INVESTIGATIONS IN HUMAN NUTRITION. 367 



Hall of the dietetic use of such material. Extended studies" of com- 

 mercial table sirups made by the Bureau of Chemistry, while they 

 belong primarily to the section on pure foods, should at least be 

 mentioned here. 



Sy ^ has summarized a large amount of historical, botanical, and 

 chemical data regarding the history, manufacture, and analyses of 

 maple products, and reports experimental studies carried on with a 

 view to isolating the flavoring substances present in maple sap. 



C. A. Brown '^ has reported results of extensive study of Ameri- 

 can honeys with a view to their classification and the identification 

 of different sorts. His bulletin contains also results of microscopic 

 studies of pollen and other substances which are found in honey. 

 This work is designed to facilitate the judging of honey in pure- 

 food work. 



Van Dine and Miss Alice R, Thompson*^ have reported studies of 

 Hawaiian honeys, a number of which consist chiefly or entirely of 

 honeydew which the bees collect after it has been exuded by certain 

 insects instead of plant nectar. 



The Bureau of Plant Industry has cooperated with the New Mexico 

 Experiment Station in a study of the use of tuna and other sorts of 

 cactus fruit as food. A report by Griffiths and Hare*^ describes the 

 manufacture of cactus jam, cactus cheese (a thick paste like old- 

 fashioned apple marmalade), and other products, reports analytical 

 data and discusses other questions of interest in connection with 

 the iise of this fruit, which is of much importance in the southwestern 

 United States and other warm regions and is not infrequently found 

 under the name of Indian fig or prickly pear in fruit shops at least 

 in large cities. 



Gore-'' of the Bureau of Chemistry has studied the composition of 

 different sorts of grape juice and reports interesting and valuable 

 results. 



L. H. Merrill s has recently published a summary of miscellaneous 

 work on nutrition carried on at the Maine Experiment Station, 

 which includes studies of the composition of tr()})ical fruits and 

 vegetables and a variety of other foods, studies of the chemical 

 changes brought about by popping corn, determination of the 

 digestibility of hulled corn, and a study of the quality and character 

 of so-called Graham flour. 



all. S. Dept. Agr., Yearbook 1905. p. 241. 



6 Jour. Franklin Inst., IGG (1908), p. 2-19; Chem. Aba., 2 (1908), No 24, p. 3376. 

 cU. S. Dept. Agr., Bur. Chem. Bui. 110. 

 d Hawaii Sta. Bui. 17. 



<U. S. Dept. Agr., Bur. Plant Indus. Bui. 116, p. 73; see also New Mexico Sta. 

 Bui. 64. 

 /Jour. Indus, and Engin. Chem., 1 (1909), No. 7, p. 436. 

 (/Maine Sta. Bui. 158. 



