Toast, 128. Cream, 130. Croutons, 132. French, 131. Milk, 130. Sippets, 132. Vermicelli, 133. Water (buttered), 129. Toast and cheese, 306. Tomatoes, 135. Vanilla syrup, 104. Veal broth, 284. Venison, 70, 180. Ventilation, 42. Volatile oils, 28. Washing of dishes, 303. Waste, 19, 67. Waste-pails, 5. Water, 11, 12, 17, 18, 19, 20, 21, 22, 23, 54, 65, 218. Water-ice, 217, 224. Wheat-flour, 232. Whey, 295. Wine, 96. With rennet, 96. White-sauce, 130. Wine jelly. No. 1, 122. Wine jelly. No. 2, 122. Wine, mulled, 118. Wine whey, 96. Woodcock, 178. Wooden ware, 317. Yeast, 232, 233. Liquid, 237. Zwieback, 300. FOOTNOTES: [1] A notable exception is the "Boston Cook Book." [2] Although in some hospitals it is not practicable for a nurse to do much cooking for her patients, she has the control and distribution of the food which is prepared. [3] Carbonic acid is composed of one part of carbon and two parts of oxygen. Its symbol is CO_{2}. One volume of hydrogen united with one volume of chlorin forms hydrochloric acid, HCl. Common salt, or sodium chlorid, is composed of one part sodium and one part chlorin. Symbol, NaCl. [4] Oxygen is often called the _supporter_ of combustion, but it is no more so than the carbon and hydrogen of fuels, since they are necessary for a fire. [5] Hydrogen is 14.44 times lighter than air. [6] See Eliot and Storer's "Chemistry," the revised edition, edited by Nichols, and the "Elementary Text-book of Chemistry," by Mixter. [7] Mattieu Williams, in "Chemistry of Cookery." [8] The carbonic acid breathed in has united with the lime, thus leaving the water without excess of it. [9] As a general thing water does not contain organisms that form spores. [10] Atwater. [11] The decline in the sardine trade during the last few years is accounted for by the fact that cotton-seed oil has so largely replaced olive-oil in the packing of these fish. People who once regarded them as a great delicacy no longer find them satisfying. [12] This is not the first instance of the discovery of organisms in hail; but Dr. Abbott, if not the first, is one of the first bacteriologists to demonstrate the fact in this country. [13] Parkes's "Practical Hygiene." [14] For a detailed description of this method of heating and ventilation, see the report of the Johns Hopkins Hospital for the year 1891. [15] Variations in the composition of cow's milk (300 analyses): _Minimum._ _Maximum._ Albuminoids or Protein 2.04% 6.18% Fat 1.82% 7.09% Sugar 3.20% 5.67% Salts .50% .87% --KÖNIG.