Food Adulteration, Or, What We Eat, and What We Should Eat

This book exposes the widespread problem of food adulteration in the 19th century and the harmful effects it had on public health. The author describes the various methods used by food adulterers and provides advice on how to detect and avoid adulterated food. The book also argues for the importance of food purity and the need for government regulation of the food industry.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

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