Table of Contents..

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1. CHAPTER I: 
   1. GENERAL METHODS
2. CHAPTER II
   1. THE MICROSCOPICAL EXAMINATION OF FOODS.
3. CHAPTER III
   1. FOOD COLORS AND PRESERVATIVES
   2. CHEMICAL PRESERVATIVES
4. CHAPTER IV
   1. MILK, CREAM AND ICE CREAM
   2. CREAM 
   3. ICE CREAM
5. CHAPTER V
   1. EDIBLE FATS AND OILS
   2. OLIVE OIL
   3. BUTTER
6. CHAPTER VI
   1. CARBOHYDRATE FOODS
   2. MAPLE SIRUP
      
   3. HONEY  
7. CHAPTER VII
   1. COCOA AND CHOCOLATE
8. CHAPTER VIII
   1. SPICES
   2. PEPPER
   3. CASSIA AND CINNAMON
   4. CLOVES
   5. MUSTARD
9. CHAPTER IX
   1. CIDER VINEGAR
10. CHAPTER X
    1. FLAVORING EXTRACTS: EXTRACT OF VANILLA
    2. LEMON EXTRACT
    3. EXTRACT OF GINOER
11. CHAPTER XI
    1. ALCOHOLIC FOODS
    2. WINE
    3. WHISKY
12. PHOTOMICROGRAPHS

INDEX