?9t ANNUAL REPORT OP THE Off. Doc. 



A vci-aur (N)iiipositi*ni of American Food Pioducls -(\niliuued. 



*''—-■"- •■" -- .^rf_~. 



Food Material? (as purchased). 



<1> 



14.2 



•5.0 



ANIMAL, FOOD— Continued. 

 Pish, canned; 



Salmon, 



Saidines, 



Bliellfi.=h: 



Oyster, "s<3lids," 



Clams, 



Crabs I 52.4 



Lobsters, 61.7 



Eggs: Hens' eggs tU.2 



Dairy products, etc.; 



Butter 



Whole milk 



Skim milk ; 



Buttermilk ' 



Conden.sed milk ., 



Cream ! 



Cheese, Cheddar, 



Chfeese, full cream, 



VEGETABLE FOOD. 



Flour, meal, etc. : 



Entire wheat flour 



Graham flour, 



"R'heat flour, patent roller process: 



High grade and medium, 



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, g'reen (sweet), edible portion. 



Cucumbers, 



Lettuce 



Mushrooms 



Onions 



Parsnips 



Peas (Pisum sativum'), dried 



3.^.3 



43.fi 



35.7 



38.4 



35.7 



19-. 9 



6.8 



4.8 



5.9 



25.1 



'is '.2.' 



7.0 

 20.0 

 15.0 

 20.0 



15.0 

 15.0 



10.0 

 20.0 



12.6 

 68.5 

 83.0 

 70.0 

 77.7 

 75i.6 

 75.4 

 81.1 

 80.5 

 88.1 

 78.9 

 66.4 

 9.5 



9.2 

 5.4 

 8.9 

 9.7 

 9.0 

 6.3 

 9.7 

 11.3 

 9.8 



2.4 



22.5 

 7.1 

 2.1 

 1.3 

 1.4 

 .9 

 3.1 

 .7 

 1.0 

 3.5 

 1.4 

 1.3 



24.6 



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 



71.9 

 71.4 



75.1 

 71.2 

 15.8 

 75.5 

 77.9 

 75.4 

 67.5 

 79.0 

 88. 

 90.0 



53.1 

 47.1 

 52.1 

 49.7 

 63.2 

 63.3 

 69.7 

 70.5 

 73.1 



69.3 

 96.0 

 81.2 

 100.0 

 71.4 



59.6 



22.0 



6.9 



7.7 



4.8 



2.6 



19.7 



2.6 



2.5 



6.8 



8.9 



10.8 



62.0 



2.0 

 5.3 



1.1 



2.3 



1.5 



.8 



.9 



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 



'.2 



3.5 



1.7 



.7 



.9 



.9 



.8 



.7 



.4 



.8 



1.2 



.5 



1.1 



2.9 



680 



960 



230 

 340 

 196 

 140 

 636 



,605 

 325 

 170 

 165 



,520 

 910 



,145 



,950 



1,675 

 1,670 



1,650 

 1,665 

 415 

 1 ,605 

 1,620 

 1,655 

 1,860 

 1,640 

 1.6.50 

 1,675 



1,215 

 1,050 

 1,210 

 1,140 

 1,180 

 1,675 

 1,990 

 1,965 

 1,925 



1 ,290 

 1,785 

 1,520 

 1,860 

 1,300 



1,695 



570 



ISO 



170 



125 



70 



470 



70 



75 



210 



205 



240 



1.655 



♦Refuse, oil. 



rHefuse, shell. 



^Contained on an average, cane sugar 2.S 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 niaterial, 

 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 ordinarily prepared. 



