INDEX. ACIDS, mineral and vegetable, 224 Aërated bread, 206 Albumen, 19 coagulation of, 20 of flesh, 24 loss of in boiling fish and meat, 24 Allotropism, 88 Alum in bread, 203 Animal diastase, 186 Apple fritters, 101 Argol, 273 Arrowroot, 179 Arsenic eating, 256 BAIN-MARIE, 22, 119 Baked meat, prejudice against, 64 Baking _versus_ roasting of meat, 65 Barley sugar, 88 Basting, 57 Bavarian beggars and Count Rumford, 229 Birds’-nests, edible, 35 Blood-fibrin, 43 ‘Boiled meat’ is not boiled, 14 Boiling of fat, 84 of water, 8 Bone-soup Commission of French Academy, 36 Borized meat, 170 milk, 171 Bosch _v._ butter, 167 _v._ butterine, 144 Boussingault’s experiments on bread, 207 Bread, 197 British gum, 182 Browning of roasted meat, 78 rationale of, 87 Budrum, 310 Butter, 163 and infection, 166 CALCAREOUS WATER, 10 Cancer and flesh eating, 301 Caramel, 87-89 a disinfectant, 92 Carnivorous, a sheep, 301 Casein, 127 changes of, 128 vegetable, 211 Cayenne pepper, 260 Cellular tissue, 174, 180 Cheese, cookery of, 136 digestibility of, 135 in soup, 149 nutritive value of, 131 phosphates in, 133 porridge, 151 pudding, 136 solubility of, 143 Chemical analysis and nutritive value of food, 6 Chinese and cooked water, 13 Chitin, 33 Chondrin, 33 Cocoa, 261 ‘Coffee as in France,’ 96 Colloids and crystalloids, 115 Composition of albumen, gelatin, and fibrin, 45 kreatine and kreatinine, 46 Condensed milk, 129 Condiments, 259 Convection in roasting, 49 Cooked water, 10 Cream, 162 Crust of bread, 91, 136, 200 Curd of milk, 127 DEXTRIN, 182, 185 in bread, 200 Diastase, 184, 303 Diastased porridge, 305, 306, 311, 312 Difference between vegetable and animal food, 177, 297 Diffusion of liquids, 112 Digestion of starch, 186 Dinner of a French or Swiss peasant, 126 Diosmosis, 114 Disinfection of water by boiling, 12 by toast, 92 Dissociation of flavours, 49 Dolby’s extractor, 120 Domestic chops and steaks, 52 Dough, 197 Dripping, 159 Drunkenness and cookery, 61 ECONOMICAL FRYING, 98 Effects of diastased porridge, 311 Eggs, cookery of, 22 nutritive value of, 19 of feathered and featherless young birds, 20 Endosmosis and exosmosis, 114 English stewing, 124 Ensilage of human food, 214 by means of diastase, 308 Excretion of nitrogen from the skin, 316 Expansion of well-grilled meat, 53 Experiment with Rumford’s roaster, 74 Explosion of water, 86 Extract of meat, 117