Part 10 — INDEX.
Reading edition
A.
Acid in fruits, 369
Acorn, 413
oil, 396
Adulteration, frequency, 57
Aerating agents, 251
Alcohol, in confectionery, 485
industrial, 297, 481
Alewife, 121
Allspice, 322
Almond oil, 396
Almonds, 414
Alum residues, character, 253
Amido bodies, 89
Anchovy, 122
Animals, preparation as food, 12
Anise, 323
Anona, 343
preserves, 344
Appendix A, food standards, 501
filled cheese, 517
B, regulations, food and drugs act, 522
food and drugs act, 533
C, meat inspection regulations, 538
meat inspection law, 556
D, food inspection decisions, 562
Applebutter, 385
Apples, 330
acidity, 330
adulterations, 330
composition, 331, 332
dietetic value, 332
dried, 335
evaporated, 335
length of harvest, 333
pectose content, 333
picking and care, 333
preparation for drying, 334
storage, 334
tannin content, 334
varieties, 330
Arrowroot, 317
Bermuda, 318
Madagascar, 319
South African, 320
Artichoke, 274
composition, 274
Jerusalem, 283
Ash, 9
of tropical fruits, 368
Asparagus, 275
Atropin, 448
Avocado, 344
B.
Bacon, canned, 48
composition of canned, 48, 49
Baking powders, 251
alum, 252
cream of tartar, 252
phosphate, 252
residues, 253
Bananas, 345
composition, 347
Barley, 217
acreage and yield, 217
composition, 217
protein, 218
starch, 218
Bay leaf, 323
Bean, 275
butter, 276
green, 276
kidney, 276
Lima, 276
string, 276
Beans, adulteration of canned, 308
canned, 307, 312
composition of canned, 307
Bechi test, 66
Beechnuts, 415
Beef, adulteration of potted, 52
commercial cuts, 17
composition of canning, 43
potted, 53
extract, 79
names, 80
nitrogenous bodies, 79
nutritive properties, 80
fat crystals, 67
juice, 81
composition, 81
preservatives, 81
trade-names, 82
potted, 52
tea, 84
composition, 85
Beefsteak, 21
Bees, swarming, 488
Beet sugar, 456
historical, 457
manufacture, 461-464
Beets, 277
Berkshire pig, analytical data, 29, 30
percentages of parts, 31, 32
Biscuits, composition, 258
Black bass, 122
Black strap, 481
Blackberries, 342
Blood, preparations, 83
Bluefish, 122
Bondon cheese, 208
Bonnyclabber, 181
Brandied fruit, 385
Brazil-nut, 415
Bread, 249
comparative nutritive properties, 256
composition, 254, 255
quantity of ash, 256
of sugar, 256
typical, 255
varieties, 249
Breakfast foods, 267
classification, 268
composition, 268
value, 271
Brie, manufacture, 207
Brook trout, 149
Brown grease, 71
Brussels sprouts, 278
Buckwheat, 219
acreage, 219
adulterations, 221
cakes, 220
composition, 219
milling, 219
starch, 221
Butcher’s lard, 70
Butter, 182-187
adulterated, 186
affected by food, 186
coloring, 185
melting point, 186
renovated, 186
salting, 183
standard, 186
treatment, 182
Buttermilk, 181
Butternut, 416
C.
Cabbage, 278
Cacao butter, 410
composition, 181
Cainito, 366
Cakes, 265
adulteration, 266
composition, 266
Calories, 9
Camembert, manufacture, 206
Candy, food value, 483
Cane sirup, 475
composition, 476
geographical distribution, 475
sugar, manufacture, 465, 466
Canna edulis, 318
Canned corn, adulteration, 228
souring and swelling, 312
Canning industries, importance, 386-388
Canning liquid, composition, 47
principles, 306
without parboiling, 47
Cans, character, 311
Cantaloupe, 284
Capers, 323
Capons, 103
Caraway, 323
Carcasses, preparation of, 14
Carp, 123
Carrot, 279
Casein, preparations, 215
Cashew, 348
Cassia, 323
buds, 323
Catfish, 123
Cauliflower, 279
Caviar, 145
Celery, 280
seed, 323
Cepe, 445
Ceylon oil, 411
Cheddar cheese, manufacture, 204
Cheese, 190-216
adulteration and misbranding, 192
American, 197
artificial coloring, 192
bacterial activity, 211
Cheddar, 203
chemical changes during ripening, 212-214
Cheshire, 203
comparative composition, 199
cottage, 195
cream, 201
curing, 200
digestibility, 214
effect of cold storage, 215
filled, 194
French varieties, 206
goats’ milk, 192
historical, 190
kinds, 191
manufacture, 196, 197
of foreign types, 201
preservatives, 194
principal English kinds, 203
quality of American, 200
raw materials, 194
sage, 203
salting, 199
Stilton, 203
Chemical leavening agents, 254
preservatives, preservation, 37
terms, explanation, 8
Cherries, 336
canned, 370
maraschino, 371
varieties, 337
Chicken, 95
adulteration, 103
of potted, 102
composition of white meat, 101
Chicken, preserved, 102
Chickens, artificial feeding, 99
drawn and undrawn, 100
fresh killed, 99
preparation for food, 96
preparing for market, 99
Chicks, influence of temperature, 97
market, 98
Chicory, 280
roasted, 280
Chinese nut, 417
Chestnut, 416
composition, 417
Cinnamon, 323
Citrus fruits, 348
Clams, 153
canned, 156
chowder, 79
soup, 79
Cloves, 323
Coconut butter, 411
oil, 411
Cod, composition, 125
common, 124
liver oil, adulteration, 166
salted and dried, 125
Codfish, 124
balls, 126
Cold storage, effect on meats, 35
Coloring, artificial, 380
matter, 55
indirect, 55
Colza oil, 407
Comb honey, 489
Condimental substance, curing, 35, 36
Condiments, 322
Confectionery, 482
alcohol forbidden, 486
manufacture, 482
materials, 482
mineral colors, 485
wholesomeness, 484
Confections, adulteration, 483
Conger eel, 127
Consumer, rights of, 14
Cooking, 3
Copper, in peas, 313
tests, 314
Copra oil, 411
Coriander, 324
Corn bread, 232
canned, 227
meal, 230
adulteration, 232
pudding, 257
Cottonseed oil, 397
Bechi test, 66
extraction with petroleum, 401
Halphen test, 65
magnitude of industry, 397
manufacture, 397, 398
refining, 399, 400
Crabs, 155
Crabs, canned, 156
Cramming machine, 111
Cranberry, 281
Crawfish, 156
Cream, 175
standards, 176
Creatin, 90
Cress, 281
Cucumber, 281
Curd, cutting, 198
forming, 197
gathering, 199
heating, 198
milling, 199
separating, 199
Cured meats, canned, 59
Cumin seed, 324
Cuts of beef, 15
D.
Deviled meats, potted, 52
Dewberry, 342
Dill, 324
Dried meats, 85
Duck, 104
composition, 108
varieties, 105
Aylesbury, 105
Cayuga, 105
crested white, 105
East Indian, 105
gray, 105
Pekin, 105
Rover, 105
white call, 105
white Muscovy, 105
E.
Edam cheese, 210
Edible oils, uses, 395
parts, names, 15
Eels, 126
Egg plant, 282
substitutes, 115
Eggs, 112
broken, 115
cold storage, 114
composition, 113
dried, 115
parasites, 116
poisonous principles, 116
preservation, 113
Emmenthaler cheese, manufacture, 207
Entire wheat flour, 244
Enzyme action, effect of low temperature, 23
Ether extract, 9
F.
Fat, identification of meats, 25
Fat products, inedible, 70
test for adulteration, 51
Fennel, 324
Ferments, spontaneous, 250
Fiber, 9
Figs, 349
caprification, 350
composition, 349
Smyrna, 349
Filberts, 418
Fish, average composition, 151
canning, 152
classification, 117, 118
by composition, 120, 121
cold storage, 151
drying and salting, 152
edible portion, 119
eggs, composition, 146
food value, 153
marketing, 151
oils, 165
principal constituents, 119
products, adulteration, 152
Flavoring extracts, 326
Flavors, artificial, 380
Flesh, edible, 11
Flounder, summer, 127
Flour, 242
adulterations, 247
age, 248
bleaching, 247
commercial value, 244
composition, 245
special names, 243
standards, 248
substitutes, 248
varieties, 242
Fluorids in fish, 151
Foods, classification, 2, 7
composition, 6
condimental, 8
social functions, 5
Fowls, slaughtering, 111
Fresh meat, adulteration of canned, 57
delivery to consumers, 21
preservation, 23
Fruit, brandied, 385
butter, 385
definition, 326
selection, 375
sirups, 373
adulteration, 374
composition, 373
imitation, 374
Fruits, acid content, 369
adulteration of canned, 372
canned, 370
characteristics, 327
composition of ash, 376
crystallized, 483
nutritive uses, 328
sugar content, 369
Fungi, food value, 454
G.
Garlic, 282
Geese, feeding, 106
Gelatine, 90
adulteration, 91
preparation, 90
raw materials, 90, 91
Gervais cheese, 208
Ginger, 324
Glucose, 479
harmful constituents, 485
used in honey, 493
Gluten, 241
flour, 244
separation, 245
testing, 246, 247
Goggle-eye, 135
Goose, 105
composition, 108
varieties, 106
Gooseberry, 342
Gorgonzola cheese, 211
Gourds, 282
Grape fruit, 351
composition, 351
Grapes, 337
composition, 338
Graylings, 128
Graham flour, 243
Green turtle, 157
soup, 79
Gruyère cheese, 210
Guava, 352
composition, 352
preserves, 352
H.
Halibut, 128
Ham and bacon, adulteration of canned, 50
canned, 48
composition of canned, 48
Hake, 128
Halphen test, 65
Hazelnut, 419
oil, 401
Herring, 129
Hicaco, 352
Hickory-nut, 419
Hogfish, 130
Honey, adulteration, 493
ash, 492
cane sugar adulterant, 494
comb, 489
dextrose and levulose, 492
distribution of industry, 489
extracted, 490
glucose, 493
historical, 486
hives, 488
invert sugar content, 494
polarization, 491
preparation, 487
Honey, properties, 491
strained, 491
sucrose content, 492
water content, 491
Horse mackerel, 130
meat, canned, 57
composition, 58
detection, 58
Horse-radish, 283
Huckleberry, 342
I.
Incubator, 96, 97
Indian corn, 222
acreage and yield, 222
adulteration of canned, 310
canned, 308
comparative digestibility, 257
composition of canned, 309
extent of canning industry, 309
starch, 229
varieties, 223
Infants’ foods, 497
composition, 499, 500
solid, 498
Inspection, 13
Intestines of hogs, disposition, 69
Introduction, 1
Invalids’ foods, 497, 498
J.
Jams, 375, 376
adulteration, 378, 379
composition, 377, 378
compound, 383
Jellies, 375, 379
adulteration, 380
coloring, 380
composition, 380, 381
compound, 383
manufacture, 381
preservatives, 382
Jerusalem artichoke, 283
K.
Kale, 283
Kedzie, farinometer, 246
Kephir, 179
Ketchup, colors, 317
refuse material, 317
tomato, 316
Kettle-rendered lard, 68
Kidney bean, 276
Koumiss, 179
Kumquat, 353
L.
Lake herring, 130
Lamb chops, 22
Lamb, commercial cuts, 19
Lard, 63
adulteration, 65
chemical properties, 75
color reaction, 73
commercial classification, 68
composition, 64
crystals, 67
detection of adulterations, 65
leaf, 64
melting point, 73
names of kinds, 64
oil, 94
adulteration, 94
properties, 94
parts of fat used for making, 63
physical properties, 73
properties, 75
of adulterated, 76
rendering, 71, 72
rise of temperature, 73, 74
steam, 64
stearin, 71
summary, 76, 77
Leaf lard, 68
Leek, 284
Lemons, 353
Lethal dose, 39, 40
Lettuce, 284
Limburger cheese, 208
composition, 209
Lime, 354
juice, adulteration, 354
Loaves, size, 259
texture, 259
Lobster, 155
canned, 156
M.
Macaroni, 260
composition, 260, 263
domestic, 260
manufacture, 263
Mace, 324
Mackerel, 131
Maize, 222, 223
composition, 223
early varieties, 227
flour, 230, 231
proteins, 227
variation, 227
Mamey Colorado, 354
de Santo Domingo, 355
Mango, 356
Maple sirup, 472
ash, 473
composition, 473
sugar, 467, 469
Maranon, 348
Marjoram, 325
Marmalade, 382
Meat broth, composition of ash, 86
Meat, chemical detection, 24
composition of fresh and canned, 46
detection of different kinds, 24
disposition of fragments, 23
dried, 25
extract, active principles, 86
adulteration, 86
kinds of preparations, 88, 89
nitrogenous bases, 88
relation of price and nutritive value, 87
food classification, 12
industry, magnitude, 61
juice, composition of ash, 86
microscopic appearance, 24
odor and taste, 24
preparation for canning, 40-41
Meats, 11
adulterations of comminuted, 54
deviled, 54
miscellaneous, 54
mixed, 54
potted, 54
effects of cold storage, 35
methods of preservation, 34, 35
pickled, 26
potted, 51
summary of data, 92, 93
Melons, 284
composition, 285, 286
Menhaden, 132
Milk, 169
average composition, 169
content of fat, 174
certified, 171
character of environment, 170
comparative composition, 175
curd test, 176
pasteurized, 173
preparation, 171
Mince meat, 494
adulteration, 495
pressed, 495
Mixed flour, 244
Mock turtle soup, 79
Modified milk, composition, 497
Molasses, 477
cane, 478
first, second, and third, 478
refinery, 479
sugar-house, 479
Mulberry, 343
Mullet, 132
Muscarine, 447
Mushroom, cepe, 445
common, 440
fairy ring, 443
fly amanita, 446
horse, 441
poisoning, 448
treatment, 448
shaggy, 442, 443
Mushrooms, adulteration, 449
canned, 449
composition, 432
condition of growth, 431
cultivation in France, 431
edible types, 440
food value, 454
historical, 429
mycelium, 430
pieces and stems, 449
poisonous and edible, 433, 434
removal of poison, 448
signs of edible and poisonous, 435-439
soil, 430
spawn, 430
spores, 430
varieties, 440
Muskallunge, 133
Muskmelon, 284
Mussel, 158
Mustard, 325
Mutton, commercial cuts, 19
N.
Napoleon, decree relating to beet sugar, 457
Neat’s foot oil, 94
Neutral lard, 68
Nitrogenous bases, 88
Noodles, 270
Normal dose, 39, 40
Nutmeg, 325
Nuts as a diet, 428
O.
Oats, 232
acreage and yield, 233
composition, 234
products, 234
protein, 234
ratio of kernel to hull, 233
starch, 236
Oatmeal, adulteration, 235
Oil, cod liver, 166
salmon, 166
sardine, 166
Oils and fats, chemical characteristics, 389, 390
crystalline characteristics, 391
melting point, 392
physical characteristics, 392
refractive index, 392
Reichert-Meissl number, 393
saponification value, 393
specific gravity, 393
vegetable, 389
animal, 165
distribution, 391
drying, 391
terrestrial animal, 93
Okra, 286
Oleomargarine, 187
adulteration, 189
composition, 190
Oleomargarine, manufacture, 189
materials, 188
production, 190
Olive kernel oil, 405
Olive oil, 402
adulteration, 402, 403
color, 403
constituents, 404
manufacture, 405
Onion, 286
Oranges, 357, 358
seedless, 359
Oyster, age, 159
cultivation, 159
floating, 162, 163
living, 160
proportion of shell, 161
season, 160
size, 159
soup, 78
Oysters, 158-161
adulteration, 164
average composition, 164
P.
Palm oil, 412
Paprika, 325
Parboiling, 41
effect, 43-45
Parmesan cheese, 210
Parsnips, 287
Pâtés, composition, 54
Peach preserves, 385
Peaches, 339
canned, 371
cling, 341
composition, 341
free, 341
use, 341
varieties, 340
Peanolia, 421
Peanut butter, 412
oil, 406
Renard’s test, 406
starch, 322
Peanuts, 420
localities where grown, 422
Peas, 287
adulteration of canned, 313
canned, 312
composition of canned, 313
Pecan-nut, 424
Pectose, 330
Pepper, 325
black, 325
cayenne, 325
red, 325
white, 325
Permanganate of potash, 448
Pickerel, 132
Pieces of edible animals, names, 17
Pie fillers, 496
Pie fillers, adulteration, 496
Pigeon, domesticated, 107
Pigs, composition, 26, 27
general conclusions, 33
weight of parts, 26
Pig’s-foot grease, 71
Pike, 132
Pineapple, 360
adulteration, 361
Bahama, 363
canned, 362
composition, 363, 364
Florida, 364
Porto Rican, 364
Singapore, 365
Pine-nuts, 424
Pistachio, 426
Plantain meal, 319
Plums, 341
varieties, 342
Pomelo, 351
Pompano, 134
Pont L’Evêque cheese, 208
Popcorn, 225, 227
Pork, commercial cuts, 19, 20
important meat product, 33
Port du Salut cheese, 207
Porterhouse steak, 16
Poultry, application of name, 95
canned, 56
cold storage, 100
forced fattening, 109
importance of animal food, 108
increase in weight, 110
Potato starch as food, 322
manufacture, 296
Potatoes, 288
acreage, 289
ash, 294
composition, 290, 292, 293
effect of manure, 295
for alcohol, 296
German, 293
price, 289
starch, 291
sugar content, 290
sweet, 299
used in spirit manufacture, 297
white, 294
yield, 289
Potted tongue, 56
adulteration, 56
Preservatives in meats, 55
kinds used, 37
Preserved meats, 34
standard, 57
Preserves, 375, 384
Puff-balls, 444
Q.
Quince, 342
R.
Radish, 298
Rape oil, 407
adulterations, 408
manufacture, 408
Raspberry, 343
Ration, balanced, 5
definition, 4
Redeye, 135
Red snapper, 134
Reptiles, aquatic, 157
Rhubarb, 299
Rice, 236
acreage and yield, 236
starch, 236
Roast beef, 21
lamb, 22
Rock bass, 135
Rolls, 264
composition, 265
Romaine lettuce, 284
Roquefort cheese, 211
Rye, 237
acreage and yield, 237
bread, 239
composition, 238
flour, adulteration, 239
protein, 238
S.
Saccharin, in canned corn, 311
in tomatoes, 314, 316
Saffron, 326
Sage, 326
Sago, 320
Salmon, 135-138
Atlantic coast, 137
blueback, 137
canned, 137
Chinook, 136
Pacific, 136
Sebago, 138
sockeye, 137
Salt rising, 251
Samples, preparation for analysis, 28
Sapodilla, 365
Sapota, 365
Sardines, 139
adulteration, 140, 141
California, 139
European, 139
French fisheries, 140
packed in oil, 140
Sausage, adulteration of canned, 60
canned, 59
composition, 59
Savory, 326
Scup, 141
Scuppernong grape vine, 337
Semolina, 263
Sesamé oil, 408
adulteration, 409
Baudouin’s test, 409
plant, 409
Shad, 141
roe, 143
composition, 143
Sheepshead, 143
Shrimps, 156
canned, 157
Sirup, cane, 475
maple, 472
sorghum, 476
Sirups, adulteration, 480
general observations, 481
mixed, 479
Skimmed milk, 176
Small quantities, argument, 38, 39
Smelt, 144
Sole, 146
Soluble meats, 82, 83
composition, 83
Sorghum sirup, 476
Soups, 77
composition, 78
preparation of stock, 77
Sour-sop, 343
Spaghetti, 270
Spanish mackerel, 144
Squash, 299
Star-apple, 366
Starch, 9
in sausages, 55
Starches, adulteration, 322
as foods, 317
Steam lard, 68
Sterilization, 42
Sterilizing meats, general observations, 62
Stilton cheese, manufacture, 205
Storage, length, 22
Strawberry, 343
Striped bass, 146
Sturgeon, 144
Sugar, 9
adulteration, 471
application of name, 455
as food, 472
beets, cultivation, 458
geographic area, 459
yield, 460
cane, growth, 465
corn, 226
lost in fermentation, 259
origin, 455
refining, 469, 470
world production, 471
Sunflower oil, 409
Sulfurous acid, 334
Sweet basil, 326
corn, 226
adulterations, 228
potatoes, 299, 300
acreage and yield, 303
average composition, 303
changes during storage, 302
composition, 301, 302
cultivation, 300
yield, 301
Sweet-sop, 344
T.
Tamarind, 366
composition, 367
Tannin, 334
Tapioca, 320
adulteration, 321
Tautog, 147
Terrapin, 157
Tetanus germs, 91, 92
Thyme, 326
Tilefish, 147
Tinning, 42
Toadstools, 434
Tomatoes, adulteration of canned, 315
canned, 314
composition of canned, 315
Tongue, adulteration of canned, 50
canned, 50
Treacle, 481
Tropical fruits, ash, 367
Trout, 147
Truffles, 450
adulteration, 453
cultivation, 451
geographic distribution, 451
harvesting, 451, 452
properties, 453
varieties, 451
Tuberculosis, 13
Turbot, 149
Turkey, 107
adulteration of potted, 102
composition, 108
Turnip, 304
V.
Veal, commercial cuts, 18
Vegetable, definition, 272
oils, edible, 393
Vegetables, canned, 305
succulent, 274
value, 273
Vegetarianism, 93
W.
Wall-eyed pike, 134
Walnuts, 426
English, 427
white, 427
Watermelon, 284, 285
Weakfish, 149
Weight, relative of canned and fresh meat, 48
Wheat, 239
acreage and yield, 240
comparative digestibility, 257
composition, 240
products, 242
standards, 241
starch, 241
Whey, 179
composition, 179
Whitefish, 150
White grease, 70
X.
Xanthin bases, 90
Y.
Yam, 304
Yeast, 250
Yellow grease, 71
LIST OF BOOKS
ON
ANALYSIS OF FOODS; CHEMICAL PRODUCTS; DETECTION OF POISONS AND BACTERIA; FOODS AND DIET; SANITARY SCIENCE
PUBLISHED BY P. BLAKISTON’S SON & CO. PHILADELPHIA