FOODS HtrMAN NUTRITION. 565 



examination of a number of samples of chopped meat with special reference 

 to appearance and the amount of sulphurous acid and sodium sulphite present. 

 Information is also given regarding the composition of some commercial meat 

 preservatives. 



Cooking' the cheaper cuts of meat, C. Barnard (llonsckrcping Expt. Sta. 

 [Conn.] Bui. 6, pp. /?', (Ujin. 1). — A number of recipes are given for cooking 

 meats in which so-called fireless cookers are usetl, the recipes being based on the 

 author's exi)erimental studies of the problem. Comparison is made with the 

 usual methods of cookerj-. 



He concludes that " by means of fireless cooking the thrifty housewife can. 

 with very little money and the minimum of labor, supply her table with good 

 and abundant food that is not only cheap but nourishing, and that can, at the 

 same time, be luaih^ a I tractive and accejtrable on any table." 



Lecithin and other components of egg yolks, E. Tornani {Bol. Cliim. Farm., 

 48 (1909), pp. 520, .J:^/; ahs. in Jour. Chcin. Soc. [London], 96 {1909), Xo. r,6.',. 

 II, p. 818). — According to the author, the proportion of lecithin in egg yolks 

 varies considerably. The yolks of eggs which have apparently kept well exhibit 

 after a time marked alterations in composition, especially with respect to 

 their lecithin and cholesterol content. Marked differences ai'e noted be- 

 tween fertilized and unfertilized eggs. 



The hexone bases from egg white, H. G. Chapman and .T. M. Petrie (Join: 

 Physiol., 39 (1909), A'o. 5, pp. SJ/l-S-'iS). — According to the authors' determina- 

 tions, the i)rotein of egg white contains 2.31) per cent arginin, O.OO iier cent 

 histidiu, and 3.19 per cent lysin. 



Copper in vegetables, A. McGill (Lab. Inland Rev. Dcpt. Canada Bui. 192, 

 pp. 11). — The results are reported of the determination of copper in 70 samples 

 of tinned vegetables, chiefly peas and of French origin, and data are sum- 

 marized regarding the use of copper for greening foods. It was found that the 

 copper in 42 of the samples examined exceeded the 71 parts per million which, 

 the author states, has been mentioned in Great Britain as the maximum per- 

 missible limit. 



The author states that he is at present unable '• to advise definitely as re- 

 gards small amounts of copper in vegetables; but would respectfully recom- 

 mend that medical opinions on the subject be obtained." 



Spices and how to know them, W. M. Gibbs (Buffalo, 1909, pp. 179, pis. Ifi, 

 figs. 2, maps 3). — Historical, descriptive, and other data are given in this sum- 

 mary of information on spices, spice growing and marketing. Among the sub- 

 jects considered are the early history of spices, adulterations of spices, and how 

 to detect them. There are special chapters on the different spices and also a 

 chapter on seasoning herbs. 



Coffee extract and coffee infusion, H. Stkunk (Vcroffentl. Mil. Sanitatsio., 

 1909, pp. 26, 27; abs. in Ztschr. Vntersuch. NaJir. u. Gemissmtl., 18 (1909), No. 

 JO, pp. 616, 6/7).— Noted from another source (E. S. R., 22, p. 369). 



Studies of chicory, F, Hueppe ( Untcrsuclmngen iiher die Zichorie. Berlin, 

 1908; rev. in Ztschr. Untersuch. Kahr. u. Genussmth, IS (1909), No. 10, pp. 

 618, 619). — Analyses of air-dried roasted chicory root are reported. 



According to the author, the color of roasted chicory is due to the presence 

 of inulin and sugar in the original root. The potassium salts in organic form 

 which chicory contains, may, in the author's opinion, exercise an unfavorable 

 effect and this and other questions regarding the use of chicory are discussed. 



The definition of cider proposed by the international congresses for the 

 suppression of adulteration held at Geneva and Paris, Truelle (Bui. Soc. 

 Nat. Agr. France, 69 (1909). No. 8, pp. 730-7-',0).—K summary of data and 

 critical discussion of the subject. 



