The reader's guide to the Encyclopaedia Britannica : A handbook containing…

CHAPTER XIII

479 words | Chapter 34

FOR MERCHANTS AND MANUFACTURERS OF FOOD PRODUCTS The manufacturer of or dealer in food products must of necessity be interested in questions of transportation by land and sea, of taxation, of agriculture, stock-raising and fishing, for example. For all such subjects as these he is referred to other chapters of this Guide. Here he will find only the chief articles on the subjects most closely related to the study of food products. But on these he may glean a wealth of information that will be of greatest value to him, and from them he can turn readily and with profit to a survey of the larger area covered by other chapters. As a general introduction to the subject the student should read DIETETICS (Vol. 8, p. 214), by the late Dr. W. O. Atwater, who was in charge of the Nutrition Investigation of the U. S. Department of Agriculture, and R. D. Milner, also of that Department. This article deals with the composition and nutritive values of foods, their fuel value, quantities of nutriments needed, hygienic and pecuniary economy of foods (with tables showing the percentage composition of common food materials), conditions of digestibility, and other matters of equal importance. NUTRITION (Vol. 19, p. 920), by Prof. D. N. Paton and Dr. E. P. Cathcart, both of the University of Glasgow, discusses more particularly digestion and the utilization of the different food constituents. [Sidenote: Food Preservation] After establishing the value and relative importance of the various substances used as food, it is of great interest to everyone in the business to consider the subject of FOOD PRESERVATION (Vol. 10, p. 612), an article by Otto Hehner, formerly president of the Society of Public Analysts, in which there are separate sections on _Preservation by Heat_ (which includes all canning processes); _by Chemicals_; _by Drying_; _by Refrigeration_; _by Pickling_. The sterilization of milk, condensed milk and milk powder all fall within the scope of this article. The preservation of food by cold is described in fuller detail in the article REFRIGERATING AND ICE MAKING (Vol. 23, p. 30), by T. B. Lightfoot, author of the standard technical book on that subject. Among the separate articles on preservative materials are VINEGAR (Vol. 28, p. 96), ACETIC ACID (Vol. 1, p. 135), CITRIC ACID (Vol. 6, p. 397), OILS (Vol. 20, p. 43), SALT (Vol. 24, p. 87), SALTPETRE (Vol. 24, p. 93), SUGAR (Vol. 26, p. 32), BORAX (Vol. 4, p. 243), FORMALIN OR FORMALDEHYDE (Vol. 10, p. 667), BENZOIC ACID (Vol. 3, p. 756), SALICYLIC ACID (Vol. 24, p. 69), SULPHUR, _Compounds_ (Vol. 26, p. 63), ALCOHOL (Vol. 1, p. 525). [Sidenote: Adulteration] The objections to the use of some of these chemicals are discussed in ADULTERATION (Vol. 1, p. 218), by Otto Hehner. This article is about as long as 50 pages of this Guide. There is an interesting historical

Chapters

1. Chapter 1 2. INTRODUCTION 3. Part 1 contains 30 chapters, each designed for readers engaged in, or 4. Part 2 contains 30 chapters, each devoted to a course of systematic 5. Part 3 is devoted to the interests of children. The first of its 6. Part 4 suggests readings on questions of the day which relate to 7. Part 5, especially for women, deals with their legal and political 8. Part 6 is an analysis of the many departments of the Britannica which 9. PART I 10. Chapter 1. For Farmers 3 11. PART II 12. Chapter 31. Music 175 13. PART III 14. Chapter 61. Readings for Parents 371 15. PART IV 16. Chapter 64. 393 17. PART V 18. Chapter 65. 411 19. PART VI 20. Chapter 66. 425 21. PART I 22. CHAPTER I 23. CHAPTER II 24. CHAPTER III 25. CHAPTER IV 26. CHAPTER V 27. CHAPTER VI 28. CHAPTER VII 29. CHAPTER VIII 30. CHAPTER IX 31. CHAPTER X 32. CHAPTER XI 33. CHAPTER XII 34. CHAPTER XIII 35. introduction, from which we learn that the first legal statute in which 36. CHAPTER XIV 37. introduction of postal savings-banks and the adoption of the 38. CHAPTER XV 39. CHAPTER XVI 40. CHAPTER XVII 41. CHAPTER XVIII 42. 1. Articles on continents contain authoritative and original accounts of 43. 2. The articles on separate countries, on the individual states of the 44. 3. The articles on cities show the relation of each centre to the 45. 4. The maps as well as the many plans of cities, all of which were 46. 5. The articles on various branches of engineering and mechanics, 47. 6. The articles devoted exclusively to the subject, of which a brief 48. CHAPTER XIX 49. introduction of steam. 50. CHAPTER XX 51. CHAPTER XXI 52. CHAPTER XXII 53. CHAPTER XXIII 54. CHAPTER XXIV 55. CHAPTER XXV 56. introduction is furnished by VETERINARY SCIENCE (Vol. 28, p. 2), by Drs. 57. CHAPTER XXVI 58. CHAPTER XXVII 59. CHAPTER XXVIII 60. Part 4 of the Guide, with its special references to the subjects to 61. CHAPTER XXIX 62. CHAPTER XXX 63. PART II 64. CHAPTER XXXI 65. CHAPTER XXXII 66. CHAPTER XXXIII 67. CHAPTER XXXIV 68. CHAPTER XXXV 69. CHAPTER XXXVI 70. CHAPTER XXXVII 71. CHAPTER XXXVIII 72. CHAPTER XXXIX 73. CHAPTER XL 74. CHAPTER XLI 75. prologue (see the article LOGOS, by the late Rev. Dr. Stewart Dingwall 76. introduction, in which Paul’s attitude toward Jewish legalism is made an 77. chapter 3; MATTHEW, for a similar view of the gospel and the Church; and 78. CHAPTER XLII 79. CHAPTER XLIII 80. 1846. F. W. Taussig, Harvard 81. CHAPTER XLIV 82. CHAPTER XLV 83. CHAPTER XLVI 84. CHAPTER XLVII 85. CHAPTER XLVIII 86. Introduction: “Charity,” as used in New Testament, means love and 87. Part I.—Primitive Charity—highly developed idea of duty to guest or 88. Part II.—Charity among the Greeks. “In Crete and Sparta the citizens 89. Part III.—Charity in Roman Times. “The system obliged the hard-working 90. Part IV.—Jewish and Christian Charity. In Christianity a fusion of 91. Part V.—Medieval Charity and its Development. St. Francis and his 92. Part VI.—After the Reformation. “The religious life was to be 93. CHAPTER XLIX 94. CHAPTER L 95. CHAPTER LI 96. CHAPTER LII 97. CHAPTER LIII 98. CHAPTER LIV 99. CHAPTER LV 100. CHAPTER LVI 101. CHAPTER LVII 102. CHAPTER LVIII 103. CHAPTER LIX 104. CHAPTER LX 105. PART III 106. CHAPTER LXI 107. CHAPTER LXII 108. CHAPTER LXIII 109. PART IV 110. CHAPTER LXIV 111. introduction of Flemish weavers to England and the forced migration of 112. PART V 113. CHAPTER LXV 114. PART VI 115. CHAPTER LXVI

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