the Dietary; Maple Sugar; Adulteration of
Sugar; Dextrose Sugars; Inversion of Sugars; Molasses;
Syrups; Adulteration of Molasses; Sorghum Syrup;
Maple Syrup; Analysis of Sugar; Adulteration of Syrups;
Honey; Confections; Coloring Matter in Candies; Coal
Tar Dyes; Saccharine.

CHAPTER VI

LEGUMES AND NUTS 71

General Composition of Legumes; Beans; Digestibility
of Beans; Use of Beans in the Dietary; String
Beans; Peas; Canned Peas; Peanuts; General Composition
of Nuts; Chestnuts; The Hickory Nut; Almonds;
Pistachio; Cocoanuts; Uses of Nuts in the Dietary.

CHAPTER VII

MILK AND DAIRY PRODUCTS 80

Importance in the Dietary; General Composition; Digestibility;
Sanitary Condition of Milk; Certified Milk;
Pasteurized Milk; Tyrotoxicon; Color of Milk; Souring
of Milk; Use of Preservatives in Milk; Condensed Milk;
Skim Milk; Cream; Buttermilk; Goat's Milk; Koumiss;
Prepared Milks; Human Milk; Adulteration of Milk;
Composition of Butter; Digestibility of Butter; Adulteration
of Butter; General Composition of Cheese;
Digestibility; Use in the Dietary; Cottage Cheese; Different
Kinds of Cheese; Adulteration of Cheese; Dairy
Products in the Dietary.

CHAPTER VIII

MEATS AND ANIMAL FOOD PRODUCTS 98

General Composition; Mineral Matter; Fat; Protein;
Non-nitrogenous Compounds; Why Meats vary in Composition;
Amides; Albuminoids; Taste and Flavor of
Meats; Alkaloidal Bodies in Meats; Ripening of Meats
in Cold Storage; Beef; Veal; Mutton; Pork; Lard;
Texture and Toughness of Meat; Influence of Cooking
upon the Composition of Meats; Beef Extracts; Miscellaneous
Meat Products; Pickled Meats; Saltpeter in
Meats; Smoked Meats; Poultry; Fish; Oysters, Fattening
of; Shell Fish; Eggs, General Composition; Digestibility
of Eggs; Use of Eggs in the Dietary; Canned
Meats, General Composition.

CHAPTER IX

CEREALS 121

Preparation and Cost of Cereals; Various Grains used
in making Cereal Products; Cleanliness of; Corn Preparations;
Corn Flour; Use of Corn in Dietary; Corn Bread;
Oat Preparations; Cooking of Oatmeal; Wheat Preparations;
Flour Middlings; Breakfast Foods; Digestibility
of Wheat Preparations; Barley Preparations; Rice Preparations;
Predigested Foods; The Value of Cereals in the
Dietar