CHAPTER II.

STUDY OF FOODS.

Apples, 27

Almonds, 21

Asparagus, 19

Apricots, 26

Boiled Milk, 35

Berries, 25

Blackberries, 26

Bananas, 27

Bread, 41

Brazil Nuts, 21

Beans (dried), 18

Beans (green), 18

Barley, 31

Cereals, 29

Cabbage, 19

Cauliflower, 19

Celery, 19

Carrots and Parsnips, 19

Corn, 20

Cucumbers, 21

Chestnuts, 22

Cherries, 26

Cranberries, 29

Compotes or stewed fruits, 28

Cheese, 32

Certified Milk, 35

Cream, 35

Cocoanuts, 22

Desserts, 40

Dates, 29

Eggs, 32

Fish, 34

Fats, 37

Fruits, 23

Fruit Jellies, 28

Figs, 29

Grapes, 24

Grapefruit, 27

Hazelnuts, 22

Lentils, 18

Lemons, 27

Lettuce, 21

Limes, 27

Legumes, 18

Muffins, 41

Meat, 32

Muskmelon, 29

Milk, 34

Nuts, 24

Nut-Butter, 22

Nectarines, 27

Oats, 31

Oranges, 27

Peanuts, 22

Plums, 28

Pineapples, 27

Peaches, 26

Pears, 26

Pancakes, 41

Peas (dried), 18

Peas (green), 18

Pine Kernels, 22

Rice, 31

Raspberries, 26

Rye, 30

Sago, 31

Soups, 42

Sugar, 38

Strawberries, 25

Spices, 39

Turnips, 19

Tapioca, 31

Tomatoes, 20

Vegetable Foods, 17

Wheat, 30

Watermelons, 29

Walnuts, 22