINGER (Vol. 12, p. 27), MUSTARD (Vol. 19, p. 97), PEPPER (Vol. 21, p. 127), with the different varieties distinguished, CAYENNE PEPPER (Vol. 5, p. 589), VINEGAR (Vol. 28, p. 96), PIMENTO (Vol. 21, p. 614), CLOVES (Vol. 6, p. 562), CINNAMON (Vol. 6, p. 376), CURRY (Vol. 7, p. 649), CAVIARE (Vol. 5, p. 582), from which we learn that the finer grades rarely find their way out of Russia; KETCHUP (Vol. 15, p. 761), CHUTNEY (Vol. 6, p. 350), PICKLE (Vol. 21, p. 584), VANILLA (Vol. 27, p. 894), RAISIN (Vol. 22, p. 864), CURRANT (Vol. 7, p. 648), PRUNE (Vol. 22, p. 518), FIG (Vol. 10, p. 332), and GUAVA (Vol. 12, p. 665). [Sidenote: Beverages, Tea and Coffee] The same completeness is displayed in the Britannica articles on beverages. TEA (Vol. 26, p. 476), by John McEwan, has an admirable historical introduction. It was not until the middle of the 17th century that the English began to use tea. It is a curious fact that whereas 35 years ago China practically supplied the world with tea, to-day Russia alone takes half of her export. The reason for this is explained. The characteristics of all varieties of tea are given and the main facts about the cultivation and manufacture. _Tea Adulteration_ and _Effects on Health_ are other sections of this valuable article. COFFEE (Vol. 6, p. 646) is treated in very similar fashion by A. B. Rendle and W. G. Freeman. This beverage, in spite of fierce religious opposition, became the national beverage of the Arabians, and finally appeared in Europe in the 17th century. The physiological action of coffee has a section all to itself. Coffee consumption, roasting and adulteration are also discussed. It is of interest to note that while one branch of the Anglo-Saxon race, namely the people of the United States, is near the head of the list of coffee consumers, others, especially Great Britain, Canada and Australia “are almost at the foot, using only about 1 lb. of coffee per head each year.” In the United States “the average consumption per head is about 11 or 12 lbs. per annum.” COCOA (Vol. 6, p. 628) is an interesting and valuable article on “the food of the gods”—the great beverage and dietary substance which America has given the world. Modern lovers of chocolate as a beverage (which is the same as cocoa save that the fat has not been extracted) will envy the digestive powers of the Emperor Montezuma of Mexico who had, each day, 50 jars of chocolate prepared for his personal consumption. BEER (Vol. 3, p. 642), by Dr. Philip Schidrowitz, member of the Institute of Brewery Council, confines itself to the history of this important beverage, the chemical composition of beers of different types, and information in regard to production and consumption. In BREWING (Vol. 4, p. 506) this same author enters very fully into the manufacturing operations. The English and foreign systems are described and there are many illustrations. It is curious to note that Pliny, who is the earliest writer to mention beer, describes it as scorned by the Romans, who looked upon it as only fit for barbarians, and he thought it a more sinful drink than wine. “So exquisite,” he says, “is the cunning of mankind in gratifying their vicious appetites, that they have invented a method to make water itself produce intoxication.” The section on _Brewing Chemistry_ is very valuable. In connection with Brewing there is an article on MALT (Vol. 17, p. 499), illustrated and very complete in its treatment, by Arthur R. Ling, editor _Journal of the Institute of Brewing_, and one on HOP (Vol. 13, p. 677), by the late Dr. Wm. Fream. Dr. Schidrowitz also contributes the article WINE (Vol. 28, p. 716). The art of wine-making is thoroughly described, and there are most interesting sections on the wines of France, Spain, Portugal, Germany, Italy, Austria-Hungary, United States, classifying the different varieties and affording a full survey of the industry. SPIRITS (Vol. 25, p. 694), illustrated, and also by Dr. Schidrowitz, is a general article covering the subject of the distillation of fermented saccharine and starchy liquids. The account is both historical and technical, and there are separate and more specific articles on BRANDY (Vol. 4, p. 428), RUM (Vol. 23, p. 825), ARRACK (Vol. 2, p. 642), WHISKY (Vol. 28, p. 591), in which the difference between three main types—Scotch, Irish and American—is carefully explained; VODKA (Vol. 28, p. 170), GIN (Vol. 12, p. 26). The many flavoured and sweetened forms of alcohol are described in the article LIQUEURS (Vol. 16, p. 744), where we also learn the difference between a “cordial” and a “liqueur.” There are separate articles on ABSINTHE (Vol. 1, p. 75), BENEDICTINE (Vol. 3, p. 721), CHARTREUSE (Vol. 5, p. 954), CURAÇOA (Vol. 7, p. 636), KIRSCH (Vol. 15, p. 834), and VERMOUTH (Vol. 27, p. 1029). MINERAL WATERS (Vol. 18, p. 517) classifies all the great springs according to their mineral constituents, and discusses the effects upon digestion of their use, and their value in medical treatment. The appended list includes a large number of articles of interest to the food producers, including chemical compounds and flavouring extracts. ALPHABETICAL LIST OF ARTICLES IN THE ENCYCLOPAEDIA BRITANNICA OF SPECIAL INTEREST TO THOSE ENGAGED IN THE MANUFACTURE OR SALE OF FOOD PRODUCTS Absinthe Acetic Acid Acorus Calamus Adulteration Aerated Waters Alcohol Aldehydes Ale Almond Alum Anatto Anchovy Angelica Aniline Anise Anthrax Apple Apricot Arrack Arrowroot Artichoke Asparagus Aspic Avocado Pear Bacon Bacteriology Bael Fruit Banana Bannock Barley Barm Bean Bee, _Bee-keeping_ Beef Beer Beet Benedictine Benzoic Acid Bilberry, or Whortleberry Biltong Birch Biscuit Bisque Bitters Blackberry Bohea Boletus Borax Brandy Brazil Nut Bread Bread Fruit Brewing Buckwheat Butter Butter-nut Cabbage Caffeine Candle Capers Caraway Cardamon Carrot Cassava Cassia Cattle Caviare Cayenne Pepper Celery Chanterelle Chartreuse Chasse Cheese Cherry Chestnut Chicory Chive Chocolate Chupatty Chutney Cider Cinnamon Citric Acid Citron Claret Cloves Cocoa Coco-nut Palm Cod Coffee Confectionery Cookery Copper Cotton Crab Cranberry Cucumber Curaçoa Currant Curry Date Palm Dietary Dietetics Dyeing Eel Enzyme Esters Extract Fennel Fenugreek Fermentation Fig Fisheries Flour and Flour Manufacture Food Food Preservation Foot and Mouth Disease Formalin, or Formaldehyde Fructose Fruit Fruit and Flower Farming Fungi Furfurane Garlic Gelatin Gentian Ghee Gin Ginger Glucose Gluten Gooseberry Grain Trade Ground Nut Gumbo Guava Haddock Herring Hippocras Honey Hop Horseradish Huckleberry Hyssop Indian Corn Iris Irish Moss Isinglass Jams and Jellies Jujube Juniper Junket Kava Ketchup Kipper Kirsch Koumiss Kvass, or Kwass Lactic Acid Lard Lemon Lentil Liqueurs Loaf Lobster Macaroni Mackerel Maize Malmsey Malt Maple Marchpane Margarine Marmalade Maté Meal Mealie Meat Medical Jurisprudence Medlar Melon Milk Mineral Waters Mint Molasses Mulberry Mulligatawny Mushroom Mustard Nasturtium Negus Nut Nutmeg Nutrition Oat Oils Okra Oleic Acid Olive Onion Orange Oyster Palmitic Acid Paraffin Pea Peach Pear Pemmican Pepper Pepsin Perry Pickle Pig Pilchard Pimento Pine-apple Pistachio-nut Plants, _Pathology_ Pleuro Pneumonia Plum Poison Pomegranate Poppy Oil Potato Poultry and Poultry Farming Prune Pudding Puff-ball Pulque Pumpkin Punch Quince Radish Raisin Raspberry Ratafia Rice Rinderpest Rum Rye Saccharin Sago Saké Salicylic Acid Salmon Salsify Salt Saltpetre Scone Sea Kale Sesame Shaddock Sheep Sherbet Sherry Shrimp Sorghum Spirits Sprat Starch Steak Stearic Acid Strawberry Sturgeon Suet Sugar Sulphur Sunflower Syrup Tamarind Tapioca Tart Tea Terpenes Thyme Tomato Treacle Trichinosis Truffle Tunny Turmeric Vanilla Venison Vermicelli Vermouth Veterinary Science Vine Vinegar Vodka Walnut Wheat Whisky Wine Wintergreen Wormwood Yeast