PUBLICATIONS OF U. S. DEPARTMENT OF AGRICULTURE RELATIVE TO 
FOOD AND NUTRITION. 
AVAILABLE FOR FREE DISTRIBUTION. 
Meats: Composition and Cooking. By Chas. D. Woods. Pp. 31, figs. 4. 1904, 
(Farmers' Bulletin 34.) 
Principles of Nutrition and Nutritive Value of Food. By W. 0. Atwater, Ph. D. 
Pp. 48, charts 2, tables 5. 1902. (Farmers' Bulletin 142.) 
Nuts and Their Uses as Food. By M. E. Jaffa, M.S. Pp. 28, fig. 1. 1910. (Farmers' 
Bulletin 332.) 
The Detection of Phytosterol in Mixtures of Animal and Vegetable Fats. By 
R. H. Kerr. Pp. 4. 1913. (Bureau of Animal Industry Circular 212.) 
FOR SALE BY THE SUPERINTENDENT OF DOCUMENTS. 
Bouillon Cubes: Their Contents and Food Value Compared with Meat Extracts and 
Home-made Preparations of Meats. By F. C. Cook. Pp. 7, figs. 10, tables 3. 1913. 
(Department Bulletin 27.) Price, 5 cents. 
Experiments on the Effect of Muscular Work upon the Digestibility of Food and 
the Metabolism of Nitrogen. By Chas. E. Wait, Ph. D., F. C. S. Pp. 43, tables 
45. 1902. (Office of Experiment Stations Bulletin 117.) Price, 5 cents. 
Studies on the Influence of Cooking upon the Nutritive Value of Meats at the Uni- 
versity of Illinois, 1903-1904. By H. S. Grindley, Sc. D., and A. D. Emmett, 
A. M. Pp. 230, tables 136. 1905. (Office of Experiment Stations Bulletin 162.) 
Price, 20 cents. 
Studies of the Effect of Different Methods of Cooking upon the Thoroughness and 
Ease of Digestion of Meat at the University of Illinois. By H. S. Grindley, D. Sc, 
Timothy Mojonnier, M. S., and Horace C. Porter, Ph. D. Pp. 100, tables 38. 
1907. (Office of Experiment Stations Bulletin 193.) Price, 15 cents. 
The Functions and Uses of Food. By C. F. Langworthy, Ph. D. Pp. 11. 1906. 
(Office of Experiment Stations Circular 46.) Price, 5 cents. 
Food Customs and Diet in American Homes. By C. F. Langworthy, Ph. D. Pp. 
32. 1911. (Office of Experiment Stations Circular 110.) Price, 5 cents. 
23 
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