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.

By HARRY SNYDER, B.S.

Professor of Agricultural Chemistry, University of Minnesota, and Chemist of the Minnesota Agricultural Experiment Station

The Chemistry of Plant and Animal Life

Illustrated. Cloth. 12mo. 406 pages. $1.25 net; by mail, $1.35

"The language is, as it should be, plain and simple, free from all needless technicality, and the story thus told is of absorbing interest to every one, man or woman, boy or girl, who takes an intelligent interest in farm life."—The New England Farmer.

"Although the book is highly technical, it is put in popular form and made comprehensible from the standpoint of the farmer; it deals largely with those questions which arise in his experience, and will prove an invaluable aid in countless directions."—The Farmer's Voice.

Dairy Chemistry

Illustrated, 190 pages, $1.00 net; by mail, $1.10

"The book is a valuable one which any dairy farmer, or, indeed, any one handling stock, may read with profit."—Rural New Yorker.

Soils and Fertilizers

Third Edition. Illustrated. $1.25 net; by mail, $1.38

A book which presents in a concise form the principles of soil fertility and discusses all of the topics relating to soils as outlined by the Committee on Methods of Teaching Agriculture. It contains 350 pages, with illustrations, and treats of a great variety of subjects, such as Physical Properties of Soils; Geological Formation, etc.; Nitrogen of the Soil and Air; Farm Manures; Commercial Fertilizers, several chapters; Rotation of Crops; Preparation of Soil for Crops, etc.