Court of inquiry exhibits follow p. 1895.
Foods: Nutritive value and cost, by W.O. Atwater, Ph.D., follow two pages after p. 29.
Losses in boiling vegetables and the composition and digestibility of potatoes and eggs, by H. Snyder, B.S., Almah J. Frisby, M.D., and A.P. Bryant, M.S., follow two pages after p. 32.
Meats: Composition and cooking, by Chas. D. Woods, follow two pages after p. 222.
Methods and results of investigations on the chemistry and economy of food, by W.O. Atwater, Ph.D., follow two pages after p. 2699.
Pagination continued from Part II.
Publication contains discontinuous pagination.
Electronic reproduction. Chester, Vt.: NewsBank, inc., 2006. Available via the World Wide Web. Access restricted to Readex U.S. Congressional Serial Set subscribers.