[1] The argument that small doses of chemicals can do no harm has
been demolished with merciless logic by Dr. Wiley in his "Foods and
Their Adulteration" (second edition, pp. 38-40). This admirable book
should be in every home, for daily reference. It gives, in untechnical
language a vast amount of information regarding all our important
foods, with hints as to the detection of dangerous or objectionable
impurities.
[2] They first appeared in the London _Lancet_, in July and August,
1903, and are reprinted in Fletcher's A. B.-Z. of Nutrition, pp. 96-179.
[3] "A Preliminary Study of the Effects of Cold Storage on Eggs,
Quail, and Chickens," by H. W. Wiley, with the collaboration of M.
E. Pennington, G. W. Styles, Jr., B. J. Howard, and F. C. Cook.
Washington, 1908.
[4] New York: Henry Holt & Co., 1910.
[5] See Bulletins Nos. 34, 141, 162, 193. A convenient summary of the
results reached, up to 1911, may be found in J. Alan Murray's "The
Economy of Food," New York: D. Appleton & Co.
[6] Bulletin 43, U. S. Dept. of Agr.
[7] "Economical Use of Meat at Home," by C. F. Langworthy and Caroline
L. Hunt. Farmers' Bulletin 391.
[8] Sir Henry Thompson devotes six valuable pages of his "Food and
Feeding" (Chap. V. and Appendix) to the subject of stewing and braising.
[9] La Poule. Production Intensive des Œufs. Par A. Linard, Paris:
S. Bornemann. See also the same author's "La Poule. Production
Intensive de la Chair"; and "Les Poules, Poulets et Chapons." Par
François Rontillet, Paris: Le Bailly--for information as to the best
French ways of feeding, housing, caponizing, and fattening fowls.
[10] An excellent summary of what it is important to know about
mushrooms and toadstools is included in Dr. Wiley's "Foods and Their
Adulteration." Of the many books specially devoted to this subject
Gibson's is perhaps the best.
[11] "Butter-making on the Farm," Farmers' Bulletin No. 241.
[12] Facts Concerning the History, Commerce, and Manufacture of Butter.
Bureau of Animal Industry No. 56. Both these pamphlets contain much
information of value to butter-makers.
[13] _Fishy Flavor in Butter._ Circular 146, Bureau of Animal Industry,
20 pages, 1909. In September, 1912, the Department of Agriculture
published another document, Bulletin 148 of the Bureau of Animal
Industry, by L. A. Rogers, S. C. Thompson, and J. R. Keithley, in which
"the superiority of butter made from pasteurized sweet cream is again
demonstrated" in making butter for storage--for which most American
butter at present is made. Attention is also called to the fact that
pasteurization of cream serves as a protection to the health of the
consumer by destroying such bacteria as those of tuberculosis and
typhoid fever, "which are known to survive for long periods in butter
made from unpasteurized cream."
[14] See the details in the chapter on "American Sapporo," in my "Lotos
Time in Japan."
[15] "Good Cheer. The Romance of Food and Feasting." By F. W. Hackwood.
This volume contains many interesting details relating to old English
customs in the dining-room and kitchen, in homes, inns, and monasteries.
[16] "Sheep: A Practical Handbook." With chapter on Management and
Feeding. 100 pp. Price 1 shilling. London: Vinton & Co., Chancery Lane,
Beam's Building. It is one of a series which includes cattle, horses,
dogs, poultry, etc.
[17] "Pigs for Breeders and Feeders." London: Vinton & Co.
[18] For details regarding British cheeses see "Cheese and Cheese
Making," by James Long and John Benson. London: Chapman & Hall.
[19] "Food Value of Corn and Corn Products." Farmers' Bulletin No. 298,
Washington, 1907.
[20] "Cereal Breakfast Foods" is the title of Farmers' Bulletin No.
249, which tells about their composition, variety, digestibility, cost,
adulteration, etc. American magazines thrive on the advertisements of
breakfast cereals.
[21] "The Production of Maple Syrup and Sugar." By A. Hugh Bryan, Chief
Sugar Laboratory, Bureau of Chemistry, and William F. Hubbard, Forest
Assistant, Forest Service, 1912.
[22] "Turkeys: Their Standard Varieties and Management." Farmers'
Bulletin, No. 200.
[23] In his beautifully illustrated and valuable "Natural History of
the American Lobster." From Bulletin of the Bureau of Fisheries, 1909.
[24] New York: McClure, Phillips & Co., 1904.
[25] See Bailey's "The Evolution of our Native Fruits" for useful
hints along these lines.
Transcriber's Note: