FOODS HUMAN NUTEITION. 369 



bage, Brussels sprouts, cauliflower, celery (both stalks and tubers), asparagus, 

 corn, beans, white beans, and lentils were included, the cooking period being 

 30 minutes in each case. It was found that on an average 36 per cent of the 

 total mineral matter originally present and 50 per cent of the potassium 

 were extracted. 



The loss of salt sustained when cereals and vegetables are cooked by 

 boiling', Maurel and CARCANAorE {Comijt. Rend. aS'oc. Biol. [Paris]. (J7 [1!)09). 

 No. 26, pp. 211-213). — When wheat, barley, and maize were boiled for 3 hours 

 the water contained 47 per cent of the total mineral matter and 49 per cent of 

 the total potassium originally present. With white beans, lentils, and dried 

 peas, the average amount of total mineral matter removed was 40 per cent and 

 of i)otassium 72 per cent of the quantity originally present. With potatoes, the 

 values were 01 and 54 per cent, respectively. A comitarison of I>lanching white 

 beans (see above I with cofiiplete cooking, showed that 34 per cent more of the 

 total mineral matter and 16 per cent more of the potassium were removed by 

 the longer cooking period. A similar comparison made with lentils gave corre- 

 sponding values of 21 and 22 per cent. 



From their investigations as a whole the authors conclude that wheat, barley, 

 and maize cooked by boiling lose 1.5 gm. minei'al matter per 100 gm. material, 

 white beans about 2 gm., and potatoes aI)out 1 gm. 



Markets for cranberries (Ddili/ Cons, and Trade Rj)ts. [U. »S.l. 1909. Xo. 

 3633, pp. 1-5). — In this summary of data regarding tli<* jiossibilities of extending 

 the use of American cranberries in Europe some data are given concerning the 

 utilization of this fruit in Europe, the demand for canned cranberries, and a 

 German method of cooking them. 



Fruits as carriers of micro-org'anism.s, A. Sartory and Fillassier (Compt. 

 Rend. Soc. Biol. [Paris], 67 (1909), No. 30, pp. ////.5-///,7).— An experimental 

 study of fruits exposed for sale in Paris streets showed that they carried on the 

 surface a very large number of micro-organisms, the principal species found 

 being PeniciUiiim ghtucum. Rhizopus nigricans, Pi/of/rnrs aureus, BaciUiis termo, 

 B. subtilis, and Micrococcus candica)is. Washing removed a large proportion 

 of the bacteria, as was shown by the diminished number found in the second 

 and third wash waters as compared with the first. From the study as a whole 

 the author concludes that the sale of fruits intended for consumption without 

 cooking should be subject to regulation. 



[Olive oil and cotton-seed oil in the Levant], J. L. Brode (Jlo. Cons, and 

 Trade Rpts. [U. S.], J 909, No. 3'i9, pp. 81-95). — Information is summarized 

 regarding the manufacture of olive oil, its use locally, and the increasing 

 demand for cotton-seed oil for food purposes. 



According to the author, " considerable olive oil is produced in the Levant. 

 The natives are very fond of it and use it freely in many forms. It is not an 

 uncommon sight to see a workman at his noonday meal take a half-liter bottle 

 of olive oil and saturate his food with it. In the country in spring and summer 

 the workman's lunch consists mainly of bread and raw vegetables covered with 

 olive oil." 



The cafCein content of coffee a,nd the loss of caffein in roasting, Rieter 

 (Schireiz: Wchnschr. Chem. u. Pharm., .',7 (1909), No. JfO, pp. 692, 693).— Ac- 

 cording to the data summarized coffee loses from 1.5 to 8.53 per cent of its 

 caffein on roasting. Different sorts of coffee were studied and the conclusion 

 was reached that it is not possible to determine the kind of coffee by noting the 

 loss of caffein. 



Coffee extract and coffee infusion, Berger (i^chirciz. WchnseJir. Chem. u. 

 Pharm., .'i7 (1909). No. 'i5, pp. 691, 692). — Data are summarized regarding the 

 average size of portions and the caffein content of coffee served in hotels. 



