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; Bechives, 488; Distribution of Honey Industry, 489; Comb
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