376 REPORT OF OFFICE OF EXPERIMENT STATIONS. 



blo schools of ftfrriculture, and interesting; not only in itself hut also 

 as showing the high character of the work in nutrition done in such 

 schools. 



A j)aper by Crocker," of interest in connection with bread-making 

 investigations, hail to do with the cracking or checking of biscuits 

 and crackers and its prevention. The subject was considered espe- 

 cially from the bakers' or manufacturers' standpoint. 



Cooking tests should also be mentioned which were made under 

 Miss Watson's'' direction at the Ontario Agricultural College to deter- 

 mine whether strong wheat or soft wheat is best suited for making 

 baking-powder-milk biscuits. The effect on quality of mixing fat 

 into dough in different ways was also studied." 



In a report of the examination of baking powders on sale in Can- 

 ada, McGill*^ discusses the keeping quality of baking powder, the 

 efficiency of different types as gas producers and related questions, 

 and also reports determinations of the total, available, and residual 

 gas, and of the excess of bicarbonate of soda in a number of different 

 brands of baking powders. 



Careful baking tests have been made at Teachers' College, New 

 York, in cooperation with the Office of Experiment Stations, with 

 different kinds of corn meal and different methods of preparation, the 

 general conclusion being that corn ground by modern methods of 

 grinding, which remove the germ and its abundant fat, must be 

 mixed with different proportions of the other ingredients in making 

 bread and be cooked under different conditions from those which 

 have proved successful with old-fashioned meals. Brief summaries 

 of this work have been published,* but the data have not yet been 

 reported in full. 



The report of the Wisconsin Bakers' Institute '^ should be noted, 

 as it shows an intelhgent desire on the part of bakers to cooperate in 

 efforts which are being made under Wisconsin law to insure clean 

 bakeries. The report discusses a variety of baking problems and 

 contains a number of papers of general interest, among which may 

 be mentioned The Inner Structure of the Grain as Related to Flour 

 and Bread, by N. A. Cobb; Fermentation in Bread Making, by W. D. 

 Frost, in which the question of malt extracts in conjunction with 

 yeasts to improve fermentation, and similar problems are discussed; 

 Bake Shop Hygiene and Sanitation, by M. P. Ravenel; and a similar 

 paper by C. B. Ball. 



a Rpt. Ann. Meeting Biscuit and Cracker Manfrs. Assoc, 1908, p. 16. 



b Ontario Agr. Col. and Expt. Farm Rpt. 1908, p. 242. 



clbid., 1907, p. 244. 



dLab. Inland Rev. Dept. Canada Bui. 174. 



«U. S. Dept. Agr., Office Expt. Stas. Rpts. 1906, p. 33; 1907, p. 32. 



/Bien. Rpt. Bur. Labor and Indus. Stat. [Wis.] 1P06-7, pt. 5. 



