462 FA'PERTMENT STATION BECORD. 



nisliing an integral part ol' a siiujilo luixeil diet. Tlie digestihility of the fisli 

 and poultry alone was <'ali'nla1ed : tlie average re.siilts follow: 



Cocfficiriit.s- of ilii/i'sl ihilll II of fish iiiid jioiiltiji — iircntfir of four tests. 



" From the results of IG experiments in which canned salmon, fresh cod, 

 canned chicken, and roast duck made up in turn a considerable portion of the 

 diet, it appears that these foods are very completely digested, the coefficients of 

 digestibility being approximately those previously found for other animal foods. 

 The foods containing a considerable proportion of fat were apparently as com- 

 pletely digested as those in which the percentage of fat was relatively small. 

 The number of kinds of poultry and fish investigated and the number of ex- 

 l)erinients carried on with each are too small to warrant further conclusions." 



Composition of tamarind pulp, O. Remeaud (Jour. Pharm. ct Chim., 6. set:, 

 23 {liXiO). Xo. 9, PI). Ji.iJf-\Sit). — Analyses were made of commercial crude and 

 purified tamarind pulps and of pulp prepared by the author from fruit col- 

 lected at Saigon. 



. The " dry extract " ranged from (Vl.S to To per cent, the ash from 2.8 to 3.3 

 per cent, and the total acidity, calculated as tartaric acid, from 11.7 to 15.9 

 per cent. Tartaric acid, acid potassium tartrate, and invert sugar were identi- 

 fied as jtrominent constituents of the fruit. 



Coffee, coffee products, and coffee surrogates, E. Franke (Kaffee, Kaffee- 

 konserven und Kaffeesurroiiutc. Yieiuui and Leip.sic: A. Hartlehens, figs. 32; 

 rev. in Ostcrr. Cheiii. Ztg., {1906}. Xo. 20. p. 281). — The preparation of coffee 

 lor the market is described, as well as the manufacture of coffee products 

 and of coffee substitutes from figs, grains, malt. etc. 



Preserved food products, J. de Brevans {Le.s con.'icrves aUnieutaircs. 

 Pari.><: J. B. BaiUiere ct- Hons. 1906, 2. ed., pp. VIII + J,61, figs. ?-})•— This 

 handbook discusses the general princiiiles of food preservation, the preservation 

 of products of animal and vegetable origin, adulteration of jiroducts made from 

 meat. milk, butter and eggs, vegetables and fruits, and the analysis of preserved 

 foods. 



rood preservatives, A. McGill (Lah. Iiilaud Rer. Dept. [Canada] Bui. 126, 

 pp. 32). — Data regarding the chai'acter and effects of food preservatives are 

 summarized and discussed, such a collection of information being regarded as a 

 necessary preliminary to the making <if regulations under the provisions of 

 the Canadian Adulteration Act I'egarding the limits within which preservatives 

 may be used. 



General results of the investigations showing the effect of salicylic acid 

 and salicylates upon digestion and health, II. W. Wiley (t . N. Dept. Agr.. 

 Bur. Client. Cin: 31. pp. 12, fig. 1). — Elaborate studies were made of the effects 

 of salicylic acid taken with food for a period of 30 days, the experimental 

 period being preceded and followed by normal periods of 10 days' duration. 

 Salicylic acid was given in small and increasing doses, beginning with 0.2 gm. 

 and increasing to 2 gm. per day. The diet was varied so as to give a choice of 

 meats and vegetables with bread, butter, milk, coffee, and tea. Foods of the 

 best (luality and free from added preservatives or coloring matter were used. 



