64 EXPERIMENT STATION RECORD. 



broken up. This is accomplished by pouring it I'roni one pail to another until 

 it is as smooth and velvety as rich cream." 



Studies of the bacterial content of " lacto " showed that the lactic-acid 

 bacteria remain alive for some time after the product is frozen but that there 

 is no further bacterial growth or production of acid. The number of lactic- 

 acid bacteria decreases gradually after freezing and the decrease grows more 

 pronounced toward the end of the storage period. As regards the effects of 

 the flavoring materials used, it was found that orange and pineai)ple flavoring 

 appeared to reduce the number of bacteria, their action being probably only 

 indirect, ascribable to the fact that such materials increased the acidity of the 

 soui'-milk mixture. 



Formulas are given for making " lacto " of different sorts, the suggested 

 flavoring material in most cases being fruit juices. 



The authors discuss the possible favorable action of the lactic-acid bacteria 

 in diminishing intestinal putrefaction. 



Extended tests showed that " lacto " was generally i-elished. 



The use of homogenized butter and skim milk in the manufacture of ice 

 cream (U. S. Dept. Agr., Food Iiisp. Decision J 32, p. 1). — The Boai'd of Food 

 and Drug Inspection is of the opinion that mixtures of skim milk and butter 

 fat, when homogenized, are not entitled to the name of " milk " or " cream " 

 and that the product made from a homogenized butter or skim milk can not 

 be properly called " ice cream." 



Cocoa and chocolate — a short history of their production and use {Dor- 

 chester, Mass., I'JIO, pp. 6'J, pis. 5, figs. GO). — llistoriciil, botanical, and descrip- 

 tive material is preseutetl as well as a description of the various processes fol- 

 lowed in preparing chocolate and cocoa for the market. A brief paper entitled 

 Suggestions Relative to the Cooking of Chocolate and Cocoa, by Ellen H. 

 Richards, is also included. 



Tomato catsup and food inspection, R. O. Brooks (Spice Mill, 3^ (1911), 

 No. 3, pp. 202, 203). — A critical discussion of data reported by the Connecticut 

 State Station (E. S. R., 24, p. 565), with suggested standard limits for catsup 

 made from whole tomato pulp only. 



Food inspection decision (U. S. Dept. Agr., Food Insp. Decision 133, p. 1). — 

 This decision has to do with the coloring of green citrus fruits by holding them 

 in a warm, moist atmosphere for a short period of time after removing from 

 the tree. 



Notices of judg'ment (U. S. Dept. Agr., Notices of Judgment 768-769, pp. 2 

 each; 770-772, p. 1 each; 773-77 If, pp. 2 each; 775, p. 1; 776-777, pp. 2 each; 

 778, p. 1; 779, pp. 2; 780, p. 1; 781-785, pp. 2 each; 789, p. 1; 790-792, pp. 2 

 each; 793, p. 1; 795-797, pp. 2 each; 799, pp. 3; 800, pp. Uf; 801, p. 1; 802-805, 

 pp. 2 each). — These notices of judgment have to do with the adulteration of 

 tomato catsup, frozen eggs, shucked oysters, a food product (^Maclaren's im- 

 perial cheese), flour, tomato pulp, tomato paste, and spiced catsup ; the misbrand- 

 ing of drug products, Geneva gin, coffee, vanilla flavor and lemon flavor, maca- 

 roni, salt fish, olive oil, and table sirup; and the adulteration and misbranding 

 of a lemon-extract compound, peppermint extract, " Prime Italian Codfish," 

 drug products, " Red Seal Cola Queen Sirup," apple phosphate, and maple 

 sirup. 



Enforcement of the food and drug's act for the years 1908 and 1909, R. M. 

 Allen (Kentucky Sta. Food and Drugs Rpt. 1908-9, pp. 29).- — The work carried 

 on in the State under the food and drugs act is described, and prevailing condi- 

 tions and other food topics discussed. It is stated that during the period cov- 

 ered by the report 3,410 samples of food and drugs, taken from markets through- 

 out the State, have been analyzed, of which 1,004 were found to be adulterated 



