260 EXPERIMENT STATION EECORD. 



" The latter consideration applies also to the whole-meal flour, and to ' germ ' 

 flours. It is probable, however, that the comparative coarseness of bread made 

 from the former, and its liability to produce digestive disturbances, would in- 

 fluence most people against its habitual adoption as a staple food. This 

 objection does not apply to breads made from ' germ ' flours, but these are, 

 essentially, proprietary articles, and as their cost is distinctly greater than 

 ' household ' or ' standard ' bread, those who have closely to consider the price 

 of their bread might obtain better value, in respect of nutrition, by applying 

 the difference in cost to the purchase of other food. . . . 



" As to the choice of bread, for children, the same considerations as to 

 the dominating importance of a varied diet apply. For those, however, who 

 live largely on bread, or bread supplemented only by jam, sugar, or other 

 foods which add little to the available mineral matter, protein, organically 

 combined phosphorus, or other substances which possibly may be necessary for 

 health, there appears, on the balance, to be advantage in the use of bread made 

 from flour of the ' entire ' wheat class, or from whole-meal in which the bran 

 is very finely gi'ound. ... It should, however, be remembered that many chil- 

 dren whose food consists largely of bread, do not get enough of it, and are really 

 underfed in respect of such essential nutritive substances as proteins and car- 

 bohydrates. To increase the quantity of bread talien in siijch cases may be of 

 greater importance than the substitution of one form of bread for another ; to 

 supplement the bread by other articles (such as millv) which contain a material 

 quantity of protein, mineral matter, and organically combined phosphorus, will 

 be still more useful." 



The nutritive value of flours, M. Flack and L. Hill (Brit. Med. Jour., 1911, 

 Nos. 2G.'iG, pp. 597, 59S; 2650, p. 9^9).— Experiments with white rats fed so- 

 called standard flour and a commercial brand of whole-wheat flour led the 

 authors to conclude that the germ which is removed in milling white flour is 

 of great importance. It is stated that the authors have prepared an extract 

 from the offal of wheat, which, added to white flour, makes it more adequate as 

 a food. 



The results of feeding experiments on this question are promised. 



[Phosphorus in flour], P. Rengniez (Thesis, School of Pharmacy, Paris, 

 1911; rev. in Rev. Sci. [Paris], J,9 {1911). II, yo. 6, pp. 116, i77),— The different 

 forms of phosphoric acid were determined in 18 samples of flour. Mineral 

 phosphates were not foimd, the greater part of the phosphorus occurring in 

 the form of Posternak's phosi:)ho-organic acid and nuclein. Floiir made from 

 the germ is the most rich in phosphoru-s. Bean flour contained about 1.4 gm. 

 total phosphoric acid. 



Many ways of cooking- bananas {London [1911], pp. .}S, figs. 21). — A collec- 

 tion of recipes for desserts and other'dishes made from bananas. 



Banana flour, Kappeller and A. Gottfried {Bcr. NaJirmtl. Vntersuch. Amt. 

 Magdchurg, 1910, p. 16; abs. in Ztschr. Vntersuch. Nahr. ii. Genussmtl., 22 

 (1911), No. 3, p. 179). — ^An analysis is reported. 



Kra-kie and banana bread, M. Mansfield (Jahresber. Vntersuch. Aust. 

 Nahr. u. Genussmtl. .'illg. Osterr. Apoth. Ver. Wien, 22 (1909-10), p. 4; abs. 

 iti Ztschr. Vntersuch. Nahr. v. Genussmtl., 22 (1911), No. 3, p. 175). — Banana 

 bread, according to the author, does not contain more nutritive material than 

 ordinary bread, while the digestibility of the protein content is lower. He 

 does not consider that banana flour has any special value for baking purposes. 



The origin and history of our garden vegetables and their dietetic values, 

 G. Henslow (Jour. Roy. Hort. 8oc. [London], 34 (1908), No. 1, pp. 15-23; 36 

 {1910), Nos. 1, pp. 115-126, figs. .',; 2, pp. 3-',5-357, figs. 6; S6 (1911), No. 3. pp. 



