AGRICULTURAL INDEX 



459 



Food — Contin tied 



We should eat more soy-beans, cassava, and 

 l>ersiniiuons. D: Fairchild. Prog F 34:1630 O 

 11 '19 



What chemistry can do in the food indus- 

 try. R. S. Hiltner. Chem & Metallurgical 

 Eng (10th av at 36th st, N.Y. 25c) 24:243-4 

 F 9 "21 



What to spend for food. F. Rose. comp. Cor- 

 nell Readitig- Course Home 127:97-100 '19: 

 Same. Cornell Ag Exp Rep 1919, v 2:97-100 

 •20 



What we do in the country. F. A. Waugh. 

 Country Gent 84:24 N 8 '19 

 . Wild food plants of the Philippines. W: H. 

 Brown. (H. 21) lG5p il '20 P.I. Bur. of 

 forestry. Manila 



Work of the food chemist. L. M. Tolman. Sci 

 Am M (233 Broadway, N.Y. 40c) 1:188 F 

 •20 



Year's changes in food habits. P: H. Bryce. 

 Am J Pub Health (169 Massachusetts av, 

 Boston $4 per vr.) 9:108-13 F '19: Excerpts, 

 r.iterarv Digest (354 4th av, N.Y. 10c) 60: 

 116 Mr 15 '19 



See also Alfalfa as food; Beverages; 

 Bread; Butter: Calorimeters and calori- 

 metry; Canned food; Cheese; Cookery; 

 Craam: Dairy products; Diet; Dietaries; 

 Digestion: Dinners: Eating; Echinodermata 

 as food; Eggs; Fish as food; Fruit: Greens, 

 Edible; Honey; Ice cream; Marketing; 

 Meat, Milk — Food value: Minerals (food); 

 Mushrooms; Nutrition: Oils and fats; Oleo- 

 margarin; Package foods: Peanuts: Poul- 

 try; Proteins; Salads; Shellfish as food; 

 Soup; So\beans as food; Substitute foods; 

 Vegetables; Vitamines; Whale meat; also 

 Association of American dairy, food and 

 drug officials; also headings beginning Food 



Analysis 



Detecting poisons in food substances. E. 

 Kohn-Abrest. Sci Am Monthly (233 Broad- 

 way. N.Y. 60c) 3:325-8 Ap ^21 



Estimation of sulfates in a concentrated elec- 

 trohte and the determination of sulfur in 

 foods, v. K. Krieble and A. W. Mangum. 

 Am Chemical Soc J (1709 G st, N.W., Wash- 

 ington, D.C. $6 per yr.) 41:1317-28 S ^19 



Food products and drugs, 1919; diabetic 

 foods. E. M. Bailev. Conn State Ag Exp 

 B 220:265-342 '20 



List of the analyses of samples of butter and 

 other food products made under the direc- 

 tion of the director of the Bureau of foods, 

 with the approval of the Secretary of the 

 Department of agriculture. See monthly 

 numbers of Pennsylvania Department of 

 agriculture, Food bureau bulletin 



Method of determining the decomposition 

 point of edible fats; fuchsin test. B. C. 

 Sprague and others. 11 J Home Econ 11: 

 480-4 N '19 



Official food analyses, 1918. R. E. Rose and 

 A. M. Henry. Fla Ag Dept Quar B v 29:160- 

 84 Ja '19 



Official food analyses, 1919. Fla Ag Dept Quar 

 B V 30:102-16 Ja '20 



Report on metals in food. D: Klein. Assn 

 Offic Ag Chem J 3:512-18 My '20 



Report on metals in foods. W. D. Collins. 

 Assn Offic Ag Chem J 4:454-6 F '21 



Report on metals in foods. D: Klein. Assn 

 Offic Ag Chem J 4:172-9 N '20 



Some Ceylon foodstuffs and their food values. 

 M. K. Bamber. Tropical Ag 56:199-202 Ap 

 •21 



Special food analyses, 1918. R. E. Rose and 

 A. M. Henry. Fla Ag Dept Quar B v 29: 

 146-58 Ja '19 



Sp'=-cial food analyses. 1919. Fla Ag Dept 

 Quar B v 29:155-9 Ap; 133-9 Jl '19 



Special food analyses, 1919. Fla Ag Dept 

 Quar B v 30:90-100 Ja '20 



25th report on food products and 13th re- 

 port on drug products. E. M. Bailey. 

 Conn State Ag Exp B 227:221-83 '21 



Bacteriology 



Aerobic spore-forming bacillus in canned 

 salmon. A. C. Hunter and C: Thom. J In- 

 dustrial & Eng Chemistry (Am. Chemical 

 Soc, EasLon, I'a. 6Ucj 11:655-7 Jl '19 



Bacterial precipitins and the detection of 

 bact. botulinus in preserved foods by the 

 thermo-precipitation method. M. Bornand. 

 Int R Sci & Prac Ag 9, no 9:1113-14 S '18 



Bacteriology in relation to commercial meat 

 products. A. M. Wright. J Ag New Zealand 

 22:102-6 F '21; Excerpts. Ag News 20:171 

 My 28 "21 



Some bacteriological aspects of dehydra- 

 tion. S: C. Prescott. J Bact 5:109-25 Mr 

 '20; Abstract. Exp Sta Record 43:316-17 S 

 '20 



Souring of beef caused by bacillus megather- 

 ium. H. Bunyea. il J Ag Research 21:689-98 

 Ag 1 '21 



Utility of l)lanching in food canning; effect of 

 cold shock upon bacterial death rates. E. M. 

 Bruett. J Industrial & Eng Chemistry (Am. 

 Chemical Society, Easton, Pa. 60c) 11:37-9 

 Ja '19 



Exhibitions 



British scientific products exhibition. Science 

 ("Science Press, Garrison, N.Y. 15c) n ii 50: 

 104-5 Ag 1 '19 



Grading 



Advantages of standards and grades to the 

 consumer. 4p n.d. N.Y, Dept. of farms and 

 markets, Albany 



Grading and st;indardization in markijting 

 foods. W. F. Gephart. Annals Am 

 Academy (36th st and Woodland av, I)i Jr- 

 delnhia .$1) 82:263-70 Mr '19 



Standard grades and food products inspec- 

 tion service. H. W. Samson. N J Ag Ffpt 

 B 27:156-60 '21 



Marketing 



Auction method of distributing perishable food 

 products. C. R. Taylor. Vt Ag Dept Rep 

 1920:35-43 



Farmers' national league suggested to regu- 

 late the flow of food from producer to 

 market. A. J. Banks. Wallaces' F 45:443 

 F 6 '20 



Report on the wholesale marketing of food, 

 June 30, 1919. (Food investigation) 268p 

 maps '20 U.S. Federal trade comm., Wash- 

 ington, D.C. 



Contents: Urgency of the food problem 

 and its proposed solution; Present organi- 

 zation of the wholesale marketing system: 

 Conditions of the wholesale marketing of 

 produce which make for losses; Methods 

 of handling wholesale food problem; Sur- 

 vey of New York produce marketing condi- 

 tions; Brief survey of several representa- 

 tive markets; Wholesale marketing of 

 perishable foods in foreign covmtilos 



Prices 

 See Food, Cost of 



Standards 



Advantages of standards and grades to the 

 consumer. 4p n. d. N.Y. Dept. of farms and 

 markets, Albany 



Report of committee to cooperate with other 

 committees on food definitions and stand- 

 ards. Assn Offic Ag Chem J 3:198-203, 580- 

 4 N '19, My '20 



Report of committee to cooperate with other 

 committees on food definitions, 1920. W: 

 Frear and others. Assn Offic Ag Chem J 4: 

 275-86 N '20 



Report of committee to cooperate with other 

 committees on food definitions, 1921. Assn 

 Offic Ag Chem J 4:586-94 My '21 



Standards for foods. (B. 25) p 37-60 '19 la. 

 State dairy and food dept., Des Moines 



Standards of purity for food products. U S Ag 

 Sec C 136:1-22 '19 



Statistics 

 See Food industry — Statistics 



