APPENDICES. Regulations Governing the Meat Inspection of the United States Department Beef Loin,... 15 Drying Figs: Smyrna, Smyrna Section, Adriatic, Adriatic Section,. Olives: Mission, Sevillano,.. Jordan Almond,... Peanut (Arichide), 420 FIG. 1. Cuts of Beef,.. 2. Commercial Cuts of Beef,. 3. Diagram of Cuts of Veal,. 4. Diagram of Cuts of Lamb and Mutton,. 5. Diagram of Cuts of Pork,. 6. Commercial Cuts of Pork,. 7. Graphic Chart Representing the Comparative Influences of Foods and Preserva tives,.... 8. Lard Crystals,. 9. Beef Fat Crystals,.. 10. Kettle for Rendering Lard, 11. Apparatus for Test of Adulteration of Lard,. 12. Chicken House, Rhode Island Experiment Station,.. 13. Cow Stables, Mapletown Farm, Sumner, Washington, 14. Apparatus for Cooling Milk,. 15. Improvised Wisconsin Curd Test,.. 16. Milk; Broken Curd in Whey; Matted Curd,. 17. Curd from a Good Milk,.. 18. Curd from a Tainted Milk,. 19. Curd from Foul Milk,.. 39 67 67 བ༠༦ 8ཌ་བ5 16 17 18 19 72 74 96 170 172 177 177 178 178 178 25. Section of Popcorn in First Stage of Popping, Showing Partially Expanded Starch Grains and Ruptured Cell Walls,. 53. An Edge of a California Orange Grove,.. FIG. 36. Comparative Appearance of Breads of Different Kinds,.. 37. A Field of Durum Wheat,............ 38. Drought-resistant Macaroni Wheats (Heads and Grains), 39. Potato Starch,. 40. Potato Starch under Polarized Light,. 41. Rasping Cylinder for Making Starch,.. 42. Shaking Table for Separating the Starch from the Pulped Potato, PAGE. 259 261 262 291 291 297 297 298 44. View of Indian Corn Canning Factory, Showing Accumulation of Husks and Cobs, 308 43. The Potato Rasping Cylinder Arranged for Work,.. 45. Maranta (Arrowroot) Starch,.. 46. A Cassava Field in Georgia,. 47. Cassava Starch,.... 48. Scuppernong Grape Vine, Roanoke Island,. 49. Vineyard Near Fresno, California,. 50. Avocado Tree,.. 4. The Original Seedless Orange Tree,.... 318 319 321 338 339 346 350 356 358 359 55. A Group of the Washington Navel Orange on the Tree,. 59. Five Forms of Choice, Thin-shelled Pecans. Also Wild Nut Showing Difference in Size,... 422 64. Fairy Ring Formed by Marasmius orcades, an Edible Mushroom,. 69. Map Showing Temperature Zone in Which the Sugar Beet Attains Its Greatest 80. Small Primitive Mill for Extracting Juice from Sugar Cane for Sirup Making, 473 81. Mill and Evaporating Apparatus for Sirup Making in Georgia,.. INTRODUCTION. THE growing importance to manufacturers, dealers, and consumers of a knowledge of food products has led to the preparation of the following manual. Unfortunately, many misleading statements respecting the composition of foods, their nutritive value, and their relation to health and digestion have been published and received with more or less credence by the public. Claims of superior excellence, which are entirely baseless, are constantly made for certain food products in order to call the attention of the public more directly to their value and, unfortunately, at times to mislead the public with respect to their true worth. It is not uncommon to see foods advertised as of exceptional quality, either as a whole or for certain purposes. Many of the preparations of this kind are of undoubted excellence, but fail to reach the superior standard or perform the particular function which is attributed to them. Particularly has it been noticed that foods are offered for specific purposes or the nourishment of certain parts of the body, especially of the brain and nerves. We are all familiar with the advertisements of foods to feed the brain, or feed the nerves, or feed the skin. It is hardly necessary to call attention to the absurdity of claims of this kind. One part of the body cannot be nourished if the other parts are neglected, and the true principle of nutrition requires a uniform and equal development and nourishment of all the tissues. It is true that many of the tissues have predominant constituents. For instance in the bones are found large quantities of phosphate of calcium and in the muscles nitrogenous tissues dominate. In the brain and nerves there are considerable quantities of organic phosphorus. All of these bodies, however, are contained in normal food properly balanced. It would be contrary to the principles of physiology to attempt to feed the bones by consuming a large excess of phosphorus in the food or the muscles by confining the food to a purely nitrogenous component. Such attempts, instead of nourishing the tissues indicated, will so unbalance the rations as to disarrange the whole metabolic process, and thus injure and weaken the very tissues they are designed to support. It seems, therefore, advisable to prepare a manual which may be used in conjunction with works on dietetics and on physiology and hygiene and yet of a character not especially designed for the expert. |