FOODS HUMAN NUTRITION. 259 



" During the suiiuium- months the danger of purchasing ropy flour may be 

 entirely obviated l)y tin- apiilication of tlie broad-tube test to a sample of the 

 flour before buying." 



The pajK'r is followed by a discussion. 



Alcohol in bread, L. Schmelck (.\or.s7,- Laiidmandsblad, 25 (1906), No. 9, 

 p. 117). — Thirteen different samples of fresh bread from 10 bakeries were fomid 

 to contain from 0.35 to 0.70 cc. of ak-ohol per 100 gm.. the average amount 

 being 0.~r2 cc. xVfter 10 days about one-half-of the original alcohol content was 

 lound to bo jiresent. — f. w. vvoll. 



Foods and food products, whisky and other beverages, and drugs and 

 medicines, E. F. Laud kt al. (Xurtli Dakotii Slu. Bnl. (I!>. pi). oO). — ^Tlie investi- 

 gation reported was carried on under the provisions of the State law regulating 

 the sale of foods, beverages, and drugs. 



Foods and food products, E. I\ Ladd and A. (1. XicA-lcs {pp. .i-22). — A large 

 number of samples of jams, i)reserves, and jellies, canned vegetables, flavoring 

 extracts, dairy products, meat, fish, sausages, confectionery, and other food 

 ])ro(lucts were examined. As shown by comparison with earlier work, the 

 authors point out that there has been a marked decrease in the adulteration of 

 food products, short-weight cans, and " sloppy canned goods." 



Whisky. E. F. Ladd and R. E. f^taUlncis {pp. 23-26).-— Ninety-flve whiskies 

 and I)randies were examined. 



Drug and proprietary products, E. F. Ladd and C. H. Kiniherly {pp. 21-50). — 

 A large number of drugs and medicines were examined. 



Table sirups, H. W. Wiley {V. S. Dept. Ayr. Yearhook 1905, lip. 2Jtl-248, 

 pis. 2). — The manufacture and food value of sirups made from maple sap, 

 sorghum juice, and cane juice are spoken of and the superiority of natural 

 sii'ups emphasized. 



"The sirup made directly from the sugar cane must of necessity commend 

 itself to the consumer in comparison with the use of molasses arising as a by- 

 Iiroduct of sugar manufacture. In the production of sugar it is an economic 

 necessity to niake a white product, and this requires the use of bleaching agents 

 of some description. Among these sulphur is perhaps the most common. Also, 

 in the washing of white sugar in the centrifugal, solutions of salts of tin or 

 of indigo are often employed for giving an- additional luster to the sugar. This 

 bleaching agent nnist of necessity remain in the molasses, making it to this 

 extent unsuitable for consumption. For these reasons it is evident that the 

 production of a t:iblc sirup directly from the original source should be encour- 

 aged. 



" It appears from a general survey of the data which have been collected in 

 these experiments that it is entirely possible to supply the demand for table 

 sirup in the T'nited States directly from the original sources, thus removing the 

 danger of adulteration or contamination with substances injurious to health. 

 The general consumption of a sirup of this kind would, it is true, interfere with 

 the industry which is engaged at the present time in making a synthetic sirup 

 for table use from doubtful sources, but which as a rule contains more or less 

 molasses — the by-product of sugar manufacture — and contaminated more or 

 less with substances injurious to lK\iltli. The general welfare of the farmer 

 and consumer would therefore be promoted by the general consnmi)tion of pure 

 sirups of the kind which have been described." 



Fruit and its uses as food, C. F. Langwortiiy (f. .V. Dcpt. Ayr. Yearhook 

 19115. iiii..}(n-.]>'i. /ii/. J). — .\mong the questions considered in this general sum- 

 mary are color, flavor, and composition of fruits, effect of ripening on composi- 

 tion, the place of fruit in the diet, digestibility, and relative economy, raw and 

 cooked fruit, aud the hygiene of fruit. 



