Food Products

The centrifugals; Cultivation of sugar beet; Manufacture of beet sugar-
Diffusion process; Purification of the juice; Sugar refining; Loaf and cube
sugar; Powdered sugar; Manufacture of maple sugar; Purification of maple
sirup; Composition of maple sirup; Maple sugar; Palm sugar; Raw sugar;
Sugar as food; Production of sugar; Consumption of sugar; Grape sugar;
Glucose; Commercial grape sugar; Glucose as food; Manna; Sources and
methods of manufacture of molasses and sirups; Open pan molasses; Sugar
cane molasses; Sugar cane sirup; Sugar beet molasses; Sorghum sirup;
Commercial sirups; Adulteration of sirup; Saccharin; Rum; Confectionery;
Soft candy; Hard candy; Barley sugar; Chewing gum; Adulteration of
confectionery; Honey; History; Comb honey vs. extracted honey; Com-
position; Adulterations; Statistics.

PAGE

CHAPTER V

ALCOHOLIC Beverages

139-148

Classification; Fermented beverages; History of Malt Liquors; Chemistry

of beer manufacture; Yeast (Enzymes); Process of manufacture; Constitu-

tional Prohibition; Action of beer on the system; Distilled beverages;

Manufacture of alcohol; Standards for alcohol; Liqueurs and Cordials;

Pulque; Chica: Physiological action of alcohol.

CHAPTER VI

ROOTS, TUBERS AND VEGETABLES

149-186

Composition; Water in vegetables; Nutritive value; Potatoes; History;

Structure; Cultivation; Storage; Composition; Nutritive value; Cooking;

Drying; Potatoes as food; Quantity raised; Cassava; Source; Composition;

Tapioca as food; manufacture of tapioca; Sago; Source and manufacture;

Arrow-root; Manufacture and composition; Uses; Artichoke (Jerusalem);

Asparagus; History; Composition; Beets; Beets as food; Cooking; Cabbage;

Composition; Cooking; Sauerkraut; Cauliflower; Carrot; Composition;

Okra; Cooking; Onion; Composition; Garlic; Parsnip; Composition;

Rheubarb; Composition and use; Salep; Salsify; Sweet potatoes; Value as

food; Cooking; Yams; Taro; Dasheen; Turnip; Miscellaneous vegetables;

Greens; Salad plants; Artichoke; Celery; Blanching; Composition; Chicory;

Endive; Lettuce; Radish; miscellaneous salad plants; Aromatic and

History; Nutritive value; Legumes as food; Beans; Composition; Cooking;

Soy-beans; Soy-bean products; Carob beans; Tamarind; Cow-pea; Peas;

Composition; Canned peas; Pea growing; Lentils; Composition and use;

Peanuts; Peanut growing; Composition; Use as food. Peanut products;

Cultivation in the United States.

CHAPTER VIII

CULTIVATION, PRESERVATION AND USE OF FRUITS AND BERRIES.

PAGE

205-230

Use of fruits; Classification; Composition, including carbohydrates, vege-

table acids, pectin bodies and mineral salts; Storing, preserving and can-

ning of fruits; Drying; Fruit evaporators; Preservation with sugar; Adul-

teration of jams and jellies; Jelly making; Fruit sirups; Cold storage; Use

of refrigerating apparatus; Canning; History; Conditions to be met; Can-

ning in the household; Canning in the factory; Nutritive value of fruits;

Uses of fruits; Cooking fruit; Overripe fruit; Washing fruit.

CHAPTER IX

ORCHARD AND VINE FRUITS

231-265

Orchard fruits; Apple; Unfermented apple juice; Cider; Cider brandy;

Vinegar; Vinegar making; Loquat; Medlar; Pears; Quinces; Drupe fruits;

Apricot; Cherry; Cherry brandy; Dates; Growing; Drying; Peaches;

Growing; Plums; Drying prunes; Persimmon; Citrus fruits; Citron; Grape

fruit; Kumquat; Lemon; Oil of lemon; Lemon extract; Limes; Orange; Oil

of orange; Mandarin; Vine fruits; Grapes; History; Composition; Manufac-

ture of raisins; Zante currants; Grape juice; Manufacture; Composition;

Wine; Wine making; Brandy; Fictitious brandy.

CHAPTER X

BERRIES, GARDEN AND MISCELLANEOUS FRUITS .

266-296

Berries; Description; Blackberry; Barberry; Cloudberry; Cranberry;

Currant; Dewberry; Elderberry; Gooseberry; Mulberry; Raspberry; (red)

Raspberry (black); Huckleberry; Serviceberry; Strawberry; Miscellaneous

fruits; Agave; Avocado; Banana; Composition and food value; Banana flour;

Bread fruit; Fig; Caprification; Curing; Composition; Guava; Mango;

Olive; Pickeled Olives; Pawpaw; Pomegranate; Prickly pear; Pineapple;

Dietetic value; Garden fruits; Citron; Cucumber; Pickles; Egg plant;

Melon; Watermelon; Pumpkin; Squash; Vegetable marrow; Tomato;

Composition; Canned tomatoes; Catsup; Tomato paste; Tomato seeds.

CHAPTER XI

MUSHROOMS, TRUFFLES, ALGE AND LICHENS

297-306

Mushrooms; Mushroom growing; Composition; Digestibility; Poisonous

and edible mushrooms; Truffles; Preservation of mushrooms; Algæ; Edible

Bird's nests; Lichens.

CHAPTER XII

ANIMAL AND VEGETABLE FATS AND OILS

307-325

Fixed oils; Comption of fatty foods; Hardening of oils; Saponification;

fts; Lard; Commercial manufacture; Lard sub-

Vegetable an

stitutes; Adulteration; Beef fat; Glycerine; Vegetable oils; Use; Yield; Palm
kernel oil; Palm nut oil; Almond oil; Peanut oil; Sesame oil; Poppy seed oil;
Olive oil; Adulteration; Cacao fat; Coconut oil; Cottonseed oil; Snuflower
oil; Corn oil; Rape seed oil; Mustard oil; Apricot-kernel oil; Tomato seed
oil; Soy-bean oil; Miscellaneous oils.

CHAPTER XIII

PAGE

NUTS AND NUT PRODUCTS.

326-40

Structure; Composition; Digestibility; Cooking; Nut preparations; List

of nuts; Acorns; Acorn flour; Sweet almonds; Bitter almonds; Beech

nut; Brazil nut; Paradise nut; Canarium nut; Cashew nut; Chestnut;

Horse chestnut; Cocoanut; Ginkgo nut; Hazel nut; Hickory nut; Pecan;

Pinons; Pistachio nut; Walnut; Butternut; Litchi nut; Nuts imported.

CHAPTER XIV

341-367

MEAT AND MEAT PRODUCTS .