. Crown 8vo. 115 pp. Price 5s. net. (Post
free, 5s. 3d. home; 5s. 4d. abroad.)

#Contents.#

The Various Causes of Dampness and Decay of the Masonry of Buildings,
and the Structural and Hygienic Evils of the Same -- Precautionary
Measures during Building against Dampness and Efflorescence -- Methods
of Remedying Dampness and Efflorescences in the Walls of Old Buildings
-- The Artificial Drying of New Houses, as well as Old Damp Dwellings
and the Theory of the Hardening of Mortar -- New, Certain and
Permanently Efficient Methods for Drying Old Damp Walls and Dwellings
-- The Cause and Origin of Dry-rot: its Injurious Effect on Health,
its Destructive Action on Buildings, and its Successful Repression --
Methods of Preventing Dry-rot to be Adopted During Construction -- Old
Methods of Preventing Dry-rot -- Recent and More Efficient Remedies
for Dry-rot -- Index.

#HANDBOOK OF TECHNICAL TERMS USED IN ARCHITECTURE AND BUILDING, AND
THEIR ALLIED TRADES AND SUBJECTS.# By Augustine C. PASSMORE. Demy 8vo.
380 pp. Price 7s. 6d. net. (Post free, 8s. home; 8s. 6d, abroad.)

#FOODS AND SWEETMEATS.#

#THE MANUFACTURE OF PRESERVED FOODS AND SWEETMEATS.# By A. HAUSNER. With
Twenty-eight Illustrations. Translated from the German of the third
enlarged Edition. Crown 8vo. 225 pp. Price 7s. 6d. net. (Post free,
7s. 9d. home; 7s. 10d. abroad.)

#Contents.#

#The Manufacture of Conserves# -- Introduction -- The Causes of the
Putrefaction of Food -- The Chemical Composition of Foods -- The
Products of Decomposition -- The Causes of Fermentation and
Putrefaction -- Preservative Bodies -- The Various Methods of
Preserving Food -- The Preservation of Animal Food -- Preserving Meat
by Means of Ice -- The Preservation of Meat by Charcoal --
Preservation of Meat by Drying -- The Preservation of Meat by the
Exclusion of Air -- The Appert Method -- Preserving Flesh by Smoking
-- Quick Smoking -- Preserving Meat with Salt -- Quick Salting by Air
Pressure -- Quick Salting by Liquid Pressure -- Gamgee's Method of
Preserving Meat -- The Preservation of Eggs -- Preservation of White
and Yolk of Egg -- Milk Preservation -- Condensed Milk -- The
Preservation of Fat -- Manufacture of Soup Tablets -- Meat Biscuits --
Extract of Beef -- The Preservation of Vegetable Foods in General --
Compressing Vegetables -- Preservation of Vegetables by Appert's
Method -- The Preservation of Fruit -- Preservation of Fruit by
Storage -- The Preservation o