FOODS HUMAN NUTRITION. 761 



bedbug bite. Consequently the bedbug is n dangerous insect, and its extermi- 

 nation is a hygienic necessity."' 



FOODS— HITMAN NUTRITION. 



Seasonal variation in the bacterial content of oysters, F. P. Gorham (Jour. 

 Amer. Pub. Health Assoc, 2 (1912), No. 1, pp. 2-'f-21).— From the experimental 

 data presented the author concludes that in warm weather the results of bac- 

 terial analysis of oysters " tally very well with the actual conditions as de- 

 termined by the sanitary survey and therefore analyses may be used to de- 

 termine whether or not certain oysters may be sold for human consumption. 

 But during the cold weather oysters judged by analyses alone would be pro- 

 nounced good although they came from within a short distance of a larger 

 sewer outfall. 



" We probably do not want to eat oysters which come from the immediate 

 neighborhood of sewer outlets, even though they appear on analysis to be free 

 from colon bacilli. Therefore, in order to exclude these oysters from the 

 market in the winter time, the only reasonable method would be to set definite 

 limits from sewer outlets, within which it shall be unlawful to take oysters 

 or other shellfish for use as food." 



The sanitary inspection of oyster grounds in the United States, C. A. Fuller 

 (2. Cong. Internat. Uyg. Aliment. Bruxelles [Proc.^, 1 (1910), Sect. 3, pp. 169- 

 178).— X digest of data. 



Studies on chicken fat (Jour. Atner. CJiem. Soc, 3Jf (1912), No. 2, pp. 210- 

 222). — ^Previously noted from another source (E. S. R., 26, p. 767). 



The relative ease of digestion of cheese as compared with, beef, C. F. Lang- 

 worthy and R. D. Milner (2. Cong. Internat. Iltjg. Aliment. Bruxelles [Proc], 

 J (1910), Sect. 1, pp. 2-'f9-253). — ^A summary and discussion of experimental 

 data. (See also a previous note by Doane. E. S. R.. 24, p. 665.) 



Preliminary research, on the chemistry of bread (2. Cong. Internat. Hyg. 

 Aliment. Bruxelles [Proc.]. 2 (1910), Sect. .), /*. 223). — A brief note of investi- 

 gations undertalven at the department of household .science of the University 

 of Illinois, to determine what chemical differences, if any, are characteristic 

 of long process and short process breads. 



Hard water and fermentation, O. J. Freed (Oper. Miller, 17 (1912), No. 3, 

 p. 166). — On the basis of experience the author discusses the influence upon 

 bread of the quality of the water used in mixing the dough. 



" Where hard water is prevalent it is of great help to use more yeast or a 

 higher temperature for the dough, or . . . [to] add in proportion with strong 

 hard flour some softer winter wheat. Water with a little lime in it is the 

 very best to use for rye dough. . . . Hard water will not produce as good 

 results as soft water at its best. . . . The injection of steam into the oven not 

 only helps to dextrinize and glaze the crust, but also serves the purpose of 

 keeping the interior of the loaf moist by preAenting too rapid evaporation, and 

 so improves the loaf very much in crust appearance and flavor and renders it 

 more palatable. . . . 



"A water that would be rejected on analysis as unfit for drinking purposes 

 should also be condemned by the baker." 



The infl^uence of the addition of foreign starches upon the quality of the 

 dough, M. P. Neumann and K. Mohs (Ztschr. Gesam. Getreideic, .'/ (1912), 

 No. 1, pp. 18-26, figs. 4). — The authors discuss the value of potato starch pre- 

 pared in various ways and rice preparations as baking adjuncts in the prepara- 

 tion of yeast-raised breads, and report the results of experiments from which 

 they conclude that commercial pastes made of potato or rice meal may be 



