Excerpt from The Microscopy of Vegetable Foods: With Special Reference to the Detection of Adulteration and the Diagnosis of Mixtures
IN the preface to the first edition attention was directed to the develop ment of food microscopy on the continent, to its practical importance, and to the lack of a comprehensive work on the subject in the English language. Since that time microscopic methods have come into more general use throughout the United States in the examination of human and cattle foods, and as a consequence certain fraudulent practices have been sup pressed or much restricted. Both the author and his helpmate have been identified with this movement as State and Federal officials and as inde pendent investigators and have thus collected data which are incorporated in the present edition.
Among the features of the edition are additions to the sections on wheat and ?our, a complete revision of such parts of the chapter on oil seeds as treat on mustards, rapes, cruciferous weed seeds, and linseed, a description of the histology of alfalfa with distinctions from red and alsike clover, a revision of the sections on pomes and drupes with practical hints on the examination of almond pastes, jams, preserves and other fruit products, and rewritten descriptions of the cucurbitaceous fruits used as foods and adulterants.
Of the 68 cuts which have been added over half are here published for the first time and the remainder, with one exception, have appeared only in journal articles. Twenty-two cuts have been dropped.
The idea that a scientific grounding is essential for practical work has never been out of mind. Experience has shown that the systematic study of each product from the morphological and physiological standpoint develops not only the keenest observation but also the faculty of naming a product from a single fragment just as the paleontologist forms his picture of an entire animal from a single bone.
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