This section is from the book "Food And Dietetics", by Alice Peloubet Norton. Also available from Amazon: Food and Dietetics.
Free, of the Department of Agriculture, Washington, D. C.
Meats, Composition and Cooking.
Facts About Milk.
Care of Milk on the Farm.
Milk as Food.
Fish as Food.
Bread and the Principles of Bread Making.
Beans, Peas and other Legumes as Food.
Eggs and their Uses as Food.
Sweet Potatoes.
Principles of Nutrition and the Nutritive Value of Food.
Home Manufacture and Use -of Unfermented Grape Juice.
Poultry as Food.
Meat on the Farm: Butchering, Curing, and Keeping.
Canned Fruit, Preserves and Jellies.
The Value of Potatoes as Food.
The Cost of Food as Related to Its Nutritive Value.
Foods, Nutrients, Food Economy.
The Functions and Uses of Food.
Also, see the List of Bulletins and Circulars of U. S. Department of Agriculture for Free Distribution, for contents of the Farmers' Bulletins called "Experimental Work,"' which have many brief articles of interest, compiled chiefly from State Agricultural Station reports.
Free, within their own states, usually sent to others free or for a two cent stamp. Apply to the various stations.
Maine Agricultural Experiment Station, Orono, Maine.
Nuts as Food.
Coffee Substitutes.
Cereal Foods. Illinois Agricultural Experiment Station, Urbana, 111.
Roasting of Beef. Cornell Agricultural Experiment Station, Ithaca, N. Y.
The Cooking Quality of Potatoes. Minnesota Agricultural Experiment Station, St. Paul, Minn.
Digestibility of Beans.
Digestibility of Cabbage, Cheese, Rice, Peas ana Beans.
Note. - There are many other State bulletins but their results are usually republished in the bulletins of the Office of Experiment Stations.
Send coin or money order (stamps not accepted) to the Superintendent of Documents, Washington, D. C.
The Chemical Composition of American Food Materials. By W. O. Atvvater. Price 5 cents.
Dietary Studies at the University of Tennessee in 1895. By Chas. E. Wait, Ph. D. Price 5 cents.
Food and Nutrition Investigations in New Jersey. By Edward B. Voorhees. Price 5 cents.
Dietary Studies in New Mexico. By Arthur Goss, M. S. Price 5 cents.
Losses in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs. By H. Snyder, B. S. Price 5 cents.
Nutrition Investigations in Pittsburg, Pa. By Isabel Bevier, Ph. M. Price 5 cents.
Nutrition Investigations at the University of Tennessee. By Chas. E. Wait, Ph. D. Price 5 cents.
Dietary Studies in Chicago. Jane Addams and Caroline L. Hunt. Reported by W. O. Atwater. Price 5 cents.
Description of a New Respiration Calorimeter and Experiments on the Conversion of Energy in the Human Body. By W. O. Atwater, Ph. D. Price 10 cents.
Nutrition Investigations at the California Agricultural Experiment Station. By M. E. Jaffa, M. S. Price 5 cents.
A Report of Investigations on the Digestibility and Nutritive Value of Bread. By Chas. D. Woods. Price 5 cents.
Nutrition Investigations at the University of Illinois, North Dakota Agricultural College, and Lake Erie College, Ohio. By H. S. Grindley, J. L. Sammis, E. F. Ladd, Isabel Bevier, and Elizabeth C. Sprague. Price 5 cents.
Studies on Bread and Bread Making at the University of Minnesota. By Henry Snyder, B. S. Price 5 cents.
Experiments on Losses in Cooking Meat. By H. S. Grindley, D. Sc. Price 5 cents.
Nutrition Investigations Among Fruitarians and Chinese at the California Agricultural Experiment Station. By M. E. Jaffa, M. S. Price 5 cents.
Studies on the Digestibility and Nutritive Value of Bread at the University of Minnesota in 1900-1902. By Harry Snyder, B. S. Price 5 cents.
Dietary Studies in Boston and Springfield, Mass., Philadelphia, Pa., and Chicago, III. By Lydia Southard, Ellen II. Richards, Susannah Usher, Bertha M. Terrill, and Amelia Shapleigh. Price 10 cents.
Further Investigations Among Fruitarians at the California Agricultural Experiment Station. By M. E. Jaffa, M. S. Price 5 cents.
Experiments on Losses in Cooking Meat, 1900-1903. By H. S. Grindley, D. Sc. Price 5 cents.
Studies on the Digestibility and Nutritive Value of Bread at the Maine Agricultural Experiment Station, 1899-1903. By C. D. Woods. Price 5 cents.
Studies of the Food of Maine Lumbermen. By C. D. Woods. Price 10 cents.
Dietary Studies with Harvard University Students. By Edward Mallinckrodt, Jr. Price 5 cents.
Studies of the Digestibility and Nutritive Value of Bread and of Macaroni at the University of Minnesota. By Harry Snyder, B. S. Price 10 cents.
Studies on the Influence of Cooking upon the Nutritive Value of Meats at the University of Illinois, 1903-1904. By H. S. Grindley, Sc. D. Price 15 cents.
 
Continue to: