| Colored Plates. | Page. |
|---|
| [1.] | Beef Tenderloin, | Facing | 15 |
| [2.] | Beef Sirloin, | „ | 15 |
| [3.] | Beef Ribs—Regular Cut, | „ | 15 |
| [4.] | Beef Ribs—Spencer Cut, | „ | 15 |
| [5.] | Sirloin Butts, | „ | 15 |
| [6.] | Beef Rib, | „ | 15 |
| [7.] | Beef Loin, | „ | 15 |
| [8.] | Drying Figs: Smyrna, Smyrna Section, Adriatic, Adriatic Section, | „ | 349 |
| [9.] | Olives: Mission, Sevillano, | „ | 402 |
| [10.] | Jordan Almond, | „ | 414 |
| [11.] | Peanut (Arachide), | „ | 420 |
| Fig. |
|---|
| [1.] | Cuts of Beef, | 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, | 20 |
| [7.] | Graphic Chart Representing the Comparative Influences of Foods and Preservatives, | 39 |
| [8.] | Lard Crystals, | 67 |
| [9.] | Beef Fat Crystals, | 67 |
| [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 |
| [16.] | Milk; Broken Curd in Whey; Matted Curd, | 177 |
| [17.] | Curd from a Good Milk, | 178 |
| [18.] | Curd from a Tainted Milk, | 178 |
| [19.] | Curd from Foul Milk, | 178 |
| [20.] | Power Churn, Ready for Use, | 183 |
| [21.] | Power Churn, Open, | 184 |
| [22.] | Barley Starch, | 218 |
| [23.] | Buckwheat Starch, | 222 |
| [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 |
| [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 Cassava Field in Georgia, | 319 |
| [47.] | Cassava Starch, | 321 |
| [48.] | Scuppernong Grape Vine, Roanoke Island, | 338 |
| [49.] | Vineyard Near Fresno, California, | 339 |
| [50.] | Avocado Tree, | 346 |
| [51.] | Fig Tree Thirty Feet High Near Yuba, California, | 350 |
| [52.] | Jamaica Mango Tree, | 356 |
| [53.] | An Edge of a California Orange Grove, | 358 |
| [54.] | The Original Seedless Orange Tree, | 359 |
| [55.] | A Group of the Washington Navel Orange on the Tree, | 360 |
| [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, | 458 |
| [69.] | Map Showing Temperature Zone in Which the Sugar Beet Attains Its Greatest Perfection, | 459 |
| [70.] | A Field of Beets Ready for Harvesting, | 460 |
| [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, | 468 |
| [70.] | 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 |