FOODS HUMAN NUITRITION. 367 



" The next question was in connection with the use of preservatives, and it 

 was shown that it was not possible to conduct an export butter trade over any 

 great distance without the addition of some boron preservative. This addition 

 was allowed, and classed as a regular operation, which means that it is now 

 considered as necessary in the making of some kinds of butter as is the addition 

 of salt, and need not, therefore, be declared. Colorings for food, confections, 

 and liquids came' in for considerable attention, and it was found impossible to 

 resist the argument that the sale of many alimentary products depended to a 

 large extent on their appearance, 'and the use of harmless colors was therefore 

 l)ermitted. Twenty anilins were specifically mentioned as being inocuous, and 

 they embrace every shade used for food purposes." 



Dairy products and egg's (Indus. Lait. [Pam], 34 (1909), No. JfJi, pp. 817- 

 820). — The definitions for milk and other dairy products adopted by the above 

 congress are quoted. 



The regulation of commerce in food products and condiments in Switzer- 

 land {Rev. I'rat. Abattoirs, 2 (1909), Nos. 2, pp. 67-72; 3, pp. 123-129; //. pp. 

 173-178; 5, pp. 217-220; 6, pp. 265-272; 7, pp. 326-331; 8, pp. 372-381; 9, pp. 

 Ji30->,33; 10, pp. //75-//S2).— A summary of Swiss legislative enactments. 



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

 from March, 1909, to October 1, 1909, H. E. Barnard (Mo. Bui. Ind. Bd. 

 Health, li ( 1909), A'o. 9, pp. /2/-/,J2).— During the time covered by this report 

 1,423 samples of foods have been analyzed, of which 979 were found to be of 

 standard quality and properly labeled, while the remainder were adulterated or 

 misbranded. The samples consisted very largely of products commonly con- 

 sumed during hot weather, such as ice cream, beverages, and milk. 



"A large number of samples of prepared meats sold as sausage under various 

 names were examined for starch and preservatives, and the percentage of 

 adulteration of these goods was found to be very high." 



A number of drugs wore also examined. 



The inspection of meat establishments for pickling and preparing meat, 

 H. Martel (Rap. Open ^erv. Vet. Sanit. Paris et Dept. Seine 1908, pp. 181- 

 183). — Data are given regarding French inspection work. 



Horse flesh, as food, H. AIartel (Rap. Oper. Serv. Vet. Sanit. Paris et Dept. 

 Seine 1908, pp. 152-155). — Statistical data are given regarding the consumption 

 of horse flesh as food. 



Concerning the constituents of meat extract, R. Engeland (Ber. Deut. 

 Clieni. (lesell., 'i.i (1909). Xo. //, pp. 2457-2^,62). — The conclusion is reached 

 that the carnitin of meat extract is a-oxy-7-trimethyl amino butyric acid. 



Milling and baking tests, C E. Saunders (Canada Expt. Farms Rpts. 

 1909, i)p. 20Jt-208, pi. i).— The yield and baking strength of flour and the color 

 of bread were studied with several varieties of spring, durum, and winter 

 wheats. In the author's opinion the data wei-e insufficient for general deduc- 

 tions, but he considers that the high position taken by Marquis, a variety of 

 spring wheat, is noteworthy. 



The tests on the effect of storage on wheat and flour " confirmed in a general 

 way the conclusions previously reached" (E. S. R., 21, p. 358). 



From a special series of tests " it has been established thus far that when the 

 material is kept over in the form of flour there is a more rapid improvement in 

 color and in strength than when it is kept as wheat. The changes that occur 

 are not always regular, and a few exceptional cases were found. In every 

 instance, however, there was a gain in water-absorbing power, and as a rule 

 this gain was considerable, amounting sometimes to more than 4 per cent after 

 16 months of storage. There was also invariably an improvement in the shape 



