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