562 EXPERIMENT STATION RECORD. 



be found safe to economize materially in the amoimt of chemicals used. In 

 these tables, however, the full strength of chemicals now commonly used is 

 indicated, since there must be considerable more data secured before it will be 

 safe to recommend a material reduction. The use of these tables, therefore, 

 simply insures greater uniformity in results." 



The tables presented allow for 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, and 0.40 per 

 cent leakage in fumigating for the black, red, and purple scales. Illustrations 

 are given of a new rule prepared by the author which is graduated for use in 

 measuring trees to be fumigated for the black scale and gives the dosage re- 

 quired for each degree of leakage. It is proposed to produce similar rules for 

 the red and purple scales. 



FOODS— HUMAN NUTRITION. 



[Nutrition], J. B. E. Haeffel^ (2. Cong. Aliment. Li^ge, 1911 [pt. 1] ; Rev. 

 Gen. Agron., n. ser., 6 {1911), No. 9, pp. 360-368). — A discussion of food and 

 nutrition topics with a summary of data regarding nutrition, dietary standards, 

 and similar data. 



Hung'arian wheat flour, C. H. Beiggs (Northwest. Miller, 89 {1912), No. Jf, 

 pp. 203, 20.'i, fig. 1). — Samples of 3 kinds of Hungarian wheat (Tisza, Bacska, 

 and BanSt) and various flours prepared therefrom were analyzed and used 

 for baking tests. Hungarian wheats in general are medium hard winter 

 varieties, spring wheat being generally grown only when the autumn sown 

 crop has failed. The method of classifying the Hungarian flours is described 

 and corresponding American grades indicated. 



In the author's opinion, while it is unfair to generalize from a few tests 

 only, it can safely be claimed that American flours in general do not suffer 

 in comparison with Hungarian flours, while American springs and hard winters 

 possess, at least for the crop of 1911, a strength decidedly above that of the 

 Hungarian flours. 



Concerning bread and pastry, E. Gaujoux {Rev. Hyg. et Pol. Sanit., 33 

 {1911), No. 12, pp. 1176-1180). — The author discusses bakeshop products as 

 sources of infection for tuberculosis and other diseases, and reports experiments 

 in which the interior heat of bread during baking was measured. The con- 

 clusion was reached that the Koch bacillus can not survive in bread when 

 baked, but may do so in forms of pastry which are subjected to less heat. 



The author also points out the danger of extenial contamination from the 

 time when the bread, etc., leaves the oven until it is consumed. 



Salt-rising- bread and some comparisons with bread made with yeast, H. A. 

 KoHMAN {Jour. Indus, and Engin. Chcm., 4 {1912), Nos. 1, pp. 20-30; 2, pp. 

 100-106).— Continximg earlier work (E. S. R., 25, p. 666), the results of an ^ 

 extended study of salt-rising bread and bread made with leaven are presented. 

 The leaven in salt-rising bread is not yeast, as stated in literature on the sub- 

 ject, but consists of bacteria of certain sorts which aerate the bread by 

 decomposing certain of it constituents, principally sugar, into gaseous products 

 and not, as has been suggested, by producing acids which liberate carbon dioxid 

 from bicarbonate of soda used in making the bread. 



" The microbic flora involved varies greatly, depending upon the temjierature 

 to which the meal is subjected in setting the ' batter.' The organisms that pre 

 dominate in the batter when it is made by stirring the meal into boiling milk 

 or water are only occasionally found upon plates made from batters that 

 were not subjected to temperatures which destroy nonspore-bearing organisms. 

 The chief source of the bacteria is not the air and utensils, as has been sug- 



