FOODS HUMAN NUTRITION. 5()3 



" Tlic use of pcppci- is. (if (iiursf. ;iii oricut.il ciistoin, iind the strolled' rnniis nf 

 pepper seem reiiuisite ;is iiii article of diet. The tluM-npeutic use of pepper seems 

 to 1)0 not so imieli a stomaeliie tonic as an intestinal stimulant, and cliiell.v as a 

 stinudant to the lar.ire intestine." 



A diet with and without meat and a vegetarian diet, K. P.oknstein (Ther. 

 (Jc(/cinr(irt. //7 {l'Ji>c>\. A o. :,. iij). Jli.i-J98). — The author speaks in favor of a 

 mixed diet with a modci'ate anuiunt of meat, thou.gh he recognizes the fact that 

 .1 diet without meat may he entirely sufficient provided care is taken to secure 

 a sufficient amount of di.irestible protein. He states that an excessive amount 

 of meat increases intestinal fermentation and uric acid, while this is not the 

 case with a vegetarian diet. 



The hay -box cook book, Sakaii T. Kedfikld (Chicofjo: Aiithoi; lf)OG, pp. 

 56). — As the author points out. the luMnciple underl.ving the so-called ha.v-hox 

 cookery is the retention of heat in materials which have been brought to a 

 boiling point on a range or stove. This is accomplished by surrounding the 

 vessel containing the hot food with nonconducting material. 



The construction of a homemade hay-box cooker is described, and detailed 

 directions given for the jireparation of a number of foods with such a cooker. 



Fireless cooking, II. (J. Sharpe (Rpt. Commis. Gen. [U. S. Army], 1906, 

 pp. l.'i-lS). — A brief progress report is made of experiments on cooking by 

 surrounding the hot food with nonconducting material. " lOxhaustive experi- 

 ments have been made, not only in cooking in garrison, but also in the field 

 under varying conditions, and the I'esults in both instances have been grati- 

 fying." 



Some data are also given regarding army training schools for bakers and 

 cooks, emergency rations, an especially constructed kitchen car and other ques- 

 tions concerning army rations or their preparation. 



Good luncheons for rural schools without a kitchen, Ellen II. Richards 

 (Bo.stuii: Whitcoiiib tt Burrotr.s, I'.IOG, pp. 12). — As the author points out, satis- 

 factory lunches for school children may be prepared with the simplest apparatus 

 by cooperation on tii(> part of pupils and teachers. Such an enterprise should 

 include instruclioii in home economics, and suggestions are made for carryhig 

 on the work in schools without interfering with the regular curriculum. Data 

 are quoted showing the satisfactory results which have attended such efforts. 



The bleaching of flour, E. Fleurent (Compt. Roul. Acad. Set. [Paris], 

 l.'i2 (19116). Xo. .?, pj). 1S0-1S2). — According to the author, the only satisfactory 

 conunercial method for the bleaching of flour depends upon the use of nitrogen 

 dioxid produced either by chemical means or Ity the action of an electric arc in 

 the atmospheric aii-. Tlie ([uantily of oxid of nitrogen (calculated as dioxid) 

 required for ])leaching varies from 1.") to 40 cc. per kilogram flour and varies 

 according to the nature of the flour. The action of the nitrogen dioxid is due 

 mainly to the formation of additive products with the flour fat as shown by the 

 fact that the iodin nundiers -Avt- increased. 



Bleaching with nitrogen dioxid may be detected by methods based on the 

 color tint of the saponified fats. It does not affect the diastase or the v:irious 

 ferments of flour. The resistance of the fats to saponification is directly pro- 

 portional to the amount of the dioxid absorbed. 



The .action of ozone on flour is markedly different from that of nitrogen 

 pei'oxid and also from the slow action of atmospheric air. Ozone increases the 

 iodin value and favors the production of volatile fatty acids, while nitrogen 

 peroxid does not. On the other hand, 4 months exposure to air nearly doubles 

 the total acid content in normal flour, while ozone has no effect on total acid. 



Liebig's meat extract, II, F. Kutscher (Ztschr. Vntersuch. Nahr. n. Gcn- 

 iifisintl.. 11 {1906), Xo. 10, pp. 5S,2-o8-i).— Continuing earlier work (E. S. R., IT, 



