XIX. Cereals: Starch and Cellulose
XX. Cereals: Rice (A)
XXI. Cereals: Rice (B)
XXII. Cereals and the Fireless Cooker
XXIII. Cereals for Frying or Baking
XXIV. Powdered Cereals Used for Thickening
XXV. Toast: Digestion of Starch
XXVI. Root Vegetables (A)
XXVII. Root Vegetables (B)
XXVIII. Root Vegetables (C)