ARTHUR HILL HASSALL (1817-1894). Food and its adulterations. London: Longman, Brown, Green, and Longmans, 1855. Hassall studied medicine as his uncle’s apprentice in Dublin and later returned to England where he received a diploma from the Royal College of Surgeons in 1839 and an M.D. from the University of London in 1851. An individual of many scientificContinue reading “Arthur Hill Hassall | Food and its Adulterations | November 2018 Notes from the John Martin Rare Book Room”