POODS HUMAN NUTEITION. 165 



Shellfish (U. S. Dcpt. Agr., Food luHp. Decision 110, pp. 2). — The handling 

 and marketing of oysters is discussed with reference to the Food and Drugs Act 

 of June 30, 1906. 



Quotations from the discussion follow: 



" It Is unlawful to ship or to sell in interstate commerce oysters or other 

 shellfish which have become polluted because of packing under insanitary con- 

 ditions or being placed in unclean receptacles. In order to prevent pollution 

 during the packing or shipment of oysters, it is necessary to give proper atten- 

 tion to the sanitary condition of the establishment in which they are packed 

 and to use only receptacles which have been thoroughly cleansed as soon as 

 emptied. In order to prevent the possibility of contamination, it is desirable 

 that such containers be sterilized before using. 



" It is unlawful to ship or to sell in interstate commerce oysters or other 

 shellfish which have been subjected to ' floating ' or ' drinking ' in brackish 

 water, or water containing less salt than that in which they are grown. . . . 



" The packing of shellfish with ice in contact may lead to the absorption by 

 the oyster of a portion of the water formed by the melting ice, thus leading to 

 the adulteration of the oysters with water. 



"Only unpolluted cold or iced water should be employed in washing shucked 

 shellfish, and the washing, including chilling, should not continue longer than 

 the minimum time necessary for cleaning and chilling." 



Production and trade in eggs {Rev. 8oc. Set. Ilyg. Aliment., 7 (1909), No. 6, 

 p. XXXVIII). — According to the information sunmiarizod, the average annual 

 consumption of eggs per head is 118 in France, 127 in (Jerniany, 97 in England, 

 94 in Belgium, and 91 in Holland. 



Local sugar consumption in regard to local production {[Bur. Agr. Stat, 

 and Inform. Mauritius], 1909, pp. l-'i, chart 1). — A summary of statistical data 

 regarding the sugar industry in Mauritius. 



Judging brandy drops and similar sorts of confectionery, Foester (Ztschr. 

 Offentl. Chem., 15 {1909), Xo. 13, pp. 2//3-2//5).— The alcohol content was deter- 

 mined of a number of sorts of bonbons containing liqueur. 



Distilled liquors, Quebec, A. McCJill {Lah. Inland Rev. Dept. Canada Bui. 

 187, pp. 13). — A report of analyses of 100 samples of liquors collected in Quebec 

 and purchased as whiskey, gin, and brandy, the inspection being made " in conse- 

 quence of a rumor to the effect that much spurious liquor was offered for sale 

 in the province named. . . . 



" The absence of any legal standards for spirits in Canada makes it impossible 

 to pronounce upon the character of the samples now reported further than to say 

 that they contain no methyl alcohol, and no substances that can be described as 

 poisonous." 



Note on the manufacture and composition of kirsch liqueurs from culti- 

 vated and wild cherries from the Fougerolles region, Roux and Bonis {Ann. 

 Falsif., 2 {1909), No. 6, pp. 150-15S). — Analytical data are reported and dis- 

 cussed. 



Free tartaric acid in the wines of the Loire-Inf erieure, A. and P. Andouard 

 {Ann. Falsif., 2 {1909), No. 8, pp. 267-274). — An extended study is reported of 

 the acidity of different sorts of wine. The results are discussed with reference 

 to wine making and the permissible limits of tartaric acid. 



Analyses of Gard and Camarque wines for the years 1907 and 1908, H. 

 AsTRuc and J. Mahoux {Ann. Falsif., 2 {1909), No. 12, pp. J, /f3-',60).— Analyses 

 are reported of a large number of samples of wine. 



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

 {Bol. Min. Agr., Indus, e Com. [Rome], 8 {1909), Ser. A, No. IJf, pp. 33Jt-337).— 

 Analyses of a number of samples of wines are reported. 



