The following are the most important works relating to poisons and food-adulteration that have been issued since the publication of the first edition of this book:
Within the last few years the subject of food-adulteration has been so prominently brought before the public that, in many instances, the various State Boards of Health have commissioned their chemists to furnish reports on this subject. These may be found in the annual publications of the same, notably in the volumes issued by the Massachusetts, Michigan, New Jersey, and New York State Boards of Health. It may also be mentioned in this connection that theSanitary Engineerof New York, theAnalystof London, theZeitschrift für Untersuchung von Lebensmitteln, Eichstatt, and theZeitschrift gegen Verfälschung der Lebensmittel, Leipzig, are journals devoted to the consideration of adulterations and the more recent methods employed for their detection.
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