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

PART II.--POULTRY AND EGGS AND GAME BIRDS 95-116

Chapter 235 wordsPublic domain

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 Market, 111; Poisonous Principles in Eggs, 116; Parasites in Eggs, 116.