FOODS HUMAN NUTRlTIOlsr. 263 



and sirup. In the case of eggs the special topic considered was the presence 

 of putrid and decomposed animal matter. 



Notice of judgment (U. H. Dcpt. Agr., Notice of Judgment 111. pp. 2).— 

 This has to do with the misbranding of catsup as to the amount of benzoate of 

 soda pi-esent. 



Administrative measures for the protection of the food supply produced 

 in this country, J. McPhail (Jour. Roy. Inst. Pub. Health. 11 {1909), Xo. 11, 

 pp. 673-676). — Conditions existing in Great Britain are discussed and remedies 

 suggested. 



Administrative measures for the protection of the food supply, W. G. 

 Savage (Jour. Roy. Inst. Pub. Health, 17 {1909). No. 11, pp. 677-683) .—A sum- 

 mary of data and discussion of conditions in Gi'eat Britain. 



New meat inspection regulations in Hungary in comparison with Ger- 

 man regulations, W. Meyer {Ztschr. Fleisch. u. Milchyg., 20 {1909), No. 2, pp. 

 35-Jfl). — A critical discussion. 



Meat inspection in a small town 300 years ago, Schmxjtzer {Ztschr. 

 Fleisch ii. MUchyg.. 20 {1909), No. 2, pp. -i/-//6).— The historical data sum- 

 marized have to do with Waldhoim, a town in Saxony. 



Report of the department of food and drugs. State Board of Health, for 

 September, 1909, H. E. Baknarh (Mo. But. Ind. Bil. Health, 12 {1909), No. 9, 

 pp. 118-120). — Brief statements are ruade regarding the examination of 232 

 samples of dairy products, ice cream, flavoring extracts, summer drinks, etc. 

 Of these 184 were declared to be legal. Some data are also given regarding 

 the inspection of dairies, grocery stores, markets, etc. 



A note on the constituents of meat extract, R. Krimberg {Ber. Deut. Chem. 

 GeselL, J,2 {1909), No. /.',. pp. 3878-.i880).—X controversial article. 



Cotton-seed products, J, L. Erode {Daily Cons, and Trade Rpts. [TJ. S.], 

 1909, No. 36.'i.'). pp. !-■')). — The author describes the sardine industry of Norway 

 and discusses the efforts which are being made to induce packers to use a high 

 grade of cotton-seed oil in preparing fish for the market. 



The odor of sea fish, T. Panzer (Ztschr. Angeiv. Chem., 22 (1909), No. 40, 

 p. 1931). — According to the author the peculiar odor sometimes noted in fish 

 that are packed in ice is due to the presence of traces of indol. 



Meat substitutes, E. Salkowski {Biochem. Ztschr., 19 (1909), No. 1-2, pp. 

 83-131). — In the experiments reported albumin obtained from meat used in the 

 manufacture of meat extract, albumin from blood and from horse beans, a 

 wheat gluten preparation, and bean meal were studied. The author reaches 

 the conclusion that there seems little likelihood that suitable protein material 

 of vegetable origin can be prepared as a palatable and economical substitute 

 for meat. 



[Milling and baking tests], J. T. Willard (Kansas Sta. Rpt. 1908, pp. 

 XLIV, XLV). — The character and extent of milling and baking tests with Kan- 

 sas wheats at the station are briefly outlined. With a view to insuring greater 

 accui'acy a special baking pan was designed for use in this work. 



The effect of germination on the baking quality of wheat was studied by 

 allowing samples to remain for different lengths of time under conditions suit- 

 able for germination, then drying, grinding, and subjecting the resulting flours 

 to baking tests and chemical examination. In all cases a deleterious effect was 

 observed on the milling qualities. When the wheat was kept under germina- 

 tion conditions no longer than 3 days the baking quality was little affected, 

 but if the period was longer than this, the flour became progressively weaker, 

 resembling that from soft wheat. It was found that adding to the wheat all 

 the water which it would absorb and allowing it to remain moist for varying 

 lengths of time at a low temperature affected but little the baking quality of 



