FOODS — HUMAN NUTRITION. 65 



including varions spofios of I'rolous. Microrocnifi p]/o;/riirf) niireus, BaciUus coli, 

 B. rllciihdclii. li. fcrnn/cinis. IS. fuclisiHiix. H. iiic</<illi>'riiiiii. B. megatheriiwi 

 botnbycis, IS. inyvoUUs. B. pi/'jci/diiriis. B. nihcfdcicns. and B. riridans. 



FOODS -HUMAN NUTRITION. 



Cooking- quality of potatoes (Jour. Bd. Agr. [LoiitUm], IS (WOG), Fo. 1, 

 Pl>- 'n-'/!)). — lOxpcrinicnts on tlic coolving (lualily of potatoes. i).v wliich is meant 

 the appearance, texture and llavor alter conkinj,', carried on at tlie Kdinhiiri;!! 

 and East of Scotland A.ixricultural C(dle.t;e, are i)rietiy summarized. 



Of the (iilTercnt varieties Langwortby is cl.assed as excellent; Twentieth 

 Century. Wliite Itiossom. and liritish Queen as very .i,'ood. and Pink Blossom, 

 Factor. r])-to-I )ate. and Kini; Edward VII as .i^ood. 



"The varieties in the .^roup classed fjood .iri' at least equal to Up-to-I)ate in 

 (|uality. and some of them surpass it. Qu.ility in potatoes, of course, will vary 

 considerably with soil and cultivation. On some farms the varieties clas.sed 

 here as good woidd lie very jiood in<leed, while on others they would he no more 

 than tolerai)le. Their defect is a' slight tendency to softness in the heart. 

 The thi-ee heaviest cro])iiing varieties fall into this group. 



"All the varieties styled very good were very satisfactory as regards quality, 

 hut when broken they fall short of the firm tiaky texture which is character- 

 istic of the Langworthy. and which, along with tine flavor, entitles this variety 

 to be ranked as excellent." 



The cooking of starches in cereals, Orace P. Mulberry (///. Af/r., 10 

 {lixni). yo. 7. J)/). 238, 239). — A brief sunnnary of investigations on the effect 

 of different methods of cooking upon the quality and flavor of cereal breakfast 

 foods. In general, the experiments showed that in order to soften the cellulose 

 and gain the maximum flavor .and palatability cooking should be continuetl 

 for a considerable time (5 hours in the experiments reported). A more eco- 

 nomiciri method is to cook the cereals for at least 2 hours on the day before 

 they are re(iuired, cover the top with water to prevent drying, and allow them 

 to stand over night. In the morning the breakfast cereal may be warmed in a 

 double boiler "and does not of necessity become lumpy or mushy if stirred 

 with a fork. The richness in flavor and the softness of the cellulose will well 

 repay one for cooking cereals for 2 hours or more." 



Preservation of foods on a commercial scale, X. Rocques (Lc.s iiuhtxtrlex 

 (Ic hi (■(iiiserr(itio)i ties tiliiiiriits. I'arix: (IdiifliicrAHhirx, 1906, pp. XII + .loH, 

 Jiy.s. 112). — An extended discussion from an historical and commercial stand- 

 point of i)reserving food by heat, cold, drying, and by the use of antiseptics. A 

 sjiecial chai)ter is devoted to the preservation of eggs. The volume as a whole 

 constitutes a handbook of the pi-eserving industry. There are prefaces by 

 P. ISrouardel and A. Muntz. 



A practical guide to cookery in West Africa and the Tropics, Adelaide M. 

 CocKBURN {London: Scientific Press, Ltd., [1905], pp. XII+IGO). — On the basis 

 of experience the author gives direction for the pi'epar.'ition of a large number of 

 dishes suitable for the Tropics, having in mind the .-ivailable food supply. The 

 volume contains considerable information reg.ai'ding meats, vi-getables, fruits, 

 etc., found in the West African markets. 



Food analyses, C. F. Juritz {Rpf. Senior Andl. Cape Good Ho/ie, 190.'i. pp. 

 6-2 'i. df/in. /). — Under the Food Adulteration Act a number of samples of milk, 

 wine, and spirits, vinegar, cream, drugs, etc., were examined. In preserved egg 

 yolk put up in bottles large amounts of boric :\cid were found. A jiartial anal- 

 ysis is quoted of Cape Bush tea (t'l/clupia ijcnistoidci)), a material frequently 



