REFERENCE BOOKS 217 



25. Is alcohol a food? Is it a poison? Can any material be 

 both a food and a poison ? 



26. Do you know the pure food laws of your state? If not, 

 procure a copy and learn them. 



27. What is wrong with our present Federal Pure Food and 

 Drug Law? 



28. What is an adulteration? Does your pure food law pro- 

 tect you from adulteration of food? 



Reports for home work are recommended in the work of this chapter. In this 

 connection, the reports of the Department of Agriculture on various food topics are 

 recommended. See the list of reference books which follows. 



Reference Books 



Hunter, Civic Biology, Chap. XIX. American Book Company. 



Hunter, Elements of Biology, Chap. XXVII. American Book Company. 



Hunter, Essentials of Biology, Chap. XXIV. American Book Company. 



Abel, Beans, Peas, and Other Legumes as Food. Bulletin 121, U. S. Department 

 of Agriculture. 



Abel, Practical Sanitary and Economic Cooking. Public Health Association, 

 .bel, The Care of Food in the Home. Farmers' Bulletin 375, U. S. Department of 

 Agriculture, 1909. 



Adams, The Great American Fraud. American Medical Association, Chicago, 111. 



Allen, Civics and Health. Ginn and Company. 



Allyn, Libel on Eggs. Harper's Weekly, August 29, 1914. 



Atwater, Bread and Bread Making. Farmers' Bulletin 389, U. S. Department of 

 Agriculture. 



Atwater, Billings, Bowdich, Chittenden, and Welch, Physiological Aspect of the 

 Liquor Problem. Houghton Mifflin Company. t 



Atwater and Bryant, The Chemical Composition of American Food Materials. 

 Experiment Station Bulletin 28, Washington, D.C. 



Bardswell and Chapman, Diets in Tuberculosis. Oxford University Press. 



Benson, Facts About the Food Problem. Pearson's Magazine, April, 1910. 



Bevier and Van Meter, Selection and Preparation of Food. Whitcomb and Barrows. 



Capes, Duty of Municipal Food Inspection. American City, February, 1914. 



Cereal Breakfast Foods. Farmers' Bulletin 249, U. S. Department of Agriculture. 



Course in Cereal Foods and their Preparation. Bulletin 200, Office of Experiment 

 Station, Washington, D.C. 



Davenport, Why Food is Costly. Good Housekeeping Magazine, April, 1910. 



Day, Digestibility of Starch as Affected by Cooking. Bulletin 202, Office of Experi- 

 ment Station, Washington, D.C. 



Eggs and their Uses as Food. Farmers' Bulletin 128, U. S. Department of Agri- 

 culture, 1906. 



Facts about Milk. Farmers' Bulletin 42, U. S. Department of Agriculture, 1906. 



Fish as Food. Farmers' Bulletin 85, U. S. Department of Agriculture, 1907. 



Fisher, Food Values. Bulletin 13, American School of Home Economics, Chicago. 



