Foods and Their Adulteration Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

One of the most important subjects in connection with the food supply is the study of the foods which are offered for the use of infants and invalids. The demands of modern soci...

The term vegetable as applied to food in the broadest sense of the word means that class which distinguishes it from animal food. In a narrower sense, however, the term vegetabl...

One great division of human food is meat. Technically, perhaps, the edible flesh of every animal used for human food might be described as meat. In this manual, however, prefere...

Fish furnish a very important and useful part of the animal food of man. Both the fish growing in fresh water and in salt water are generally edible. Usually the smaller-sized f...

=Limitation of Name.=--By the term “milk,” unless qualified in some way, is meant a lacteal secretion of the healthy cow, free of colostrum and of standard quality. If the milk...

In the United States barley is not used to any extent as human food. It has all the nutritive properties of the common cereals and may be considered as a food product, although...

The production of a substance known as fat or oil, composed of oxygen, hydrogen, and carbon in the form of a fatty acid and combined with glycerine, is a function of almost ever...

The term “sugar” is applied by common consent to the pure sugar commercially prepared from the sugar cane and the sugar beet. These two kinds of sugar are sometimes designated b...

=Application of Name.=--The term poultry for descriptive purposes may be applied to those classes of feathered domesticated birds used for human food. It, therefore, includes pr...

=Mushrooms.=--Certain fungi growing wild or in cultivated soils and having an expanded top on a hooded stem are known as mushrooms. The common form of mushroom (_Agaricus campes...

Food Inspection Decisions under the Food and Drugs Act, 562-615. Food Inspections Decisions under the Imported Foods Act F. I. D.’s 1-39, 562-584. Food and Drugs Inspections and...

Definition, 11; Edible Animals, 11; Classification of Meat Foods, 12; Preparation of Animals, 12; Inspection, 13; Tuberculosis, 13; Consumers’ Rights, 14; Slaughter and Preparat...

Succulent Vegetables, 273; Artichoke, 274; Asparagus, 275; Bean, 275-276; Beets, 277; Brussels Sprouts, 278; Cabbage, 278; Carrot, 279; Cauliflower, 279; Celery, 280; Chicory, 2...

Classification, 117; Edible Portion, 119; Principal Constituents, 119; Alewives, 121; Anchovy, 122; Black Bass, 122; Bluefish, 122; Carp, 123; Catfish, 123; Codfish, 124; Eels,...

Sugar, Origin of Sugar, 455; Beet Sugar, 456-465; Cane Sugar, 466; Maple Sugar, 467-468; Sugar Refining, 468-470; Sugar Production, 471; Adulteration of Sugar, 471; Sugar as Foo...

Milk, Limitation of Name, 169; Composition, 169; Method of Production, 169-174; Cream, 175; Curd Test for Purity, 176-178; Whey and Koumiss, 179; Buttermilk and Bonnyclabber, 18...

Definition, 389; Chemical Characteristics, 390; Drying and Non-drying Oils, 391; Physical Characters, 392-393; Edible Vegetable Oils, 394-413; Cottonseed Oil, 397-401; Olive Oil...

Barley, 217-218; Buckwheat, 219-221; Indian Corn (Maize), 222-232; Oats, 232-236; Rice, 236; Rye, 237-239; Wheat, 239-242; Wheat Flour, 243-245; Gluten, 245-247; Bleaching, 247;...

Mushrooms, Production, 429-430; Varieties, 430; Food Value, 430; Distinction between Edible and Poisonous, 433-439; Types of Edible Mushrooms, 440; Horse Mushroom, 441; Shaggy M...

Application of Name, 94; Domesticated Fowls, 95-116; Chicken, 95-104; Duck, 104; Goose, 105; Pigeon, 107; Turkey, 107; Forced Fattening, 109; Slaughtering and Preparing for Mark...