ur, 155.

Bolting cloth, 138.

Bread and bread making, 158-185.
leavened and unleavened bread, 158.
chemical changes during making, 159.
losses during bread making, 160.
production of carbon dioxide, 163.
production of alcohol, 163.
production of soluble carbohydrates, 165.
production of acids, 166.
production of volatile compounds, 167.
production of volatile nitrogenous compounds, 172.
wheat proteids, part taken by, 169.
oxidation of fat, 173.
starch, influence of, addition of, 173.
composition of bread, 174.
temperature of flour, 176.
use of skim milk, 176.
process of bread making, 177.
digestibility of bread, 178.
graham bread, use in the dietary, 179.
white and graham bread compared, 180.
mineral content of, 182.
new and old, 183.
action of heat on, 184.
different kinds of, 184.

Breakfast foods, 121-132.

Broth, 109.

Butter, composition, 91.
digestibility, 91.
adulteration, 92.
coloring, 92.
renovated, 92.
water in, 305.

Buttermilk, 88.

Cabbage, 41.

Candies, 69.

Canned meats, 118.
vegetables, 46.
peas, 75.

Carbohydrates defined, 8.

Carrots, 40.

Cauliflower, 41.

Cellars, storage of food in, 283.

Cellulose and properties, 8.

Cereals, 121-132.
preparation of, 121.
cost of, 121.
value of, 131.
use of, in dietary, 131.
corn preparations, 122.
oat preparations, 124.
wheat preparations, 126.
barley preparations, 128.
rice preparations, 129.
predigested, 130.
phosphates in, 131.
mineral matters of, 131.
coffees, 210.

Cesspools, 289.

Cheese, 92-96.
general composition, 92.
digestibility, 93.
use of, in dietary, 94.
cottage, 95.
different kinds of, 95.
adulteration, 96.

Chemical changes during cooking, 27-30.

Chemicals, use of, in preparation of foods permitted, 36.

Chestnuts, 76.

Chicory, detection in coffee, 319.

Chocolate, 212.
adulteration of, 213.

Cinnamon and cassia, 201.

Cloves, 201.

Coal tar dyes, testing for, 308.

Cocoa, 210.

Cocoanuts, 77.

Coffee, composition of, 207.
detection of chicory in, 319.
glazing of, 208.
substitutes, cereal, 210.
types of, 209.

Combustion of foods, 6.

Cooking, changes during, 27.
chemical, 27-30.
physica