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APPENDICES.

533. The Food and Drugs Act of June 30, 1906, 533-537-

APPENDIX C.......

-538-561

Regulations Governing the Meat Inspection of the United States Department

of Agriculture, 538-556; Meat Inspection Law, 556-561.

APPENDIX D.......

-562-615

Food Inspection Decisions under the Food and Drugs Act, 562-615. Food

Inspections Decisions under the Imported Foods Act F. I. D.'s 1-39, 562-584.

Food and Drugs Inspections and Decisions under the Food and Drugs Act

F. I. D.'s 40-64. 584-615.

INDEX,..

..616-625

LIST OF ILLUSTRATIONS.

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COLORED PLATES.

Beef Tenderloin,..
Beef Sirloin,....
Beef Ribs-Regular Cut,.
Beef Ribs-Spencer Cut,.
Sirloin Butts,.
Beef Rib,
Beef Loin,..
Drying Figs: Smyrna, Smyrna Section, Adriatic, Adriatic Section,
Olives: Mission, Sevillano,.
Jordan Almond,..
Peanut (Arichide),

Pace. Facing 15

15 15 15 15 15 15 349 402 414 420

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20

67 67

177

FIG,
1. Cuts of Becf,..

16 2. Commercial Cuts of Beef,.

17 3. Diagram of Cuts of Veal,...

18 4. Diagram of Cuts of Lamb and Mutton,.

19 5. Diagram of Cuts of Pork,.

19 6. Commercial Cuts of Pork,. 7. Graphic Chart Representing the Comparative Influences of Foods and Preservatives,...

39 8. Lard Crystals, 9. Beef Fat Crystals,. 10. Kettle for Rendering Lard,

72 11. Apparatus for Test of Adulteration of Lard,.

74 12. Chicken House, Rhode Island Experiment Station,..

96 13. Cow Stables, Mapletown Farm, Sumner, Washington,

170 14. Apparatus for Cooling Milk,.

172 15. Improvised Wisconsin Curd Test,..

177 10. Milk; Broken Curd in Whey; Matted Curd,. 17. Curd from a Good Milk,.

178 18. Curd from a Tainted Milk, 19. Curd from Foul Milk,... 20. Power Churn, Ready for Use,

183 21. Power Churn, Open,.

184 22. Barley Starch,

218 23. Buckwheat Starch,.. 24. Section of Raw Popcorn,..

224 25. Section of Popcorn in First Stage of Popping, Showing Partially Expanded Starch Grains and Ruptured Cell Walls,.

225 26. Section of Fully Popped Popcorn,..

226 27. Indian Corn Starch,...

229 28. Starch Grains of Indian Corn, under Polarized Light,

230 29. Oat Starch,..

235 30. Rice Starch,

237 31. Rye Starch,

238 32. Wheat Starch,...

242 33. Wheat Starch under Polarized Light,

243 34. Kedzie's Farinometer Showing the Parts,

246 35. Kedzie's Farinometer in Use,.

247

178 178

222

338

346

356 358

Fig.

PAGE. 36. Comparative Appearance of Breads of Different kinds,..

259 37. A Field of Durum Wheat,...

261 38. Drought-resistant Macaroni Wheats (Heads and Grains),

262 39. Potato Starch,.

291 40. Potato Starch under Polarized Light,..

291 41. Rasping Cylinder for Making Starch,..

297 42. Shaking Table for Separating the Starch from the Pulped Potato,

297 43. The Potato Rasping Cylinder Arranged for Work,..

298 44. View of Indian Corn Canning Factory, Showing Accumulation of Husks and Cobs, 308 45. Maranta (Arrowroot) Starch,..

318 46. A Cassa va Field in Georgia,.

319 47. Cassava Starch,....

321 48. Scuppernong Grape Vine, Roanoke Island, 49. Vineyard Near Fresno, California,.

339 50. Avocado Tree,... 51. Fig Tree Thirty Feet High Near Yuba, California,.

350 52. Jamaica Mango Tree,... 53. An Edge of a California Orange Grove,.. 4. The Original Seedless Orange Tree,...

359 55. A Group of the Washington Navel Orange on the Tree,.

300 56. Covered Pineapple,..

361 57. Removing the Oil Cakes from a Cottonseed Press,.

400 58. Pecan Tree, 30 Years Old, Morgan City, La.,...

422 59. Five Forms of Choice, Thin-shelled Pecans. Also Wild Nut Showing Difference in Size,...

423 60. Full Grown Pecan Tree,...

425 61. Common Mushroom, Agaricus campestris,..

440 62. Edible Mushrooms (Agaricus arvensis Schaeff.),..

441 63. Shaggy Mushroom, Coprinus comatus,...,

442 64. Fairy Ring Formed by Marasmius oreades, an Edible Mushroom,.

444 65. Puff-ball, Lycoperdon cyathiforme, Top View,

445 66. Amanita (Full Grown),.

446 67. Fly Amanita Buttons (Amanita muscaria),.

447 68. Correct Position of a Mature Beet in the Soil,.. 69. Map Showing Temperature Zone in Which the Sugar Beet Attains Its Greatest Perfection,....

459 70. A Field of Beets Ready for Harvesting,..

400 71. Beets Ready for Transportation to Factory,

461 72. Diffusion Battery,..

462 73. Multiple-effect Evaporating Apparatus,

463 74. Vacuum Strike Pan,..

464 75. Sugar Cane Field Ready for Harvest,.

465 76. Cane Field Partly Harvested,..

466 77. Tapping the Maple Trees,.

468 78. Transporting the Sap to the Sugar House, 79. Boiling the Maple Sap,...

469 80. Small Primitive Mill for Extracting Juice from Sugar Cane for Sirup Making, 473 81. Mill and Evaporating Apparatus for Sirup Making in Georgia,.

474 82. Relative Length of Canes Used for Sirup Making,

475 83. Swarm of Bees on Bough of Tree,....

487 84. Artificial Bee Hives under Shade of Grape Vine,

488 85. A Frame Containing 24 Boxes of Honey,

489 86. Showing Box of Honey Partially Capped,..

490

458

468

INTRODUCTION.

The growing importance to manufacturers, dealers, and consumers of a knowledge of food products has led to the preparation of the following manual.

Unfortunately, many misleading statements respecting the composition of foods, their nutritive value, and their relation to health and digestion have been published and received with more or less credence by the public. Claims of superior excellence, which are entirely baseless, are constantly made for certain food products in order to call the attention of the public more directly to their value and, unfortunately, at times to mislead the public with respect to their true worth.

It is not uncommon to see foods advertised as of exceptional quality, either as a whole or for certain purposes. Many of the preparations of this kind are of undoubted excellence, but fail to reach the superior standard or perform the particular function which is attributed to them. Particularly has it been noticed that foods are offered for specific purposes or the nourishment of certain parts of the body, especially of the brain and nerves. We are all familiar with the advertisements of foods to feed the brain, or feed the nerves, or feed the skin. It is hardly necessary to call attention to the absurdity of claims of this kind. One part of the body cannot be nourished if the other parts are neglected, and the true principle of nutrition requires a uniform and equal development and nourishment of all the tissues. It is true that many of the tissues have predominant constituents. For instance in the bones are found large quantities of phosphate of calcium and in the muscles nitrogenous tissues dominate. In the brain and nerves there are considerable quantities of organic phosphorus. All of these bodies, however, are contained in normal food properly balanced.

It would be contrary to the principles of physiology to attempt to feed the bones by consuming a large excess of phosphorus in the food or the muscles by confining the food to a purely nitrogenous component. Such attempts, instead of nourishing the tissues indicated, will so unbalance the rations as to disarrange the whole metabolic process, and thus injure and weaken the very tissues they are designed to support.

It seems, therefore, advisable to prepare a manual which may be used in conjunction with works on dietetics and on physiology and hygiene and yet of a character not especially designed for the expert,

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