264 EXPERIMENT STATION RECORD. 



flour pround from it. If. however, llio moist wlical was lieated, the hakiiiR 

 (liinlity was markedly lowered. 



Studies on bread fermentation. A. J. J. Vandkvki.dk (/}/(/. »S'or. Cliiiii. Bclfi., 

 23 (HfO!)), Xo. 6, i)p..2G7-28J).—Th(} fermentation of tiours differing as to gluten 

 content and also tlie effect of heat on fermentation were studied by the author, 

 and he concludes that his nsniis ai-e in harmony with the view that the action 

 of gluten is largely a meclianicnl one, any modifications whicli the gluten under- 

 goes being slight. 



Dirty bread, M. Young (Ann. Rpt. Med. Off. Health Marylehone [1908^ ; 

 rev. in Pub. Jl'cvUh [London], 23 (JDOO), No. 2, p. CO).— Attention is called to 

 the i)robal)le contamination of bread when it is carried through the streets for 

 delivery without si)ecial protection, and some information is given regarding the 

 cost of wraiiping bread so as to insure protection. In the experience of a lion- 

 don baker the cost of paper and string for this purpose was jibout 8 cts. per 100 

 2-lb. loaves. 



The bread problem at Budapest (Lancet [London], 1D09, II, No. 19, pp. 

 1383, 138.'i). — The municipal bakery at Budapest, which is designed especially 

 to produce clean bread under sanitary conditions at a reasonable price, is de- 

 scribed. It is said that the enterprise is successful. Some infoi-mation is also 

 given regarding municipal bread baking in Paris. 



The tomato, J. M. Albahary (Ann. Falsif., 2 (1909), No. 5, pp. 1.1,0-1.',.',; abs. 

 in Chem. Ztg., 33 (1909), No. 106, Repert., p. //JT). — ^Analyses are reported. The 

 author notes that the content of oxalic acid is less than usually claimed and 

 therefore there is no reason for the opinion often expressed that the tomato 

 should not be freely used as food. 



The composition of Antigua and St. Kitt's molasses, F. Watts and H. A. 

 Tempany (Wefit Indian BiiL, 10 (1909). No. 1, pp. 29-3.',). — Analyses are re- 

 ported and discussed. 



According to the authors' summary, the amount of sucrose present in St. 

 Kitt's molasses is notably small when compared with that from Antigua, no 

 other vei"y marked or regular differences being noted in the composition of the 

 different samples. As regards taste, smell, color, and appearance, " it was found 

 that, whereas the Antigua samples, in the majority of instances, were possessed 

 of a pleasant fruity smell, and in flavor were sweet, fruity, and palatable, the 

 St. Kitt's samples were generally rough and harsh." 



The preservation of maple sirup, G. E. Stone (MassacJi ii.^ctif< tS7«. Ri)t. 

 1909, ])t. /, p. J,')). — The author states that he has obtained good results in 

 sterilizing maple sirup to prevent fermentation and loss of flavor. There is 

 much difference in the specific gravity of sirujts, some grades spoiling more 

 quickly than others. Fermentation is evidently due, according to the author, to 

 contamination with micro-organisms, and by sterilization the freshness and 

 much of the flavor of the sirup can be retained. The ordinary blue molds, 

 Pemcilliiini glaucum and Aspergillus glaucus are occasionally found growing in 

 maple sirup. P. hrevicaule was also found. 



Fermented vinegar and vinegar essence, K. B. Leiimann (Ztsehr. Offrntl. 

 Chem.. 15 (1909). No. 15, pp. 2SS-292). — In an address delivered before the As- 

 sociation of German Food Manufacturers and Dealers the author discusses 

 problems concerned with the vinegar industry. 



The bactericidal action of wine and alcoholic drinks, Munier and F. Seiler 

 (Schweiz. Wehnschr. Chem. u. Pharm., 1,1 (1909), No. 1,!,, pp. 683-687 ) .—Ex- 

 perimental data are reported and discussed. 



Malt extracts (Brit. Med. Jour., 1909, No. 2551, pp. 1J,77, 77/78). —Data are 

 reported regarding the composition of a number of proprietary malt extracts. 



