Thanks are due to John Wiley & Sons for the use of starch cuts from Leach's "Food Inspection and Analysis"; to Ginn & Company for the use of mold cuts from Conn's "Bacteria, Yeasts and Molds in the Home"; to the University of Illinois Agricultural Experiment Station for the use of illustrations of cuts of steak; to Walter Baker & Company for permission to use the copyrighted cuts of the coffee berry and cocoa bean; to Mrs. Janet McKenzie Hill for the use of illustrations from "Cooking for Two"; to Miss Lucy G. Allen for diagrams from "Table Service"; to the Hoosier Manufacturing Company for floor plans; to the Walker & Pratt Manufacturing Company for diagram of a coal stove; and to the heirs of Miss Fannie Merritt Farmer for permission to use important recipes from the "Boston Cooking-School Cook Book."