STATES RELATIONS SERVICE. 611 



specialists of the Bureau of Plant Industry, some of the less widely 

 used kinds and varieties of vegetables, particularly the green-leaf 

 vegetables, believed to be of special importance dietetically, were 

 tested with a view to supplying data which should be useful in pre- 

 paring gardening and canning budgets for the rural household. 



In other experiments mayonnaise dressings were made according 

 to three formulas, using eggs under one week old; eggs 10 months 

 old, unprocessed; and eggs 10 months old, processed in hot oil ac- 

 cording to common commercial methods. The processed eggs seemed 

 as effective as the fresh ones, so far as tendency of the emulsion to 

 iceep without separating during storage is concerned, but the un- 

 processed eggs 10 months old were by no means so effective. Seven 

 egg substitutes were compared with yolk and with whole egg as 

 stabilizers in making mayonnaise. It was found possible to retain 

 the form of a coarse emulsion containing as much as 360 parts by 

 weight of oil to 60 parts of vinegar and 1 part of egg (yolk or 

 white), although the emulsion very slowly and gradually separated 

 on standing. However, there need be no sharp or sudden breaking 

 point of the emulsion with increase of oil, provided precautions be 

 taken to keep the oil-to-vinegar ratio about 5 or 6 to 1. 



Experiments carried on in cooperation with the Bureau of Stand- 

 ards to determine the effect of aging on various kinds of rubber 

 rings for glass jars were completed, showing that the present speci- 

 fications are sufficient to insure a good quality of rings. Within a 

 period of one year after date of testing it is safe to use those rings 

 which pass the specifications. 



At the request of the American Home Economics Association, a 

 study of variations in the volume of half -pint household metal and 

 glass measuring cups was undertaken in cooperation with the Bureau 

 of Standards. A questionnaire relating to specifications for house- 

 hold measuring cups was sent to home economics departments 

 throughout the country, and a report summarizing 40 replies was 

 prepared. 



Six kerosene stoves representing different common types were put 

 through 10 separate tests, including the j^reparation of two different 

 meals, designed to determine the degree of efficiency attainable in 

 different baking and cooking tasks. The Bureau of Standards co- 

 operated in making analyses of the combustion products for carbon 

 monoxid. Additional measurements of gas consumption in cooking 

 processes wete also made. 



Other investigations conducted during the year in the experi- 

 mental kitchen include cooking tests of 38 samples of macaroni and 

 spaghetti pastes submitted by the North Dakota Agricultural Col- 

 lege ; a study of some of the important factors involved in the making 

 of vanilla ice cream by household metliods, and their influence on 

 texture and richness of the product ; tlie development of a standard- 

 ized process for testing the cooking qualities of almond pastes pre- 

 pared by the Bureau of Plant Industry ; and additional work on the 

 canning of vegetables. 



The investigation of methods of home canning were continued. 

 Bacteriological examinations were made of several samples of meat, 

 fish, and oysters that had been canned by home methods and then 

 kept in storage at room temperature for six years. Further work 



