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IX
Sid.
Pisk, saltsjö- Makrill..............................208
> Näbbgädda ..................207
> Stör....................................20g
» Torsk ..............................207
Eisk, sötvattens- ....................................208
> Abborre ............208
» Braxen ..................208
> Forell ..................209
» Gers ........................209
» Gädda ..................209
> Gös ........................209
> Id ...................209
» Karp........................209
> Lake........................210
» Lax ........................210
> Laxöring ............210
> Mört......................211
» Nejonögon ... 211
» Nors ......................211
» Ruda........................212
» Röding ..................212
> Sik ........................212
» Siklöjan ............212
> Sutare ..................212
» Ål ............................213
Fisk, torkad ..............................................161
> Flak-....................................161
» Gråsida ........................161
» Klipp- ..............................ibi
» Spirlånga........................161
» Stock- ..............................161
Fiskens kött ................................................206
Fisköga ............................................................4°9
Fjäder..................................................................3^5
• duf-....................................................370
» hvit häger-........................369
> hök- ...............................370
> kalkon- ...........................370
» marabu- ..........................................369
» orr-......................................................370
» påfågels-..........................................370
» struts- ..........................................366
» svart häger- ................369
> tran- ................................................370
» tupp- ................................................370
Flamskväfnad................................................273
Flossa..................................................................271
Flott......................................................................199
Fläsk ..................................................................194
» rökt ....................................................196
» salt ......................................................195
» styckning af ..............................194
Sid.
Flätade arbeten ..........................................37°
» af halm ................37°
> af pilträ ..................37°
» af rotting..................371
» af vide........................37°
Formaldehyd ................................................255
Formalin............................................................255
Formol..................................................................z55
Fotogen ............................................................336
Foulard ............................................................270
Fries ................................................................268
Frukt ..................................................................9
» i brännvin ..................................166
» i honung..........................................166
j i socker ........................................166
t i sprit................................................166
» i ättika ..........................................166
> kanderad..........................................167
» söt ..................................................52
» torkad .................. 22, 52
Fruktessenser..............................................153
> Ananas ......................154
> Aprikos........................154
> Citron ........................154
» Engelska ..................154
» Fruktoljor..................154
» Hallon ........................154
> Jordgubbs..................154
» Körsbär........................154
» Melon ........................154
> Plommon ..................154
» Päron..............................154
» Smultron ................154
> Vinbär ........................154
> Äpple..............................154
Fruktgelé ..................... 165, 166
Fruktkonserver ..........................................165
Fruktmarmelad ..........................................165
Furuträ ............................................................298
Fågel .............................................199
> Ankor ................................................201
» Beckasiner ....................................204
» Dufvor ................................................202
t Ej der......................................................203
> Fasan ................................................203
> Gäss ....................................................201
» Hjärpe ................................................203
» Höns......................................................200
» Kalkon ................................................202
» Morkulla ..........................................204
» Orre ................................................202
> Rackelhane ....................................203
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