INVESTIGATIONS IN HUMAN NUTRITION. 877 



In a study of the chemical nature of corn oil, by W. McPherson 

 and W. A. Ruth,'^ its possible use as an adulterant in lard, its de- 

 tection, and culinaiy tests with corn oil and leaf lard mixtures are 

 included. 



CANNING AND PRESERVING. 



Cannino^ and prescrvinf; form a question which has interested a 

 number of investin^ators. The Wisconsin Experiment Station has 

 published a bulletin giving directions for canning and preserving 

 fruits and vegetables, prepared by Mrs. Adams and E. B. Sandsten,*» 

 and containing the results of experimental work with wild native 

 fruits, and the North Carolina department of agriculture lias issued 

 a bulletin summarizing data on canning and preserving by McCarthy. ^^ 

 Tonney and Gooken ^ have studied the gases contained in so-called 

 swollen canned goods. 



Pernot* at the Oregon Station studied the problem of canning 

 mushrooms by domestic methods, and according to the results 

 obtained they may be readily canned in their own liquor either in 

 glass or tin by the methods commonly followed in canning fruits, the 

 young muslirooms being best suited for the purpose. Sterilizing the 

 cans at intervals for several days is recommended, a procedure which 

 is in accordance ^vith the general observation that fractional steriU- 

 zation is a matter of great importance in successful canning. 



At the Bureau of Chemistry, Department of Agriculture, Bitting f 

 studied the canning of peas and Breazeale of the same bureau has 

 pulilished a Farmers' Bulletin^ on canning vegetables in the home, 

 which summarizes a large amount of useful information based on his 

 own experiments. 



At the University of Chicago, Mrs. Alice P. Norton and Miss Snow,* 

 cooperating with the Office of Experiment Stations, have studied the 

 effect of different quantities of sugar and different methods of manipu- 

 lation on the yield and (juality of jelly and the effects of temperature 

 on the sugar and acid contents of fruits. The data have recently 

 been reported by Miss Snow. In general, ^liss Snow found that the 

 yield of jelly was directly proportional to the amount of sugar used, 

 thougli jelly made with sugar and fruit juices in the proportion of one 



a Ohio Dairy and Food Com. Rpt., 190G, p. 18; Jour. Amer. Chem. Soc.,29 (1907), 

 No. 6, p. 921. 



6 Wisconsin Sta. Bui. 136. 



c North Carolina Dept. Afijr., Biol. Div , 1907. 



d Amer. Food Jour., 3 (1908), No. 6, p. 20. 



'Oregon Sta. Bui. 98. 



/U. S. Dept. Agr., Bur. Chem. Bui. 125. 



eV. S. Dept. Agr., Farmers' Bui. 359. 



*U. S. Dept. Agr., Office Expt. Stas. Rpt. 1907, p. 29; Jour. Home Econ., 1 (1909), 

 p. 261. 



