Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/13

TABLE OF CONTENTS.

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Introduction 1-10

Proper Ration, 3; Social Function of Food, 5; Definition and Composition of
Foods, 6; Classification of Foods, 7; Explanation of Chemical Terms, 8.

Part I.—Meats and Meat Products 11-94

Definition, 11; Edible Animals, 11; Classification of Meat Foods, 12; Preparation
of Animals, 12; Inspection, 13; Tuberculosis, 13; Consumers' Rights,
14; Slaughter and Preparation of Carcasses, 14; Names of Parts, 15-20; Delivery
of Fresh Meat, 21; Storage, 23; Disposition of Fragments, 23; Detection
of Different Kinds of Meat, 24; Dried and Pickled Meat, 25; Composition
of Pig's Flesh, 26-33; Preserved Meats, 34-38; Argument of Small
Quantities, 38-40; Preparation for Canning, 41; Parboiling, 41; Sterilization,
42; Special Studies of Canning, 43-48; Relation of Canned to Fresh Beef, 48;
Canned Ham and Bacon, 48-50; Canned Tongue, 50; Fat as a Test for
Adulteration, 51; Potted Meats, 51-56; Canned Poultry, 56; Canned Horse-*meat,
57; Canned Cured Meats, 59-60; Magnitude of Industry, 61; General
Observations, 62; Lard, 63-77; Soups, 77-78; Beef Extract, 7980;
Beef Juice, 82; Soluble Meats, 83; Preparations of Blood, 83; Beef-tea, 84;
Dried and Powdered Meats, 85; Active Principles in Meat Extracts, 86; Relation
between Juice and Nutritive Value, 87; Nitrogenous Bases, 88-90;
Gelatine, 90-92; Terrestrial Animal Oils, 93.

Part II.—Poultry and Eggs and Game Birds 95-116

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.

Part III.—Fish Foods 117-166

Classification, 117; Edible Portion, 119; Principal Constituents, 119; Ale-*wives,
121; Anchovy, 122; Black Bass, 122; Bluefish, 122; Carp, 123;
Catfish, 123; Codfish, 124; Eels, 126; Flounder, 127; Graylings, 128; Haddock,
128; Hake, 128; Halibut, 128; Herring, 129; Horse Mackerel, 130;
Hog-fish, 130; Mackerel, 131; Menhaden, 132; Mullet, 132; Muskallunge,
133; Pickerel or Pike, 133; Pompano, 134; Red Snapper, 134; Rock
Bass, 135; Salmon, 135-138; Sardines, 139-140; Scup, 141; Shad, 141-142;
Sheepshead, 143; Smelt, 144; Spanish Mackerel, 144; Sturgeon, 144;
Caviar, 145; Striped Bass, 146; Sole, 146; Tautog, 147; Tilefish, 147;
Trout, 147-148; Turbot, 149; Weakfish, 149; Whitefish, 150; Fluorids in
Fish, 151; Marketing, 151; Cold Storage, 151; Canning, Drying, and Adulteration,
152; Value as Food, 153; Shellfish, 153; Clams, 153; Lobster, 155;
Crabs, 155; Crawfish, 156; Shrimp, 157; Aquatic Reptiles, 157; Turtle,
157; Terrapin, 158; Mussel, 158; Oysters, 158-164; Animal Oils, 165;
Marine Animal Oils, 165-166.

Part IV.—Milk and Milk Products and Oleomargarine 169-216

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, 181; Butter, 182-187; Oleomargarine,
187-189; Cheese, 190; Kinds, 191; Adulteration and Misbranding,
192; Coloring, 193; Cottage Cheese, 195; American Cheese Manufacture,