164 EXPERIMENT STATION RECORD. 



covered with the gelatin solution. The neck is seared with a hot Iron and 

 covered with salt, and the openings of the large blood vessels are packed with 

 cotton soaked in 80 per cent solution of acetic acid. The treated carcasses are 

 covered with bags to prevent injury from flies. 



It is claimed that meat thus treated and stored from 14 to 16 days in summer 

 does not lose its good qualities. The author states that in his experience meat 

 so preserved was palatable after G weeks' storage. 



The weight of the edible organs and interior fat of animals slaughtered 

 as food— a contribution to the statistics of meat consumption, E. Grams 

 (Das Geicicht dcr als " Fleisch'' vcriccrtbaren OrguntcUe und des Eingewcide- 

 fettes der schlachtbaren Haustiere; ein Beitrag zur Berechnung des Fleisch- 

 konsums. Inaug- Diss., Unw. Bern, 1910, pp. 8//).— The author considers that 

 in general the statistics of meat consumption are not accurate, since they are 

 based upon slaughter weights rather than upon the actual amounts of edible 

 material in the carcass. Accordingly, he studied the proportion of edible organs 

 and internal fat in different farm animals used as food. 



According to his summary, the amount of such material per 100 kg. gross 

 weight of meat in the case of bulls is 19.24 kg. ; steers, 21.5 kg. ; cows, 24.88 

 kg. ; and young cattle, 22.22 kg. ; or on an average. 21.96 kg. In the case of 

 calves, the amount of organs and fat per 100 kg. of meat was found to be 32.31 

 kg. ; sheep, 26.88 kg. ; pigs, 20.89 kg. ; and horses. 10.56 kg. A large amount of 

 data is presented regarding the weight of individual organs, and in general the 

 report furnishes data of value in determining the actual meat consumption fi'om 

 slaughterhouse gross weights. 



Canned artichokes and artichokes preserved in oil (Bol. Min. Agr. Indus, 

 e Com. [Rome], 9 (1910), Scr. C, No. 11, pp. 35, 36).— The Italian methods of 

 canning artichokes are described. 



Honey (Bol. Dir. Fomento [Peru], 8 (1910), No. S, p. 12). — Analyses are 

 reported of 27 samples. 



Analysis of Cape gooseberry, W. King (Vhem. News, 102 (1910), No. 2666, 

 p. 820). — ^An analysis is reported of this fruit, which is much used in South 

 Africa for making jams and preserves. The chief food value lies in the sugar 

 which constitutes a little over half of the 17.39 per cent dry matter. 



The composition of Cassia fistula fruit pastes, C. Griebel (Ztschr. Unter- 

 siich. NaJir. u. Genussmtl., 21 (1911), No. 5, pp. 283-288). — Analytical studies 

 are reported of this material, which is used in a limited way as a food product 

 and also as a drug. 



How to use Hawaiian fruits, Jessie C. Turner and Agnes B. Alexander 

 (Honolulu, 1910, pp. 58). — Directions are given for preparing for the table, in 

 a variety of ways, avocado, breadfruit, mango, and many other fruits peculiar 

 to or commonly gi'own in Hawaii. 



Brewers' yeast as an article of diet, F. Hayduck (Umschau, 15 (1911), No. 

 10, pp. 195-197). — Information is summarized regarding the preparation and 

 use of yeast as food and also as a feeding stuff. 



Cream of tartar, A. McGill (Lab. Inland Rev. Dept. Canada Bui. 222, pp. 

 J/l). — Out of a total number of 339 samples collected in the Dominion of 

 Canada, 88 were found up to the British Pharmacopoeia standard, 200 were up 

 to the commercial standard, and the remainder were below this standard or 

 adulterated. 



The occurrence of poisonous metals in foodstuffs, C. Fobmenti (Ztschr. 

 Untersuch. Nahr. u. Genussmtl., 21 (1911), No. 5, pp. 265-271). — The author 

 .summarizes the results of the investigations which he has carried on regarding 

 the possible accidental contamination of food materials by the use of tin con- 

 tainers, metal rollers, and in similar ways. 



