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[1] One quart of milk contains more calcium than a quart of clear saturated solution of lime water.

[2] For complete list, see Eddy’s Table, in Appendix.

[3] “Chemistry of Food and Nutrition” (revised edition), by Sherman.

[4] Scientists are proving the need for certain vitamine factors in the diet in order that the growth and development of young tissues and the repair of adult tissues may proceed. The part played by these substances will be discussed later.

[5] “Chemistry of Food and Nutrition” (2d ed.), by Sherman.

[6] “The Basis of Nutrition,” by Graham Lusk.

[7] “Food Products,” by Henry Sherman.

[8] Abstracts made from thirteen papers from the Laboratory of Physiological Chemistry, Jefferson Medical College, Philadelphia; published in the “American Journal of Physiology and Science,” by Minna C. Denton. U.S. Department of Agriculture.

[9] “Chemistry of Food and Nutrition” (revised), p. 333, by Henry Sherman.

[10] “Chemistry of Food and Nutrition” (revised edition), by Sherman.

[11] “The Vitamine Manual,” p. 64, by Walter Eddy

[12] Courtesy of Dr. E. V. McCollum.

[13] Milk from cows whose diet has been deficient in vitamines shows a like deficiency in vitamine content—the same is true of mother’s milk.

[14] “The Vitamine Manual,” p. 64, by Walter H. Eddy.