of, 214.
judging of, 205.
adulteration of, 206.
physiological properties of, 206.
examination of leaves, 318.

Toast, 184.

Tomatoes, 43.

Underfed families, 251.

Vanilla extract, testing, 307.

Veal, 102.

Vegetable foods, 222.

Vegetables, 37-47.
edible portion, 47.
canned, 46.
sanitary condition of, 45.
digestibility of, 222.

Vinegar, 193-197.
preparation of, 193.
different kinds of, 195.
adulteration of, 196.
solids, 316.
specific gravity, 317.
acidity, 317.

Volatile matter, 6.

Water, drinking, 268-283.
importance, 268.
impurities in, 269.
mineral impurities, 270.
organic impurities, 271.
purification of, 272-278.
analysis, 271.
and typhoid fever, 273.
improvement of, 276.
boiling of, 276.
filtration of, 277.
distillation of, 278.
materials for softening water, 280.
testing purity of, 320.

Water in foods, 1.
how determined, 1.

Water supply, economic value, 282.

Waters, mineral, 279.

Weighing, directions for, 302.

Wheat cereal preparations, 126.

Wheat flour, 133.
spring and winter wheat flour, 133.
starchy and glutenous, 135.
composition of, 136.
process of milling, 136-140.
patent, 142.
grades of, 142.
composition of, 143.
ash content, 145.
graham, 145.
entire wheat, 145.
by-products, 146.
aging and curing, 147.
macaroni, 148.
color, 148.
granulation, 149.
capacity to absorb water, 150.
gluten, properties of, 151.
unsoundness of, 152.
baking tests, 153.
bleaching of, 155.
adulteration of, 156.
nutritive value of, 157.
water in, 304.
ash in, 305.
acidity of, 313.
moist and dry gluten, 314.

Yeast, action of, 161.
compressed, 162.
dry, 163.

BY HARRY SNYDER, B.S.

Professor of Agricultural Chemistry, University of Minnesota, and
Chemist of the Minnesota Agricultural Experiment Station

The Chemistry of Plant and Animal Life

_Illustrated. Cloth. 12mo. 406 pages. $1.25 net; by mail, $1.35_

"The language is, as it should be, plain and simple, free from all
needless technicality, and the story thus told is of absorbing interest
to every one, man or woman, boy or girl, who takes an intelligent
interest in farm life."--_The New England Farmer._

"Although the book is