366 EXPKHIMENT STATION RECORD. 



Silkworms, F. L.\mhi:kt ( \'<is a Soic. I'diis. \l!i()<)\. iiji. I'll, /jf/s. '/?'). — A 

 sniiill liiuul i,'ui(l«' to silk culture. 



The cultivation of shellac as an agricultural product, II. -M. Lefroy (A fir. 

 Jour. JiKlia, .', (J!)0!)), Xo. .1 pp. .i')S-270, pis. (i ; IndUiii Ayr.. 3.', (I!)0!)), No. 

 U. pp. .ni~27.i). — Au ;icc(innl (if the sIicHmc iiulustry in Indiii. Slu'llac producci' 

 by scale insects of the ircnus 'racliardi.-i is considered one of tlie most valuable 

 of forest products. 



FOODS— HUMAN NUTRITION. 



Air, water, and food, Ei.i.kn 11. Kiciiards and A. G. Woodman (Neic Yorl- 

 and /.oiidoii. IHOH. .i. rd., rev. and cnl., pp. 278, flffs. 1,5, map 1). — According to 

 the authors, in tliis third edition (E. S. K., KJ. p. 5S0) the chapters on analytical 

 methods hi.ve been considerably enlarf2;ed with a view to making the volume 

 more adapted to the needs of the chemical and sanitary engineer as well as to 

 the genera] student and honseludder. " In a subject so rapidly advancing tlie 

 printed page can hardly hope to keep fully abreast of the times, but all the 

 methods have been reviewed or modified, and tentative ones have been retained- 

 or dropped as experience has indicated their value." 



The bib]iogra]iliy. which is a special feature, has also been Iirought up to date. 



International Congress on Pure Foods and Alimentai-y Substances, L. M. 

 Douglas (Xuturc \ London \. 82 ( I'JOO), Xo. 2088, pp. 27, 26'). — In this condensed 

 account of the Second International Congress for the Repression of Adulteration 

 of Alimentary and Pharmaceutical Products, held in Paris, the author has sum- 

 marized data regarding the extent of the work carried on and some of the more 

 notable decisions. 



Quotations from his summary follow : 



" Bread was declared to be the product resulting from the baking of dough 

 made from i)nre wheat flour, with the addition of yeast, water, and salt. Any 

 other i)roduct meant as a substitute for bread should not bear the name, and 

 its composition should be declared at the time of sale. It was subsequently de- 

 clared that the addition of baking powder, bicarbonate of soda, and tartaric 

 acid were rpiite j)erraissible and regular oi)erations. Alum was entirely pro- 

 hibited. 



" Coffee was clearly defined as being only wortliy of that name when derive<l 

 from coffee berries and when free from any foreign mixture, such as chicory or 

 any other substance. Cocoa, on the other hand, was not so easily defined. 

 Long discussions on the composition of this product took place in the section, ami 

 it was agreed that it would be better to refer the matter to an international 

 commission of experts. The main question was as to whether the addition of 

 alkali to cocoa was .instifiable or not. . . . The discussions on the subject in the 

 hygienic section were prolonged and sometimes very heated, but in the final issue 

 it was agreed that 2 per cent of alkali should be allowed. An international 

 commission will consider the whole matter, as it appears that cheap cocoas are 

 not only sophisticated with alkalis, but additions, which are simply adultera- 

 tions, are common. ... 



" At the Geneva congress there seemed to be a feeling that the definition of 

 pure butter was a political matter rather than a hygienic question, and the 

 voting seemed to be between the fresh butter and the salt butter makers. Owing 

 to the greater attendance at the Paris congress there was a greater body of opin- 

 ion, hence the discussions were more prolonged, and, for that matter, more in- 

 teresting. The first question was as to the empirical standard of 16 per cent 

 of water, which, it was declared, was too low for general purposes. It was 

 finally raised to IS per cent. 



