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   Hitherto my work in this section has been mostly in the line of classification and installation of food products.  The collections are now sufficiently advanced to justify a change in the character of the curator's work.  All the valuable material on hand is catalogued and on exhibition, and much of it is labelled, or rather the labels for it are written.  It is hoped that the opportunity has now come for illustrating the chemical composition of the more important foods and drinks, following the line of the work already so well begun by Prof. Atwater.  With [[strikethrough]]in [[/strikethrough]] proper laboratory facilities this can be done in a manner to make the food collection[[strikethrough]]s [[/strikethrough]] a very interesting & attractive feature of the museum.  Without such facilities the work involves an amount of labor & time out of all proportion to the results.  Where it