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FOR MERCHANTS AND MANUFACTURERS OF FOOD PRODUCTS The manufacturer of or dealer in food products must of necessity be interested in questions of transportation by land and sea, of taxation, of agriculture, stock-raising and fishing, for example. For all such subjects as these he is referred to other chapters of this Guide. Here he will find only the chief articles on the subjects most closely related to the study of food products. But on these he may glean a wealth of information that will be of greatest value to him, and from them he can turn readily and with profit to a survey of the larger area covered by other chapters. As a general introduction to the subject the student should read DIETETICS (Vol. 8, p. 214), by the late Dr. W. O. Atwater, who was in charge of the Nutrition Investigation of the U. S. Department of Agriculture, and R. D. Milner, also of that Department. This article deals with the composition and nutritive values of foods, their fuel value, quantities of nutriments needed, hygienic and pecuniary economy of foods (with tables showing the percentage composition of common food materials), conditions of digestibility, and other matters of equal importance. NUTRITION (Vol. 19, p. 920), by Prof. D. N. Paton and Dr. E. P. Cathcart, both of the University of Glasgow, discusses more particularly digestion and the utilization of the different food constituents. [Sidenote: Food Preservation] After establishing the value and relative importance of the various substances used as food, it is of great interest to everyone in the business to consider the subject of FOOD PRESERVATION (Vol. 10, p. 612), an article by Otto Hehner, formerly president of the Society of Public Analysts, in which there are separate sections on _Preservation by Heat_ (which includes all canning processes); _by Chemicals_; _by Drying_; _by Refrigeration_; _by Pickling_. The sterilization of milk, condensed milk and milk powder all fall within the scope of this article. The preservation of food by cold is described in fuller detail in the article REFRIGERATING AND ICE MAKING (Vol. 23, p. 30), by T. B. Lightfoot, author of the standard technical book on that subject. Among the separate articles on preservative materials are VINEGAR (Vol. 28, p. 96), ACETIC ACID (Vol. 1, p. 135), CITRIC ACID (Vol. 6, p. 397), OILS (Vol. 20, p. 43), SALT (Vol. 24, p. 87), SALTPETRE (Vol. 24, p. 93), SUGAR (Vol. 26, p. 32), BORAX (Vol. 4, p. 243), FORMALIN OR FORMALDEHYDE (Vol. 10, p. 667), BENZOIC ACID (Vol. 3, p. 756), SALICYLIC ACID (Vol. 24, p. 69), SULPHUR, _Compounds_ (Vol. 26, p. 63), ALCOHOL (Vol. 1, p. 525). [Sidenote: Adulteration] The objections to the use of some of these chemicals are discussed in ADULTERATION (Vol. 1, p. 218), by Otto Hehner. This article is about as long as 50 pages of this Guide. There is an interesting historical