VI CONTENTS. «> 



FOODS — HUMAN NUTRITION. 



PnffO. 



F()0(1« and condimonts, Iheir preparation and adultoration, Jollos 1(13 



Theoretical and ])ractical treatise on frauds and adulterations, Monier et al.. . I(i3 



New lef:;islation and enactments regard i n;^' fraud and adulteration, Ronx Kit 



Report on the work of inspectors of foods, IDOti-lOO.S, J'.uclianan i()4 



Food analyses, Juritz 1()4 



Quality in wheaten Hour, Humphries 164 



Diabetic bread from soy beans and gluten. Chevalier 164 



The milling and baking industries, Maurizio 164 



Electric meat curing yjrocess 164 



Refrigeration in the meat industry 164 



Official inspection of slaughterhouses and meat products, Geudens 164 



The efficient inspection of Chinese pork. Green 164 



The sardine industry, Lemy 164 



Edible marine Crustacea, Bouvier ; 64 



Shellfish 165 



Production and trade in eggs 1 65 



Local sugar consumption in regard to local production 165 



Judging brandy drops and similar sorts of confectionery, Forster 165 



Distilled liquors, Quebec, McGill 165 



Note on the manufacture and composition of kirsch liqueurs, Roux and Bonis. . 165 



Free tartaric acid in the wines of the Loire-Inferieure, Andouard 165 



Analyses of Gard and Camarque wines for 1907 and 1908, Astruc and Mahoux. . 165 



Analyses of wines in accordance with the pure food law, Cocco-Ortu 165 



Official control of wines in Australia, Nourry 166 



Vinegar from milk, Filaudeau and Vitoux 166 



Data on the production of caffein and thein-free food products, Kippenberger. . 166 



Deleterious ingredients of food, Smith 166 



Preservatives in food materials. — Their detection and effect, Bergey 166 



[The application of formaldehyde to meat], Buchanan and Schryver 1 66 



Harmfulness of headache mixtures, Kebler, Morgan and Rupp 166 



Prices of food products and other commodities 1 07 



Inquiry regarding the price of foodstuffs carried on in 70 schools, Levasseur. . . 107 



Modern kitchen equipment on a large scale, Sternberg 1 07 



Cookery books, Oxford 1 07 



365 orange recipes, [Lane] 107 



Care of food in the home, Abel 1 07 



Practical dietetics, Thompson 1 07 



Report on national vitality, its wastes, and conservation, Fisher 168 



Theory of nutrition based on energetics, Bircher-Benner 168 



The applicability of the mass-energy law to living matter, Friedenthat ! 68 



Regular ration of French army: Composition and energy value, IMaillard 168 



Army diet 168 



Analysis of prisoners' diet, Kreis 168 



A study of malnutrition in the school child 168 



Towards social reform, Barnett - 168 



[An old age home] 168 



The aetiology of pellagra, Lavinder 1 69 



Agricultural aspects of the pellagra problem in the United States, Alsberg 169 



Proteins. — The relation between composition and food value, Armstrong . . 169 



Influence of sodium chlorid on the digestion and absorption of protein, Paderi . 169 



The influence of carbohydrates and fats on protein metabolism, Cathcart 169 



Lowering the rate of metabolism, Stehelin 170 



The Harvey lectures, 1906-7 IVO 



Organization, work, and publications of Food and Nutrition Investigations 170 



ANIMAL PRODUCTION. 



Animal nutrition problems in relation to the exi)eriment stations, Langworthy. 170 



'ine problem of age, growth, and death, Minot 171 



The "presence and absence" hypothesis, ShuU 171 



Inheritance of yellow color in rodents, Hagedoorn 171 



Canary breeding.— A partial analysis of records from 1891 to 1909, Galloway. . . 172 



Note on partial leucosis in a hen. Finch 1 72 



The role of inorganic phosphorus in nutrition. Hart, McCollum, and Fuller 172 



The relative value of feeding stuffs, Shutt 1 72 



Registered feeding stuffs 172 



The Wisconsin feeding stuff law, Woll ^ 1 72 



