Food Materials and Their Adulterations

by Ellen Henrietta Swallow Richards

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

184 pages, Paperback

First published January 1, 1886

About the author

Ellen Henrietta Swallow Richards was an American chemist. She graduated from Westford Academy in 1862 and was the first woman admitted to the Massachusetts Institute of Technology (graduated 1873) and later became its first female instructor.

She was married to Robert Hallowell Richards until her death.