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Harvey Washington Wiley. Foods and Their Adulteration
Foods and Their Adulteration
Table of Contents
PREFACE
INTRODUCTION
A PROPER RATION
SOCIAL FUNCTIONS OF FOOD
DEFINITION AND COMPOSITION OF FOODS
CLASSIFICATION OF FOODS
EXPLANATION OF CHEMICAL TERMS
Protein
Ether Extract
Ash
Fiber
Starch and Sugar
Calories
PART I. MEATS
Animals Whose Flesh is Edible
Classification of Meat Food as Respects Age
Preparation of Animals
Inspection after Slaughter
Tuberculosis
The Right of the Consumer
Summary
Slaughter and Preparation of Carcasses
Names Applied to the Different Pieces of Edible Animals
The Cuts of Beef
The Cuts of Veal
The Cuts of Lamb and Mutton
The Cuts of Pork
Delivery of Fresh Meat to Consumers
Roast Beef
Beefsteak
Roast Lamb
Lamb chops
Preservation of Fresh Meats
Length of Storage
Effect of Low Temperature on Enzymic Action
Disposition of Fragments Arising From the Dressing of Beef
DETECTION OF DIFFERENT KINDS OF MEAT
Odor and Taste
Detection of Meat by Microscopic Appearance
Detection by Chemical Examination
Dried Meat
Pickled Meats
COMPOSITION OF THE FLESH OF PIGS
Preparation of Samples for Analyses
General Conclusions
PRESERVED MEATS
Effect of Long Cold Storage
Method of Preserving Meats
Curing with Condimental Substances
Preservation by Means of Non-condimental Chemical Preservatives
Preservatives Used
The Argument of Small Quantities
Preparation of Meat for Canning
Parboiling
Tinning
Sterilization
SPECIAL STUDIES OF METHODS OF CANNING BEEF MADE IN BUREAU OF CHEMISTRY
Composition of Beef Used for Canning
Effect of Parboiling
Composition of Parboiling Water
Preparation of Canned Beef with More Intensive Parboiling
Parboiling
Composition of the Fresh and Canned Meat
Canning of Beef without Parboiling
Composition of Liquid
Relation of Canned to Fresh Meat
Canned Ham and Bacon
Composition of Canned Ham and Bacon
Adulteration of Canned Ham and Bacon
Canned Tongue
Adulteration of Canned Tongue
Examination of Fat as a Test for Adulterations
Potted Meats
Potted Beef
Adulteration of Potted Beef
Potted Deviled Meats
Composition of Pâtés
Principal Adulterations of Mixed, Miscellaneous, Potted, Deviled, and Comminuted Meats
Adulteration with Starch
Preservatives
Coloring Matter
Indirect Coloring Matter
Potted Tongue
Adulteration of Potted Tongue
Canned Poultry
Adulteration of Canned Fresh Meat
Standard for Preserved Meats
Frequency of Adulteration
Canned Horse Meat
Composition of Horse Meat
Canned Cured Meats
Canned Sausage
Composition of Canned Sausage
Adulteration of Canned Sausage
Magnitude of the Meat Industry
GENERAL OBSERVATIONS
LARD
Parts of Fat Used for Lard Making
Names of Different Kinds of Lard
Uses of Lard
Adulteration of Lard
Detection of Adulterations
Halphen Reaction for Cottonseed Oil
Bechi or Silver Nitrate Test for Cottonseed Oil
Commercial Classification of Lards
Neutral Lard
Leaf Lard
Choice Kettle-rendered Lard
Prime Steam Lard
Disposition of the Intestines of the Hog
Butchers’ Lard
Inedible Hog Fat Products
White Grease
Brown Grease
Yellow Grease
Pig’s-foot Grease
Lard Stearin
Tanks Used for Producing Lard Under Pressure
Physical Properties of Lard.—Specific Gravity.—
Melting Point
Color Reaction
Rise of Temperature with Sulfuric Acid
Manipulation
Chemical Properties.—Volatile Acids
Fixed Acid
Quantity of Iodin Absorbed
Properties of Lard
Average Properties of Steam Lard
Properties of Adulterated Lards
Summary
SOUPS
Classification of Soups
Preparation of Stock
Oyster Soup
Green Turtle Soup
Mock Turtle Soup
Clam Soup or Clam Chowder
Beef Extract
Character of Nitrogenous Bodies in Beef Extract
Nutritive Properties
Beef Juice
Composition of Beef Juice
Soluble Meats
Preparations of Blood
Beef Tea
Dried and Powdered Meats
Composition of the Ash of Meat Juice and Meat Broth
Adulteration of Meat Extract
Active Principles Contained in Meat Extract
Relation between the Price of an Extract and its Nutritive Value
The Nitrogenous Bases
Kinds of Preparations
Gelatine
Adulteration of Gelatine
Presence of Tetanus in Commercial Gelatine
Summary
Terrestrial Animal Oils
Lard Oil
Properties of Lard Oil
Adulterations
PART II. POULTRY AND GAME BIRDS
Application of Name
DOMESTICATED FOWLS
Chicken
Full Grown Chickens
Preparation of Chickens for Food Purposes
The Incubator
Care of Young Chicks
Early Market
Artificial Feeding
Preparing Chickens for the Market
Freshly Killed Chickens
Poultry in Cold Storage
Composition of the White Meat of a Chicken
Preserved Chicken
Adulteration of Potted Chicken and Turkey
Adulteration of Chicken
Capons
Duck (Anas boschas)
Varieties of Ducks
Composition of the Flesh of Ducks
Goose (Anser anser)
Varieties of Geese
Feeding of Young Geese for the Market
Domesticated Pigeon (Columba livia)
Turkey (Meleagris americana)
Composition of Meat of Turkey
Composition of the Meat of Chicken, Turkey, Duck, and Goose
Importance of Animal Food in the Growth of Poultry
The Forced Fattening of Poultry
Increase in Weight
The Cramming Machine
Slaughtering Fowls for the Market
Eggs
Composition of Eggs
Preservation of Eggs
Cold Storage
Broken Eggs
Dried Eggs
Egg Substitutes
Poisonous Principles in Eggs
Parasites in Eggs
PART III. FISH FOODS
FISH
Edible Portion of Fish
Principal Constituents of the Flesh of Fish
Alewives
Composition of Alewife.—
Anchovy
Composition of Preserved Anchovies.—
Black Bass
Bluefish
Composition.—
Carp
Catfish
Codfish
The Common Cod
Composition.—
Salted and Dried Cod
Composition of dry Salted and Dried Cod.—
Average Composition of Codfish Balls.—
Average Composition of Shredded Codfish.—
Eels
Composition of the Eel.—
Conger Eel
Summer Flounder
Composition of Summer Flounder.—
Graylings
The Haddock
Composition.—
The Hake
Halibut
Composition.—
Herring
Composition of Herring.—
Horse Mackerel
The Hogfish
Lake Herring
Composition of Cisco.—
Mackerel
Composition of Mackerel.—Edible portion:
Menhaden
Composition of Menhaden.—
Composition of the Mineral Matter.—
Mullet
Composition of the Mullet.—
Muskallunge
Composition of the Muskallunge.—
Pickerel or Pike
Composition of Pickerel.—Edible portion:
Wall-eyed Pike
Composition.—
Common Pompano
Composition.—
Red Snapper
Composition.—
Rock Bass; Redeye; Goggle-eye (Ambloplites rupestris)
Salmon
Composition of a Pacific Coast Species.—
Composition of Atlantic Salmon.—
Chinook Salmon (Oncorhynchus tschawytscha)
The Sockeye or Blueback Salmon (Oncorhynchus nerka)
Canning of Salmon
Composition of Canned Salmon
The Salmon of the Atlantic Coast
Composition of Atlantic Salmon.—
Composition of Sebago Salmon.—
Sardines
Composition of Canned Sardines.—
European Sardines
Method of Packing in Oil
Adulteration of Sardines
The French Fisheries
Adulteration
Scup
Composition.—
Shad
Composition of Shad.—
Shad Roe
Composition of Shad Roe.—
The Sheepshead
Composition of Sheepshead.—
The Smelt
Composition of the Smelt
Spanish Mackerel
Composition
Sturgeon
Preparation of Caviar
Composition of the Flesh of Sturgeon.—
Composition of Caviar.—
Composition of the Eggs of Fish
Composition of Roe
Striped Bass
Sole
Tautog
Tilefish
Trout
The Trout of the Great Lakes
Composition of Lake Trout.—
Composition of Brook Trout.—
Turbot
Weakfish
Composition.—
Whitefish
Different Species of Whitefish
Composition of Whitefish.—
Average Composition of Fish.[16]—
Fluorids in Fish
Marketing of Fish
Cold Storage
Canning Fish
Drying and Salting Fish
Adulteration of Fish Products
Value of Fish as Food
SHELLFISH
Clams
Composition of Clams
Composition of Water-free Substance of the Flesh.—
Composition of the Dry Substance of the Liquid Portion.—
Composition of the Dry Substance of the Flesh and Liquid Together.—
The Lobster (Homarus americanus)
Composition of the Lobster
Crabs
Composition of the Water-free Substance of the Crab.—
Crawfish
Composition of the Water-free Substance of the Crayfish.—
Canned Lobster, Clams, and Crabs
Composition of Canned Lobster (Dry Substance).—
Composition of the Dry Substance of Canned Crabs.—
Shrimp (Crangon vulgaris)
Canned Shrimps
Aquatic Reptiles
Composition of the Green Turtle
Composition of the Terrapin
The Mussel
Composition of the Mussel
Oysters
Size
Age
Cultivation of Oysters
Season for Oysters
Life of an Oyster
Shipment of Opened Oysters
Proportion of Shell and Oysters
Process of Floating
Result of Treatment
Adulteration
Average Composition of Oysters:
ANIMAL OILS
Marine Animal Oils
Fish Oils
Sardine Oil
Salmon Oil
Cod Liver Oil
Properties
Adulteration of Cod Liver Oil
Blubber Oil
PART IV. MILK AND MILK PRODUCTS AND OLEOMARGARINE
MILK
Limitation of Name
Average Composition of Milk
Preparation of Milk
Certified Milk
Pasteurized Milk
Pasteurizing of Milk
Directions for the Pasteurization of Milk
Average Content of Fat in American Milk
Comparison of Cow’s Milk with Other Varieties
Cream
Standards of Cream
Skimmed Milk
Composition of Skimmed Milk
Curd Test for Purity of Milk
Whey
Composition of Whey
Koumiss
Modified Koumiss or Kephir
Buttermilk
Bonnyclabber
BUTTER
Treatment of Butter
Salting Butter
Coloring Butter
Standard Butter
Renovated Butter
Adulterated Butter
Influence of Food upon Butter
Influence on Melting Point
Transmission of Other Principles in the Food to the Butter
OLEOMARGARINE
Materials Used in the Manufacture of Oleomargarine
Cottonseed Oil and Cottonseed Oil Stearin
Description of Process of Manufacture
Adulteration of Oleomargarine
Adulteration with Egg Yolks
Adulteration with Preservatives
Production of Oleomargarine
CHEESE
Historical
Kinds of Cheese
Cheese Made from Goat’s Milk
Adulteration and Misbranding of Cheese
Artificial Coloring
Preservatives
Impure Raw Materials
Filled Cheese
Composition of Filled Cheese (Circular No. 11, Bureau of Animal Industry)
Cottage Cheese
COMPARATIVE COMPOSITION OF AMERICAN AND EDAM CHEESE
Manufacture of American Cheeses
Rennet
Coagulating the Milk by Rennet Extract
Cutting the Curd
Heating the Curd
Separating the Curd
Gathering the Curd
Milling the Curd
Salting and Pressing
Curing
Moisture in the Curing Cellar
Qualities of American Cheese
Flavor
Body
Texture
Color
Cream Cheese
Manufacture of Foreign Types of Cheese in the United States
Success with Foreign Ferments
Sage Cheese
Principal Cheeses of England
Manufacture of Cheddar Cheese
Derby cheese
Gloster cheeses
Leicester cheese
Stilton cheese
Varieties of Cheese Made in France
Manufacture of Camembert
Emmenthaler Cheese
Brie Cheese
Roquefort
Port Du Salut
Pont L’Evêque
Gervais
Bondon
Limburger Cheese
Edam Cheese
Coating with Paraffine
Fancy Cheeses
Gruyère
Parmesan
Gorgonzola
Bacterial Activity in Cheese
Number of Bacteria
Chemical Changes Which Take Place During the Ripening of the Cheese.—Loss of Weight
Changes in the Protein
Changes in the Fat
Digestibility of Cheese
Effect of Cold Storage on the Curing of Cheese
Preparations of Casein
PART V. CEREAL FOODS
BARLEY (Genus Hordeum)
Acreage and Yield of Barley
Composition of a Typical Unhulled Barley
Protein of Barley
BUCKWHEAT (Polygonum fagopyrum L.)
Buckwheat
Acreage and Yield of Buckwheat
Composition of Buckwheat Flour
Milling Process
Buckwheat Cakes
Adulterations
Detection of Adulterations
Buckwheat Starch
INDIAN CORN (Zea mays)
Indian corn
Maize
Varieties
POPCORN
SWEET CORN
Composition of Fresh Green Indian Corn:
Maize Proteins
Variation in Maize, under Different Climatic Conditions
Early Varieties
Canned Corn
Adulterations of Canned Corn
Detection of Adulterations in Sweet Corn.—Test for Sulfurous Acid
Detection of Saccharin
Starch of Indian Corn
Maize Flour (Corn Meal)
Method of Preparation
Composition of Maize Flour
The Adulteration of Indian Corn Meal
Corn Bread (Indian Corn Bread)
Composition of Indian Corn Bread
OATS (Genus Avena)
Ratio of Kernel to Hull
Composition of Hulled Oats
The Protein of Oat Kernels
Oat Products
Adulterations
Detection of Adulterations
RICE (Oryza sativa)
RYE
Composition of Rye
Protein of Rye
Adulteration of Rye Flour
Rye Bread
WHEAT (Genus Triticum)
Gluten
Starch in the Wheat Kernel
Adulterations
Standards
Wheat Products
Chief Varieties of Flour
Special Names of Flour
Graham Flour
Entire Wheat Flour
Gluten Flour
Mixed Flour
Properties Affecting the Commercial Value of Flour
Average Composition of Different Varieties of Flour
Separation of Gluten
Gluten Tester
Bleaching of Flour
Adulterations of Flour
Standard
Age of Flour
Substitutes for Flour
BREAD
Varieties of Bread
Yeast
Spontaneous Ferments
Chemical Aerating Agents
Constituents of Baking Powder
Phosphate Powders
Alum Powders
Harmfulness of Baking Powder Residues
Character of Alum Residues
General Statement
Composition of Bread
Average Composition of Bread
A Typical American High-grade Yeast Bread
Standard for Moisture
Quantity of Sugar in Bread
Quantity of Ash
Acidity of Bread
Comparative Nutritive Properties of Indian Corn Bread and Wheat Bread
Comparative Digestibility and Nutrition of Wheat and Indian Corn from Experiments Made in South Dakota Station, Bulletin 38
Indian Corn Flour Pudding
Amount of Sugar Lost in Fermentation
Texture and Size of Loaves Made from Different Kinds Of Flour
MACARONI
Domestic Macaroni
Composition of Domestic Macaroni
Preparation of Flour for Macaroni
Manufacture of Macaroni
ROLLS
CAKES
Adulterations
Breakfast Foods
Composition of Breakfast Foods
Remarks on Table of Analyses.— Class I, Indian Corn Products
Class II, Wheat Products
Class III, Oat Products
Class IV, Products made of starch and tapioca
Class V, Noodles, spaghetti, and macaroni
Class VI, Barley Products
Class VII, Miscellaneous breakfast foods
PART VI. VEGETABLES, CONDIMENTS, FRUITS
SUCCULENT VEGETABLES
Artichoke
Asparagus
Composition.—
The Bean
Kidney Bean
Butter Beans
Lima Beans
Average Composition of Green, String, and Lima Beans.—
Composition of the Dry Bean.—
Beets
Composition of the Beet
Brussels Sprouts
Cabbage
Composition.—
Carrot
Composition.—
Cauliflower
Composition.—
Celery
Chicory
Composition of the Root.—
Roasted Chicory
Cranberry
Composition.—
Cress
Cucumbers
Composition of the Cucumber.—
Egg Plant
Composition.—
Garlic
Gourds
Composition of the Flesh of the Pumpkin.—
Horse-radish
Adulteration of Horse-radish
Jerusalem Artichoke
Kale
Leek
Lettuce
Composition.—
Melons
Cantaloupe
Watermelons
Composition of Melons
Okra
Composition.—
Onion
Composition.—
Parsnips
Composition.—
Peas
Composition.—
Potatoes
Yield
Composition.—Starch content:
Sugar content:
Average composition:
Analysis of Maine potatoes:
Analysis of Vermont potatoes:
Composition of Potatoes used in France for Industrial Purposes
Analysis of Potatoes from German Sources.—Average composition and starch content:
Ash analyses:
Effect of fertilization on the yield and starch content:
Use of the Potato
Technique of the Production of Starch from Potatoes
Potato Starch
Use of the Potato in the Manufacture of Spirits
Radish
Composition of Edible Portion.—
Rhubarb
Composition of the Edible Stem.—
Squash
Composition of the Flesh of the Squash.—
Sweet Potato
Planting and Cultivation
Yield and Composition of the Sweet Potato
Effect of Storage on Composition
Average Composition of Sweet Potatoes
Turnip
Composition.—
Yam
Composition of Yams
Other Uses of the Yam and Sweet Potato
Canned Vegetables
Principles and Process of Canning
Selection of Materials
Canned Beans
Composition of Typical Samples of Canned Beans
Adulteration of Canned Beans
Canned Indian Corn
Technique of the Process
Composition of Canned Indian Corn
Adulteration of Canned Corn
Adulteration with Starch
Adulteration with Sugar
Addition of Saccharin
Character of the Cans
Souring and Swelling of Canned Corn
Canned Peas and Beans
Composition of Canned Peas
Adulteration of Canned Peas
Tests for Copper
Saccharin
Canned Tomatoes
Preparation of the Raw Material
Composition of Canned Tomatoes
Addition of Sugar and Spices
Adulteration of Canned Tomatoes
Other Canned Vegetables
Tomato Ketchup
Artificial Colors
Use of Refuse for Making Ketchup
STARCHES USED AS FOODS
Edible Starches
Arrowroot
Bermuda Arrowroot
Canna edulis
Madagascar Arrowroot
Plantain Meal
Sago
South African Arrowroot
Tapioca
Adulteration of Tapioca
Food Starches Derived from Cereals
Starch from the Peanut
Food Starch Derived from the Potato
Adulteration of Starches
CONDIMENTS
Condiments other than Sugar, Salt, Vinegar, and Wood Smoke
Allspice
Anise
Bay leaf
Capers
Caraway
Cassia
Celery Seed
Cinnamon
Cloves
Coriander
Cumin Seed
Dill
Fennel
Ginger
Mace
Marjoram
Mustard
Nutmeg
Pepper
Saffron
Sage
Savory or summer savory
Sweet Basil
Thyme
Vegetable Flavoring Extracts
FRUITS
Definition
General Characteristics of Fruits
Nutritive Uses
Apples
Acidity of Apples
Adulteration of Apples
Composition of Apples at Various Stages of Maturity
Dietetic Value
Length of Harvest
Pectose Content of Apples
Picking and Care of Apples
Storage of Apples
Tannin Principle
Preparation of Apples for Drying
Dried Apples
Evaporated Apples
Cherries
Composition of Cherries
Varieties
Grapes
“The Scuppernong Vine on Roanoke Island, North Carolina
Composition of California Grapes
Peaches
Composition of the Peach
Free and Cling Peach
Uses of the Peach
Plums
Quince
Small Fruits
Blackberries (Rubus nigrobaccus var. Sativus Bailey)
Dewberry
Gooseberry (Ribes oxyacanthoides L.)
Huckleberry (Gaylussacia resinosa Torr. and Gray)
Mulberry (Morus nigra)
Raspberry (Rubus strigosus Michx.)
Strawberry (Fragaria Chiloensis Ehrh.)
Composition of Small Fruits.—
Tropical and Subtropical Fruits (Bulletin 87, Bureau of Chemistry.)
Anona
Composition of the Sour- and Sweet-sop Varieties.—
Anona Preserves
The Avocado (Persea persea)
Composition of the Avocado.—
Bananas (Musa)
Cashew (Maranon) (Anacardium occidentale)
Composition of Edible Portion
Citrus Fruits
Figs (Ficus carica L.)
Composition of Fresh Figs (Edible Portion).—
Composition of Dried Figs.—
Grape Fruit (Pomelo) (Citrus decumana)
Composition of Grape Fruit (Pomelo)
Cuban Grape Fruit
Guava (Psidium Guajava)
Composition of the Guava
Guava Preserves
Hicaco (Chrysobalanus icaco)
Composition of Edible Portion
Hicaco Preserves
Kumquat (Citrus japonica)
Lemons
Lime
Adulteration of Lime Juice
Mamey Colorado
Composition of Edible Portion
Mamey de Santo Domingo (Mammea americana)
Composition of Edible Portion
Mango (Magnifera indica L.)
Oranges (Citrus aurantium)
The Seedless Orange
Pineapple
Adulteration of Pineapples
Canned Pineapples
Composition of the Pineapple
Average Composition of Cuban Pineapples
Average Composition of Porto Rican Pineapples
Average Composition
Average Composition
Sapota (Sapodilla) (Sapota zapotilla (Jacq.) Coville)
Composition of Edible Portion.—
Star-apple (Cainito) (Chrysophyllum cainito)
Composition of Edible Portion
Tamarind (Tamarindus Indica)
Composition of the Tamarind.—
Preparation of Tamarinds
Mineral Constituents of Tropical Fruits
Sugar and Acid in Fruit
Canned Fruits
Canned Cherries
Adulteration of Canned Cherries
Maraschino Cherries
Canned Peaches
Adulteration of Canned Peaches
Adulteration of Canned Fruit
Fruit Sirups
Composition of Fruit Sirup
Adulteration of Fruit Sirup
Imitation Fruit Sirups
Jams, Jellies, and Preserves
Selection of the Fruit
Jams
Adulteration of Jams
Jellies
Adulteration of Jelly
Artificial Coloring
Artificial Flavors
Composition of Jelly
Manufacture of Jellies
Preservatives
Marmalade
Adulteration
Compound Jams and Jellies
General Conclusions
Preserves
Peach Preserves
Fruit Butter
Adulteration of Fruit Butter
Brandied Fruit
Adulteration of Brandied Fruits
Importance of the Canning and Preserving Industries
Importance of the Industry
PART VII. VEGETABLE OILS AND FATS, AND NUTS
VEGETABLE OILS AND FATS
Chemical Characteristics
Crystalline Characteristics
Distribution of Oils in Plants
Drying and Non-drying Vegetable Oils
Melting Point and Solidifying Point
Physical Characteristics
Refractive Index
Reichert-Meissl Number
Saponification Value
Specific Gravity
Edible Vegetable Oils
Use of Edible Oils
Acorn Oil
Almond Oil
Adulterations
Cottonseed Oil
Magnitude of the Cottonseed Oil Industry
Further Details
Refining Process
Extraction of Oil by Means of Petroleum
Standard for Cottonseed Oil
Hazelnut Oil
Olive Oil
Adulteration of Olive Oil
Adulteration with Cottonseed Oil
Color of Olive Oil
Constituents of Olive Oil
Method of Preparation
Olive-kernel Oil
Peanut Oil
Renard’s Test for Peanut Oil as Modified by Tolman
Rape Oil (Colza Oil) (Brassica campestris L.)
The Chief Adulterations of Rape Oil
Technique of Extraction
Sesamé Oil
Adulteration of Sesamé Oil
Characteristic Reaction
Geographical Distribution
Sunflower Oil
Vegetable Fats
Cacao Butter
Adulterations
Composition
Properties
Coconut Oil or Butter
Palm Oil or Fat
Adulterations
Constituents
NUTS
The Acorn
Composition of the Acorn
Almonds
Composition of the Almond.—
Beechnuts
Composition of the Beechnut.—
Brazil-nut (Bertholletia excelsa Humb. and Bonpl.)
Composition of the Brazil-nut
Butternut (Juglans cinerea L.)
Composition of the Dry Butternut.—
The Chestnut (Castanea dentata (Marsh.) Bork)
Chinese Nut (Nephelium litchi Cambess.)
Coconut
Filberts
Hazelnut
Composition of the Hazelnut.—
Hickory-nut
Composition of the Dry Hickory-nut
Peanuts
Peanut Butter
Peanut Butter and Peanolia
Where Peanuts are Grown
Pecan-nut (Hicoria pecan (Marsh.) Britton; Carya olivæformis Nuttall)
Pine-nuts
Composition of the Edible Portion.—
Pistachio
Composition of the Pistachio.—
Walnuts (Juglans nigra L.)
White Walnut (Juglans regia L.)
Edible portion:
As purchased:
General Discussion
PART VIII. FUNGI AS FOODS
Mushrooms
Historical
Production of Mushrooms
Soil
Spores
Differing Varieties of Edible Mushrooms
Conditions of Growth
Preparation of Seed Bed
Growth of Mushrooms in France
Food Value of Mushrooms
Distinction between Poisonous and Edible Varieties
No Certain Rule to Distinguish the Poisonous from the Edible
Popular Distinction between Toadstools and Mushrooms
“Favorable Signs
“Unfavorable Signs
The Most Poisonous of Mushrooms
Types of Edible Mushrooms
The Horse Mushroom (Agaricus arvensis Schaeff.)
Shaggy Mushroom (Coprinus comatus Fr.)
Fairy Ring Mushroom (Marasmius oreades Fr.)
Puff-balls
Cepe (Boletus edulis Bull.)
The Fly Amanita (Amanita muscaria (L.) Fr.)
Symptoms of Mushroom Poisoning
Treatment for Poisoning
Removal of the Poisonous Principle
Canned Mushrooms
Canned Pieces and Stems of Mushrooms
Adulteration of Mushrooms
Truffles
Cultivation of Truffles
Geographic Distribution
Principal Varieties
Harvesting of Truffles
Harvesting by Means of Flies
Harvesting with Hogs
Harvesting with the Dog
Properties of Truffles
Adulteration of Truffles
Preservation of the Truffle During Transit
Food Value of Fungi
PART IX. SUGAR, SIRUP, CONFECTIONERY, AND HONEY
SUGAR
Origin of Sugar
Beet Sugar
Conditions of Cultivation
Yield per Acre
Manufacture
Evaporation
Final Crystallization
Purification of the Sugar
Growth of Sugar Cane
Manufacture of Cane Sugar
Clarifying the Juice
Evaporation of Clarified Juice
Manufacture of Maple Sugar
Refining of Sugar
Process of Refining
Sugar Crops of the World
Adulteration of Sugar
Sugar as a Food
SIRUP
Maple Sirup
Analysis of Maple Sirup
Cane Sirup
Analysis of Sugar Cane Sirup
Sorghum Sirup
Analysis of Sorghum Sirup
Molasses
Varieties of Molasses.—New Orleans Molasses
Sugar Cane Molasses
First Molasses
Third Molasses
Analysis of First, Second, and Third Molasses.—
Sugar-house Molasses
Mixed Sirups
Adulteration of Mixed Sirups
General Observations
CONFECTIONERY
Material Used in the Preparation of Confectionery
Method of Manufacture
Crystallized Fruits and Flowers
Food Value of Candy
Adulteration of Confections
Poisonous Mineral Colors
Glucose Containing Harmful Substances
Alcohol
HONEY
Historical
Preparation of Honey
Artificial Hives
Distribution of the Honey-producing Industry
Comb Honey
Extracted Honey
Strained Honey
Properties of Honey
Polarization
Water
Ash
Sucrose
Dextrose and Levulose
Adulteration of Honey
Adulteration with Inverted Sugar
Adulteration with Cane Sugar
MISCELLANEOUS
Mince Meat
Pressed Mince Meat
Adulteration of Mince Meat
Pie Fillers
Adulteration of Pie Fillers
PART X. INVALIDS’ AND INFANTS’ FOODS
Composition of Modified Milk
Formulæ
Solid Infant’s Food
Invalid Foods
APPENDIX A. UNITED STATES DEPARTMENT OF AGRICULTURE, OFFICE OF THE SECRETARY—Circular No. 19
STANDARDS OF PURITY FOR FOOD PRODUCTS. Superseding Circulars Nos. 13 and 17. Supplemental Proclamation
LETTER OF SUBMITTAL
PRINCIPLES ON WHICH THE STANDARDS ARE BASED
FOOD STANDARDS
I. ANIMAL PRODUCTS. A. Meats and the Principal Meat Products. a. MEATS
b. MANUFACTURED MEATS
c. MEAT EXTRACTS, MEAT PEPTONES, ETC
d. LARD
B. Milk and Its Products. a. MILKS
b. CREAM
c. MILK FAT OR BUTTER FAT
d. BUTTER
e. CHEESE
f. ICE CREAMS
g. MISCELLANEOUS MILK PRODUCTS
II. VEGETABLE PRODUCTS. A. Grain Products. a. GRAINS AND MEALS
B. Fruit and Vegetables. a. FRUIT AND FRUIT PRODUCTS
b. VEGETABLES AND VEGETABLE PRODUCTS
C. Sugars and Related Substances. a. SUGAR AND SUGAR PRODUCTS
b. GLUCOSE PRODUCTS
c. CANDY
d. HONEY
D. Condiments (except Vinegar and Salt) a. SPICES
b. FLAVORING EXTRACTS
c. EDIBLE VEGETABLE OILS AND FATS
E. Tea, Coffee, and Cocoa Products. a. TEA
b. COFFEE
c. COCOA AND COCOA PRODUCTS
F. Beverages. a. FRUIT JUICES—FRESH, SWEET, AND FERMENTED
b. MEAD, ROOT BEER, ETC
c. MALT LIQUORS
d. SPIRITUOUS LIQUORS
e. CARBONATED WATERS, ETC
G. Vinegar
III. SALT
IV. PRESERVATIVES AND COLORING MATTERS
LAW RELATING TO FILLED CHEESE
APPENDIX B. UNITED STATES DEPARTMENT OF AGRICULTURE, OFFICE OF THE SECRETARY—Circular No. 21
LETTER OF TRANSMITTAL
RULES AND REGULATIONS FOR THE ENFORCEMENT OF THE FOOD AND DRUGS ACT
GENERAL. Regulation 1. Short Title of the Act
Regulation 2. Original Unbroken Package (Section 2.)
Regulation 3. Collection of Samples (Section 4.)
Regulation 4. Methods of Analysis (Section 4.)
Regulation 5. Hearings (Section 4.)
Regulation 6. Publication (Section 4.)
Regulation 7. Standards for Drugs (Section 7.)
Regulation 8. Formulas—Proprietary Foods (Section 8, last paragraph.)
Regulation 9. Form of Guaranty (Section 9.)
ADULTERATION. Regulation 10. Confectionery (Section 7.)
Regulation 11. Substances Mixed and Packed with Foods (Section 7, under “Foods.”)
Regulation 12. Coloring, Powdering, Coating, and Staining (Section 7, under “Foods.”)
Regulation 13. Natural Poisonous or Deleterious Ingredients (Section 7, paragraph 5, under “Foods.”)
Regulation 14. External Application of Preservatives (Section 7, paragraph 5, under “Foods,” proviso.)
Regulation 15. Wholesomeness of Colors and Preservatives (Section 7, paragraph 5, under “Foods.”)
Regulation 16. Character of the Raw Materials (Section 7, paragraph 1, under “Drugs”; paragraph 6, under “Foods.”)
MISBRANDING. Regulation 17. Label (Section 8.)
Regulation 18. Name and Address of Manufacturer (Section 8.)
Regulation 19. Character of Name (Section 8.)
Regulation 20. Distinctive Name (Section 8.)
Regulation 21. Compounds, Imitations, or Blends Without Distinctive Name (Section 8.)
Regulation 22. Articles without a Label (Section 8, paragraph 1, under “Drugs”; paragraph 1, under “Foods.”)
Regulation 23. Proper Branding not a Complete Guaranty
Regulation 24. Incompleteness of Branding
Regulation 25. Substitution (Sections 7 and 8.)
Regulation 26. Waste Materials (Section 8.)
Regulation 27. Mixtures or Compounds with Distinctive Names (Section 8. First proviso under “Foods,” paragraph 1.)
Regulation 28. Substances Named in Drugs or Foods (Section 8. Second under “Drugs”; second under “Foods.”)
Regulation 29. Statement of Weight or Measure (Section 8. Third under “Foods.”)
Regulation 30. Method of Stating Quantity or Proportion (Section 8.)
EXPORTS AND IMPORTS OF FOODS AND DRUGS. Regulation 31. Preparation of Food Products for Export (Section 2.)
Regulation 32. Imported Food and Drug Products (Section 11.)
Regulation 33. Declaration (Section 11.)
Regulation 34. Denaturing (Section 11.)
Regulation 35. Bond, Imported Foods, and Drugs (Section 11.)
Regulation 36. Notification of Violation of the Law (Section 11.)
Regulation 37. Appeal to the Secretary of Agriculture and Remuneration (Section 11.)
Regulation 38. Shipment Beyond the Jurisdiction of the United States (Section 11.)
Regulation 39. Application of Regulations
Regulation 40. Alteration and Amendment of Regulations
THE FOOD AND DRUGS ACT, JUNE 30, 1906
APPENDIX C [B. A. I. Order No. 137.] REGULATIONS GOVERNING THE MEAT INSPECTION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE
SCOPE OF INSPECTION
Regulation 1
APPLICATION FOR INSPECTION OR EXEMPTION
Regulation 2
EXEMPTION FROM INSPECTION
OFFICIAL NUMBER
Regulation 3
DESIGNATION OF INSPECTORS
Regulation 4
OFFICE ROOM
Regulation 5
ALL CARCASSES AND PRODUCTS INSPECTED
Regulation 6
NOTICE OF DAILY OPERATIONS
Regulation 7
BADGES
Regulation 8
BRIBERY
Regulation 9
SANITATION
Regulation 10
Regulation 11
INTERPRETATION AND DEFINITIONS OF WORDS AND TERMS
Regulation 12
Ante-mortem Examination and Inspection. Regulation 13
Post-mortem Inspection at Time of Slaughter. Regulation 14
DISPOSAL OF DISEASED CARCASSES AND ORGANS. Regulation 15
“RETAINING” AND “CONDEMNED” ROOMS. Regulation 16
Regulation 17
TANKS AND TANKING. Regulation 18
Regulation 19
LABELS, TAGS, AND BRANDS
“U. S. SUSPECT” TAG. Regulation 20
ANTE-MORTEM CONDEMNED TAG. Regulation 21
LABELING BEEF FOR EXPORT. Regulation 22
LABELING BEEF FOR INTERSTATE COMMERCE. Regulation 23
LABELING CANNERS. Regulation 24
LABELING CARCASSES OF SHEEP, CALVES, SWINE, AND GOATS. Regulation 25
STAMP ON CLOTH WRAPPING. Regulation 26
“U. S. RETAINED” TAG. Regulation 27
“U. S. CONDEMNED STAMP.” Regulation 28
MARKING OF PRIMAL PARTS. Regulation 29
BRANDING IRONS. Regulation 30
“SPECIAL” STAMP. Regulation 31
TRADE LABELS. Regulation 32
Regulation 33
TAGGING REINSPECTED MEATS AND MEAT FOOD PRODUCTS. Regulation 34
REFERENCE TO UNITED STATES INSPECTION. Regulation 35
REINSPECTION
REINSPECTION OF PASSED CARCASSES AND PARTS. Regulation 36
REINSPECTION OF INSPECTED MEATS RECEIVED AT OFFICIAL ESTABLISHMENTS. Regulation 37
MARKING PASSED CARCASSES OR PARTS. Regulation 38
DYES, CHEMICALS, AND PRESERVATIVES
Regulation 39
PREPARATION OF MEATS AND MEAT FOOD PRODUCTS
Regulation 40
Regulation 41
STAMPS, STAMPING, AND CERTIFICATES
STAMPS. Regulation 42
Regulation 43
Regulation 44
CERTIFICATES FOR EXPORTS. Regulation 45
COUNTERFEITING, ETC
Regulation 46
REPORTS
Regulation 47
APPEALS
Regulation 48
COÖPERATION WITH MUNICIPAL AUTHORITIES
Regulation 49
LAW UNDER WHICH THE FOREGOING REGULATIONS ARE MADE
THE MEAT-INSPECTION AMENDMENT
APPENDIX D
FOOD INSPECTION DECISIONS 1-25
INTRODUCTION
(F. I. D. 1.) LAWS UNDER WHICH THE FOOD INSPECTION IS CONDUCTED
(F. I. D. 2.) OPINIONS OF THE ATTORNEY-GENERAL RELATING TO THE SCOPE AND MEANING OF THE ACT OF JULY 1, 1902 (32 STAT., 632), REGULATING THE BRANDING OF DAIRY AND FOOD PRODUCTS FOR INTERSTATE COMMERCE.[46]
(F. I. D. 3.) NOTICE TO EXPORTERS OF WINES. A RECENT LAW PASSED BY THE ARGENTINE REPUBLIC
(F. I. D. 4.) SUGGESTIONS TO IMPORTERS OF FOOD PRODUCTS.[47]
Illustrations
General Statement
(F. I. D. 5.) PROPOSED REGULATIONS GOVERNING THE LABELING OF IMPORTED FOOD PRODUCTS.[48]
(a) ARTIFICIAL COLORING MATTER (ESPECIALLY SULFATE OF COPPER)
(b) GLUCOSE
(c) FOODS PREPARED WITH OIL
(F. I. D. 6.) STYLE OF LABEL REQUIRED FOR IMPORTED FOODS
(F. I. D. 7.) NOTICE TO EXPORTERS OF DESICCATED FRUITS
(F. I. D. 8.) NOTICE TO IMPORTERS OF LIQUID EGG PRODUCTS
(F. I. D. 9.) NOTICE TO IMPORTERS OF DRIED EGG PRODUCTS
(F. I. D. 10.) TREASURY DECISION ON REFUNDING DUTIES PAID ON CONDEMNED IMPORTATIONS OF FOOD PRODUCTS
(F. I. D. 11.) SUSPENDING REGULATIONS GOVERNING THE LABELING OF IMPORTED SARDINES AND OTHER FOOD SUBSTANCES PACKED IN OIL
(F. I. D. 12.) ABOLISHING THE RULE TO ADMIT IMPORTATIONS OF FOOD PRODUCTS IN THE CASE OF FIRST NOTIFICATION
(F. I. D. 13.) PROVISIONAL STANDARDS FOR THE LIMIT OF SULFUROUS ACID IN IMPORTED WINES
(F. I. D. 14.) ANALYSES OF EXPORTS MUST BE MADE BEFORE SHIPMENT, ON SAMPLES TAKEN FROM ACTUAL CARGO
(F. I. D. 15.) PLACING PRESERVATIVES IN VINEGAR
(F. I. D. 16.) FALSE LABELING OF VINEGAR
(F. I. D. 17.) LABELS ATTACHED TO WRAPPERS INSTEAD OF PACKAGES; STATEMENTS RELATING TO WHOLESOMENESS OF ADDED SUBSTANCE. PASTER LABELS
(F. I. D. 18.) STATEMENT OF QUANTITY OF ADDED SUBSTANCE IN FOOD PRODUCTS
LETTER OF IMPORTER
DECISION OF DEPARTMENT
(F. I. D. 19.) FALSE BRANDING OF MUSHROOMS
LETTER OF IMPORTER
DECISION OF DEPARTMENT
(F. I. D. 20.) STATEMENTS ON LABELS REGARDING HEALTH LAWS OF OTHER COUNTRIES
(F. I. D. 21.) RELABELING IMPORTED FOOD PRODUCTS AFTER ARRIVAL IN THIS COUNTRY
(F. I. D. 22.) ILLEGIBLE OR CONCEALED LEGENDS ON LABELS
(F. I. D. 23.) LABELING OF PRESERVES SWEETENED WITH CANE OR BEET SUGAR AND GLUCOSE
LETTER OF IMPORTER
DECISION OF DEPARTMENT
(F. I. D. 24.) ADULTERATION OF DOMESTIC FOOD PRODUCTS BY THE ADDITION OF PRESERVATIVES, COLORING MATTERS, AND OTHER INGREDIENTS NOT NATURAL TO FOODS, NOT REGULATED BY DEPARTMENT
(F. I. D. 25.) FOOD PRODUCTS OFFERED FOR ENTRY AND AFTERWARD DECLARED TO BE FOR TECHNICAL PURPOSES
FOOD INSPECTION DECISION 26. LABELING IMPORTED FOOD PRODUCTS
FOOD INSPECTION DECISIONS 27-30
(F. I. D. 27.) ADMISSION OF SARDINES BOILED IN PEANUT OIL AND PACKED IN OLIVE OIL
(F. I. D. 28.) MAXIMUM QUANTITY OF SULFUROUS ACID IN WINES
(F. I. D. 29.) COLORING MATTERS IN SYNTHETIC FOODS
(F. I. D. 30.) THE USE OF PACKAGES MADE OF TIN PLATE, ON WHICH LABELS HAVE BEEN PRINTED FOR PRESERVED VEGETABLES, ETC., ORDERED AND DELIVERED TO MANUFACTURERS PRIOR TO SEPTEMBER 1, 1905
FOOD INSPECTION DECISION 31. LABELS ON DETACHABLE WRAPPERS
FOOD INSPECTION DECISION 32. FOODS ENTERED FOR THE PURPOSE OF SALE TO OUTGOING SHIPS
FOOD INSPECTION DECISIONS 33-36
(F. I. D. 33.) THE IMPORTATION OF A BEVERAGE UNDER A MISLEADING NAME
(F. I. D. 34.) PRESERVATIVES IN SAUSAGES
(F. I. D. 35.) MODIFYING IN CERTAIN CASES PROVISIONS IN F. I. D. 12 AND F. I. D. 26
(F. I. D. 36.) SUBSTANCES, ORDINARILY FOOD PRODUCTS, INTENDED FOR TECHNICAL PURPOSES
FOOD INSPECTION DECISIONS 37-38
(F. I. D. 37.) LABELING OF CHOCOLATES
(F. I. D. 38.) LABELING OF COCOAS
(F. I. D. 39.) PRESERVATIVES AND ARTIFICIAL COLORS IN MACARONIS
FOOD INSPECTION DECISIONS 40-43
(F. I. D. 40.) FILING GUARANTY
(F. I. D. 41.) APPROVAL OF LABELS
(F. I. D. 42.) MIXING FLOURS
(F. I. D. 43.) RELABELING OF GOODS ON HAND
FOOD INSPECTION DECISIONS 44 AND 45
(F. I. D. 44.) SCOPE AND PURPOSE OF FOOD-INSPECTION DECISIONS
(F. I. D. 45.) BLENDED WHISKIES
FOOD INSPECTION DECISION 46, AS AMENDED. Fictitious Firm Names
(F. I. D. 47.) FLAVORING EXTRACTS
(F. I. D. 48.) SUBSTANCES USED IN THE PREPARATION OF FOODS
FOOD INSPECTION DECISIONS 49-53
(F. I. D. 49.) TIME REQUIRED TO REACH DECISIONS ON DIFFERENT PROBLEMS CONNECTED WITH THE FOOD AND DRUGS ACT, JUNE 30, 1906
(F. I. D. 50.) IMITATION COFFEE
(F. I. D. 51.) COLORING OF BUTTER AND CHEESE
(F. I. D. 52.) FORM OF LABEL
(F. I. D. 53.) FORMULA ON THE LABEL OF DRUGS
FOOD INSPECTION DECISIONS 54-59
(F. I. D. 54.) DECLARATION OF THE QUANTITY OR PROPORTION OF ALCOHOL PRESENT IN DRUG PRODUCTS
(F. I. D. 55.) METHOD OF STATING QUANTITY OR PROPORTION OF PREPARATIONS (CONTAINING OPIUM, MORPHIN, ETC.) USED IN MANUFACTURING OTHER PREPARATIONS
(F. I. D. 56.) NAMES TO BE EMPLOYED IN DECLARING THE AMOUNT OF THE INGREDIENTS AS REQUIRED BY THE LAW
(F. I. D. 57.) PHYSICIANS’ PRESCRIPTIONS. The Status of Packages Compounded According to Physicians’ Prescriptions and Entering into Interstate Commerce
(F. I. D. 58.) THE LABELING OF PRODUCTS USED AS FOODS AND DRUGS AS WELL AS FOR TECHNICAL AND OTHER PURPOSES
(F. I. D. 59.) NATIONAL FORMULARY APPENDIX
(F. I. D. 60.) MINOR BORDER IMPORTATIONS
(F. I. D. 61.) COCOA BUTTER SUBSTITUTES
(F. I. D. 62.) GUARANTY ON IMPORTED PRODUCTS
(F. I. D. 63.) USE OF THE WORD “COMPOUND” IN NAMES OF DRUG PRODUCTS
(F. I. D. 64.) LABELING OF SARDINES
LIST OF FOOD INSPECTION DECISIONS
INDEX
Books Relating to the Analysis of Various Food and Chemical Products, the Detection of Poisons, and Bacteria
Foods and Diet
Sanitary Science
