FOODS — Il^^rAN nutiutton. 461 



in Ottawa wei'O ol' iuferior (luality. as had hcon claiuied. Ion samples werr rol- 

 lectecl and analyzed. 



Of those t;4 sanijiles showed a OMide II'mt roiilent hi>,'lier tlian 2 \h'V cent, 

 "and this would seem to indii-alc tliat with rcuard to 11.:; per cent of the oat- 

 meal samples now otfci'ed for sale in llic Dominion tiu- (piality ini,sj:ht l)e im- 

 I)roved. At the same lime none of liic samples were found to contain the large 

 amount of oat hulls orif^inally complained of, and in the ahsence of any stand- 

 ard, it is iinjMjssible to characterize any of the samples as adulterated." 



From fuller analyses which were made of a number of the samples it appeared 

 that the otmeals contained on an avera,i,'e ^'2.^^ ]»er cent protein and 4.<;7 per cent 

 fat. 



Experiments with simple food stuffs, L. .Lvcoit (Ztsclir. Biol., //S {1906), No. 

 I. 1)1). 19-62). — rrevious investii,'ations on animals fed with single food stuffs, 

 although contradictory in some ways, in general led to the conclusion that as 

 compared with the ordinary mixed diet such a diet is harmful, the absence of 

 appetizing qualities in the diet rendering it monotonous and unpalatable. 



In the investigations reported starch, olive oil, <'asein, sugar, salts, and crude 

 fiber were among the r.iaterials employed. No bad results followed the use 

 of a diet of such foods in experiments with pigeous and rats. The author notes, 

 however, that appetite is very important and that often animals used for 

 ex]ierimental purposes refuse food, lose weight, and even die on a diet which 

 is nutritious, but which has become unpalata])le. 



Is freshly slaughtered beef palatable and wholesome? J. IIladik {Ztschr. 

 Hijij. II. lufcctlonskiiiitk.. o'l (1906), pp. l.J0-l.'i6 ; abx. in Ztschr. Fleisch u. 

 Milchhyu., 11 {1906), Nu. 1, p. 23). — Numerous and long-continued experiments 

 led the author to conclude that cooked meat eaten in considerable quantity 

 did not produce any digestive disturbance and that freshly slaughtered meat 

 was palatable if well prepared. 



Canned meats, T. Macfari^ne {Lali. Inland Rev. Dcpt. [Canada] Bill. 123, 

 jjp. 26). — Of the .'>22 samples of cainied and potted meats and similar products 

 examined 1.").8 per cent were found to contain boric acid. This was the only 

 preservative identified, though others were looked for. The quantity found was 

 small " not exceeding the limit fixed by the English parliamentary commission 

 of 0.5 per cent," and was probably added in the form of borax. 



Potted meats and bologna sausages, T. Macfablane (Lai). Inland Rev. Dcpt. 

 [Canada] Bui. 12o, pp. 10). — Microscopical examination showed the presence of 

 foreign starch and consequently cereal meal of some sort in 90 samples of 

 potted meats referred to in an earlier bulletin (see above). 



The author points out that such addition can not be considered adulteration 

 if the fact is indicated by the name of the article. " It may be that this is 

 done by the use of the word ' loaf ' in a great many instances. But the words 

 ' potted," ' deviled." etc., do not justify the addition of flcmr or corn meal, and 

 iirticles with such names can not be regarded as otherwise than adulterat»Ml if 

 they have received additions of cereal jirodncts."" 



Data are also given regarding tlie composition of connnercial goods containing 

 cereal ]iroducts inleiideil for use in the mamifactnre of jiotti^d meats and similar 

 products. 



Only one of tlie samples of jiotted meats was found to contain foreign color- 

 ing matter. Of :'>'2 samples of l)ologna sausage examined. ~> contained added pre- 

 servatives and 11 artificial dyes. 



Experiments on the digestibility of fish and poultry, K. D. ^Iilneu (Con- 

 iiecticiit St fins stii. Rjit. 19().'). py. 116-1)2). — Following the usual methods the 

 digestiliility of canned salmon, fresh cod steaks, canned chicken, and fresh 

 roast duck were studied with 4 healthy men as subjects, the special foods fur- 



