OB-FICE OF EXPERIMENT STATIONS. 197 



In Illinois, Prof. H. S. Grindley, of the University of Illinois, 

 Urbana, has continued the investigations of the pi-eceding year in 

 regard to losses in cooking meat by frying and lK)iling. In tlie former 

 method the loss of material has been found to be appreciable. In the 

 latter, if the broth is used, all the nutritive value has been found to 

 be retained, since nothing was lost in the vapors arising during the 

 process of boiling. The investigations at the University of Illinois 

 have now become well established and have thoroughly commended 

 themselves to the authorities of that institution. It is therefore i)vo- 

 posed to extend this work during the coming year, making this insti- 

 tution a center for investigations relating especially to meats. 'Jliis 

 is a sub.ject on which comparatively little accurate work has been done 

 aside from studies on the chemical composition of the different kinds 

 of meat. 



In California, investigations have been continued by Prof. M. E. 

 Jaffa, of the University of California, at Berkeley. Professor Jaffa 

 has reported on a number of dietary studies with infants and with 

 Chinese in California. It is hoped that during the coming year con- 

 siderable progress will be made in studies on the nutritive value of 

 fruits, which it is intended to make the main subject of the investi- 

 gations at the University of California. 



In Ohio, Prof. Isabel Bevier, of the Lake Erie College, Painesville, 

 has studied the food consumption at a women's college during one 

 week. She has also made a study of the amounts of bread made from 

 equal quantities of different kinds and grades of flour. 



In Vermont, investigations will be undertaken at the agricultural 

 experiment station of the University of Vermont, Burlington, under 

 the direction of Prof. J. L. Hills. It is exi^ected that these will include 

 studies of farmers' dietaries and experiments with special reference 

 to the nutritive value of milk. 



FOOD AND NUTRITION PUBLICATIONS. 



Six bulletins and one Yearbook article on subjects relating to the 

 food and nutrition of man have been issued from this Office during 

 the past year. 



Studies on Bread and Bread Making (Bulletin No. 67, pp. 51) con- 

 tains studies on bread and bread making at the University of Minne- 

 sota in 1897 and 1898, by Harry Snyder, chemist, agricultural experi- 

 ment station, and professor of chemistry, College of Agriculture, 

 University of Minnesota; and on losses in the process of bread 

 making, by L. A. Voorhees, chief chemist. New Jersey Agricultural 

 Exijeriment Station. The investigations reported in tliis bulletin 

 belong to a series of inquiries into the nutritive value, digestibility, 

 and economy' of cereals, cereal products, and foods prepared from 

 them, the effects of cooking being also taken into account. 



A Description of some Chinese Vegetable Food Materials and Their 

 Nutritive and Economic Value (Bulletin No. 68, pp. 48), by Walter C. 

 Blasdale, instructor in chemistry'. University of California, describes 

 and discusses the nutritive and economic value of some vegetable food 

 materials (roots and tubers, green vegetables and cucurbits, seeds and 

 grains, fruits, nuts, and flowers, fungi and algfe, and miscellaneous 

 substances) which are used to a considerable extent by the Chinese 

 population in San Francisco and other cities in the United States, and 

 which may become generally and favorably known in the United 

 States. Very little information has been hitherto available concern- 



