14. What is the nutritive value and digestibility of bread?
15. How much bread in the 100-Calorie portion?
CHAPTER XIII
MEATS AND POULTRY
The meats that we commonly use are derived from the flesh of domestic and wild animals of herbivorous habits and from fowls. The flesh of carnivorous animals is seldom used as food. The various kinds are obtained as follows:
| Meat | Animal |
| Beef | Ox |
| Veal | Calf |
| Mutton | Sheep |
| Lamb | Young sheep |
| Pork | Pig |
| Ham and bacon | Pig |
| Venison | Deer |
Under the head of poultry we include the common fowl, turkeys, ducks and geese, the guinea hen, and game birds.
