LITERATURE

Andran, H. M.Les conserves des petits menages.

Armstrong, E. F.The simple carbohydrates and the glucosides, 1912.

D’Aygalliers, P. D.L’olivier et l’huile d’olive, 1900.

Bourquelot, Em. and Vintilesco, J.Compt. Rend. 147, 533, 535, 1908.

Buckland, A. W.Our viands, 1893.

Chalmers, T. W.The reduction and treatment of vegetable oils, 1918.

Coupin, HenriLa conservation des fruits, des lugumes, des graines.

Cruess, Wm. V.Home and farm food preservation, 1918.

Gracey, Wilbur T.Olive growing in Spain. Special consular report, No. 79, Dept. of Com., 1918.

Green, Mary E.Food products of the world, 1895.

Haas, Paul and Hill, T. G.Chemistry of plant products, 1913.

Hilts, R. W.Chemical study of the ripening and pickling of California olives. Bul. 803, Bu. of Chem., Dept. of Agr., 1920.

Lemery, L., Translation by Hay, D. Treatise of all sorts of food, 1745.

Loudon, J. C.Loudon’s encyclopedia of plants, 1866.

Martyn, CharlesFoods and culinary utensils of the ancients.

Mason, CharlotteThe lady’s assistant, 1778.

Pellerin, G.Guide pratique de l’expert chimiste, 1910.

de Savigny, G. B.Conserves, salaisons, et confitures de menage, 1909.

Thudichum, J. L. W.Cookery, its art and practice, 1895.

Wickson, E. J.California fruits, 1910.

Willis, Oliver R.Practical flora, 1894.

Fig and Olive Journal, vo. 4, No. 11, Apr. 1920.

Seal of safety, 1915.