THE FARM, AND OUR FOOD SUPPLIES 137 



0. Name three food constituents of milk. By what 

 means may each be separated from the others? Discuss 

 milk as a perfect food for infants. 



10. Distinguish between (a) suet, tallow, and lard ; 

 (6) veal, mutton, and pork. What are the chief reasons for 

 cooking meat ? 



11. What different means are employed to prevent decay 

 in uncooked meats? In sausage made up in quantity and 

 exposed for sale, (a) what preservative is sometimes used; 

 (6) what is used as a "filler" ? 



12. What great advantages affecting our food supply have 

 resulted from the canning of meats and fish? Why are 

 there so many cases of ptomaine poisoning from chicken or 

 salmon salad? When a can of meat is opened, what pre- 

 cautions should be taken before the meat is eaten? What 

 is the nature of ptomaine poisoning? 



13. What are the chief food constituents of lean meat 

 (muscular tissue) ? What are their digestive solvents ? 

 What are peptones? What is the nature of the digestion 

 of fats? 



14. What is the chemical nature of bone? Which are 

 the chief foodstuffs providing bone-building material ? 

 How may the relative weight proportions of animal and 

 mineral material in bones be quite readily determined? 

 What use is made by the body of the "lime" in water? 



15. From what is soap made, and how ? Give the nature 

 of glycerine, and its uses. 



