OFFICE OF EXPERIMENT STATIONS. 845 



the changes which take place during the active ripening of fruits. 

 It is apparent that the small calorimeter will prove equally useful 

 for the study of a great variety of problems pertaining to the ripen- 

 ing, handling, and storage of vegetable foods, and that it offers equal 

 opportunity for the study of problems of the handling and curing of 

 animal products. It is proposed to undertake studies of such ques- 

 tions in cooperation with other bureaus in so far as such work Avill 

 further the plans of the department. In connection with the digesti- 

 bility and nutritive value of culinary and table fats, it is proposed to 

 study ways of using fats in the dietary, to insure good quality, pal- 

 atability, and economy with respect to these important foodstuffs. 

 A bulletin has been prepared on the use of mutton and its value as 

 food which describes many ways of preparing and serving this im- 

 portant flesh food. A bulletin is being prepared on the kitchen and 

 its convenient and efficient equipment, which is designed to lessen 

 labor and save the housekeeper's time and strength. 



For the year 1914 it is proposed to further develop the very im- 

 portant lines of work referred to above in connection with the 

 new respiration calorimeter. It is also proposed to continue the 

 study of the relative ease and thoroughness of digestion of common 

 food products and related work. Particular attention will also be 

 paid to rice and its use in the diet, to the nutritive value and use of 

 dried fruits, such as raisins, Zante currants, figs, etc.. and to the 

 nutritive value and use in the diet of honey, such studies being under- 

 taken with a view to preparing short popular bulletins. 



The office is continuing its important advisory functions in aiding 

 the teachers of home economics to make their courses of instruction 

 more effective and the managers of public institutions to arrange 

 more economical and satisfactory dietaries. The use of the numerous 

 publications of the office on different foods in schools and households 

 is very extensive and constantly increases. 



