FOODS HUMAN NUTRITION. 569 



Cotton-seed oil as a food for man, H. W. Wiley (Nat. Provisioner, I/Jf (1911), 

 No. 2S, pp. 28-33, figs. 12). — The importance of cotton-seed oil as food for man 

 is emphasized and suggestions made for increasing its use. The author regards 

 it as a wholesome and Aaluable fat food. 



Grain and malt coffee, Rubner and Kraus {VrtljschK Gerichtl. Med. u. 

 Otfentl. Sanitatsic, 3. ser., 40 {1910), No. 2, pp. 328, 329; abs. in Chem. Zentbl, 

 1910, II, No. 19, p. i-^93).— The data presented have to do with the adultera- 

 tion or sophistication of coffee with glazed grain and malt coffee. 



Preservatives in food, H. E. Davies {Jour. Roy. Inst. Pub, Health, 19 {1911), 

 No. 5, pp. 288-292). — In this discussion of the question of preservatives the 

 author summarizes some of his own work, particularly that which has to do 

 with the detection of unusual preservatives, as sodium peroxid in milk and 

 flourin compounds. He points out that in general an attempt is being made to 

 use preservatives " which will evade the skill of the public analyst." 



Inspection of imported food and drug products, R. E. Doolittle ( U. S. 

 Dcpt. Ar/r. Yearbook 1910, pp. 201-212). — Laws regarding imported food and 

 drug products, their inspection by the Department of Agriculture, inspection 

 procedure, and iuu)orted foods and drugs and their sophistication are the 

 principal topics cousidered in this summaiy and discussion of the subject. 



Report of the chemist, J. Hortvet {Bien. Rpt. Minn. State Dairy and Food 

 Comr., 13 {1909-10), pp. 197-261).— Out of a total of 4,193 samples of canned 

 fruits and vegetables, cheese, dairy products, alcoholic liquors, miscellaneous 

 food products, and white lead and mixed paints which were examined, 2,013 

 samples were declared illegal. 



The handling, transportation, and storage of perishable foodstuffs, J. S. 

 Hepburn {Joiir. Franklin Inst., 171 {1911), No. 6, pp. 585-598, figs. 7).— A 

 digest of data, particularly relating to the work of the food research laboratory 

 of the Bureau of Chemistry of this Department. 



Wholesale prices, 1890 to March, 1910 (U. S. Dept. Com. and Labor, Bur. 

 Labor Bui. 87, pp. V +377-708, dfjnis. 4). — A large amount of statistical data 

 regarding prices of foods and other commodities is summarized, as well as in- 

 formation regarding the cost of living, earnings, and hours of labor in European 

 countries. A paper entitled Wages and Hours of Labor of Union Carpenters in 

 the United States and in English-Speaking Foreign Countries, by E. Stewart, is 

 included, and a number of court decisions affecting labor are given. 



Cost of living in Germany, 1907-8 {U. S. Dept. Com. and Labor, Bur. Labor 

 Bnl. 88, pp. V + 697-926 +X).— Statistical and other data regarding the cost of 

 living of families of moderate income in Germany in 1907-8, and wages and 

 hours of labor in Germany and Austria, are included in this bulletin, as well as 

 a digest of recent i-eports of state bureaus of labor statistics and of recent for- 

 eign statistical publications, and also decisions of courts affecting labor. 



Some observations on diet in India, B. N. Ghosh {Jour. Roy, Inst. Pub. 

 Health, 19 {1911), No. 5, pp. 293-299; Diet, and Hyg. Gaz.. 27 {1911), No. 8, pp, 

 470-475). — In connection with a critical discussion of studies of diet in India, 

 particularly McCay's work (E. S. R., 25, p. 167), the author suggests dietaries 

 for natives and for Europeans, and especially recommends the use of milk 

 products in the native diet. 



Some features of nutrition during growth, L. B. Mendel {Jour. Home 

 Econ., 3 {1911), No. 3, pp. 262-268).— A summary and digest of data, with a 

 general discussion of diet during infancy and childhood. 



What to eat and why, G. C. Smith {Philadelphia and London, 1911, pp. 

 310). — Diet in relation to disease of various sorts is discussed in this volume, 

 designed particularly for medical students and for practitioners. In addition 

 to specific directions for arranging various diets, the author discusses such 



