664 EXPEBTMENT STATION RECORD. 



"For fookinL; jmrixtscs .-iiid foi- :i hex criiirr, (Icticiciicy in fat may be of com- 

 paratively minor importance, although the nonrishln;: qualities of the millv are 

 (herol)y reduced. In infant t\>e(linfi. however, where lal is the most essential 

 inj^redieiit in Ihe niiil<, .ind where cane su.^ar. in lix' opinion of many physiolo- 

 gists, is especially to l)e avoided, the coniposition of the milk obtained by fol- 

 lowing the manufacturer's directions is of the greatest impf)rtance." 



As the author ]»oints out, specilic directions for i)reparing mixtures suitable 

 for infants from one w'oek to one year old are given with a number of the 

 brands examined. 



" A comparison of the calculated composition of the mixtures made for infants 

 of different ages, according to the directions indicated, with the composition of 

 human milk at the same age periods, shows how deficient a diet, as compared 

 with mother's milk, is furnished if the manufacturer's directions are followed. 

 This criticism applies to every brand .... for in no case do they even approxi- 

 mate the composition of human milk in all the ingredients. Nor could this 

 condition with the sweetened milk be remedied entirely even by the addition 

 of cream, cod liver oil or some similar oil, and milk sugar, for there will always 

 be an excess of cane sugar present, even when its addition is not specifically 

 directed. The desirability of the presence of cane sugar in the diet of very 

 young children is a matter of much controversy among physiologists, yet each 

 of the four brands of unsweetened milk, which recommend a formula for infants 

 one week old, directs that cane sugar shall be added, making up nearly tw'o- 

 thirds of the solids of the mixture." 



I Food standards in Nevada]. S. C. Dinsmobe (Nevada Sta. Circs. 2, 3, .'/, 7. 

 pp. 1 each). — The topics discussed are the state standards for ice cream, flavor- 

 ing extracts and soda fountain sirups, coloring matter in food products, and 

 the labeling of food products artificially colored. 



Food inspection decision {U. B. Dcpt. Agr., Food Insp. Decision 113, pp. 2). — 

 This decision has to do with the labeling of whisky and mixtures, and imita- 

 tifnis thei-eof inider the food and drugs act of .June .SO, 1906. 



Notices of judgment ( U. tS. Dept. Agr., Notices of .Judgment 13.'i-t'i0, pp. l.'i ; 

 l'i1-1.'}S, pp. 2 each; ir}J,-hi5, pp. 3 each,\ 1 56-1. W, pp. 2 each: JCO, pp. 3; 

 1(11-162, pp. 2 each; 163, pp. 7; 16.'i. pp. 2). — The subjects considered are the 

 misbranding of " buchu gin," vanilla extract, cheese, lemon extract, a drug 

 preparation, baking powder, evaporated apples, " mapleiue," and pepper ; the 

 adulteration of almond extract, seedless raisins, raisins, vanilla extract, and 

 peaches: and the adulteration and misbranding of lemon extract, vanilla 

 extract, strawberry extract, terpeneless lemon extract, pineapple extract, 

 tomato catsup, ])owdered asafetida, and peppers. 



The value of the fishing industry in Germany as a means of conserving 

 the meat supply. .J. Konig and A. Splittgerber {Landw. Jnhrb., 38 (1!)09), 

 Ergiiiizinigsh. '/. pp. 1-169, pis. 6; abs. in Zentbl. Gesain. Physiol, v. Path. Btoff- 

 ivechseis. )i. ser.. .'/ (1909), No. 19, pp. 77/^, 745). — A large amount of data is 

 summarized and discussed regarding the storing, curing, and preserving of fish, 

 its composition and nutritive value, and its importance as food, and analyses 

 are reported of fish and fish products, which include in some cases creatin and 

 other meat bases, and the proportion of different nitrogenous constituents, as 

 well as elementary analyses, in addition to proximate constituents. The heat 

 of combustion of fish flesh was also determined as well as the composition, 

 energy value, and constants of fish fat, and artificial digestion experiments with 

 fish flesh were made in comparison with meat. 



In general, the authors conclude that fish flesh is as easily and as well di- 

 gested as meat and that it may constitute a very important source of nutritive 

 material. Under German conditions fresh water fish sell for much the same 



