FOODS — HUMAN NUTEITION. 261 



590-595, fig. 1; 31 {1911), No. 1, pp. 108-llJ,, figs. 2).— A summary of data 

 chiefly regarding tlie origin and use of vegetables. 



Servian plum jam, W. Brunetti {Ztschr. Untersuch. Nahr. u. Gcniissmtl., 

 22 (1911), No, 7, pp. Ji08-Jfll). — Analyses are reported and discussed. 



Cider vinegar, F. E. Mott (Jour. Indus, and Engin. Cliem., 3 {1911), No. 10, 

 pp. Up-loO, dgms. 2). — A study of the relative amounts of levulose and dex- 

 trose in cider vinegar, with a description of an important method of determining 

 this relation. 



Chang'es in the acid content of vinegar when kept in casks, A. Beiire 

 {Ztschr. Untersuch. Nahr. u. GcnussmtL, 22 {1911), No. 9, pp. 506-509).— 

 From his experiments, which covered 10 weeks, the author concludes that unless 

 \inegar is very concentrated, the losses in acid content are very small when 

 it is stored in containers with a small opening. Weaker vinegars do not 

 change in acid content. If stored in open casks, the losses in acid content of 

 concentrated vinegars are large, while with weak vinegars the acid content 

 increases proportionately, owing to the evaporation of the water of the vinegars. 

 With medium strong vinegar, the acid content does not change, although the 

 \inegars decrease in volume about 60 per cent. This indicates that despite their 

 different boiling points, water and acetic acid in such proportions as are found 

 in medium strong vinegar evaporate equally. 



Special principles of coffee infusion and the Thum process for purifying 

 and improving coffee, E. Harnack {Miinchcn. Med. Wchnschr., 5S {1911), 

 No. 35, pp. 1S6S-1812, figs. 2). — According to the author, coffee exercises a 

 harmful action upon the stomach and heart owing to volatile products produced 

 in roasting. Coffee infusion has somewhat different physical properties from 

 tea in that it is much more hypertonic and has a lower surface tension than 

 water. Tea infusion is always hypotonic, has the same surface tension as 

 water, and is without harmful effect ou the stomach. The Thum process of 

 handling coffee is described. 



The ash content of capsicum, H. E. Sindall {Jour. Indus, and Engin. Chem., 

 3 {1911), No. 10, pp. 753, 75-J). — ITie author reports analytical data which leads 

 him to conclude that the standard for total ash and acid-insoluble ash for 

 capsicum should be raised to 7 per cent and 1 per cent, respectively. 



Food control by police officials, W. Bremer {Die Nahrungsmittelkontrolle 

 durch den Poliselheamtcn. Berlin, 1910, pp. IV-\-73). — This is designed as a 

 handbook for the instruction of police oflicers who collect samples for examina- 

 tion. 



The pure food and weight and measure laws of the State of Iowa, effective 

 July 4, 1911 {Des Moines, 1911, pp. 12).— The text of these laws is given. 



Rules and. regulations governing butcher shops and meat stalls {Porto 

 Rico: Dept. Health, Charities, and Correction, 1911, pp. 6). — These rules are 

 designed to insure a clean meat supply. 



The essentials of food, D. Stewart {London, 1911, pp. 182; rev. in Lancet 

 [London], 1911, II, No. 14, p. 952). — A popular text-book. The review calls 

 attention to a number of errors. 



Fixation of prices of foods and necessities, A. Dulac {La Formation des 

 Prix des Denr^es Alimentaires de Premiere N^cessitd. Paris, 1911, pp. 158). — 

 Statistical and other data are summarized and discussed. 



General and invalid cookery, W. Hotz ( Kochbuch fiir Gesunde und Kranke. 

 Mellendach, Switzerland, 1911, pp. VIII+257, j^ls. 6, figs. 20).— X vegetarian 

 cookbook, with recipes for milk and egg dishes also. 



[Changes in rations, storage of foods, and other food topics], H. G. 

 Sharpe {Rpt. Commis. Gen. [U. 8. Army] 1911, pp. 16). — Information is given 



