95. Vaughan and Novy: Ptomains and Lencomains.
96. U. S. Department of Agriculture, Bureau of Entomology, Circular No. 71: House Flies.
97. Ellen H. Richards and S. Maria Elliott: The Chemistry of Cooking and Cleaning.
98. Dr. Woods Hutchinson, Saturday Evening Post, 1908: The Real Angels of the House.
99. Harrington: Practical Hygiene.
100. Price: Handbook of Sanitation.
INDEX
Air, infection from impure, [287].
pure, disinfectant, [290].
Albuminoids, [23].
Alkaloids, [24].
Allspice, [202].
Almonds, [77].
Alum baking powder, [188].
Amids and Amines, [23].
Animal and vegetable foods, economy of, [250].
Animal foods, digestibility of, [220].
Apparatus used in experiments, [301].
Apples, [49].
pectose from, [307].
Ash, of foods, [4].
elements of plants, [5].
Asparagus, [43].
Available energy, [217].
nutrients, [216].
Bacteria in food, [32].
Baking powder, composition of, [186].
cream of tartar, [187].
phosphates, [189].
alum, [189].
inspection of, [191].
fillers, [191].
home-made, [191].
testing for alum, [315].
testing for ammonia, [316].
testing for phosphoric acid, [316].
Baking tests, [153-314].
Barley preparations, [128].
Beans, composition, [71].
digestibility, [72].
removal of skins, [72].
string, [73].
use of, in dietary, [74].
Beef, [101].
extracts, [110].
Beets, [41].
Beverages, composition, [213].
Bleaching of flour, [155].
Bolting cloth, [138].
Bread and bread making, [158-185].
leavened and unleavened bread, [158].
chemical changes during making, [159].
losses during bread making, [160].
production of carbon dioxide, [163].
production of alcohol, [163].
production of soluble carbohydrates, [165].
production of acids, [166].
production of volatile compounds, [167].
production of volatile nitrogenous compounds, [172].
wheat proteids, part taken by, [169].
oxidation of fat, [173].
starch, influence of, addition of, [173].
composition of bread, [174].
temperature of flour, [176].
use of skim milk, [176].
process of bread making, [177].
digestibility of bread, [178].
graham bread, use in the dietary, [179].
white and graham bread compared, [180].
mineral content of, [182].
new and old, [183].
action of heat on, [184].
different kinds of, [184].
Breakfast foods, [121-132].
Broth, [109].
Butter, composition, [91].
digestibility, [91].
adulteration, [92].
coloring, [92].
renovated, [92].
water in, [305].
Buttermilk, [88].
Cabbage, [41].
Candies, [69].
Canned meats, [118].
vegetables, [46].
peas, [75].
Carbohydrates defined, [8].
Carrots, [40].
Cauliflower, [41].
Cellars, storage of food in, [283].
Cellulose and properties, [8].
Cereals, [121-132].
preparation of, [121].
cost of, [121].
value of, [131].
use of, in dietary, [131].
corn preparations, [122].
oat preparations, [124].
wheat preparations, [126].
barley preparations, [128].
rice preparations, [129].
predigested, [130].
phosphates in, [131].
mineral matters of, [131].
coffees, [210].
Cesspools, [289].
Cheese, [92-96].
general composition, [92].
digestibility, [93].
use of, in dietary, [94].
cottage, [95].
different kinds of, [95].
adulteration, [96].
Chemical changes during cooking, [27-30].
Chemicals, use of, in preparation of foods permitted, [36].
Chestnuts, [76].
Chicory, detection in coffee, [319].
Chocolate, [212].
adulteration of, [213].
Cinnamon and cassia, [201].
Cloves, [201].
Coal tar dyes, testing for, [308].
Cocoa, [210].
Cocoanuts, [77].
Coffee, composition of, [207].
detection of chicory in, [319].
glazing of, [208].
substitutes, cereal, [210].
types of, [209].
Combustion of foods, [6].
Cooking, changes during, [27].
chemical, [27-30].
physical, [30-32].
bacteriological, [32].
Corn, sweet, [41].
preparations, [122].
Cream, [87].
Cream of tartar, [187].
Crude fiber of foods, [9].
Crude protein, [21].
Cucumbers, [42].
Dairy products, [80-97].
use of, in dietary, [96].
Dextrose, [64].
Dietary standards, [245].
Dietary studies, [244-260].
object of, [244].
mixed, desirable, [250].
of families compared, [253].
in public institutions, [259].
Digestibility of foods, [214].
of animal foods, [220].
of vegetable foods, [222].
Digestion, combination of foods, [223].
factors influencing, [223].
amount of food, [224].
method of preparation of food, [225].
mechanical condition of foods, [226].
psychological factors, [230].
individuality, [229].
Digestion and health, [219].
Dishcloth, unclean, [292].
Disinfectants, [281], [289], [295].
Drying of foods, [2].
Dry matter, [2].
Egg plant, [44].
Eggs, [114-118].
composition, [114].
digestibility, [116].
cooking of, [116].
use of, in dietary, [117].
Elements in foods, [7].
Energy, available, [217].
Energy value of rations, [246].
Entire wheat, [145].
Essential oils, [15].
occurrence, [15].
composition of, [16].
food value, [16].
Esthetic value of foods, [36].
Fat, occurrence in food, [12].
composition, [13].
physical properties, [14].
food value, [14].
individual fats, [14].
oxidation of, during bread making, [173].
Ferments, soluble, [34].
insoluble, [34].
Figs, [54].
Fish, [113].
Flavoring extracts, [56].
Flavors, composition of, [48].
occurrence of, [49].
food value, [49].
Flies, contamination of food by, [286], [295].
Foods, [215].
digestibility of, [215].
mechanical condition of, [226].
palatability of, [228].
physiological properties of, [228].
ash of, [4].
predigested, [130].
sodium chloride in, [4].
cost of, [231].
market price and nutritive value, [231-234].
composition of, [234-263].
comparative nutritive value, [231].
economy of production, [250].
habits, [250].
notions, [252].
relation to mental and physical vigor, [258].
amount consumed, [262].
injurious compounds in, [284].
contamination of, [284], [292].
sanitary inspection of, [286].
storage in cellars, [288].
infection from impure air, [287].
utensils for storage, [291].
raw, [27].
cheap and expensive, [252].
Fruits, composition of, [48].
canned, [54].
dried, [54].
canned and adulterated, [55].
Fruit extracts, [56].
Fruit flavors, [55].
Ginger, [200].
Gliadin, [314].
Gluten, addition of, to flour, [173].
moist and dry, [314].
Gluten properties of flour, [151].
Graham bread, [179].
use in dietary, [180].
Graham flour, [144].
Grape fruit, [51].
Grapes, [53].
Heat, action on foods, [30].
Hickory nuts, [77].
Honey, [68].
Ice, [279].
Inspection of food, [286].
Inversion of sugar, [64].
Kitchen refuse, [294].
Koumiss, [88].
Laboratory practice, [299].
Lard, [106].
substitutes, [107].
Legumes, [71-76].
Lemon extract, testing, [307].
Lemons, [51].
acidity of, [305].
Lettuce, [42].
Macaroni flour, [148].
Mace, [202].
Malted foods, [121].
Maple sugar, [62].
Meals, number of, per day, [248].
Measuring, directions for, [302].
Meat broth, [109].
Meats, [98-120].
general composition, [98].
proteids of, [99].
fat of, [100].
water of, [98].
texture of, [107].
cooking of, influence of, on composition, [108].
extractive materials, [110].
smoked, [111].
boric acid in, [312].
saltpeter in, [111].
canned, [118].
Melons, [43].
Microscope, use of, [304].
Milk, importance in dietary, [80].
general composition, [80].
souring of, [86].
condensed, [87].
digestibility, [81].
sanitary condition, [82].
certified milk, [84].
pasteurized, [84].
color of, [85].
preservatives in, [86].
goat's, [88].
human, [89].
adulteration of, [89].
prepared, [88].
formaldehyde in, [310].
Mineral matter, [4].
in ration, [5].
Mineral waters, [279].
Miscellaneous compounds, [16].
Mixed nitrogenous compounds, [25].
Mixed non-nitrogenous compounds, [16].
Moisture content of foods, variations in, [1].
Moisture in foods, how determined, [2].
Molasses, [65].
Mustard, [199].
testing for turmeric, [318].
Mutton, [103].
Nitrates in foods, [45].
Nitrites in foods, [111].
Nitrogen free extract, [11].
defined, [11].
composition, [12].
how determined, [12].
variable character of, [12].
Nitrogenous compounds, [17].
general composition, [17].
Non-nitrogenous compounds, classification of, [7].
Nutmeg, [202].
Nutrients, available, [216].
Nutritive value of nitrogenous compounds, [16].
starch, [9].
sugar, [11].
nitrogen free extract, [11].
fat, [12].
protein, [19].
amids, [23].
Nuts, [76-79].
use of, in dietary, [78].
Oat preparations, [124].
Oleomargarine, [92].
detecting, [310].
Olive oil, testing, [308].
Olives, [54].
Onions, [42].
Oranges, [50].
Organic acids, [15].
occurrence in foods, [15].
influence on digestion, [15].
use in plant economy, [15].
production during germination, [15].
Organic compounds, classification of, [7].
Organic matter, [6].
Oysters, [114].
Palatability of food, [228].
Parsnips, [40].
Peaches, [53].
Peanuts, [76].
fat from, [309].
Peas, [74].
canned, [75].
Pectose substances, [11].
Pepper, [198].
Phosphate baking powders, [189].
Physical changes during cooking, [30].
Physiological properties of foods, [228].
Pistachio, [77].
Plumbing, sanitary, [297].
Plums, [53].
Pork, [104].
Potatoes, [37].
composition, [39].
digestibility, [38].
nutritive value, [38].
sweet, [39].
Poultry, [112].
Predigested foods, [130].
Protein, composition of, [19].
properties of, [19].
combinations of, [20].
types of, [20].
crude, [21].
food value of, [22].
amount of, in ration, [246].
Psychological factors in digestion, [230].
Pumpkins, [45].
Rational feeding of man, [261-267].
Rations, wide and narrow, [245].
standard, [261].
object of, [261].
examples of, [264].
requisites of, [266].
protein requirements of, [246].
energy value of, [246].
References, [350].
Refrigeration, [292].
Refuse, disposal of, [294].
Renovated butter, [92].
Review questions, [323].
Rice preparations, [129].
Saccharine, [70].
Saltpeter in meats, [111].
Sanitary condition of vegetables, [45].
Sanitary inspection of food, [286].
Sausage, [111].
Sodium chloride in foods, [5].
Soil, sanitary condition of, [294].
Spices, [212].
Spinach, [42].
Squash, [45].
Starch, [9].
occurrence, [9].
composition, [9].
properties, [10].
food value, [10].
influence of heat on, [10].
Strawberries, [52].
Sugar, defined, [11].
beet, [58].
cane, [58].
commercial grades, [58].
manufacture of, [59].
sulphur in, [59].
digestibility of, [59].
value of, in dietary, [61].
adulteration of, [63].
maple, [62].
dextrose, [64].
Sunlight as a disinfectant, [290].
Sweet potatoes, [39].
Syrups, [66].
sorghum, [66].
Tea, [203-206].
black, [203].
green, [204].
composition of, [214].
judging of, [205].
adulteration of, [206].
physiological properties of, [206].
examination of leaves, [318].
Toast, [184].
Tomatoes, [43].
Underfed families, [251].
Vanilla extract, testing, [307].
Veal, [102].
Vegetable foods, [222].
Vegetables, [37-47].
edible portion, [47].
canned, [46].
sanitary condition of, [45].
digestibility of, [222].
Vinegar, [193-197].
preparation of, [193].
different kinds of, [195].
adulteration of, [196].
solids, [316].
specific gravity, [317].
acidity, [317].
Volatile matter, [6].
Water, drinking, [268-283].
importance, [268].
impurities in, [269].
mineral impurities, [270].
organic impurities, [271].
purification of, [272-278].
analysis, [271].
and typhoid fever, [273].
improvement of, [276].
boiling of, [276].
filtration of, [277].
distillation of, [278].
materials for softening water, [280].
testing purity of, [320].
Water in foods, [1].
how determined, [1].
Water supply, economic value, [282].
Waters, mineral, [279].
Weighing, directions for, [302].
Wheat cereal preparations, [126].
Wheat flour, [133].
spring and winter wheat flour, [133].
starchy and glutenous, [135].
composition of, [136].
process of milling, [136-140].
patent, [142].
grades of, [142].
composition of, [143].
ash content, [145].
graham, [145].
entire wheat, [145].
by-products, [146].
aging and curing, [147].
macaroni, [148].
color, [148].
granulation, [149].
capacity to absorb water, [150].
gluten, properties of, [151].
unsoundness of, [152].
baking tests, [153].
bleaching of, [155].
adulteration of, [156].
nutritive value of, [157].
water in, [304].
ash in, [305].
acidity of, [313].
moist and dry gluten, [314].
Yeast, action of, [161].
compressed, [162].
dry, [163].