Human Foods and Their Nutritive Value Part 25

24. U. S. Department of Agriculture, Farmers' Bulletin No. 203: Canned Fruits, Preserves, and Jellies.

25. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No.

27: Sugar Beet Industry.

26. SADTLER: A Handbook of Industrial Organic Chemistry.

27. Minnesota Experiment Station Bulletin No. 86: The Food Value of Sugar. The Digestive Action of Milk.

28. HUTCHISON: Food and Principles of Dietetics.

29. U. S. Department of Agriculture, Farmers' Bulletin No 93: Sugar as Food.

30. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 252: Maple Sugar and Sirup.

31. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No.

13, Part 6: Sugar, Mola.s.ses, Sirup, and Confections.

32. U. S. Department of Agriculture, Farmers' Bulletin No. 121: Peas and Beans as Food.

33. U. S. Department of Agriculture, Farmers' Bulletin No. 122: Nuts as Food.

34. Maine Experiment Station Bulletin No. 54: Nuts as Food.

35. California Experiment Station Bulletins Nos. 107 and 132: Investigations among Fruitarians.

36. U. S. Department of Agriculture, Farmers' Bulletin No. 74: Milk as Food.

37. U. S. Department of Agriculture, Farmers' Bulletin No. 63: Care of Milk on the Farm.

38. U. S. Department of Agriculture, Farmers' Bulletin No. 149: Digestibility of Milk.

39. RUSSELL: Dairy Bacteriology.

40. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No.

13. Part 1: Dairy Products.

41. U. S. Department of Agriculture, Farmers' Bulletin No. 131: Household Tests for Detection of Oleomargarine and Renovated b.u.t.ter.

42. U. S. Department of Agriculture, Bureau of Animal Industry Bulletin No 61: Relation of Bacteria to Flavor of Cheddar Cheese.

43. Minnesota Experiment Station Bulletin No. 92: The Digestibility and Nutritive Value of Cottage Cheese, etc.

44. LAWES AND GILBERT: Experiments with Animals.

45. U. S. Department of Agriculture, Farmers' Bulletin No. 34: Meats, Composition and Cooking.

46. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No.

13, Part 7: Lard and Lard Adulterants.

47. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 193: Cooking of Meats as Affecting Digestibility.

48. U.S. Department of Agriculture, Office of Experiment Stations Bulletin No. 141: Experiments on Losses in Cooking Meats. See also Office of Experiment Stations Bulletin No. 102: Losses in Cooking Meats.

49. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 66: Physiological Effect of Creatin and Creatinin.

50. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 162: The Influence of Cooking upon the Nutritive Value of Meats.

51. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No.

13, Part 10: Preserved Meats.

52. RICHARDSON, W. D., Journal of the American Chemical Society, December, 1907: The Occurrence of Nitrates in Vegetable Foods, in Cured Meats, and Elsewhere.

53. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 182: Poultry as Food.

54. U. S. Department of Agriculture, Farmers' Bulletin No. 85: Fish as Food.

55. U. S. Department of Agriculture, Farmers' Bulletin, Experiment Station Work: Digestibility of Fish and Poultry.

56. U. S. Department of Agriculture, Farmers' Bulletin No. 249: Cereal Breakfast Foods.

57. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No.

50: Composition of Maize.

58. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 305: Gluten Flour and Similar Foods.

59. HAMMERSTON: Physiological Chemistry.

60. EDGAR: The Wheat Berry.

61. Minnesota Experiment Station Bulletin No. 90: Composition and Value of Grains.

62. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 101: Bread and Bread Making.

63. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 156: Digestibility and Nutritive Value of Bread and Macaroni Flour.

64. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 67: Bread and Bread Making.

65. University of Nebraska Bulletin No. 102: The Effect of Bleaching upon the Quality of Wheat Flour.

66. SNYDER: Wheat Flour and Bread.

67. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 126: Bread and Bread Making.

68. LAWES AND GILBERT: Experiments on Some Points in the Composition of the Wheat Grain, of the Product in the Mill and Bread.

69. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No.

13, Part 5: Baking Powders.