164 EXPERIMENT STATION HECORD. 



tions. The volumes us a whole coiislltiile au exhaustive treatise on food adul- 

 teration, with special roforence to French conditions. 



New legislation and legislative enactments regarding fraud and adultera- 

 tion, E. Koux (Legislation ct Jurisprudence Nouvellcs siir Ics Francles et Falsifi- 

 cations. Paris: Govt., 1909, 2. ed., pp. 551). — New material has been incorpo- 

 rated in this summary of French pure-food enactments and legislation. A full 

 index is provided. 



Report on the work of inspectors of foods for the two years 1906-1908, 

 G. S. Buchanan {Ann. Rpt. Local Govt. Bd. [Gt. Brit.], 37 (1907-8), pp. 

 129-1 Ji-'t)- — Information is summarized regarding the scope and extent of the 

 food inspection work for the period covered. 



Food analyses, C. F. Juritz (Rpt. Senior Anal. Cape Good Hope, 1908, pp. 

 100-108). — ^Analyses are reported of a number of samples of milk and other 

 dairy products, vinegar, vinegar essence, Kafir beer, ice, Cayenne pepper, 

 curry powder, jam, brandy and other beverages, and similar articles, a number 

 of the analyses having been carried on in accordance with the local pure 

 food law. 



Quality in wheaten flour, A. E. Humphries (Millers'' Gaz., 33 (1909), No. 29, 

 pp. 352-35Jf). — In this summary of a paper presented at the meeting of the 

 British Association at Winnipeg, 1909, the author considers flavor, color, 

 strength, size and shape of loaf, stability of doughs, and yield of bread per 

 sack of flour. 



Diabetic bread from soy beans and gluten, J, Chevalier (Bid. G6n. Th^r. 

 Med. et Chiriirg., 157 (1909), p. 8^5; al)s. in Chem. Ztg., 33 (1909), No. 100, 

 Repert., p. 433). — A process of making soy bean and gluten bread is described 

 and data given regarding its composition. 



The milling and baking industries, A. Maurizio (Die Miillerei und Baclcerei. 

 Hanover, 1909, pp. VIII+89). — A popular treatise. 



Electric meat curing process (Ice and Refrig., 37 (1909), No. 5, pp. 165-167, 

 figs. 6). — An illustrated description of a meat curing process in which an 

 electric current is passed through a vat containing meat in pickle (E. S. R., 

 21, p. 659). 



Refrigeration in the meat industry (Ice and Cold Storage [London], 12 

 (1909), Nos. 137, pp. 173-179, figs. 11; 138, pp. 199-206, figs. 11; 139, pp. 225- 

 232, figs. 14). — An illustrated discussion and summary of data regarding vari- 

 ous questions concerned with the cold storage of meat, including the effects 

 of freezing upon meat fibers, the transportation of frozen and chilled meat, 

 and the transport of such meat on board ship. 



Official inspection of slaughterhouses and meat products, G. Geudens 

 (Handel. Vlaamsch Natuur en Geneesk. Cong., 12 (1908), pp. 200-206) .—ThQ 

 author recommends that slaughterhouses be provided with laboratories and 

 makes other suggestions. 



The efficient inspection of Chinese pork, J. W. Green (Brit. Food Jour., 11 

 (1909), No. 129, pp. 155, 156). — Information is given regarding the importation 

 of frozen pig carcasses and other animal food products from China into England. 

 In view of the extent of this frozen pork trade and the conditions under which 

 pork is produced in China, the author believes that provision should be made 

 for rigid inspection. 



The sardine industry, P. Lemy (Ann. Falsif., 2 (1909), No. 8, pp. 264-266).— 

 A discussion of the adulteration of canned goods by the substitution of other 

 fish for sardines. 



Edible marine Crustacea, E. L. Bouvier (Rev. Gen. Sci., 20 (1909), No. 19, 

 pp. 803-808). — A summary of statistical, descriptive, and other data regarding 

 the use of shrimp, crabs, and other sea food. 



