Poods — human nutrition. 665 



price as meat, while salt water fish are considerably cheaper. It follows, there- 

 fore, according to the authors, that sea fish must be selected if it is desired to 

 lower the cost of the diet by using fish in i)lace of meat. 



The article as a whole is an exhaustive study, more particularly with refer- 

 ence to German conditions, of the value of fish as food from tlie standpoint of 

 commercial importance, economy, and nutritive value, as shown by chemical 

 composition. 



The importance of fish as food, J. Konig and A. Splittgerber (Ztschr. Un- 

 tersucli. Nu/ir. u. (IcnussmtL, IS (1909). No. 9, pp. //.97-537. fig. 1). — A conden- 

 sation of the above. 



A report on preservation methods employed in the European fish indus- 

 tries, J, Konig and A. Splittgerber (Pure Products, G (1910), A'o. 1, pp. 9-lG). — 

 The portion of the above article which has to do with the nutritive value of 

 fish and with tlie cold storage, curing, and canning of fish is abstracted at 

 length. Recipes are quoted for preparing a number of fish products. 



Nutritive value of wheat, P. Hirtz (Millers' Gaz., 33 (1909), Xos. 37, p. 

 Ji52; 3S, pp. .'/(iO. .',61; 39, pp. .'/72--i7-'/). — In this article, translated from the 

 French, a number of analyses of wheat of different sorts are reported and dis- 

 cussed. Nearly all of the wheats analyzed contained more nitrogenous matter 

 than the native wheats of the consuming European countries, and this was 

 especially true with reference to the French wheats. 



The occurrence of Oidium and yeast on dried fruit, H. KOhl (Pharm. Zen- 

 traUiuUc, 50 (1909). No. 51, pp. 1051, 1058).— 'Uw. author concludes from his 

 investigations that bacteria are only occasionally found on dried fruit, whereas 

 yeast and OTdiuni are abundant. 



East Indian food materials, M. Greshoff (Bui. Kolon. Mus. Haarlem, 1909, 

 No. /i2, [p. 261], folio). — Continuing earlier work, analyses are reported of a 

 number of sorts of grains, poppy seed, pine nuts, vegetables, herring, butter, 

 and other miscellaneous foods. 



Concerning the absolute vegetarian diet of Japanese bonzes [monks], G. 

 Yukawa (Areli. YerdutiuitiJ.sknnik., 15 (1909), N<ts. .}, pp. .',7l-5.i'i; 5, pp. 609- 

 6f/6). — The author was led to this study of Japanese vegetarian diet by the 

 fact that some statistics of Japanese centenarians indicated that 40..'j per cent 

 of the 200 persons included were strict vegetarians. 



He selected as subjects 12 monlis from Buddhist monasteries where the 

 rules of celibacy and the avoidance of animal foods are still observed strictly, 

 this no longer being the case except in certain communities. The men selected 

 for the experiment ranged from 17 to 70 years of age, the average age of the 

 young men being 26.2 years and of the older 63.6 years; the younger men had 

 been monks for about 15 jears and the older for about 55 years. Such clois- 

 tered monks, the author states, lead in general a very quiet life, with little 

 bodily exercise. In addition to their religious services they cook their food, 

 perform their household tasks, and when alms are collected they go about 

 from house to house and from village to village. Three meals are eaten per 

 day, and consist chiefly of rice or rice and barley with pickled radishes and 

 other Japanese vegetables, rape seed oil, and soy bean products such as soy 

 sauce and miso, the cooked rice and other dishes, as is usual in the Japanese 

 diet, being commonly i)repared with soy sauce. In one of the strict mon- 

 asteries it is the custom for the monks to be given a 10-day period to rest 

 every 2 months, during which time they refrain from physical exertion and 

 have a better diet than at other times. It was such a period which was 

 selected in the case of some of the subjects included in the dietary study. 



The experiment as a whole covered 5 months and the individual dietary 

 studies from 4 to 10 days. During the experimental jteriod all the old men 



