Chemistry in Daily Life, Lassar and Colin ; Chemistry of Cookery, W. M. Williams ; Chemistry of Cooking and Cleaning, Richards and Elliott ; Handbook of Household Science, Youmans ; Organic Chem- istry and Inorganic Chemistry, Renisen ; Practical Dietetics, Thomp- son; Food and Feeding (new ed.), Thompson; Foods, Church; Food, Smith ; Food Composition and Analysis, Blyth ; Food in Health and Disease, Yeo ; The Story of the Bacteria, Prudden ; The Story of Germ Life, Conn ; Foods, Atwater ; Farmer's Bulletin, No. 23 (to be obtained gratis from Department of Agi-iculture, Washington, D.C.) ; Investigations on the Chemistry and Economy of Foods, Atwater, Bulletin 21, U.S. Department of Agriculture, 1895 (to be obtained for fifteen cents from Superintendent of Documents, Wash- ington, D.C.) ; Boston Cook Book, Lincoln ; Boston School Text-book, Farmer ; Physiology for Beginners, Foster and Shore ; Physiological Chemistry, Novy ; Essentials of Chemical Physiology, Halliburton. NOVEMBER POODS By L. L. W. WILSON, Ph.D., Of the Philadelphia Normal Sohool CHAPTER IV FOODS By L. L. W. WILSON, Ph.D. , GENERAL BIBLIOGRAPHY Chemistry of Cooking and Cleaning, Mrs. Richards and Miss Elliott ; Food Materials and their Adulterations, Mrs. Richards ; Chemistry of Cookery, W. Mathieu Williams ; Food and its Functions, James Knight ; Foods, Smith ; Science of Nutrition, Edward Atkinson ; Food Products of the World, Dr. Mary Green ; Food in Health and Disease, Dr. I. Burney Yeo ; Food and Feeding (last edition), Sir Henry Thompson ; Rumford Kitchen Leaflets. The following invaluable pamphlets may be had free on application to the Department of Agriculture, Washington, D.C. : Farmers' Bul- letins: No. 2;J, Food, Nutritive Value and Cost; No. 29, Souring of Milk, and Other Changes in Milk Products; No. 34, Meats, Composi- tion and Cooking; No. 42, Facts about Milk; No. 57, Butter-Making on the Farm; No. 63, Care of Milk on the Farm; No. 71, Some Essentials of Beef Production ; No. 74, Milk as Food ; No. 93, Sugar as Food, Mary Hinman Abels. Bulletin No. 21, U.S. Department of Agriculture, 1895, Investiga- tions on the Chemistry and Economy of Food, Atwater. This may be obtained for fifteen cents from the Superintendent of Documents, Washington, D.C. The following magazine articles may be of value : Foram, vol. 13, p. 448 ; vol. 16, p. 110. Century, vol. 11, p. 238 ; vol. 12, pp. 59, 237, 397, 733; vol. 14, pp. 135, 257; vol. 21, p. 101. Popular Science Monthly, vol. 22, p. 677 ; vol. 26, p. 468 ; vol. 29, pp. 63, 250. Chau- tauquau, vol. 22, p. 577 ; vol. 23, p. 174. McClure, vol. 3, p. 303. The files and the current numbers of the American Kitchen Maga- zine are suggestive and valuable. Especially valuable in this connection H 97 98 HANDBOOK OF DOMESTIC SCIENCE are the following : vol. 4, Water and Air as Food, p. 257 ; Experi- ments with Starch, p. 218 ; vol. 5, Drinking Water for Summer Tourists, p. 141 ; vol. 6, Diet in Health, p. 160 ; Providing Food for a Typical American Family, p. 26 ; Experiments with Milk, p. 263 ; vol. 4, Experiments with Albumen, Fish, and Meats, pp. 66, 230. See also the bibliography given in the chapter on Starchy Foods, on Fish, on Bread, and on Cooking of Proteids.

AI-modernized reading of the original text

Chemistry in Daily Life, Lassar and Colin ; Chemistry of Cookery, W. M. Williams ; Chemistry of Cooking and Cleaning, Richards and Elliott ; Handbook of Household Science, Youmans ; Organic Chemistry and Inorganic Chemistry, Renisen ; Practical Dietetics, Thompson; Food and Feeding (new ed.), Thompson; Foods, Church; Food, Smith ; Food Composition and Analysis, Blyth ; Food in Health and Disease, Yeo ; The Story of the Bacteria, Prudden ; The Story of Germ Life, Conn ; Foods, Atwater ; Farmer's Bulletin, No. 23 (to be obtained gratis from Department of Agriculture, Washington, D.C.) ; Investigations on the Chemistry and Economy of Foods, Atwater, Bulletin 21, U.S. Department of Agriculture, 1895 (to be obtained for fifteen cents from Superintendent of Documents, Washington, D.C.) ; Boston Cook Book, Lincoln ; Boston School Text-book, Farmer ; Physiology for Beginners, Foster and Shore ; Physiological Chemistry, Novy ; Essentials of Chemical Physiology, Halliburton. NOVEMBER FOODS Of the Philadelphia Normal School CHAPTER IV GENERAL BIBLIOGRAPHY Chemistry of Cooking and Cleaning, Mrs. Richards and Miss Elliott ; Food Materials and their Adulterations, Mrs. Richards ; Chemistry of Cookery, W. Mathieu Williams ; Food and its Functions, James Knight ; Foods, Smith ; Science of Nutrition, Edward Atkinson ; Food Products of the World, Dr. Mary Green ; Food in Health and Disease, Dr. I. Burney Yeo ; Food and Feeding (last edition), Sir Henry Thompson ; Rumford Kitchen Leaflets. The following invaluable pamphlets may be had free on application to the Department of Agriculture, Washington, D.C. : Farmers' Bulletins: No. 2;J, Food, Nutritive Value and Cost; No. 29, Souring of Milk, and Other Changes in Milk Products; No. 34, Meats, Composition and Cooking; No. 42, Facts about Milk; No. 57, Butter-Making on the Farm; No. 63, Care of Milk on the Farm; No. 71, Some Essentials of Beef Production ; No. 74, Milk as Food ; No. 93, Sugar as Food, Mary Hinman Abels. Bulletin No. 21, U.S. Department of Agriculture, 1895, Investigations on the Chemistry and Economy of Food, Atwater. This may be obtained for fifteen cents from the Superintendent of Documents, Washington, D.C. The following magazine articles may be of value : Forum, vol. 13, p. 448 ; vol. 16, p. 110. Century, vol. 11, p. 238 ; vol. 12, pp. 59, 237, 397, 733; vol. 14, pp. 135, 257; vol. 21, p. 101. Popular Science Monthly, vol. 22, p. 677 ; vol. 26, p. 468 ; vol. 29, pp. 63, 250. Chautauqua, vol. 22, p. 577 ; vol. 23, p. 174. McClure, vol. 3, p. 303. The files and the current numbers of the American Kitchen Magazine are suggestive and valuable. Especially valuable in this connection H 97 are the following : vol. 4, Water and Air as Food, p. 257 ; Experiments with Starch, p. 218 ; vol. 5, Drinking Water for Summer Tourists, p. 141 ; vol. 6, Diet in Health, p. 160 ; Providing Food for a Typical American Family, p. 26 ; Experiments with Milk, p. 263 ; vol. 4, Experiments with Albumen, Fish, and Meats, pp. 66, 230. See also the bibliography given in the chapter on Starchy Foods, on Fish, on Bread, and on Cooking of Proteids.

Handbook of domestic science and household arts for use in elementary schools