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Foods and Their Adulteration by Harvey Washington Wiley
Foods and Their Adulteration by Harvey Washington Wiley

Foods and Their Adulteration (1907)

by Harvey Washington Wiley

Submitted by @deroche
Book Educational
5.75 | Ranked
Foods and Their Adulteration by Harvey Washington Wiley
Foods and Their Adulteration by Harvey Washington Wiley
Foods and Their Adulteration
by Harvey Washington Wiley

Commercially the name sardine has come to signify any small, canned, clupeoid fish; and the methods of preparation are so various that it is impossible to establish any absolute standard of quality. It appears to this Department that the purposes of the pure-food law will be carried out and the public fully protected if all sardines bear labels showing the place where produced and the nature of the ingredients used in preserving or flavoring the fish.🏁

Submitted by @deroche - 06/08/2025
Book Educational 5.75 Ranked
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