470 EXPERIMENT STATION RECORD. 



eastern States, the white mountaineers and the negroes, in such regions as 

 the so-called 'black belt,' . . . and the small Mexican farmers who, although 

 living in New Mexico and elsewhere in the southwestern United States, retain 

 the characteristic habits of old Spanish Mexico. 



" The mountaineer families stand financially in much the same relation to 

 the bulk of the rural population as do the poor in the crowded sections of the 

 cities to the city dwellers at large. In general, it may be said that the moun- 

 taineer . . . dietaries . . . compared with the dietaries of city families in 

 corresponding financial conditions, . . . cost much less and furnish about the 

 same amounts of energy, but are low in protein and also lacking in variety. 

 Data are not available for discussing at length the quality of cooking of these 

 mountaineer families as compared for instance with that of the city poor whom 

 they resemble in some other ways, . . . but it was certainly the opinion of those 

 making the studies that in few of the families was the food well cooked or the 

 diet even reasonably attractive to a person with the usual standards of living. 

 Compared with the dietaries of families in fairly comfortable circumstances 

 throughout the country, the same advantages and disadvantages appear — low 

 cost, sufficient energy, but a striking deficiency of protein, and a lack of variety 

 in the materials used. Could these families be made to realize the importance 

 and comfort of such improvements and conveniences in living as are already 

 found or are coming to be appreciated in many other sections of the country, 

 their dietary habits could undoubtedly be improved at very little increase of 

 cost, and hand in hand with such a change would go an equally important 

 improvement, not only in their physical but also in their social and other 

 conditions. One of the most useful functions of dietary studies, such as those 

 here reported, is, by pointing out existing errors, to pave the way for improve- 

 ment." 



Feeding of European troops in Manchuria during the war of 1904—5, V. 

 XiEDviETSKY (Rev. Intend., 1909, Nos. ISO-lS't; ahs. in Rev. Soc. Sci. Hyg. 

 Aliment., 7 (1909), No. 8, p. 268). — The reference journal cited gives the title 

 only. 



The price of food products in France, E. Levasseur (Rev. Soc. Sci. Hyg. 

 Aliment., 7 (1909), No. 8. ;>/*. 20o-2'iO). — Statistical data are summarized and 

 discussed. 



Modern domestic science {Assoc. Schools Dom. Set. Lectures 1, pp. 16; 2, 

 pp. 16; 3, pp. 13; J,, pp. 16; 5, pp 19; 6, pp. 2-}; 7, pp. 22; 8. pp. 19; 9. pp. 20, 

 figs. 2; 10, pp. 19). — A series of pamphlets designed for instruction by corre- 

 spondence. 



The topics and authors follow : The Pi-actical Application in the Home of a 

 Knowledge of Food Values, by Florence Pummill ; The Removal of Spots and 

 Stains, by Mabel T. Wellman ; Interior Decoration, by L. Robertson ; Floors 

 and Floor Coverings, by E. Buckley; The Cliemistry of Cooking, by W. H. 

 Boynton ; Sanitation and Hygiene, by Caroline Ij. Hunt: Household Administra- 

 tion, by Helen IM. Day ; Household Tests for the Detection of Pure and Adul- 

 terated Food, by E. N. Eaton ; Fireless Cookery, by Frances Seely ; and Market- 

 ing, by Caroline L. Hunt. 



The destructive effect of shaking upon the proteolytic ferments, A. O. 

 Shaklee and S. J. Meltzer (Amer. Jour. Physiol., 25 {1909), No. 3, pp. 81- 

 112). — According to the autliors' summary, tlie more essential results of tlie 

 experiments repoi'ted are the facts '• that shaking may completely destroy the 

 Three ferments — i)epsin, reuuin, and trypsin; that they are destroyed more 

 ra])idly at higher than at lower temjjeratures; that try|)sin is more easily <le- 



