FOOD PRODUCTS 



2247 



FOOD PRODUCTS 



more nutriment than wheat or graham flour, 

 but it is sold for two or three times the price 

 of the flour. While these foods are pleasant, 

 they are not economical. 



The full page table accompanying this article, 

 prepared by the United States Department of 

 Agriculture and published in Bulletin 142, is 

 valuable for reference. 



Consult Carpenter's Food and Their Uses; 

 Chamberlin's How We Are Fed; United States 

 Department of Agriculture Bulletin U2. 



Related Subjects. The following articles con- 

 tain much information bearing on this very im- 

 portant subject. Many of the topics, as FISH, 

 FRUITS, GRAINS, MEAT, VEGETABLES, have them- 

 selves lists of related topics, to which the reader 

 is referred, so that the range of reading here In- 

 dicated is a wide one. 



Adulteration 



Albumen 



Baking Powder 



Benzoate of Soda 



Blanc-mango 



Boys' and GMr,' C'ubs 



Bread 



Breakfast Footta 



Butter 



Calorie 



Candy 



Canning Clubs 



Carbohydrates 



Casein 



Caviar 



Cheese 



Chlle-con-carn^ 



Chocolate 



Cocoa 



Coffee 



Cold Storage 



Cookery 



Copra 



Diet 



Digestion 



Edible Bird's Net 



Egg 



Fat 



Flreless Cooker 



Fish (see list) 



Flour 



Food Products, 



Preservation of 

 Fruits (see list) 



FOOD PRODUCTS, PRESERVATION OF. The 

 annual production of food in the United States 

 is sufficient to feed twice the population of the 

 whole American continent. The areas of pro- 

 duction, however, are frequently far distant 

 from the center of population, and the distri- 

 bution of foodstuffs, especially of perishable 

 products, such as fruits and vegetables, is a 

 serious problem. Large quantities of such 

 foods are shipped by rail in refrigerator cars, 

 but the cost of transporting them in this man- 



Gelatin 



Glucose 



Gluten 



Grains (see list) 



Honey 



Irish Moss 



Jelly 



Ketchup 



Lard 



Macaroni 



Meat (see list) 



Molasses 



Nutrition 



Oleomargarine 



Paprika 



Peptones 



Pemmican 



Pickles 



Proteids 



Proteins 



Pure Food Laws 



Raisins 



Saccharin 



Salt 



Spice 



Starch 



Sugar 



Tapioca 



Tea 



Vegetables (see list) 



Vinegar 



Water 



Yeast 



ner is very great, and the price demai ided of 

 the consumer is correspondingly high. Some 

 fruits and vegetables are placed in cold storage, 

 but this, too, is expensive, and the f >ods so 

 preserved become luxuries. A few fr iJts are 

 dried, but they are not so palatable is the 

 fresh fruits, and the demand for them 

 It is evident, then, that these met! 

 preservation take care of only a sm 

 of the annual production and do ve: 

 toward distributing it among the popijation 

 and preserving it for out-of-season use. 



The great bulk of perishable food produced 

 is sealed in cans and so shipped to anv dis- 

 tance and kept for any period of time without 

 danger of deterioration. During the yeaf \1916 

 over 300,000,000 cans of food were preserved in 

 commercial canneries, and according to a pon- 

 servative estimate, 150,000,000 quarts ^ere 

 canned in homes. Canned food is cheaper than 

 cold storage food and has more \ie\rly the 

 flavor of the fresh product than hasVoqd that 

 is dried. Any food product exposed\ tii tne 

 air decomposes. This decomposition is 

 by small organisms, visible only through the 

 most powerful microscope, which grow Kind 

 multiply in it. Freezing, as applied in ctold 

 storage plants, arrests the activities of tjie! 

 organisms; drying retards their development i 

 some products; heat, properly applied, kill 

 them. 



Methods of Canning. There are four met 

 of canning now in general use: (1) The ti 

 pack, or open-kettle, method; (2X the^-fiac- 

 tional, or three-day, method; w~uie- told 

 water method; (4) the cold-pack method. ! ^ 



The hot-pack, or open-kettle, method pa i 

 been in use in homes for years. The fo 

 boiled or sterilized in one kettle, the j 

 caps and rubbers, in another. Then the st 

 ilized food is ladled into the sterilized j 

 and the jars are sealed. This method is ojfly 

 partially successful, because frequently a spo: 

 or organism from the air is ladled into the j 

 with the food, and decomposition results. 



The three-day, or fractional, method, ofte 

 called the laboratory method, is based on 

 knowledge of the development of spores an 

 organisms. Scientists have discovered that 

 boiling temperature will kill organisms, but 

 that a considerable period of boiling tempera- 

 ture is required to destroy spores. By the 

 three-day method the food is boiled in the jar 

 on the first day to destroy organisms, on the 

 second day to destroy organisms developed 

 from spores not destroyed by the first boiling, 



