The Allinson Vegetarian Cookery Book | Page 5

83.0 Pears 0.3 11.6 0.1[B] 0.3 3.7 84.0
Gooseberries 0.4 8.9 1.5[C] 0.5 2.7 86.0 Grapes 0.7 16.1 0.8[D] 0.4 2.0
80.0 Strawberr's K. 1.0 6.8 1.0[B] 0.8 2.3 87.7 Currants, K. 0.5 7.3
2.1[B] 0.7 4.6 84.8 Cherries[E] K. 0.6 11.4 0.9[B] 0.7 6.1 80.3 Plums[E]
K. 0.8 11.0 0.9[B] 0.7 5.4 81.2 Peaches[E] 0.5 9.8 0.7[B] 0.6 3.4 85.0

Bananas 4.8 19.7 0.6 0.8 0.2 73.9 Figs, Turkey 6.1 65.9 0.9 2.3 7.3 17.5
Dates[E] 6.6 66.3 0.2 1.6 5.5 20.8 Tomatoes 1.4 8.0 -- 0.8 -- 89.8
Vegetable
Marrow 0.6 2.6 0.2 0.5 1.3 94.8 Cucumbers 0.2 2.7 -- 0.4
0.5 96.2
MILK AND DAIRY PRODUCE.
Cows' Milk 4.0 5.0 3.7 0.75
-- 86.5
Cream 6.0 2.5 36.3 0.2
-- 55.0
Skim Milk 4.3 5.5 0.4 0.8
-- 89.0
Asses' Mk. WB 1.9 5.5 1.0 0.4
-- 91.2
Goats' Mk. WB 3.7 4.0 4.2 0.56
-- 87.5
Hum'n Mk. WB 3.0 5.9 2.9 0.16
-- 88.0
Butter 2.5 0.3 86.2 1.0
-- 10.0
Condensed
Milk,[H] H 10.1 54.8 9.4 2.0
-- 23.7
Cheese, dble.
Glo'ster, J. 38.0 -- 22.0 4.25
-- 35.8
Cheese,
American, WB 37.2 -- 35.4 4.8
-- 22.6
Hens' Eggs[A,G]14.0 -- 11.0 1.3
-- 71.7



The letters refer to the authorities for the analyses:--J.B., James Bell;
W.B., A.W. Blyth; K., König, mean of 70 analyses; C., Cameron; H.,
Otto Hehner; J., Johnstone.
The other analyses are nearly all taken from Professor Church's useful
work on "Food" (published for three shillings by Chapman & Hall), to

which the inquirer is referred.
[Footnote A: Contains 0.3% oxalic acid.]
[Footnote B: Malic acid.]
[Footnote C: Citric acid.]
[Footnote D: Tartaric acid.]
[Footnote E: Without stones.]
[Footnote F: Fresh kernels.]
[Footnote G: Extractives, &c., 2.0%.]
[Footnote H: Mean of 13 analyses, 7 brands. Milk sugar, 13.1%; cane
sugar, 41.7%.]
I now leave this book in the hands of the public. I hope that it will be
found useful by many and a help to those who wish to live in a way
which is conducive to health and at the same time innocent of slaughter
and cruelty. The health of the nation to a great extent is in