Article in the "Medical News" on "Diseases of Children Incident to Summer." VICTOR C. VAUGHAN. June 9, 1888. "Practical, Sanitary, and Economic Cooking." MARY H. ABEL. 1890. (The Lomb Prize Essay.) "The Town Dweller." DR. FOTHERGILL. "A Guide to Sanitary House Inspection." W. PAUL GERHARD. 1890. "Papers of the American Public Health Association." 1892. "Foods." EDWARD SMITH. 1883. CHARTS 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% PAYEN. 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% APPARATUS The following is a list of the necessary furniture, utensils, china, and miscellaneous articles for furnishing a cooking school: CHINA FOR SERVING