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Wiley, Harvey Washington (18 October 1844–30 June 1930), chemist and pure food crusader, was born in Jefferson County, Indiana, the son of Preston Pritchard, a farmer, Campbellite lay preacher, and schoolmaster, and Lucinda Weir Maxwell. Harvey’s attendance at Hanover College (1863–1867), from which he received the B.A. degree, was interrupted by service as a hundred-day volunteer (May–Sept. 1864) with the 137th Indiana Regiment in Tennessee. After a year of teaching and a summer’s apprenticeship with a Kentucky physician (1868), Wiley attended Indiana Medical College (1869–1871), where he ultimately earned his M.D., simultaneously teaching at Northwestern Christian University (later Butler University) and the Indianapolis high school. He then taught chemistry at both his medical school and Butler. During 1872–1873 Wiley spent some months at the Lawrence Scientific School at Harvard University, adding a B.S. to his M.D. Wiley was appointed the first professor of chemistry at the newly opened Purdue University, from 1874 to 1883, and state chemist (1881). In 1878 Wiley observed at German universities and studied food chemistry at the German Imperial Health Office. Back at Purdue, his research in the chemistry of sugars and the adulteration of cane syrup led to his appointment as chief chemist in the U.S. Department of Agriculture in 1883....