EXPEKIMENT STATION EECORD. 263 



FOODS— HUMAN NTJTKITION. 



Foods and their adulteration, H. W. Wiley {Philadelphia, 1911, 2. cd., rev. 

 and cnh, pp. XII+6-',l, pis. 11, figs. 81). — The author states that the text of this 

 haudbook (E. S. li., 18, p. 10G4) has been revised and statistical matter brought 

 up to date. The regulations for insi^ection and the rules and regulations for 

 the enforcement of the food and drugs act have been omitted and the space 

 thus saved has been devoted to the expansion of the article on infants' and 

 invalids' food and to a new section given to simple tests, such as may be 

 l)racticod with some degree of success in the household, for detecting ordinary 

 adulterations. 



The section on infants' and invalids' foods discusses such questions as infant 

 dietetics and substitutes for mother's milk, sour milk and longevity, meat ex- 

 tracts and other meat preparations, diet in obesity and tuberculosis, and other 

 questions of invalid dietetics, and gives a compilation of analyses of infants' 

 and invalids' foods, jjarticnlarly i)r()priotary articles and commercial products. 



The meat industry and meat inspections, G. R. Leighton and L. M. Douglas 

 (London, 1910, vols. 1, pp. XVI +332, pis. 10, figs. 2Ji6, dgms. 3, chart 1; 2, 

 pp. VIII+333-735, pis. 10, figs. 331,, dgms. J,8; 3, pp. VIII+737-1088, pis. 26, 

 figs, 195, dgms. 2; J,, pp. VII +1089-11,12, pis. /,, figs. 29, dgms. 3; 5, pp. VII+ 

 11(13-1120, pis. 6, figs. 93, dgms. 2.'i). — This series of volumes is designed to give 

 a comprehensive account of the domestic animals, game, poultry, and fish sup- 

 plied to the British moat market, together with a description of the industrial 

 processes connected with the meat industry and the scientitic inspection of meat. 



The first volume is concerned with the breeding and feeding of domestic 

 animals, bacon and ham curing, fish and linh markets, the handling and inspec- 

 tion of fish, and similar topics, while the second volume has to do with abat- 

 toirs, the meat trade, refrigeration, the handling of meats, the chemistry and 

 cooking of meat, the relative value of fresh and cold storage meat, the pickling 

 of meat, and related topics. The remaining volumes are devoted to questions 

 of slaughtering, meat inspection, and other such topics. 



Edible frog's, I. H. Burkill {Agr. Ledger, 1911, No. 2 (Anim. Prod. 8er., 

 No. J,), lip. 11-15). — Descriptive data are given regarding frogs used as food 

 in India. 



The influence of the combined harvester on the value of the wheat, R. 

 Stewart and C. T. Hirst {Utah Sta. Bui. 113, pp. 165-111, figs. 3).— Owing to 

 the belief that wheat harvested with the combined harvester yields grain of 

 inferior quality, the matter was studied by comparing Turkey and Kofod wheats 

 thus harvested with samples cut with a binder and stacked for six weeks before 

 thrashing. 



As shown by data collected regarding .the yield of milling products, the com- 

 position of the wheat, flour, bran, and shorts, and the bread-making quality 

 of the flour, no differences were observed which could be attributed to the 

 method of harvesting. From the recorded data it was apparent that the Turkey 

 Red wheat was distinctly superior to the Kofod for bread-making purposes, 

 and the authors are of the opinion that since the complaints have been greatest 

 from the sections where the Kofod wheat is largely grown, the obvious remedy 

 is to grow Turkey wheat, as this gives a larger crop and a better yield of flour, 

 which is richer in protein, absorbs the greater amount of water, and makes a 

 loaf of gi-eater volume. 



Keeping qualities of wrapped and unwrapped bread, H. E, Barnard 

 (Bakers' Helper, 2k (1910), No. 280, pp. 138, 739).— Studies are reported of the 

 keeping quality of bread of different kinds wrapped in paraffin paper and in 

 ordinary porous paper. 



