668 EXPERIMENT STATION RECORD. 



flarus, which the author points out is poisonous. The presence of this fungus 

 has a possible importance since the nut is so largely used by vegetarians. 



Very young veal as food, L. Hansoulle (2. Cong. Intemat. Hyg. Aliment., 

 Bruxelles [ProcK 1 (1910), Sect. 3, pp. 121-126). — From a summary of data 

 the author concludes that the sale of very young veal should be prohibited. 

 The nutritive value of such veal, he points out, is extremely low, 60 per cent 

 of the dry matter consisting of extractives and gelatinoids. Moreover, it has 

 laxative properties, and is handled and marketed under conditions which the 

 author believes promote disease. 



Analyses of sour milk curd, R. Wimdisch (Kis^rlet. Koslem., IJf {1911), No. 

 2, pp. 167, 168). — The analytical data reported are based on the analysis of a 

 large number of samples. Such cottage cheese is much used in Hungary sea- 

 soned in various ways, and also in the preparation of a number of dishes. 



Damaged coffees, D. Cbispo and Pirard (2. Cong. Intemat. Hyg. Aliment., 

 Bruxelles [Proc], 2 {1910), Sect. /,, 2W- 192-19Jf) .—Dn Santos coffee of good 

 quality was studied under conditions resembling those which prevail when coffee 

 is injured by rain or by soaking in sea water, and the composition of the 

 treated berries compared with that of normal coffee berries. Attempts were 

 also made to improve and utilize the damaged coffee after roasting it at a 

 temperature of 250°. 



According to the authors, coffee soaked in fresh water undergoes alcoholic 

 fermentation ; then it becomes moldy and changes color, turning green and then 

 black, the final discoloration being attributable to a zymase (laccase). The loss 

 of solid substance amounts to 11.1 per cent. If decomposition is arrested 

 promptly the coffee can be used and is harmless. If the changes are more 

 pronounced, the decoction has an undisguisable musty taste and the peculiar 

 coffee flavor is lost. Coffee soaked in sea water undergoes greater and more 

 undesirable changes. 



Composition of some genuine wine from the Province of Florence, B. 

 Salvadori and A. Mazzaron {Bol. i\rin. Agr., Indus, e Com. [Rome], 10 {1911), 

 Ser. C, No. 5, pp. ^3-Jf7). — Fifty-four analyses are reported and discussed. 



The keeping quality of vinegar, G. Jorgensen {2. Cong. Internat. Hyg. 

 Aliment., Bruxelles [Proc.l, 2 {1910), Sect. Jf, pp. 9-12). — It was found in a 

 study of the acetic acid content and appearance of 20 samples of vinegar, kept 

 from 7 to 17 months, that, in general, the loss of acid was insignificant and the 

 change in appearance small. When the acid content was noticeably lowered 

 the vinegars lost their clearness, and in some cases were viscous and un- 

 attractive. Such qualities, when found in weak vinegar, the author attributes 

 to spontaneous changes. If, on the other hand, the vinegar is clear, its weak- 

 ness may be due to dilution with water or to the action of micro-organisms 

 which have been removed by straining. 



Tomato catsup, A. McGill {Lab. Inland Rev. Dept. Canada Bui. 224, PP' 

 9). — Results are reported of an examination of a large number of samples of 

 tomato catsup collected in different parts of Canada. 



Austrian food code {Codex Alimentarius Austriacus. Vienna, Oovt., 1911, 

 vol. 1, pp. XIV+J16I). — This important volume contains definitions and sepciflca- 

 tions for food materials, beverages, and petroleum, together with a summary of 

 legislative enactments and similar material, and as a whole is the official source 

 of information regarding the examination and valuation of food and certain 

 other products in Austria. A large number of experts have participated in the 

 preparation of material for the codex. The preface is by F. W. Dafert, who is 

 the head of the commission having the work in charge, and there is also an 

 historical introduction explaining the development and extent of the Austrian 

 work with respect to valuation and the suppression of adulteration and sophisti- 



