FOODS HUMAN NUTRITION, 265 



Another advance in commodity prices {Bradsircct's, 37 (1909), No. 1637, 

 pp. 729, 730). — Data are summarized regarding the comparative prices in the 

 United States of 106 commodities including foodstuffs, fuels, and other ma- 

 terials, the period covered being 1896-1909. 



Wholesale prices of food, Rhode Island, 1892-1909 {Bd. Trade Jour. 

 [Providence'], 21 {1909), No. 11, pp. 559, 560).— Ot 47 articles considered 41 

 show increases in price over the average for the entire 18 years. The 6 articles 

 which show lower average prices than the average for the period covered are 

 evaporated apples, cabbage, canned corn, prunes, rice, and turnips. 



" The 12 articles other than meats which show the greatest percentage of 

 increase in prices in 1909 over the average prices for the 18 years considered 

 were : Pie apples, 61.6 ; potatoes, 51.1 ; cheese, 44.6 ; beans, yellow eye, 43.4 ; 

 flour, buckwheat, 16.1 ; flour, wheat, 34.9 ; lard, pure leaf, 33.0 ; lard, compound, 

 31.7 ; meal, corn bolted, 30.8 ; butter, tub, 29.0 ; eggs, domestic, 27.1 ; and butter, 

 print, 21.1. 



" Classified by groups, the average increase in percentage, for each group, gives 

 an approximate idea of the comparative increases for various lines of food 

 products. Cereals show an average increase of 24.6; dairy products, 25.9; fish, 

 18.1; fruits, 18.7; meats, 19.5; vegetables, 10.8; and miscellaneous, 7.4 per cent." 



British food prices, J. L. Griffiths {Daily Cons, and Trade R2)ts. [U. 8.], 

 1909, No. 3626, p. 13). — A summary of data regarding the prices of food in Great 

 Britain for 1906, 1907, and 1908. In general, an advance in prices is noticeable. 



Retail prices and cost of living' [in Marseille], Rule {Diplo. and Cons. 

 Rpts. [London"], Ann. Ser., 1909, No. Jf270, p. 11). — Some statistics are given 

 regarding the cost of food and other living expenses. 



The cost of living' {Economist, 69 {1909), No. 3.',53, pp., 865, SG6).— The in- 

 creased cost of living in Vienna is considered and some statistical data are 

 given. 



[Nutrition investigations of the Solvay Institute], A. de Foville {Econ. 

 Franc, 37 {1909), II, No. 33, pp. 235-237).— In an article on the International 

 Statistical Institute of Paris information is summarized regarding the nutri- 

 tion studies carried on by the Solvay Institute in the families of laboring men 

 (E. S. R., 19, p. .562). 



The sanitary officer's handbook of practical hygiene, C. F. Wanhill and 

 W. W. O. Beveuidge {London, [1909]; rev. in Piih. Health [London], 23 {1909), 

 No. 2, pp. 59, 60). — It has been the authors' intention to provide a practical 

 handbook on analytical chemistry and bacteriology for the use of military 

 and civilian medical officers who have to carry on their work away from 

 well equipped laboratories and libraries. 



Methods are given for the chemical examination of water, sewage, air, foods, 

 and beverages, and one chapter is devoted to the calculation of diets and con- 

 tains a sample of a mess sheet. 



[Army rations, training schools for bakers and cooks, and other nutri- 

 tion topics], PI. G. Sharpe {R2)t. Commis. Gen. [TJ. S. Army], 1909, pp. 11-15). — 

 In this report information is summarized regarding rations for officers and 

 civilian employees serving in the field, the new army ration, field trials with 

 field ranges, ovens, and fireless cookers, the kitchen touring car, detachment 

 mess car, and portable gas cooker for army use, and related topics. 



Information is also given regarding the character and extent of the work 

 of the army training schools for bakers and cooks. 



Criteria and standards in infant feeding, T. G. Allex {Jour. Amer. Med. 

 Assoc, 51 {1908), No. 20, pp. 1687-1691) .—Infant feeding is discussed in rela- 

 tion to the proteid and energy quotients and it is suggested that these values 

 be used as a basis for determining the food requirements of infants. 



