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NAQUET, A. Legal Chemistry, translated by J. B. Battershall, New York 1876.

This work contains a very full bibliography of works relating to food and poison.

NORMANDY, A. The Commercial Handbook of Chemical Analysis, new edition, by Henry M. Noad. London: 1875.

This book contains much valuable information in regard to commercial articles of food.

MARCET, W.

On the Composition of Food, and how it is Adulterated. London: 1856.

BOUCHARDAT et QUEVENUE: Du Lait. Paris: 1857.

ALLEN, ALFRED H. An Introduction to the Practice of Commercial Organic Analysis. Vol. I. London: 1879. Vol. II., 1881.

Full directions are given for the analysis of alcohol and its derivatives. This is the best work on the subject now in print.

FLECK, H. Die Chimie im Dienste der Oeffentlichen Gesundheitspflege. Dresden, 1882.

PAVY. Food and Dietetics. London and Philadelphia: 1874.

BOLLEY, P. A. Manuel Pratique d'Essais et de Recherches Chimiques. Paris 1877.

Chevallier, M. A., et BAUDRIMONT. Dictionnaire des Alterations et Falsifications des Substances Alimentaires, Médicamenteuses, et Commerciales, avec l'Indication des Moyens de les reconnaître. 5ième ed. Paris 1878.

This work is extremely full.

SMITH, EDWARD. Foods. London and New York: 1873.

SMITH, EDWARD. Manual for Medical Officers of Health. London: 1874.

SMITH, EDWARD. Handbook for Inspectors of Nuisances. London: 1873.

These two last works contain the full text of the English laws upon the subject of food and its adulterations.

BRYN, M. L. A Treatise on the Adulteration of Food and Drink. Philadelphia: 1852.

BECK, LEWIS C. Adulterations of Various Substances used in Medicine and the Arts, with the Means of detecting them.

New York: 1846.

PIERCE, C. H. Examinations of Drugs, Medicines, Chemicals, etc., as to their Purity and Adulterations. Cambridge, Mass.: 1852.

These works are mainly interesting, as being among the earliest published on the subject in this country.

HARTLEY, ROBERT M. An Historical, Scientific, and Practical Essay on Milk as an Article of Human Sustenance, with a consideration of the effects consequent upon the present unnatural methods of producing it for the supply of large cities. New York: 1842.

This is the earliest attack made upon swill-milk produced by cows fed upon distillery-slops that I have met with.

CHURCH, A. H Food: Some Account of its Sources, Constituents, and

Uses. New York: 1877.

PRESCOTT, A. B.

1875.

PRESCOTT, A. B.

York: 1875.

Outlines of Proximate Organic Analysis. New York:

Chemical Examination of Alcoholic Liquors. New

CHAMBERS, T. K. A Manual of Diet in Health and Disease. Philadelphia: 1875.

SOUBEIRAN, J. L. Nouveau Dictionnaire des Falsifications et des Adultérations des Aliments, des Médicaments, etc. Paris 1874. MULLER, C. Anleitung zur Prufung der Kuhmilch. Bern: 1877.

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PENNETIER, G. Leçons sur les Matières Premières Organiques, gines, Provenance, Charactères, Composition, Sortes Commerciales, Alterations Naturelles, Falsifications et Moyens de les reconnaître, Usages. Paris 1881.

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This new work is very fully illustrated, and contains much information that it is difficult to obtain elsewhere.

DEITZSCH, O. Die Wichtigsten Nahrungsmittel und Getränke, deren Verunreinigungen und Verfälschungen. Zurich: 1879.

ELSNER, F. Die Praxis des Nahrungsmittel-Chemikers. Leipzig: 1880. MEDICUS, LUDWIG. Gerichtlich-chemische Prufung von Nahrungs und Gemissmitteln. Würzburg: 1881.

THUDICHUM and DUPRÉ. A Treatise upon the Origin, Nature, and Varieties of Wine.

It contains very full analysis of all the principal varieties of wine. WANKLYN. Tea, Coffee, and Cocoa. London: 1876.

WANKLYN. Milk Analysis. London: 1873.

This little work created a revolution in the methods of milk analysis; and Wanklyn's methods, with but slight modifications, have become the standards for the analysis of milk.

In addition to the above books, many of the reports of various boards of health contain valuable articles on the subject of food. For the literature of water, Professor Nichols's various reports in the Massachusetts State Board of Health may be consulted with advantage.

OUR EYES AND OUR INDUSTRIES.

BY B. JOY JEFFRIES, M.D.

OUR EYES AND OUR INDUSTRIES.

MASSACHUSETTS is largely engaged in the education and preparation of teachers, as also in the education of those who are to enter the so-called learned professions, where their daily bread is to be earned by the use of their eyes. If at any time during their career these organs fail either class, they are worse than beggars, since they have by educational refinement become habituated, and their families accustomed, to a certain amount of the amenities of life, the loss of which will be most keenly felt. Besides all these members of the educational and professional classes, are the great mass of those engaged in mercantile pursuits, whose very existence depends on their ability to use their eyes most continuously. All so far spoken of come from our universities, colleges, academies, or public schools. But from the latter come also the still more numerous class who must support themselves and their families by manual industries which tax the eyes fully as much if not more than does the pursuit of the educated professions.

While so much has been said, and so much written, in notes of warning, as to the dangers of overwork and strain of the eyes, in reference to those who are in or about to enter professional life, but little has been presented to our communities as to the equally dangerous deterioration of the eyesight of those who are to engage in our industries. Publicly I raised this note of warning in "The Boston Medical Journal," and in "The Massachusetts Teacher" in 1869, pointing out some unnecessary causes of impaired vision dependent upon defects in schools, school-books, and school-teaching. My experience since then in private practice, and, of course, more especially in work at the Massachusetts Eye and Ear Infirmary, has shown me that it was quite time that the community should be equally well instructed as to the dangers of the future in

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