FOODS HUMAN NTTTRTTTOlSr. 467 



1135; abs. in Jour. Hoc. Chcm. Indus., 2H (1909), No. 20, p. 1099). — A discussion 

 of tlie part played by carbohydrates in tlie fermentation of Hour. The author 

 states that the diastase contained in the flour is not only active enough to pro- 

 lUice the necessary sugar for fermentation but is also capable after 2 hours of 

 producing as much sugar as was originally found in the dough. 



Food value of bread, M. E. Jaffa iXat. Baker, 1', (1909), Xo. 166, pp. 52, 

 .','i). — In connection with a discussion of the composition and digestibility of 

 bread and related topics, the author directs attention to the use of raisins in 

 bread and points out advantages which he considers such bread possesses. 

 .Mincing the raisins before mixing them with the dough is recommended. 



Analysis of a sample of manioc from Reunion Island, E. Kohn-Abrest 

 (Rev. Soc. Sci. Hyg. Aliment., 7 (1909), No. 8, pp. 255-255).— Analytical data 

 are reported and discussed. 



Honey in cooking and confectionery (Ann. Rpt. Bd. Hori. Colo., 1908, pp. 

 102-108). — A suumiary of recipes for dishes in which honey is used presented 

 before the Colorado State Bee Keepers' Association at their convention in Den- 

 ver December 8 and 9, 1908. 



The effect of gelatin in ice cream, J. Alexander (Ztschr. Chcm. u. Indus. 

 Kolloide, 5 (1909). No. 2, pp. 101-103; abs. in Chem. ZentU., 1909, II, No. 15, 

 p. 1210). — The author concludes that the addition of gelatin in ice-cream mak- 

 ing hinders the coagulation of casein, the effect being similar to that which 

 he states is observed when gelatin is added to nitrate of silver solution lu'fore 

 preciiJitation with hydrochloric acid. 



On the action of gelatin in ice cream, J. Alexander (Pure Products, 5 

 (1909), No. 12. pp. 621-62'i).—y^oteil above. 



Law regulating the sale of ices, creams, and beverages in Algeria (Rev. 

 Municipal, p. 313; abs. in Rev. Soc. Sci. Hyg. Aliment., 7 (1909), No. 8, p. 

 268). — The reference journal cited quotes the title without comment. 



Pepper and its adulteration, H. A. DucROS (Bui. Inst. Egyptien, 5. ser., 2 

 (1908), No. 2, pp. lS'j-19Ji). — Information is given regarding the use of pepper 

 in Egypt as a food and drug, and pepper adulteration is discussed with si»eci:il 

 reference to local conditions. 



Notices of judgment (U. S. Dept. Agr., Notices of .Judgment 112-116, pp. 

 9; 117-118, pp. 3; 119-122, pp. 7). — The subjects included are the misbranding 

 of a drug product, flour, canned apricots, and mineral water, and the adultera- 

 tion and misbranding of lemon extract, stock feeds, buckwheat flour, pepper, 

 and strawberry extract. 



Official inspections (Maine Sta. Off. Insps. 14, PP. lOl-l-iO; 15, pp. 141- 

 l'>2). — The first of these publications gives the text of the Maine food and 

 drug law as amended, together with the standards and definitions of foods 

 and drugs and the regulations that have been adopted as revised to .September, 

 1909. This material is provided with an index. 



The second of the bulletins discusses the sale of apples and standards for 

 oysters and reports tlie results of the examination of a number of samples of 

 catsup, cocoa, flavoring extracts, and spirit of nitrous ether. 



A personal investigation into the dietetic theories of America, A. Bryce 

 (Brit. Med. Jour., 1909, No. 2.554, PP- 166-5-1668) .—X summary of information 

 gathered in a personal visit to a number of laboratories and institutions in 

 .\merica where nutrition investigations are made. 



Dietary studies in rural regions ( U. S. Dept. Agr., Office Expt. 8tas. Bui. 

 221, pp. 142, pis. 4)- — This bulletin contains a discussion of dietaries in Ameri- 

 can rural regions and the results of dietary studies in Vermont, Tennessee, and 

 Georgia, 



