FOODS — HUMAN NUTEITION. 355 



obtained, but a far too large amount (55.45 per cent) was left in the bottom of 

 the spray can. By the addition of soap at the rate of 2 bars to 50 gal. a more 

 even distribution of arsenate of lead was secured and the amount left in the 

 bottom of the spray can was reduced to about 25 per cent." 



FOODS— HUMAN NUTRITION. 



Treatise on the sophistication and adulteration of food materials, A. Vil- 

 LiEES, E. Collin, and M. Fayolle {Traite des Falsifications et Alt6ratioiis des 

 Substances Alimentaires. Paris, 1911, vols. 1, pp. VIII+Jf^8, figs. 83 ; 2, pp. Jfll, 

 figs. 277; 3, pp. 39.5, figs. 206; J,, pp. 351, figs. Sh' 5, pp. 3^3, figs. 191; 6, '.pp. 

 880). — These volumes constitute an exhaustive treatise on the microscopical, 

 physical, and chemical examination of foods and of condiments and beverages, 

 and a summary of legislation pertaining to the subject. The volumes dealing 

 with the examination and analysis of foods constitute a digest of data on these 

 subjects. The majority of the botanical descriptions and many of the labo- 

 ratory methods were contributed by the authors. 



Volume 1 treats of waters, beverages, and alcoholic beverages ; volume 2. 

 the principal foods and condiments; volume 3, sugar and similar foods; 

 stimulants ; volume 4, dairy products and fat ; volume 5, starchy foods, coloring 

 materials, and preservatives ; and volume 6, legislation and official documents. 



Pure foods — their adulteration, nutritive value, and cost, J. C. Olsen 

 (Boston and Neio York, 1911, pp. VII+210, pi. 1, figs. 29).— It has been the 

 author's purpose to prepare a handbook suitable for the needs of teachers and 

 students of domestic science. 



The mycology of food industries — an introductory text-book, A. Kossowicz 

 (Einfiihrung in die Mykologie der Nahrungsmittelgewerbe. Berlin, 1911, pp. 

 VIII +138, pis. 5, figs. 21). — The author deals with such general topics asi the 

 micro-flora of foodstuffs, the cultivation of micro-organisms, and the preserva- 

 tion of foods, and discusses specifically the spoiling and preservation of milk 

 and butter, and meat, eggs, vegetables, and. fi'uit, the bakery goods, sugar 

 making, and animal feeding stuffs. 



A bibliography is appended to the volume and a full index provided. 



The purin content of foods, K. M. Yogel (Milnchcn: Med. Wchn^schr., 58 

 (1911), No. 46, pp. 2-'i33, 2-^5//).— The author reports his determinations of the 

 purin content of a number of foods in comparison with similar data reported 

 by other investigators. Some of the material he examined was of American 

 origin. 



Changes in frozen and cold storage meat, J. E. Richelet (Rev. Facult. 

 Agron. y Vet. La Plata, 2. ser., 8 (1911). pp. 71-88).— The author has studied 

 brown and black spot, " bonestink," and parasitic affections of frozen and cold- 

 storage meat. 



A study of the neck and tail vertebrae of farm animals and related mam- 

 mals, and the use of such data for forensic and meat inspection purposes, 

 H. Knolle (Beitrdge zur Kenntnis der Hals- nnd Schicanzivirbel der Haussduger 

 und ihnen Verwandten Arten fiir Forensische und Fleischbeschauzwecke. Inaug, 

 Diss., Univ. Bern, 1911, pp. 26, pis. 13). — The results of histological studies are 

 reported, the text being supplemented by a large number of drawings. 



The nutritive value of buffalo flesh as com.pared with beef, G. Magini 

 (Atti R. Accad. Lincei, Rend. CI. Sci. Fis., Mat. e Nat., 5. ser., 20 (1911), 11, No. 

 1, pp. 40-46, pi. 1; Clin. Vet. [Milan], Rass. Pol. Sanit. e Ig., 34 (1911), No. 

 20-21, pp. 881-889, pi. 1). — The data summarized led the author to conclude 

 that buffalo flesh was superior to beef in nutritive value. The 2 sorts of 

 meat were also compared with reference to their structure. 

 28727°— No. 4—12 5 



