Charts of the composition of various foods may be made like the following, for use in a cooking school. They are valuable and convenient for reference.

Chemical Composition Of An Egg

Shell

Carbonate of lime.

Yolk.

Nitrogenous matter............................16.00%

Fat...........................................30.70%

Salts....................................... 1.30%

Water......................................52.00%

White.

Nitrogenous matter............................20.40%

Salts.......................................... 1.60%

Water......................................78.00%

Composition Of Cow's Milk

Water........................................87.4%

Fat ........................................4.0%

Sugar and soluble salts........................ 5.0%

Nitrogenous matter and insoluble salts.......... 3.6%

Dr. MilleR.

Composition Of Cocoa

Cocoa butter.................................48.00%

Nitrogenous matter, albumen, etc.............21.00%

Theobromine................................4.00%

Starch and traces of sugar....................11.00%

Cellulose ...................................3.00%

Coloring matter and aromatic essences........Traces

Mineral matter.............................3.00%

Water......................................10.00%

Paten.

Composition Of Bread

Nitrogenous matter........................8.10%

Carbohydrates, starch, sugar, etc..............51.00%

Fatty matter................................. 1.60%

Mineral matter............................... 2.30%

Water.......................................37.00%

Cellulose..................................... 0.00%

Composition Of Potato

Water .....................................75.00%

Starch.....................................18.80%

Nitrogenous matter........................... 2.00%

Sugar........................................ 3.00%

Fat......................................... 0.20%

Salts, principally potash......................1.00%