656 EXPERIMENT STATION RECORD. 



diseases as well as injurious insects. A brief summary was also given of the 

 work accomplished by the American Association of Horticultural Inspectors at 

 its various meetings. 



FOODS— HUMAN NUTRITION. 



The elements of the science of nutrition, <J. Lusk (Pliihiflclphiu u)id Lon- 

 don: W. B. Saunders Co.. 1006, i^p. S26, pi. 1, fj</s. 11). — It has been the author's 

 purpose to review the scientific data upon which rests the knowledge of nutri- 

 tion in both health and disease with a view to more fully meeting the interest 

 in the subject which at the present time is manifested by students of dietetics, 

 physicians, and others. 



Clear and concise summaries are given of the theories of nutrition. Such 

 subjects as the regulation of temperature, the influence of pruteid food, the 

 specific dynamic action of the foodstuffs, the influence of the ingestion of fat 

 and carbohydrate, the influence of mechanical work on metabolism, a normal 

 diet, the food requirement during the period of growth, purin metabolism, gen- 

 eral theories of metabolism, and metabolism in different diseases are among the 

 topics discussed. 



Throughout the volume citations are made from the literature of the subjects 

 treated and the volume as a whole presents a concise and valuable sunnnary 

 of information, much of which has not been readily accessible to the student. 

 The volume also gives a reasonably complete sunnnary of the views which are at 

 present held regarding nutrition in health and disease and full indexes add to 

 its value. 



Human foods, J. Alquier {Rev. Soc. 8ei. Hijff. Aliment., 3 (1906), No. 1, pt. 1, 

 pp. 68, figs. -'/,- pt. 2, pp. 6+tabres XIV). — The author has prepared an extended 

 compilation of analyses of animal and vegetable foods. The recorded data 

 show maximum, minimum, and average values and the proportions of total and 

 digestible nutrients. Tables are also given showing the amount of various food 

 materials which are equivalent to 100 lbs. of a given material taken as a stand- 

 ard. In the introductory section, methods of cutting meat and other questions 

 are discussed and the system of tabulating results is explained. 



Human food, J. Alqxiier (Les Aliments de V Homme. Paris: Masson tC- 

 Co.. 1906. pts. 1. pp. 68, figs. .', .- 2. pp. 6+tahles Xir).—A reprint of the above 

 in book form. 



Pood analyses, V, J. T. Willakd (Bui. Kans. Bd. Health. 2 (19116). No. 12, 

 pp. 300-307). — The analyses reported include milk, ice cream, a substance 

 sold for use in thickening ice cream, butter, water, and ice. 



Of the 34 samples of ice cream examined only one was found to contain 

 borax. Formaldehyde was not found. Four of the samples contained starch. 

 The butter-fat content varied from 2.7 to 18.4 per cent, being 9.<i6 per cent on 

 an average. If 12 per cent fat be adopted for a standard, as suggested by the 

 author, over half of the samples would fall below the standard. 



" It would seem that the manufacturer furnishing a high grade of ice cream, 

 which is really nutritious and contains a good per cent of butter-fat, should be 

 protected against the vendors who put upon the market an article of very inferior 

 quality, containing no more butter-fat than a good quality of milk. At any 

 rate the customer should pay less for the cheaper cream. 



"There are quite a number of products on the market which are used to 

 thicken cream, so that from a very low grade of cream a product may be 

 obtained which somewhat resembles that from a high grade of cream. These 



