CONTENTS. 



Page. 

 Meat and meat products. By W. D. BIGELOW, in charge of food laboratory, 



Bureau of Chemistry, United States Department of Agriculture 7 



Edible oils and fats. By L. M. TOLMAN, Bureau of Chemistry, United States 



Department of Agriculture 20 



Dairy products. By J. A. LE CLERC, State experiment station, Geneva, N.Y.. 85 

 Cereal products. By A. McGiLL, chemist of inland revenue laboratory, 



Ottawa, Canada 41 



Infant and invalid foods. By H. W. WILEY, Chief of Bureau of Chemistry, 



United States Department of Agriculture 41 



Saccharine products. By ALBERT E. LEACH, analyst of State board of health, 



Boston, Mass 43 



Canned vegetables. By L. S. MUNSON, Bureau of Chemistry, United States 



Department of Agriculture 50 



Cocoa and its preparations. By F. T. HARRISON, district analyst, London, 



Ontario 54 



Tea and coffee. By W. H. ELLIS, district analyst, Toronto, Canada 55 



Spices. By A. L. WINTON, chemist of State experiment station, New Haven, 



Conn 55 



Vinegar. By WM. FREAR, chemist of ':..te experiment station, State College, 



Pa 62 



Flavoring extracts. By A. S. MITCHELL, chemist of State dairy and food com- 

 mission, Milwaukee, Wis 69 



Fruits and fruit products. By L. S. MUNSON and L. M. TOLMAN, Bureau of 



Chemistry, United States Department of Agriculture 74 



Fermented and distilled liquors. By W. D. BIGELOW, in charge of food 



laboratory, Bureau of Chemistry, United States Department of Agriculture. 81 

 Baking powders and baking-powder chemicals. By A. L. WINTON, chemist of 



State experiment station, New Haven, Conn 98 



Food preservatives. By W. M. ALLEN, State department of agriculture 107 



Coloring matter. By L. M. TOLMAN, Bureau of Chemistry, United States 



Department of Agriculture Ill 



3 



120891 



