The manual meets the need for a reliable guide in laboratory courses in agriculture college for the manufacture, preservation and examination of fruit  and vegetable products. the assignments are designed to simulate as closely as is possible on a small scale present commercial practices as well as to illustrate the fundamental scientific principles involves. 

Although intended primarily for the use in given is of value to growers, manufactures of fruit and vegetables products, food inspector and chemist home demonstration agents and teachers.

1. Determination of the Grade of Commercial Canned Fruit
2. Examination of Sound and Spoiled Canned Fruits and Vegetable
3. Experimental Canning of Fruits
4. Practices in Fruit Canning
5. Determination of the Grade of Commercially Canned Vegetables
6. Experimental Canning of Vegetables
7. Practices in Vegetables Canning
8. Examination of Tomato Products
9. Experimental Preparation of Tomato Puree. /
10. Practice in the Preparation of Tomato Products
11. Examination of Commercial Fruit Juices
12. Experimental Preparation of Fruit Juices
13. Practices in the Preparation of Fruit Juices
14. Preparation of Fruit Syrups
15. Examination of Commercial Jellies, James, Marmalades and Preserves
16. Experimental Preparation of Jelly and Marmalade
17. Practices in the Preparation of Jelly and Marmalade
18. Experimental Preparation of Pectin and Jelly Stock
19. Experimental Preparation of Fruit Preserve
20. Practices in the Preparation of Jam, Butter and Paste
21. Practices in the Preparation of Fruit Preserve
22. Practices in the Preparation of Candied Fruits
23. Examination of Commercially Dried Fruits and Vegetables
24. Experimental Drying of Fruits and Vegetables
25. Practices in the Fruit and Vegetables Drying
26. Practices in the Preparation and Refining of Fixed Oils
27. Practices in the Preparation of Essential Oils
28. Examination of Commercial Vinegers
29. Experimental Preparation of Cider Vinegar
30. Practices in the Preparation of Fruit Vinegar
31. Practices in the Preparation of Sauerkraut and Pickles
32. Practice in the Preparation of Fruit Acids
33. Practices in the Olive Pickling
34. Practices in the Preparation of Museum Specimens
35. Methods of Analysis