FOODS HUMAN NUTKITION. 165 



lountry. ... At tho prosont tinio there is proljiihly no produr-t on our inurkot 

 more free from adulteration than wheat flour. 



" Some adulteration i.s practiced in special kinds oT flour. For instance, 

 much of the so-called jiluten flour on the market is n<jt at all what it ]>urports to 

 i>e. Fretpiently initreated wheat flour is sold for f?luten flour. I'uckwheat 

 flour and other .si)ecial articles of that nature are also freiiuently adulterated 

 with cheaper cereal products. 



"As a class the sugars, both hit,'h and low grades, as found on the market are 

 practically free from adulteration. During recent yeai's, however, a product has 

 i)een put on the market to a limited extent which consists of a mixture of cane 

 .sugar with starch sugar (glucose) and saccharin, the latter being an artificial 

 sweetening material derived from coal tar. There is a jiopular belief that granii- 

 lated sugar is often adulterated with white sand or pulverized rock, and that 

 pulverized sugar is commonly adulterated with starch or lime dust. Cases of 

 such adulteration, however, have never been found by this Bureau, and it may 

 safely be .said th.-it they occur rarely if at all." 



Simple methods are described for detecting the forms of food adulteration and 

 sophistication which are most likely to occiu'. 



Cotton-seed meal for bread, J. H. Connell (Texas Farm and Ranch, 2'> 

 il90i)), JVos. 20, pp. 12, 13; 21, p. /2).— The author believes that cotton-seed meal 

 may be used to advantage as a constituent of bread and other articles of food, 

 and in connection with a lecture on the subject exhibited samples of foods made 

 in part of cotton-seed meal. 



On the protein substances of barley, in the grain itself and during the 

 brewing processes, II. Scu.iekmng {Voiiipt. Rend. Lah. VarUhcrfi. (> {1906}, 

 \o. //. pp. 229-301, pis. 2, d(jms. 3). — From an extended study of the composition 

 and changes in nitrogenous materials in barley during growth, riiiening. and 

 storage some general conc-lusions were drawn from which the following are 

 quoted : 



"An aiiprecialile amoiuit of proteose in a barley crop must always be con- 

 sidered as indicative of rather unfavorable harvest condition.s. 



"A loss of dry matter (respiration loss) is not likely to take place during the 

 storage of barley, provided the storage takes place under suital)le conditions, 

 and providing also the barley sample has reached a suitable degree of maturity 

 before being reaped. 



" If reaped at an early stage, barley is less rich in nitrogen than it is if 

 reaped later. 



" The chenucal composition of dry matter in respect of the various groups of 

 nitrogenous substances, mineral constituents, and water-soluble acid combina- 

 tions is, i>roperly speiiking, not dependent ou the species, variety, or type of 

 barley. 



"The cultural condition of the soil, as also climatic conditions, exert some 

 influence on the amount of mineral constitutents in barley dry matter, and to a 

 certain extent also upon the .-unounts of total nitrogen and amin-aniid nitrogen, 

 whereas with regard to the other groujjs of nitrogenous substances, the influence 

 of th(>se factors is less marked than the degree of maturity and time of storage." 



Preparation of vegetables for the table, Maria 1'arloa {V. S. Dcpt. Agr.. 

 Farmers' Bid. 2oH, pp. '/(S). — Data are sunmiarized regarding the structure and 

 compf)sition of vegetables, their classification, the principles which underlie 

 vegetable cookery, wastes in preparing and cooking vegetables, the changes 

 induced by cooking, and similar (piestions. and a number of typical recipes for 

 cooking vegetables are gi\cn. In considerable part the data are based on the 

 author's studies and exporimeuts on the theory and practice of vegetable 

 cookery. 



