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/660

Black strap, 481

Blackberries, 342

Blood, preparations, 83

Bluefish, 122

Bondon cheese, 208

Bonnyclabber, 181

Brandied fruit, 385

Brazil-nut, 415

Bread, 249
  comparative nutritive properties, 256
  composition, 254, 255
  quantity of ash, 256
    of sugar, 256
  typical, 255
  varieties, 249

Breakfast foods, 267
  classification, 268
  composition, 268
  value, 271

Brie, manufacture, 207

Brook trout, 149

Brown grease, 71

Brussels sprouts, 278

Buckwheat, 219
  acreage, 219
  adulterations, 221
  cakes, 220
  composition, 219
  milling, 219
  starch, 221

Butcher's lard, 70

Butter, 182-187
  adulterated, 186
  affected by food, 186
  coloring, 185
  melting point, 186
  renovated, 186
  salting, 183
  standard, 186
  treatment, 182

Buttermilk, 181

Butternut, 416


C.

Cabbage, 278

Cacao butter, 410
  composition, 181

Cainito, 366

Cakes, 265
  adulteration, 266
  composition, 266

Calories, 9

Camembert, manufacture, 206

Candy, food value, 483

Cane sirup, 475
    composition, 476
    geographical distribution, 475
  sugar, manufacture, 465, 466

Canna edulis, 318

Canned corn, adulteration, 228
  souring and swelling, 312

Canning industries, importance, 386-388

Canning liquid, composition, 47
  principles, 306
  without parboiling, 47

Cans, character, 311

Cantaloupe, 284

Capers, 323

Capons, 103

Caraway, 323

Carcasses, preparation of, 14

Carp, 123

Carrot, 279

Casein, preparations, 215

Cashew, 348

Cassia, 323
  buds, 323

Catfish, 123

Cauliflower, 279

Caviar, 145

Celery, 280
  seed, 323

Cepe, 445

Ceylon oil, 411

Cheddar cheese, manufacture, 204

Cheese, 190-216
  adulteration and misbranding, 192
  American, 197
  artificial coloring, 192
  bacterial activity, 211
  Cheddar, 203
  chemical changes during ripening, 212-214
  Cheshire, 203
  comparative composition, 199
  cottage, 195
  cream, 201
  curing, 200
  digestibility, 214
  effect of cold storage, 215
  filled, 194
  French varieties, 206
  goats' milk, 192
  historical, 190
  kinds, 191
  manufacture, 196, 197
  of foreign types, 201
  preservatives, 194
  principal English kinds, 203
  quality of American, 200
  raw materials, 194
  sage, 203
  salting, 199
  Stilton, 203

Chemical leavening agents, 254
  preservatives, preservation, 37
  terms, explanation, 8

Cherries, 336
  canned, 370
  maraschino, 371
  varieties, 337

Chicken, 95
  adulteration, 103
    of potted, 102
  composition of white meat, 101