This manual is descriptive in character and aims to give, within its scope, as thoroughly and intelligibly as possible, an account of the various food-products in common use in their natural and manufactured conditions, with the usual adulterations which have been found therein.
It includes information regarding Methods of Preparation and Manufacture, Food Values, Standards of Purity, Regulations for Inspection, Simple Tests for Adulterations, Effects of Storage, and similar matters pertaining to the subject.
It has been designed to interest the consumer, as well as the manufacturer, the scientific, as well as the general reader, all of whom it is hoped will find in it something useful. The consumer is entitled to know the nature of the product offered, the manufacturer and dealer the best methods of preparation. It will give the physician and sanitarian knowledge of the value of foods, their proper use and inspection, and, while not analytical in purpose, will provide the chemist with information which will guide him in his work of detecting impurities.
It has been thought advisable to give in the appendices extracts from the national laws relating to the subject, as well as the rules and regulations for their enforcement and official standards of purity, as these are now of general interest to all classes. In revising the manuscript and in reading the proofs, especial recognition is made of the valuable aid of Dr. W. D. Bigelow, Chief of the Division of Foods of the Department of Agriculture; Dr. F. V. Coville, Botanist of the Department of Agriculture, and Dr. B. W. Evermann, of the Bureau of Fisheries. Acknowledgement is also made of the favors of the Bureaus of Plant Industry, Animal Industry, and Forestry. Many helpful suggestions from other sources can only be acknowledged in this general way. All opinions respecting adulterations, misbranding, nutritive value, and wholesomeness are the individual expressions of the author and are not to be considered in any other manner. Honest and truthful practices of manufacture and labeling are to be promoted in every possible manner. In the end the true, the ethical, and the just in these practices will prevail.
Harvey W. Wiley.
Washington, D. C., May 1, 1907.
TABLE OF CONTENTS.
| PAGE | |
|---|---|
| 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] |