C62 EXPERIMENT STATION RECORD. 



(|u;intit.v of sedimonf. requiring the use of a liydrouuMcr to ohlaiii diliilt'd uiix- 

 turos itf definite strenj^lh. This method of |n-epi""'"t-' :• siil|iluir spray has sev- 

 eral advaiitaj^es, and should be tested by fruit growers owning: suitable eook- 

 iiiK out (its, to determine its applicability under their own conditions." 



Composition and use of lime-sulphur washes, F. II. Hall {Nciv York State 

 Stu. Jittls. 31'J, 320, popular ed., pp. 13). — A popular edition of the bulletins noted 

 above. 



Inspection of nursery stock, S. B. Dotkn (Nevada Sta. Cire. 5, pp. 2). — 

 The text of the Nevada law relating to the inspection of nursery stock, which 

 was approved Maxx-h 25, IVM)!), is given. All shipments into the State of nursery 

 and orchard stock must bear certificates of inspiH-tion stating that they are free 

 from insect ])ests and plant diseases. 



IleI)ort of the economic zoologist, H. A. Surface (Ann. Rpt. Penn. Dcpt. 

 Agr., Uj (1908), pp. 12i)-197). — An account is given of the work of the year 

 including lists by counties of the nurseries inspected and licensed. 



A code of colors for the use of naturalists, artists, etc., P. Klincksieck 

 and T. Valette (Code des VouJenr.s a I'lsaijc des XatiiruUstes, .l;7/.s7r.s'. Vom- 

 mercants et Industriels. Paris, 1908, pp. 80, plx. GO; rer. in Pomona .four. Ent., 

 1 (1909), No. J,, p. 737).— This is a book of :]2 pages of text and r,0 plates on 

 heavy paper, containing 720 block colors and a table of the 10 principal colors 

 in 18 languages. 



FOODS— HUMAN NUTRITION. 



Food and drug products, 1909, J. P. Street (Conneetlcut State Sta. Rpt. 

 1909-10, pt. 2. pp. lG.i-280).—A total of 1,G30 samples of food products and 

 drugs were examined, of which the bulk were collected by the station or by the 

 state dairy commissioner. Of the materials examined, 986 were not found to 

 be adulterated, while 4G4 were considered adulterated or below standard and 

 139 compound. The food materials included among others breakfast foods, 

 coffee, condensed milk, dessert preparations, gelatin, jell.y powders, grape juice, 

 lard, flavoring extracts, olive oil, peanut oil, sardines, sausage, sirup, codfish, 

 and "temperance beverages." In the discussion of the analytical data, the 

 character of the materials, the validity of the claims made for special food 

 products, and similar topics are considered. 



In the case of breakfast foods, it is pointed out that the ready-to-serve brands 

 contain considerably more soluble carbohydrates than the other sorts and also 

 more soluble ash, which is due to added salt. The ready-to-serve materials 

 were found to be the more exi^ensive, " on the average costing more than twice 

 as much as the other foods. In each class the corn foods are the cheapest per 

 calorie and the wheat foods the most expensive." 



Gelatin, as the author points out, is derived from collagen, the chief con- 

 stituent of connective tissue. " By proper treatment any form of connective 

 tissue can be made to yield gelatin. Hide clippings yield glue, a crude form of 

 gelatin, and much commercial gelatin is simply a purified glue, derived from 

 such a source. Isinglass, obtained from the swimming bladder of the sturgeon 

 and other fish, is the purest form of gelatin. The gelatin obtained from calves' 

 feet, free from bone, is also of high quality. 



" Gelatin is very soluble in boiling water, and on cooling sets into a jelly. 

 This jellying will occur in a solution containing as little as 1 per cent of gel- 

 atin. . . , 



" The cost of gelatin naturally depends upon the source from which it is 

 derived, that from calves' feet belug much more expensive than the usual com- 



