COPYRIGHT, 1907, BY P. BLAKISTON'S SON & Co.
WM. F. FELL COMPANY
ELECTROTYPERS AND PRINTERS
1220-24 SANSOM STREET
PHILADELPHIA, PA.
This manual is descriptive in character and aims to give, within its scope, as thoroughly and intelligibly as possible, an account of the various foodproducts in common use in their natural and manufactured conditions, with the usual adulterations which have been found therein.
It includes information regarding Methods of Preparation and Manufacture, Food Values, Standards of Purity, Regulations for Inspection, Simple Tests for Adulterations, Effects of Storage, and similar matters pertaining to the subject.
It has been designed to interest the consumer, as well as the manufacturer, the scientific, as well as the general reader, all of whom it is hoped will find in it something useful. The consumer is entitled to know the nature of the product offered, the manufacturer and dealer the best methods of preparation. It will give the physician and sanitarian knowledge of the value of foods, their proper use and inspection, and, while not analytical în purpose, will provide the chemist with information which will guide him in his work of detecting impurities.
It has been thought advisable to give in the appendices extracts from the national laws relating to the subject, as well as the rules and regulations. for their enforcement and official standards of purity, as these are now of general interest to all classes. In revising the manuscript and in reading the proofs, especial recognition is made of the valuable aid of Dr. W. D. Bigelow, Chief of the Division of Foods of the Department of Agriculture; Dr. F. V. Coville, Botanist of the Department of Agriculture, and Dr. B. W. Evermann, of the Bureau of Fisheries. Acknowledgement is also made of the favors of the Bureaus of Plant Industry, Animal Industry, and Forestry. Many helpful suggestions from other sources can only be acknowledged in this general way. All opinions respecting adulterations, misbranding, nutritive value, and wholesomeness are the individual expressions of the author and are not to be considered in any other manner. Honest and truthful practices of manufacture and labeling are to be promoted in every possible manner. In the end the true, the ethical, and the just in these practices will prevail.
WASHINGTON, D. C., May 1, 1907.
Proper Ration, 3; Social Function of Food, 5; Definition and Composition of
Foods, 6; Classification of Foods, 7; Explanation of Chemical Terms, 8.
PART I.-MEATS AND MEAT PRODUCTS.....
Definition, 11; Edible Animals, 11; Classification of Meat Foods, 12; Prepar-
ation of Animals, 12; Inspection, 13; Tuberculosis, 13; Consumers' Rights,
14; Slaughter and Preparation of Carcasses, 14; Names of Parts, 15-20; De-
livery of Fresh Meat, 21; Storage, 23; Disposition of Fragments, 23; Detec-
tion of Different Kinds of Meat, 24; Dried and Pickled Meat, 25; Composi-
tion of Pig's Flesh, 26-33; Preserved Meats, 34-38; Argument of Small
Quantities, 38-40; Preparation for Canning, 41; Parboiling, 41; Sterilization,
42; Special Studies of Canning, 43-48; Relation of Canned to Fresh Beef, 48;
Canned Ham and Bacon, 48-50; Canned Tongue, 50; Fat as a Test for
Adulteration, 51; Potted Meats, 51-56; Canned Poultry, 56; Canned Horse-
meat, 57; Canned Cured Meats, 59-60; Magnitude of Industry, 61; Gen-
eral Observations, 62; Lard, 63-77; Soups, 77-78; Beef Extract, 79, 80;
Beef Juice, 82; Soluble Meats, 83; Preparations of Blood, 83; Beef-tea, 84;
Dried and Powdered Meats, 85; Active Principles in Meat Extracts, 86; Re-
lation between Juice and Nutritive Value, 87; Nitrogenous Bases, 88-90;
Gelatine, 90-92; Terrestrial Animal Oils, 93.
PART II.-POULTRY AND EGGS AND GAME BIRDS..
Application of Name, 94; Domesticated Fowls, 95-116; Chicken, 95-104;
Duck, 104; Goose, 105; Pigeon, 107; Turkey, 107; Forced Fattening, 109;
Slaughtering and Preparing for Market, 111; Poisonous Principles in Eggs,
116; Parasites in Eggs, 116.
Classification, 117; Edible Portion, 119; Principal Constituents, 119; Ale-
wives, 121; Anchovy, 122; Black Bass, 122; Bluefish, 122; Carp, 123;
Catfish, 123; Codfish, 124; Eels, 126; Flounder, 127; Graylings, 128; Had-
dock, 128; Hake, 128; Halibut, 128; Herring, 129; Horse Mackerel, 130;
Hog-fish, 130; Mackerel, 131; Menhaden, 132; Mullet, 132; Muskal-
lunge, 133; Pickerel or Pike, 133; Pompano, 134; Red Snapper, 134; Rock
Bass, 135; Salmon, 135-138; Sardines, 139-140; Scup, 141; Shad, 141-142;
Sheepshead, 143; Smelt, 144; Spanish Mackerel, 144; Sturgeon, 144;
Caviar, 145; Striped Bass, 146; Sole, 146; Tautog, 147; Tilefish, 147;
Trout, 147-148; Turbot, 149; Weakfish, 149; Whitefish, 150; Fluorids in
Fish, 151; Marketing, 151; Cold Storage, 151; Canning, Drying, and Adul-
teration, 152; Value as Food, 153; Shellfish, 153; Clams, 153; Lobster, 155;
Crabs, 155; Crawfish, 156; Shrimp, 157; Aquatic Reptiles, 157; Turtle,
157; Terrapin, 158; Mussel, 158; Oysters, 158-164; Animal Oils, 165;
Marine Animal Oils, 165-166.
PART IV.-MILK AND MILK PRODUCTS AND OLEOMARGARINE.
Milk, Limitation of Name, 169; Composition, 169; Method of Production,
169-174; Cream, 175; Curd Test for Purity, 176-178; Whey and Kou-
miss, 179; Buttermilk and Bonnyclabber, 181; Butter, 182-187; Oleomar-
garine, 187-189; Cheese, 190; Kinds, 191; Adulteration and Misbranding,
192; Coloring, 193; Cottage Cheese, 195; American Cheese Manufacture,
196-200; Grading Cheese, 200; Cream Cheese, 201; Foreign Types, 201-
202; Sage Cheese, 203; English Cheese, 203-205; French Cheese, 206-208;
Limburger, 208; Edam, 210; Bacterial Activity, 211; Chemical Changes in
Ripening, 212-214; Digestibility, 214; Effect of Cold Storage, 215; Prepara-
tions of Casein, 215.
Barley, 217-218; Buckwheat, 219-221; Indian Corn (Maize), 222-232;
Oats, 232-236; Rice, 236; Rye, 237-239; Wheat, 239-242; Wheat Flour,
243-245; Gluten, 245-247; Bleaching, 247; Adulterations, 248; Standard
Age and Substitutes, 248; Bread, 249; Yeast, 250; Ferments, 250; Chemical
Aerating Agents, 251; Baking Powders, 251-254; Composition of Bread, 254–
255; Comparative Nutritive Properties, 256-257; Biscuit, 258; Sugar Lost
in Fermentation, 259; Texture of Loaves, 259; Macaroni, 260-264; Cakes,
265-267; Breakfast Foods, 267-271.
PART VI.-VEGETABLES, CONDIMENTS, FRUITS...
Succulent Vegetables, 273; Artichoke, 274; Asparagus, 275; Bean, 275-
276; Beets, 277; Brussels Sprouts, 278; Cabbage, 278; Carrot, 279; Cauli-
flower, 279; Celery, 280; Chicory, 280; Cranberry, 281; Cress, 281; Cucum-
bers, 281; Egg-plant, Garlic, and Gourds, 282; Horseradish, Jerusalem Arti-
choke, and Kale, 282; Leek, Lettuce, Melons, and Cantaloupe, 284–286;
Okra and Onion, 286; Parsnip, 287; Peas, 287; Potatoes, 288-298; Potato
Starch, 296-299; Rhubarb, 299; Squash, 299; Sweet Potato, 299-304;
Turnip, 304; Yam, 304; Canned Vegetables, 305-315; Ketchup, 316;
Use of Refuse in Ketchup, 317; Starches as Foods, 317-321; Condiments,
321-326; Fruits, 326-329; Apples, 330-335; Cherries, 336; Grapes, 337-338;
Peaches, 339-341; Plums, 341; Quince, 342; Small Fruits, 342-343; Tropi-
cal and Subtropical Fruits, 343-348; Citrus Fruits, 348-369; Composition
of Pineapple, 363-364; Ash of Tropical Fruits, 367; Sugar and Acid in
Fruit, 369; Canned Fruits, 370-372; Fruit Sirups, 373-374; Jams, Jellies,
and Preserves, 375-381; Manufacture of Jellies, 381-382; Compound
Jams and Jellies, 383; Preserves, 384; Fruit Butter, 385; Brandied Fruit,
386; Importance of Preserving Industry, 386-388.
PART VII.-Vegetable OiLS AND FATS, AND NUTS.....
Definition, 389; Chemical Characteristics, 390; Drying and Non-drying Oils,
391; Physical Characters, 392-393; Edible Vegetable Oils, 394-413; Cot-
tonseed Oil, 397-401; Olive Oil, 402-405; Peanut Oil, 406; Rape Oil, 407;
Sesame Oil, 408; Sunflower Oil, 409; Cacao-butter, 410; Coconut Oil, 411;
Palm Oil, 412; Nuts, 413-428; Acorn, 414; Beechnuts, Brazil-nut, 415;
Butternut, Chestnut, 416; Chinese Nut, 417; Coconut, Filbert, 418; Hazel-
nut, Hickory-nut, 419; Peanuts, 420-424; Pecan, 424-425; Pistachio, 426;
Walnut, 426-428.
Mushrooms, Production, 429-430; Varieties, 430; Food Value, 430; Distinc-
tion between Edible and Poisonous, 433-439; Types of Edible Mush-
rooms, 440; Horse Mushroom, 441; Shaggy Mushroom, 443; Fairy Ring
Mushroom, 443; Puff-ball, 444; Cepe, 445; Fly Amanita, 446; Poisoning
by Mushrooms, 448; Canned Mushrooms, 449; Truffles, 450-453; Food
Value of Fungi, 454.
PART IX.-SUGAR, SIRUP, CONFECTIONERY, AND HONEY..
Sugar, Origin of Sugar, 455; Beet Sugar, 456-465; Cane Sugar, 466; Maple
Sugar, 467-468; Sugar Refining, 468-470; Sugar Production, 471; Adultera-
tion of Sugar, 471; Sugar as Food, 472; Sirup, Maple, 472-473; Cane, 475;
Sorghum, 476; Molasses, 477-478; Mixed Sirups, 479; Adulteration of
Sirups, 480; Confectionery, 482; Materials, 482; Manufacture, 483; Crystal-
lized Fruits and Flowers, 483; Food Value of Candy, 483; Adulteration
of Confections, 483-486; Honey, Definition, Historical, 486; Preparation
of Honey, 487; Beehives, 488; Distribution of Honey Industry, 489; Comb
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