No 6. 



DEPARTMENT OF AGIllCULTUKE. 



94Y 



Average ( 'oiiipositioii of Aiiiciicaii Food I'l'oduets — (Joiilinued. 



Food Materials (as purchased). 



ANIMAL FOOD— Continued. 



Fish, canned: 



Salmon, 



Sardines 



Shellfish: 



Oyster, "solids," . 



Clams 



Crabs 



Lobsters, 



Eggs: Hens' eggs, .. 

 Dairy products, etc.: 



Butter, 



Whole milk 



Skim milk, 



Buttermilk 



Condensed milk, .. 



Cream 



Cheese, Cheddar, . 



Cheese, full cream. 



roller process: 

 medium 



VEGETABLE FOOD. 



Flour, meal, etc. : 



Entire wheat flour 



Graham flour, 



Wheat flour, patent 

 High grade and 

 Low grade, 



Macaroni,* 



Crushed wheat, 



Buckwheat flour 



Corn meal 



Oatmeal 



Rice 



Tapioca 



Starch 



Bread, pastry, etc.: 



White bread, 



Brown bread 



Graham bread 



Whole wheat bread 



Rye bread 



Cake 



Cream crackers 



Oyster crackers 



Soda crackers, .^... 



Sugars, etc.: 



Molasses 



Candy 



Honey, t 



Sugar, granulated 



Maple syrup, 



Vegetables:? 



Beans, dried 



Beans, Lima, shelled 



Beans, string, 



Beets 



Cabbage, 



Celery 



Corn, green (sweet), edible portion. 



Cucumbers, 



Lettuce, 



Mushrooms 



Onions 



Parsnips 



Peas (PIsum sativum), dried 



14.2 

 *5.0 



ri2.4 



61.7 



tll.2 



56.8 

 53.6 



88.3 

 SO. 8 

 36.7 

 30.7 

 65.5 



11.0 

 87.0 

 90.5 

 91.0 

 26.9 

 74.0 

 27.4 

 34.2 



11.4 

 11.3 



12.0 

 12.0 

 7S.4 

 10.1 

 1.S.6 

 12.5 

 7.3 

 12 3 

 11.4 



35.3 



43.6 



35.7 



38.4 



35.7 



10.9 



6.S 



4.S 



5.9 



25.1 



is!?' 



7.0 

 21.0 

 15.0 

 20.0 



15.0 

 15.0 



10.0 

 20.0 



12.6 

 65.5 

 S3.0 

 70.0 

 77.7 

 75.6 

 75.4 

 81.1 

 80.5 

 88.1 

 78. n 

 66.4 

 9.5 



19.5 

 23.7 



6.0 



10.6 



7.9 



5.9 



11.9 



1, 



3, 



3. 



3. 



8. 



2. 

 27. 

 25.9 



13. S 

 13.3 



11.4 

 14.0 



3.0 

 11.1 



6.4 



9.2 

 16.1 



S.O 

 .4 



9.2 

 5.4 

 8.9 

 9.7 

 9.0 

 6.3 

 9.7 

 11.3 

 9.8 



2.4 



.4 



22.5 

 7.1 

 2.1 

 1.3 

 1.4 

 .9 

 3.1 

 .7 

 1.0 

 3.5 

 1.4 

 1.3 



24.6 



7.5 

 12.1 



1.3 



1.1 



.9 



.7 



9.3 



85.0 



4.0 



.3 



.5 



8.3 



18.5 



36.8 



33.7 



1.9 

 2.2 



1.0 

 1.9 

 1.5 

 1.7 

 1.2 

 1.9 

 7.2 

 .3 

 .1 



1.3 



1.8 



1.8 



.9 



.6 



9.0 



12.1 



10.5 



9.1 



1.8 

 .7 

 .3 

 .1 

 .2 

 .1 



1.1 

 .2 

 .2 

 .4 

 .3 

 .4 



1.0 



5.0 

 5.1 

 4.S 

 54.1 

 4.5 

 4.1 

 2.4 



71.9 

 71.4 



75.1 

 71.2 

 15.8 

 75.5 

 77.9 

 75.4 

 67.5 

 79.0 

 88.0 

 90.0 



53.1 

 47.1 

 52.1 

 49.7 

 53.2 

 63.3 

 69.7 

 70.5 

 73.1 



69.3 

 96.0 

 81.2 

 lOfl.O 

 71.4 



59.6 

 22.0 



6.9 



7, 



4 



2 

 19 



2 



2 



6 



8 



10 

 62 



2.0 

 5.3 



1.1 



2.3 

 1.5 



3.0 

 .7 

 .7 

 .7 



1.9 

 .5 



4.0 



3.8 



1.0 

 1.8 



.5 



.9 



1.3 



1.6 



.9 



1.0 



1.9 



.4 



.1 



1.1 

 2.1 

 1.5 

 1.3 



1.5 

 1.5 

 1.7 

 2.9 

 2.1 



3.2 



1.2 



.5 



1.1 



2.9 



a 



9 



o 

 a. 





m 



950 



230 

 340 

 195 

 140 

 635 



3,605 

 325 

 170 

 165 



1.520 

 910 



2.145 



1,<50 



1,675 



1,670 



1,6.-0 

 1,665 

 415 

 1,6-5 

 1.620 

 l.r55 

 1 F60 

 1,6 

 1,651 

 1.675 



1,215 

 1.050 



i,'-n 



1 140 

 1 . 1*0 

 1.675 

 1.900 

 1.965 

 1.9r5 



1.290 

 1,78- 

 1.520 

 1.?61 

 1.3"0 



1 fif'n 



570 



180 



170 



125 



70 



470 



70 



75 



?10 



205 



240 



1,6.55 



•Refuse, oil. 



tRefuse. shell. 



tContained on an average, cane sugar 2.8 and reducing sugar 71.1 per cent. The reducing 

 sugar was composed of about equal amounts of glucose (dextrose) and fruit sugar (levulose). 



§Such vegetables as potatoes, squash, beets, etc.. have a certain amount of inedible material, 

 skin, seeds, etc. The amount varies with the method of preparing the vegetables, and can not 

 be accurately estimated. The figures given for refuse of vegetables, fruits, etc., are assumed 

 to represent approximately the amount of refuse In these foods as ordinary prepared. 



59 



