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| Introduction | [1]-[10] |
| Proper Ration, [3]; Social Function of Food, [5]; Definition andComposition of Foods, [6]; Classification of Foods, [7]; Explanation of ChemicalTerms, [8]. | |
| Part I.—Meats and Meat Products | [11]-[94] |
| Definition, [11]; Edible Animals, [11]; Classification of MeatFoods, [12]; Preparation of Animals, [12]; Inspection, [13];Tuberculosis, [13]; Consumers’ Rights, [14]; Slaughter and Preparation of Carcasses,[14]; Names of Parts, [15]-[20]; Delivery of Fresh Meat,[21]; Storage, [23]; Disposition of Fragments, [23]; Detectionof Different Kinds of Meat, [24]; Dried and Pickled Meat, [25]; Composition of Pig’sFlesh, [26]-[33]; Preserved Meats, [34]-[38];Argument of Small Quantities, [38]-[40]; Preparation for Canning,[41]; Parboiling, [41]; Sterilization, [42]; Special Studies ofCanning, [43]-[48]; Relation of Canned to Fresh Beef, [48];Canned Ham and Bacon, [48]-[50]; Canned Tongue, [50]; Fat as aTest for Adulteration, [51]; Potted Meats, [51]-[56]; CannedPoultry, [56]; Canned Horse-meat, [57]; Canned Cured Meats,[59]-[60]; Magnitude of Industry, [61]; General Observations,[62]; Lard, [63]-[77]; Soups,[77]-[78]; Beef Extract, [79]-[80]; BeefJuice, [82]; Soluble Meats, [83]; Preparations of Blood, [83];Beef-tea, [84]; Dried and Powdered Meats, [85]; Active Principles in Meat Extracts,[86]; Relation between Juice and Nutritive Value, [87]; Nitrogenous Bases,[88]-[90]; Gelatine, [90]-[92]; TerrestrialAnimal Oils, [93]. | |
| Part II.—Poultry and Eggs and Game Birds | [95]-[116] |
| 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]. | |
| Part III.—Fish Foods | [117]-[166] |
| Classification, [117]; Edible Portion, [119]; PrincipalConstituents, [119]; Alewives, [121]; Anchovy, [122]; BlackBass, [122]; Bluefish, [122]; Carp, [123]; Catfish,[123]; Codfish, [124]; Eels, [126]; Flounder,[127]; Graylings, [128]; Haddock, [128]; Hake,[128]; Halibut, [128]; Herring, [129]; Horse Mackerel,[130]; Hog-fish, [130]; Mackerel, [131]; Menhaden,[132]; Mullet, [132]; Muskallunge, [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 inFish, [151]; Marketing, [151]; Cold Storage, [151]; Canning,Drying, and Adulteration, [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 | [169]-[216] |
| Milk, Limitation of Name, [169]; Composition, [169]; Method ofProduction, [169]-[174]; Cream, [175]; Curd Test for Purity,[176]-[178]; Whey and Koumiss, [179]; Buttermilk andBonnyclabber, [181]; Butter, [182]-[187]; Oleomargarine,[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]; Preparations of Casein, [215]. | |
| Part V.—Cereal Foods | [217]-[273] |
| Barley, [217]-[218]; Buckwheat,[219]-[221]; Indian Corn (Maize), [222]-[232];Oats, [232]-[236]; Rice, [236]; Rye,[237]-[239]; Wheat, [239]-[242]; WheatFlour, [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 | [273]-[388] |
| Succulent Vegetables, [273]; Artichoke, [274]; Asparagus,[275]; Bean, [275]-[276]; Beets, [277];Brussels Sprouts, [278]; Cabbage, [278]; Carrot, [279];Cauliflower, [279]; Celery, [280]; Chicory, [280]; Cranberry,[281]; Cress, [281]; Cucumbers, [281]; Egg-plant, Garlic, andGourds, [282]; Horseradish, Jerusalem Artichoke, 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]; Tropical 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]; Importanceof Preserving Industry, [386]-[388]. | |
| Part VII.—Vegetable Oils and Fats, and Nuts | [389]-[428] |
| Definition, [389]; Chemical Characteristics, [390]; Dryingand Non-drying Oils, [391]; Physical Characters, [392]-[393];Edible Vegetable Oils, [394]-[413]; Cottonseed 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]; Hazelnut, Hickory-nut,[419]; Peanuts, [420]-[424]; Pecan,[424]-[425]; Pistachio, [426]; Walnut,[426]-[428]. | |
| Part VIII.—Fungi as Foods | [429]-[454] |
| Mushrooms, Production, [429]-[430]; Varieties,[430]; Food Value, [430]; Distinction between Edible and Poisonous,[433]-[439]; Types of Edible Mushrooms, [440]; Horse Mushroom,[441]; Shaggy Mushroom, [443]; Fairy Ring Mushroom, [443];Puff-ball, [444]; Cepe, [445]; Fly Amanita, [446]; Poisoningby Mushrooms, [448]; Canned Mushrooms, [449]; Truffles,[450]-[453]; Food Value of Fungi, [454]. | |
| Part IX.—Sugar, Sirup, Confectionery, and Honey | [455]-[494] |
| Sugar, Origin of Sugar, [455]; Beet Sugar, [456]-[465];Cane Sugar, [466]; Maple Sugar, [467]-[468]; Sugar Refining,[468]-[470]; Sugar Production, [471]; Adulteration 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]; CrystallizedFruits and Flowers, [483]; Food Value of Candy, [483]; Adulteration of Confections,[483]-[486]; Honey, Definition, Historical, [486]; Preparationof Honey, [487]; Beehives, [488]; Distribution of Honey Industry,[489]; Comb Honey, [489]; ExtractedHoney, [490]; Properties of Honey, [491]-[492]; Adulterationof Honey, [493]-[494]. | |
| Miscellaneous | [494]-[496] |
| Mince Meat, [494]; Pie Fillers, [496]. | |
| Part X.—Infants’ and Invalids’ Foods | [497]-[500] |
| Modified Milk, [497]; Solid Infants’ Food, [498]; Invalids’Food, [498]-[499]; Composition Infants’ and Invalids’ Foods,[500]. | |
| APPENDICES. |
| Appendix A | [501]-[521] |
| Food Standards, [501]-[517]; Law Relating to Filled Cheese,[517]-[521]. | |
| Appendix B | [522]-[537] |
| Rules and Regulations for the Enforcement of the Food and Drugs Act, [522]-[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] |