irrrHR oi' TRAXsMinAL 



U. S. DEI'AKTMENr 0}f A(;kiculturk, 



Office of Experiment Stations, 

 Washington, D. C, Decenibei^W, 1905. 



Sir: 1 have the honor to transmit h(M-ewith a report of the investi- 

 gations eondiK-tt^d in liHili-t by H. S. (irindley, prof essor of general 

 chemistry at the College of Science of the University of Illinois; and 

 A. D. Emniett, research chemist in the nutrition investigations of 

 the same institution, in accordance with instructions from this Office. 

 As in earlier work. Professor Grindley's object has l)een to secure 

 accurate information regarding the losses sustained when meat is 

 cooked in different ways,;uid the etl'ects of cooking upon flavor, pala- 

 tability, and nutritive value. 



In the course of the investigations, material aid has been rendered 

 by Prof. rier])ert W. Mum ford, of the department of animal hus 

 bandry of the Illinois Agricultural Experiment Station, and by Prof. 

 Isabel Bevier, of the department of household science, of the Uni- 

 versity of Illinois. Acknowledgment should be made of the valuable 

 assistance rendered by Miss E. C. Sprague, and Messrs. F. W. Gill, 

 S. J. McGrath, and J. M. Barnhart. 



In the present bulletin, which is considered a progress report, the 

 details of fifty-one experiments are reported, in which studies were 

 made of the nutritive value of difi'erent kinds and cuts of meat cooked 

 in various wa3's. 



The investigations reported furnish data of practical as well as sci- 

 entific interest, and it is recommended that the report be published as 

 Bulletin No. im of this Office. 



Respectfully, A. C. True, 



Director. 



Hon. James Wilson, 



Secretary of Agriculture. 



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