762 EXPERIMENT STATION RECORD, 



advantageously used. Their value, however, varies with the character of the 

 flour with which they are combined, and is limited by the relatively small 

 quantities which can be successfully employed. The question whether accord- 

 ing to German law such additions would be considered falsifications is also 

 discussed. 



A standard for vinegar (Brit. Food Jour., 14 {1912), No. 157, p. 6). — Data 

 are given regarding the standards for vinegar, malt vinegar, and artificial 

 vinegar proposed by the local government board. 



Food inspection decisions (17. K. Dept. Agr., Food Iitsp. Decisions 139, p. 1: 

 1)0, pp. 3; I'll, pp. 2). — These decisions have lo do with the use of the term 

 " sweet oil," the labeling of vinegars, and the labeling of maraschino and 

 maraschino cherries. 



Experience in the working of food legislation in Canada, A. McGill (2. 

 Cong. Internat. Ilyg. Aliment. Bruxelles [Proc], 2 {1910), Sect. 6, pp. 57-66). — 

 A digest of data. 



The municipal chemical office of Buenos Aires, R. Schatz (2. Cong. Inter- 

 rictt. Bug. Aliment. Bruxelles [Proc.^ 2 (1910). Sect. 6, pp. 67-77).— This 

 laboratory investigates food products and drinking water and other beverages, 

 and inspects restaurants and shops where food products are manufactured 

 or sold, etc. Its work is spoken of in some detail. 



Research work in canning and cooking (2. Cong. Internat. Hyg. Aliment. 

 Brnxelles [Proc], 2 {1910), Sect. 7, p. 142). — A brief summary of a paper 

 containing 2 reports presented at the Second International Congress of Ali- 

 mentary Hygiene and the Rational Feeding of Man, Brussels, October, 1910. 

 The first repoi't, by Florence Gaumnitz, summarizes canning and cooking tests 

 with meats and vegetables; the second, by Mary L. Bull, the results of experi- 

 ments in canning vegetables by household methods. 



Temperature and cooking tests with fireless cooker, Helen B. Thompson 

 {2. Cong. Internat. Hyg. Aliment. Bruxelles [Proc], 2 {1910), Sect. 7, p. 1^3).— 

 A brief summary of a paper presented at the Second International Congress 

 of Alimentary Hygiene and the Rational Feeding of Man, Brussels. October, 

 1910, reporting data regarding the conductivity of different packing materials 

 and methods of construction of fireless cookers, the results of numerous tem- 

 perature tests, methods of using fireless cookers, and the results of cooking 

 experiments. Some recipes were also hicluded. 



The work was carried on at the Rhode Island State College. 



Economy and system in the bakery, E. Braun {Cincinnati, 1912, pp. 192, 

 figs. 21). — This volume of suggestions and other data is designed for the use 

 of bakers. Among the subjects considered are yeast, fermentation, yeast foods, 

 and bread diseases; flour, gluten, chemical, and practical tests; dough making, 

 the proper temperature, bread formulas, and standards; heat, combustion, fuel, 

 and ovens; and modern bread, making, machinery, and equipment. 



Dietary study in dining hall of Rhode Island State College, Helen B. 

 Thompson et al. (2. Cong. Internat. Hyg. Aliment. Bruxelles \Proc.'\, 2 

 {1910). Sect. 7, p. l-ffS). — A brief summary of a paiier presented at the Second 

 International Congress of Alimentary Hygiene and the Rational Feeding of 

 Man, Brussels, October, 1910. 



Dietary for one week for a family of five at a cost of $5.50, Electka H. 

 CoBB ET AL. (2. Cong. Internat. Hyg. Aliment. Bruxelles [Proc.], 2 (1910), Sect. 

 7, pp. 117-122). — Menus and other information are provided regarding a dietary 

 designed to supply nutrients and energy corresponding to commonly accepted 

 dietary standards. The dietary outlined was prepared for the use of social 

 settlement workers among factory operatives. 



