NUTEITION INVESTIGATIONS. 473 



LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STA- 

 TIONS ON THE FOOD AND NUTRITION OF MAN. 



POPULAR PUBLICATIONS FOR GRATUITOUS DISTRIBUTION. 



(Requests for these publications should be sent to the Secretary of Agriculture or to a Senator or 

 Representative or Delegate in Congress.) 



Farmers' Bulletin No. 34. — Meats: Composition and Cooking. By 

 Chas. D. Woods. Pp. '29, figs. 4, charts 4. 

 This contains concise explanatory statements regarding the structure, composi- 

 tion, texture, flavor, and digestibility of meats; practical suggestions regarding dif- 

 ferent methods of cooking meats; and tables showing the composition and fuel value 

 of different kinds and cuts of meat. 



Farmers' Bulletin No. 74.— Milk as Food. Pp. 39, charts 2. 



Treats of the nutritive value of milk, and contains suggestions as to combinations 

 with other food materials to make well-balanced and economical dietaries. 



Farmers' Bulletin No. 85.— Fish as Food. By C. F. Langworthy, 

 Ph. D. Pp. 30. 



Show r s the food value of fish, the great importance of the fisheries of the United 

 States, and the immense amount of nutritive material taken each year from the salt 

 and fresh waters of this country. 



Farmers' Bulletin No. 93. — Sugar as Food. By Mary^ Hinman Abel. 



Pp. 27. 

 The characteristics of cane sugar and other sorts of sugar are discussed, as well 

 as the value of sugar as a food. The practical use of sugar in the diet of children 

 and adults is spoken of, and general conclusions drawn as to the amount of sugar 

 desirable in the diet and the form in which it may be consumed. 



Farmers' Bulletin No. 112. — Bread and the Principles of Bread 

 Making. By Helen W. Atwater. Pp. 39, figs. 3. 



The results of a large number of experiments at the different experiment stations 

 and at other American and foreign institutions on different problems connected with 

 bread and bread making are summarized, as well as the information on these topics 

 afforded by standard works. It is not the object of this bulletin to give recipes for 

 making bread, but to explain the reason for the different steps in bread making in 

 the light of recent investigations. 



Farmers' Bulletin No. 121. — Beans, Peas, and Other Legumes as 

 Food. By Mary Hinman Abel. Pp. 32, figs. 10. 



Beans, peas, lentils, and other legumes, used fresh or dried, as articles of diet 

 are described, and their food value as compared with other vegetables and with ani- 

 mal foods is discussed. The principles w T hich govern the cooking of leguminous 

 vegetables are treated, and statistics are given of the use of such foods and their 

 importance in the diet. 



Farmers' Bulletin No. 128.— Eggs and Their Uses as Food. By C. F. 

 Langworthy, Ph. D. Pp. 30. 



The composition of hen, duck, turkey, goose, and guinea fowl eggs is given, 

 together w r ith that of some egg products and egg substitutes. The bulletin discusses 

 the food value of eggs, their flavor, digestibility, place in the diet, and related topics, 

 as well as the preservation and marketing of eggs. 



