Beverages and Their Adulteration: Origin, Composition, Manufacture, Natural, Artificial, Fermented, Distilled, Alkaloidal and Fruit Juices.

JAMA. 1919;72(21):1565. doi:10.1001/jama.1919.02610210061033.
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This, a companion volume to the author's earlier work, "Foods and Their Adulterations," comes at an especially appropriate time when the greatest experiment in changing the beverage-habits of a nation is about to be initiated. More than half of the book is devoted to a consideration of beverages of the alcoholic type. Beverages are conveniently divided by Wiley into two main classes, (1) those which, in addition to having condimental properties, have also food value, and (2) those which are purely condimental in character. A subdivision is made of those beverages which contain toxic properties, whether developed naturally in the manufacture of added to the product afterward. The alcoholic beverages, coffee and tea come in this division because of the alcohol or caffein they contain. There would also be included those "soft drinks" to which caffein and (nowadays rarely) cocain have been added. The book, as its title denotes, does


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