FOODS HUMAN NUTRITION. 163 



The food of the oyster and the mechanism of its contamination by pol- 

 luted water, Fabre-Domkrgue (Compt. Rend. Acad. Sci. [Paris], 151 (I!)W), 

 No. 19, pp. S29-S31). — A contribution to the question of shellfish pollution. 



Sea mussels and dogfish as food, I. A. Field (C/. S. Dept. Com. and Labor, 

 Bur. Fisheries BiiL, 28 (1<K)8), pi. 1, pp. 243-257; Doc. 655, 1910, pp. 243-257).— 

 From numerous tests carried on by the author the conclusion is reached that 

 the common sea mussel (Mytilus edulis) is nutritious, palatable, and easily 

 digested. " It contains ouly half as much waste as the oyster, is more abundant, 

 is more easily cultivated in that it requires less special conditions for growth, 

 and it is adapted for making a greater variety of food preparations. 1^'urther- 

 more, it is in season for the table when the oyster is out of season." Informa- 

 tion is given regarding the cultivation of the sea musisel in Europe. 



From tests of culinary qualities, made under a variety of conditions, of the 

 smooth and the horned dogfish, he concludes that the flesh of these fishes is 

 cheap, palatable, nutritious, and easily preserved, and he believes further that 

 it is as digestible as that of other fishes. 



" The paclving of both mussels and dogfish ought to become a large industry. 

 Conditions are good for creating a marlcet for them. They are a cheap, whole- 

 some food for the masses and constitute a field of opportunity for the fisher- 

 man, the packer, and the merchant." 



The pai>er is followed by a discussion. See also a note by Field (E. S. R., 

 19, p. 1061 ) . 



Studies of fi.sh sausage, L. Bitter (Hyg. Rundschau, 21 {1911), No. 4, pp. 

 181-189). — Fish sausage is a commercial product, and, according to the author, 

 reasonable in price in comparison with similar goods. Its food properties were 

 studied. 



As shown by the results of analysis, the samples contained on an average 

 water 66.64, protein 21.9, fat 9.33. and ash 2.01 per cent. 



According to the author, fish sausage is a palatable and useful foodstuff. He 

 states that it should be cooked in boiling water for 25 minutes before it is 

 served. 



Studies of poisoning due to canned fish, G. Teyxeira (Staz. Sper. Agr. Ital., 

 43 {1910), A'o. 7-9, pp. G'i6-655). — A contribution to the question of the examina- 

 tion of food products for ptomaines. 



The influence of common salt on the bacteria which cause meat poisoning, 

 S. Serkowski and P. Tomczak {Ztschr. Untersiich. Xaiir. u, GcnussmU.. 21 

 {1911), No. 4, pp. 211-216). — The experiments reported led to the conclusion 

 that from 5 to 10 per cent of salt was not germicidal to the bacteria under con- 

 sideration. A higher concentration had a retax'ding effect on ripe colonies, 

 while a 15 to 20 per cent solution hindered the development of Bacillus enter- 

 itidis or Proteus varieties. A further conclusion is that salting meat and other 

 preserved foods has prophylactic value when salt is used with sterile materials 

 and when the concentration of the solution is greater than 15 per cent. 



Russian process of preserving meat, S. L'H. Slocum {Daily Cons, and Trade 

 Rpts. [U. 8.], 14 {1911), No. 83, pp. 138, 139).— A process of preserving meat, 

 devised by M. Masevich, is described, which, it is stated, costs about 2i cts. per 

 carcass. It consists in forming on the surface of the meat a thin elastic coat- 

 ing strongly acid in reaction. 



In carrying out the process the carcass, with the viscera and head removed, 

 and either with or without the skin, is dipped for a few seconds in a tank 

 filled with a 15 to 20 per cent solution of acetic acid and then hung in the air 

 and dried fur 2 or 3 hours. If without the skin, it is then dipped in a 

 solution of gelatin saturated with a 15 per cent solution of common salt. If 

 the carcass is treated with the skin on, only the parts which are exposed are 



