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/667

 composition, 301, 302 cultivation, 300 yield, 301

Sweet-sop, 344

T.

Tamarind, 366 composition, 367

Tannin, 334

Tapioca, 320 adulteration, 321

Tautog, 147

Terrapin, 157

Tetanus germs, 91, 92

Thyme, 326

Tilefish, 147

Tinning, 42

Toadstools, 434

Tomatoes, adulteration of canned, 315 canned, 314 composition of canned, 315

Tongue, adulteration of canned, 50 canned, 50

Treacle, 481

Tropical fruits, ash, 367

Trout, 147

Truffles, 450 adulteration, 453 cultivation, 451 geographic distribution, 451 harvesting, 451, 452 properties, 453 varieties, 451

Tuberculosis, 13

Turbot, 149

Turkey, 107 adulteration of potted, 102 composition, 108

Turnip, 304

V.

Veal, commercial cuts, 18

Vegetable, definition, 272 oils, edible, 393

Vegetables, canned, 305 succulent, 274 value, 273

Vegetarianism, 93

W.

Wall-eyed pike, 134

Walnuts, 426 English, 427 white, 427

Watermelon, 284, 285

Weakfish, 149

Weight, relative of canned and fresh meat, 48

Wheat, 239 acreage and yield, 240 comparative digestibility, 257 composition, 240 products, 242 standards, 241 starch, 241

Whey, 179 composition, 179

Whitefish, 150

White grease, 70

X.

Xanthin bases, 90

Y.

Yam, 304

Yeast, 250

Yellow grease, 71