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Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and RegulationsWiley, Harvey Washington

Science

Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Name: Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations
Author: Wiley, Harvey Washington

Wiley, Harvey Washington

Food; Food adulteration and inspection

----------------+-------------------------------------+
                  |            JAMES RIVER.[17]         |
  ----------------+------------------+------------------+
                  |                  |                  |
  CONSTITUENTS.   |    From beds.    |   From floats.   |
                  +------------------+------------------+
                  | Lab. No. 82; 31  | Lab. No. 83; 34  |
                  |    oysters.      |    oysters.      |
  ----------------+-------+----------+-------+----------+
  Shell contents: |_Grms._|_Lbs. Oz._|_Grms._|_Lbs. Oz._|
  Flesh (body)    |  312.5|      11.0|  412.5|      14.5|
  Liquids (liquor)|  181.5|       6.4|  208.0|       7.3|
                  +-------+----------+-------+----------+
  Total           |  494.0|  1    1.4|  620.5|  1    5.8|
                  +=======+==========+=======+==========+
  Refuse:         |       |          |       |          |
  Shells          | 2778.0|  6    2.0| 2976.0|  6    9.1|
  Loss[18]        |   21.0|       0.8|   17.5|       0.6|
                  +-------+----------+-------+----------+
  Total           | 2799.0|  6    2.8| 2993.5|  6    9.7|
                  +=======+==========+=======+==========+
  Total weight of |       |          |       |          |
  specimen        | 3293.0|  7    4.2| 3614.0|  7   15.5|
  ----------------+-------+----------+-------+----------+

  ----------------+-------------------------------------
                  |           POTOMAC RIVER.[17]
  ----------------+------------------+------------------
                  |                  |
  CONSTITUENTS.   |    From beds.    |    From floats.
                  +------------------+------------------
                  | Lab. No. 85; 35  |  Lab. No. 84; 41
                  |    oysters.      |     oysters.
  ----------------+-------+----------+--------+---------
  Shell contents: |_Grms._|_Lbs. Oz._|_Grms._|_Lbs. Oz._
  Flesh (body)    |  302.5|      10.7|  415.5|      14.7
  Liquids (liquor)|  282.0|      10.0|  264.3|       9.3
                  +-------+----------+-------+----------
  Total           |  584.5|  1    4.7|  679.8|  1    8.0
                  +=======+==========+=======+==========
  Refuse:         |       |          |       |
  Shells          | 3017.0|  6   10.4| 3386.0|  7    7.4
  Loss[18]        |   22.5|       0.8|   15.2|       0.5
                  +-------+----------+-------+----------
  Total           | 3039.5|  6   11.2| 3401.2|  7    7.9
                  +=======+==========+=======+==========
  Total weight of |       |          |       |
  specimen        | 3624.0|  7   15.9| 4081.0|  8   15.9
  ----------------+-------+----------+-------+----------

  [17] Transplanted to beds in New Haven harbor, Connecticut, in April,
  and taken for analysis the following November.

  [18] Loss in opening and weighing, chiefly water.

COMPARATIVE PERCENTAGE COMPOSITION OF OYSTERS BEFORE AND AFTER
“FLOATING.”

Public-domain text, read in full here on John Shaqi.

Opening the text

Science

Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Wiley, Harvey Washington

Food; Food adulteration and inspection

----------------+-------------------------------------+
                  |            JAMES RIVER.[17]         |
  ----------------+------------------+------------------+
                  |                  |                  |
  CONSTITUENTS.   |    From beds.    |   From floats.   |
                  +------------------+------------------+
                  | Lab. No. 82; 31  | Lab. No. 83; 34  |
                  |    oysters.      |    oysters.      |
  ----------------+-------+----------+-------+----------+
  Shell contents: |_Grms._|_Lbs. Oz._|_Grms._|_Lbs. Oz._|
  Flesh (body)    |  312.5|      11.0|  412.5|      14.5|
  Liquids (liquor)|  181.5|       6.4|  208.0|       7.3|
                  +-------+----------+-------+----------+
  Total           |  494.0|  1    1.4|  620.5|  1    5.8|
                  +=======+==========+=======+==========+
  Refuse:         |       |          |       |          |
  Shells          | 2778.0|  6    2.0| 2976.0|  6    9.1|
  Loss[18]        |   21.0|       0.8|   17.5|       0.6|
                  +-------+----------+-------+----------+
  Total           | 2799.0|  6    2.8| 2993.5|  6    9.7|
                  +=======+==========+=======+==========+
  Total weight of |       |          |       |          |
  specimen        | 3293.0|  7    4.2| 3614.0|  7   15.5|
  ----------------+-------+----------+-------+----------+

  ----------------+-------------------------------------
                  |           POTOMAC RIVER.[17]
  ----------------+------------------+------------------
                  |                  |
  CONSTITUENTS.   |    From beds.    |    From floats.
                  +------------------+------------------
                  | Lab. No. 85; 35  |  Lab. No. 84; 41
                  |    oysters.      |     oysters.
  ----------------+-------+----------+--------+---------
  Shell contents: |_Grms._|_Lbs. Oz._|_Grms._|_Lbs. Oz._
  Flesh (body)    |  302.5|      10.7|  415.5|      14.7
  Liquids (liquor)|  282.0|      10.0|  264.3|       9.3
                  +-------+----------+-------+----------
  Total           |  584.5|  1    4.7|  679.8|  1    8.0
                  +=======+==========+=======+==========
  Refuse:         |       |          |       |
  Shells          | 3017.0|  6   10.4| 3386.0|  7    7.4
  Loss[18]        |   22.5|       0.8|   15.2|       0.5
                  +-------+----------+-------+----------
  Total           | 3039.5|  6   11.2| 3401.2|  7    7.9
                  +=======+==========+=======+==========
  Total weight of |       |          |       |
  specimen        | 3624.0|  7   15.9| 4081.0|  8   15.9
  ----------------+-------+----------+-------+----------

  [17] Transplanted to beds in New Haven harbor, Connecticut, in April,
  and taken for analysis the following November.

  [18] Loss in opening and weighing, chiefly water.

COMPARATIVE PERCENTAGE COMPOSITION OF OYSTERS BEFORE AND AFTER
“FLOATING.”

Public-domain text, read in full here on John Shaqi.

Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

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