Hard covered book titled FOOD PRODUCTS THEIR SOURCE, CHEMISTRY, AND USE by Bailey. 1921, Second Revised Edition, with 92 Illustrations, 551 pages.

Topics include:

• SOURCES & CONSTITUENTS OF FOODS
• COMPOSITION OF CEREALS, AND THE MANUFACTURE OF STARCH
• BREAD & OTHER CEREAL PRODUCTS
• SUGAR & OTHER SACCHARINE SUBSTANCES
• ALCOHOLIC BEVERAGES
• ROOT, TUBERS & VEGETABLES
• LEGUMES
• CULTIVATION, PRESERVATION & USE OF FRUITS & BERRIES
• ORCHARD & VINE FRUITS
• BERRIES, GARDEN AND MISCELLANEOUS FRUITS
• MUSHROOMS, TRUFFLES, ALGAE & LICHENS
• ANIMAL AND VEGETABLE FATS & OILS
• NUT & NUT PRODUCTS
• MEAT & MEAT PRODUCTS
• FISH AND SHELL FISH
• MILK & DAIRY PRODUCTS
• EGGS & EGG PRODUCTS
• SPICES & OTHER CONDIMENTS
• NON-INTOXICATING BEVERAGES
• WATER & EFFERVESCING BEVERAGES

This book is in Good condition, pages intact, and the binding is tight. The pages are yellowed from age. Writing present on a few pages. A previous owner's signature is on the front end page.
Don't miss the opportunity to add this marvelous vintage book to your library!