| 233 |
| Meat |
250 |
| 1 Flesh or Lean Meat |
250 |
| 2 Animal Fats |
254 |
| Cold Storage of Meat |
256 |
| Contagious Dis-eases and Animal Food |
258 |
| Fish |
260 |
| Poultry as an Article of Food |
262 |
| Effects of Feeding Poultry |
265 |
| Eggs |
269 |
| Milk |
273 |
| The Adulteration of Milk |
279 |
| Milk Pasteurization |
280 |
| Cheese |
282 |
| Butter |
283 |
| Oleomargarin |
285 |
Volume II
| Lesson VIII |
| |
| Foods of Vegetable Origin |
287 |
| Grains |
289 |
| Uses of Grains: |
| (1) Grain as a Source of Energy |
295 |
| (2) Grain as a Source of Nitrogen |
297 |
| (3) Grain as a Remedial Food |
298 |
| Nuts |
300 |
| Peanuts |
306 |
| Legumes |
307 |
| Fruits |
308 |
| Classification of Fruits according to acidity |
313 |
| Vegetables |
317 |
| Classification of Vegetables |
319 |
| Sugars and Sirups |
324 |
| Beet-Sugar |
325 |
| Honey |
330 |
| Confections |
332 |
| Vegetable Oils |
335 |
| |
| Lesson IX |
| |
| Drugs, Stimulants, and Narcotics |
341 |
| Alkaloids and Narcotics |
349 |
| Opium |
350 |
| Cocain |
353 |
| Nux Vomica and Strychnin |
356 |
| Quinin |
356 |
| Acetanilid |
357 |
| Tobacco |
361 |
| Coffee |
363 |
| Tea |
365 |
| Cocoa and Chocolate |
366 |
| Alcohols and Related Compounds |
367 |
| Alcohol |
367 |
| Chloroform, Ether, and Chloral |
372 |
| Poisonous Mineral Salts and Acids |
373 |
| Mercury |
373 |
| Potassium Iodid |
374 |
| Lead and Copper |
375 |
| Purgatives and Cathartics |
375 |
| |
| Lesson X |
| |
| Importance of Correct Diagnosis
|
