. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. 2l6 BACTERIOLOGICAL METHODS I. Whiskey and Brandy.—Whiskey and brandy are alcoholic beverages with an alcohol content ranging from about 44 per cent, to 55 per cent, (by volume). Whiskey {Spiritus Jrumenti of the^U. S. P. and Schnapps of the Germans) is usually made from grain as rye, wheat, barley and corn. Brandy (Branntwein). ^ (# ® 1 ^'^ ® 3. Please note that these images are extracted from scanned page images that may have been digitally enhance
. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. 2l6 BACTERIOLOGICAL METHODS I. Whiskey and Brandy.—Whiskey and brandy are alcoholic beverages with an alcohol content ranging from about 44 per cent, to 55 per cent, (by volume). Whiskey {Spiritus Jrumenti of the^U. S. P. and Schnapps of the Germans) is usually made from grain as rye, wheat, barley and corn. Brandy (Branntwein). ^ (# ® 1 ^'^ ® 3. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Schneider, Albert, 1863-1928. Philadelphia, P. Blakiston's son & co
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1915
