868 EXPERIMENT STATION EEGORD. 



Saccharin in food (U. .S'. Drpt. Agr., Food Iiiftp. DcviHon 1^2, pp. 2). — In 

 explanation of the conclusion that the use of saccharin in normal foods within 

 the jurisdiction of the Food and Drugs Act is a violation of the law and wil! 

 be prosecuted, it is stated that " it is plain, from the finding of the referee 

 board, that the substitution of saccharin for sugar lowers the quality of the 

 food. The only use of saccharin in foods is as a sweetener, and when it is so 

 used it inevitably displaced the sugar of an equivalent sweetening power. Sugar 

 has a food value and saccharin has none. It api>ears, therefore, that normal 

 foods sweetened with saccharin are adulterated under the law. . . . 



"A product containing saccharin and plainly labeleil to show that the mix- 

 ture is intended for the use of those persons wlio, on account of disease, must 

 abstain from the use of sugar, falls within the class of drugs and is not 

 affected by tliis decision." 



A new vegetable adulterant, H. Kraemer (Amer. Jour. Pharm., 83 {1911), 

 No. 8, pp<. 377-381, fig. 1). — A study of the outer layers of the pericarp of the 

 fruit of Jtiglans regia, recently introduced as an adulterant in place of walnut 

 shells, olive pits, etc., is reported and methods of detection outlined. 



Pure-food laws of the State of Indiana and the rules of the state board 

 of health regulating their enforcement, compiled to May 1, 1911 {Indian- 

 apolis, [1911], pp. 63). — The text of the pure-food laws. 



The food, drug, and dairy laws of the State of Nebraska and rules and 

 regulations of their enforcement, compiled at the end of the legislative ses- 

 sion, 1911 {University Place, NeW., 1911, pp. 81). — The text of the food, drug, 

 and dairy laws and rules and regulations of their enforcement are given. 



Texas food and drug law {Austin, Tex., 1911, pp. 9). — The text of the food 

 and drug law. 



Food sanitation {Maine Sta. Off. Insp. 35, pp. ^25-^36).— Information is 

 summarized, secured as a result of the inspection of a number of food factories, 

 bakeries, creameries, drug stores, hotels, restaurants, and other similar places. 

 Some data are given regarding the analysis of foods under the state pure food 

 law and also regarding the examination of oysters and clams. 



In discussing the marketing of clams, it is stated that the practice of soaking 

 the opened clams in fresh water results in a swelling of the clam meat similar 

 to that obtained when oysters are floated. The difference in composition of 

 fresh clam meat and soaked clams is illustrated by analyses showing that the 

 drained meat of fresh clams opened in the laboratory contained 24.9 per cent 

 of total solids as compared with 15.9 per cent dry matter in clams from a lot 

 which had been soaked. In some of the clams analyzed the dry matter " ran 

 as low as 12 per cent. 



" There is no reason why clams should not be sold in as solid a condition as 

 oysters are sold at the present time. Clams which are properly dug, washed, 

 opened, rinsed, and drained will not carry much, if any, more free liquid than 

 the best oysters which are found upon the market at the present time, and 

 clams which are not soaked in any way should contain at least 20 per cent 

 total dry matter." 



The diet of Trappist monks, L. H. Van Romunde {K. Akad. Wctensch. 

 Amsterdam, Versl. Wis en Natmirk. Afdeel., 19 {1910-11), pt. 2, pp. I.'i06, 1407; 

 noted in BiUiograpJiia Physiol., 3. ser., 7 {1911), No. 3, p. 226).— As the author 

 points out, a Trappist community is very largely self-supporting since it makes 

 most of the materials it uses. The brothers supervise and the lay brothers 

 carry on the work. Bread, potatoes, and buttermilk are the principal food- 

 stuffs with green vegetables, dairy products, oil, and vinegar. Beer, coffee, 

 and a little fruit are sometimes used. During 70 days in the year the food 



