POODS — HiJMA]<r KUTRlTIOISf. 763 



genuine. Only one sample contained as mucli as I.IS per cent water, which is 

 just a little more than the limit (1 per cent), which the bulletin recommends 

 be made legal. 



A memorandum by C. C. Forward is incorix)rated in the bulletiu, on methods 

 of analysis, with special reference to the use of differences in the melting point 

 as a means of detecting adulteration with tallow. 



" It is hoped that the total range of error on any sample of lard tested may 

 be so reduced as to make it possible to detect with certainty an adulteration of 

 less than 10 per cent tallow." 



Butter g'oods, E. Baiee (Jahresber. yulinntl. Untcrsuch. Amt. Landw. Kam- 

 mer Brandcnb., 1908, p. 15; ahs. in Ztschr. Untersiich. Sahr. it. GeniissmtL, 19 

 (1910), Xo. 5, pp. 289, 290). — The question of the substitution of oleomargarine 

 for butter in bakers' goods is discussed. 



Banana margarin [Jour. Agr. Trap., 10 il910), So. 103. p. 16). — In a brief 

 note it is stated that a mixture of banana tlour, milk, and butter has been 

 marketed as a butter substitute. 



Butter flavor, E. Baiee (Jahresber. Na?irmtl. Untcrsuch. Amt. Landiv. Kam- 

 mer Brandcnb., 1908, p. 15; abs. in Ztschr. Untcrsuch. Nahr. u. Genussmtl., 19 

 (1910), No. 5, p. 289). — The author describes a product designed to impart a 

 butter flavor to bakers" goods. 



Flavoring for bakers' goods, M. Mansfield (Jahresber. Untcrsuch. Anst. 

 Nahr. u. Genussmtl. AUg. Osterr. Apoth. Yer. Wien, 21 (1908-9), p. 7; abs. in 

 Ztschr. Untcrsuch. Nahr. u. Genussmtl., 19 (1910), No. 5, p. 290).— The mate- 

 rial examined was found to consist of colored and flavored wheat flour. 



Milling of wheats, J. C. Beunnich (Ann. Rpt. Dept. Agr. and Stock [Queens- 

 land], 1908-9, pp. 57, 6.'/-7i).— The yield of flour and other milling products, the 

 character of the gluten, color and texture of flour, its chemical composition, 

 and other data are included in this report of milling tests with a lai'ge numlier 

 of samples of wheat of differeut varieties. 



Notes on flour strength, F. B. Guthrie and G. W. Xorris (Agr. Gaz. N. S. 

 Wales, 20 (1909), No. 12, pp. 1100-1105, dgms. 5; Austral. Baler, 13 (1909), 

 No. 10, pp. 21-2Jt). — The tests of the water-absorbing power of different grades 

 of flour showed considerable variations but general conclusions as to their cause 

 were not drawn. In tests of the effect of blending hard and soft wheats on 

 the water-absorbing power of the resulting flour, it appeared that the most 

 favorable blend was an equal mixture of the two sorts. Studies of the effect 

 of mixing different grades of flour upon the water-absorbing power of the 

 resulting blend led the authors to conclude that it would " appear more profit- 

 able to the baker to blend his flours than to use flour of one quality from a 

 mixture of wheats, and that the addition of a small proportion of weak flour 

 to his strong flour, so far from reducing the water-absorptive power of the 

 latter, actually increases it." 



When the baking quality of these flours and blends was studied it was found 

 that " not only were the volumes of the strong flour loaves larger, but the 

 admixture of a small proportion of the weak flour gave a loaf of larger volume 

 than was obtained from the strong flour used alone." 



Microscopical analysis of bread of the fourth or fifth century, H. V. Rosen- 

 DAHL { Sren.sk Bot. Tid.skr., 3 {1900). No. 1, pp. .'il-'iG. figs. 8). — A charred 

 fragment identified as bread and attributed to the fourth or fifth century was 

 found on examination to have been made from coarsely ground rye, a result 

 which is in accord with the fact that until late in the fifteenth century rye 

 was the only grain grown in Sweden. 



The Kafir bread plants, G. V. Nash (Jour. N. Y. Bot. Gard., 10 (1909), No. 

 120, pp. 215-271, pi. 1). — Several cycas species are described, the farinaceous 



