FIG. 1. Cuts of Beef, 16 2. Commercial Cuts of Beef, 17 3. Diagram of Cuts of Veal, 18 4. Diagram of Cuts of Lamb and Mutton, 19 5. Diagram of Cuts of Pork, 19 6. Commercial Cuts of Pork, 20 7. Graphic Chart Representing the Comparative Influences of Foods and Preservatives, 39 8. Lard Crystals, 67 9. Beef Fat Crystals, 67 10. Kettle for Rendering Lard, 72 11. Apparatus for Test of Adulteration of Lard, 74 12. Chicken House, Rhode Island Experiment Station, 96 13. Cow Stables, Mapletown Farm, Sumner, Washington, 170 14. Apparatus for Cooling Milk, 172 15. Improvised Wisconsin Curd Test, 177 16. Milk; Broken Curd in Whey; Matted Curd, 177 17. Curd from a Good Milk, 178 18. Curd from a Tainted Milk, 178 19. Curd from Foul Milk, 178 20. Power Churn, Ready for Use, 183 21. Power Churn, Open, 184 22. Barley Starch, 218 23. Buckwheat Starch, 222 24. Section of Raw Popcorn, 224 25. Section of Popcorn in First Stage of Popping, Showing Partially Expanded Starch Grains and Ruptured Cell Walls, 225 26. Section of Fully Popped Popcorn, 226 27. Indian Corn Starch, 229 28. Starch Grains of Indian Corn, under Polarized Light, 230 29. Oat Starch, 235 30. Rice Starch, 237 31. Rye Starch, 238 32. Wheat Starch, 242 33. Wheat Starch under Polarized Light, 243 34. Kedzie’s Farinometer Showing the Parts, 246 35. Kedzie’s Farinometer in Use, 247 36. Comparative Appearance of Breads of Different Kinds, 259 37. A Field of Durum Wheat, 261 38. Drought-resistant Macaroni Wheats (Heads and Grains), 262 39. Potato Starch, 291 40.