| Colored Plates. | Page. | ||
|---|---|---|---|
| 1. | Beef Tenderloin, | Facing | 15 |
| 2. | Beef Sirloin, | „ | 15 |
| 3. | Beef Ribs—Regular Cut, | „ | 15 |
| 4. | Beef Ribs—Spencer Cut, | „ | 15 |
| 5. | Sirloin Butts, | „ | 15 |
| 6. | Beef Rib, | „ | 15 |
| 7. | Beef Loin, | „ | 15 |
| 8. | Drying Figs: Smyrna, Smyrna Section, Adriatic, Adriatic Section, | „ | 349 |
| 9. | Olives: Mission, Sevillano, | „ | 402 |
| 10. | Jordan Almond, | „ | 414 |
| 11. | Peanut (Arachide), | „ | 420 |
| Fig. | |||
| 1. | Cuts of Beef, | 16 | |
| 2. | Commercial Cuts of Beef, | 17 | |
| 3. | Diagram of Cuts of Veal, | 18 | |
| 4. | Diagram of Cuts of Lamb and Mutton, | 19 | |
| 5. | Diagram of Cuts of Pork, | 19 | |
| 6. | Commercial Cuts of Pork, | 20 | |
| 7. | Graphic Chart Representing the Comparative Influences of Foods and Preservatives, | 39 | |
| 8. | Lard Crystals, | 67 | |
| 9. | Beef Fat Crystals, | 67 | |
| 10. | Kettle for Rendering Lard, | 72 | |
| 11. | Apparatus for Test of Adulteration of Lard, | 74 | |
| 12. | Chicken House, Rhode Island Experiment Station, | 96 | |
| 13. | Cow Stables, Mapletown Farm, Sumner, Washington, | 170 | |
| 14. | Apparatus for Cooling Milk, | 172 | |
| 15. | Improvised Wisconsin Curd Test, | 177 | |
| 16. | Milk; Broken Curd in Whey; Matted Curd, | 177 | |
| 17. | Curd from a Good Milk, | 178 | |
| 18. | Curd from a Tainted Milk, | 178 | |
| 19. | Curd from Foul Milk, | 178 | |
| 20. | Power Churn, Ready for Use, | 183 | |
| 21. | Power Churn, Open, | 184 | |
| 22. | Barley Starch, | 218 | |
| 23. | Buckwheat Starch, | 222 | |
| 24. | Section of Raw Popcorn, | 224 | |
| 25. | Section of Popcorn in First Stage of Popping, Showing Partially Expanded Starch Grains and Ruptured Cell Walls, | 225 | |
| 26. | Section of Fully Popped Popcorn, | 226 | |
| 27. | Indian Corn Starch, | 229 | |
| 28. | Starch Grains of Indian Corn, under Polarized Light, | 230 | |
| 29. | Oat Starch, | 235 | |
| 30. | Rice Starch, | 237 | |
| 31. | Rye Starch, | 238 | |
| 32. | Wheat Starch, | 242 | |
| 33. | Wheat Starch under Polarized Light, | 243 | |
| 34. | Kedzie’s Farinometer Showing the Parts, | 246 | |
| 35. | Kedzie’s Farinometer in Use, | 247 | |
| 36. | Comparative Appearance of Breads of Different Kinds, | 259 | |
| 37. | A Field of Durum Wheat, | 261 | |
| 38. | Drought-resistant Macaroni Wheats (Heads and Grains), | 262 | |
| 39. | Potato Starch, | 291 | |
| 40. | Potato Starch under Polarized Light, | 291 | |
| 41. | Rasping Cylinder for Making Starch, | 297 | |
| 42. | Shaking Table for Separating the Starch from the Pulped Potato, | 297 | |
| 43. | The Potato Rasping Cylinder Arranged for Work, | 298 | |
| 44. | View of Indian Corn Canning Factory, Showing Accumulation of Husks and Cobs, | 308 | |
| 45. | Maranta (Arrowroot) Starch, | 318 | |
| 46. | A Cassava Field in Georgia, | 319 | |
| 47. | Cassava Starch, | 321 | |
| 48. | Scuppernong Grape Vine, Roanoke Island, | 338 | |
| 49. | Vineyard Near Fresno, California, | 339 | |
| 50. | Avocado Tree, | 346 | |
| 51. | Fig Tree Thirty Feet High Near Yuba, California, | 350 | |
| 52. | Jamaica Mango Tree, | 356 | |
| 53. | An Edge of a California Orange Grove, | 358 | |
| 54. | The Original Seedless Orange Tree, | 359 | |
| 55. | A Group of the Washington Navel Orange on the Tree, | 360 | |
| 56. | Covered Pineapple, | 361 | |
| 57. | Removing the Oil Cakes from a Cottonseed Press, | 400 | |
| 58. | Pecan Tree, 30 Years Old, Morgan City, La., | 422 | |
| 59. | Five Forms of Choice, Thin-shelled Pecans. Also Wild Nut Showing Difference in Size, | 423 | |
| 60. | Full Grown Pecan Tree, | 425 | |
| 61. | Common Mushroom, Agaricus campestris, | 440 | |
| 62. | Edible Mushrooms (Agaricus arvensis Schaeff.), | 441 | |
| 63. | Shaggy Mushroom, Coprinus comatus, | 442 | |
| 64. | Fairy Ring Formed by Marasmius oreades, an Edible Mushroom, | 444 | |
| 65. | Puff-ball, Lycoperdon cyathiforme, Top View, | 445 | |
| 66. | Amanita (Full Grown), | 446 | |
| 67. | Fly Amanita Buttons (Amanita muscaria), | 447 | |
| 68. | Correct Position of a Mature Beet in the Soil, | 458 | |
| 69. | Map Showing Temperature Zone in Which the Sugar Beet Attains Its Greatest Perfection, | 459 | |
| 70. | A Field of Beets Ready for Harvesting, | 460 | |
| 71. | Beets Ready for Transportation to Factory, | 461 | |
| 72. | Diffusion Battery, | 462 | |
| 73. | Multiple-effect Evaporating Apparatus, | 463 | |
| 74. | Vacuum Strike Pan, | 464 | |
| 75. | Sugar Cane Field Ready for Harvest, | 465 | |
| 76. | Cane Field Partly Harvested, | 466 | |
| 77. | Tapping the Maple Trees, | 468 | |
| 78. | Transporting the Sap to the Sugar House, | 468 | |
| 70. | Boiling the Maple Sap, | 469 | |
| 80. | Small Primitive Mill for Extracting Juice from Sugar Cane for Sirup Making, | 473 | |
| 81. | Mill and Evaporating Apparatus for Sirup Making in Georgia, | 474 | |
| 82. | Relative Length of Canes Used for Sirup Making, | 475 | |
| 83. | Swarm of Bees on Bough of Tree, | 487 | |
| 84. | Artificial Bee Hives under Shade of Grape Vine, | 488 | |
| 85. | A Frame Containing 24 Boxes of Honey, | 489 | |
| 86. | Showing Box of Honey Partially Capped, | 490 | |
Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations
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About This Book
An authoritative manual that surveys common food items in their natural and processed states, explains methods of production and preservation, and identifies typical adulterations and contaminants. It summarizes nutritional composition and food values, describes inspection standards and national regulations, and offers practical, non‑technical tests for detecting impurities along with discussion of storage effects and manufacturing practices. Appendices reproduce legal standards and enforcement rules, and the text is intended to inform consumers, manufacturers, physicians, and analysts about honest labeling, safe handling, and analytical approaches to assessing purity and wholesomeness.