Laboratory Manual of Foods and Cookery e-bog

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. The authors desire to acknowledge the help given by Pro fessor Ada Field of George Peabody College for Teachers, in the revision of the manuscript, and to express their appreciation of the encouragement received from Dr. Henry Clapp Sherman, of Columbia University.