856 EXPERIMENT STATION RECORD. 



but are rich in protein and oil, are valuable additions to the diet of diabeti;-s. 

 Almond meal is used in the preparation of various biscuits and bread substitutes. 

 The chestnut is a notable exception among nuts, in that it is rich in starch and 

 poor in fat, the composition of the shelled nut being much the same as .that of 

 wheat flour ; it is therefore entirely unsuited for the use of diabetics."' 



Food legislation during the year ended June 30, 1906, W. D. Bigelow 

 {['. .S'. Dci)t. Agr., Bur. Chcm. Bill. lO-'i, pp. 53). — This summary of legislation 

 on food in the different States and Territories supplements the compilation 

 of such data previously referred to (E. S. R.. 17, p. 891). 



Foreign trade practices in the manufacture and exportation of alcoholic 

 beverages and canned goods, H. W. Wiley (U. S. Dept. Agr., Bur. Vhcm. Bui. 

 102, pp. .'i-j. pU. 2. fliis. 5). — The author visited some of the principal regions in 

 Great Britain and Ireland, Germany, and France where whisky, wine, and 

 brandy are produced, and some of the French vegetable and sardine canneries, 

 with the special object of securing data on the preparation, preservation, and 

 character of the products mentioned, as offered for importation into the United 

 States, in order that -just and effective standards might be adopted for their 

 inspection on arrival at American ports. 



As regards the preparation of canned sardines, it was found that it is cus- 

 tomary in French canneries to heat the fish in peanut oil previous to packing in 

 olive oil. This is regarded as one of the reasons why peanut oil has been dis- 

 covered in so many packages of sardines which were labeled " Packed in pure 

 olive oil." "There is no objection to the use of peanut oil for the purpose 

 mentioned, but where the packages are labeled ' Packed iu pure olive oil,' it is 

 held that peanut oil should not occur, or at least only in mere traces." 



The new meat inspection law and its bearing upon the production and 

 handling of meats, G. P. McCabe ( IJ. <S'. Dcpt. Agr., Bur. Aniin. Indus. Virc. 

 101, pp. 16). — In an address delivered before the New York State Breeders' 

 Association at Syracuse the author discussed the principal provisions of the 

 United States meat inspection law, the manner in which the provisions are 

 enforced, and the bearing of the law upon the lu-oduction and handling of 

 meats. 



" To secure the best results, the breeders and feeders of every State in the 

 Union should take up vigorously the question of the extension of markets 

 and should back the Department of Agriculture in an insistent demand for an 

 absolutely efficient, vigilant, fair, and square meat inspection. ... If a due 

 regard be had for cleanliness, decency, and honesty in the preparation and mar- 

 keting of our meat products, the United States will continue to lead the world 

 in the live stock and meat trade." 



Concerning meat extract, E. Baur and H. Baesch.\ll (Arh. K. Gsndhtsamt., 

 2Jf (1906), No. 3, pp. 552-515). — Among the conclusions drawn from the investi- 

 gations reported were the following : 



Succinic acid is a normal constituent of meat extract and its presence does not 

 depend upon the action of an acid. Small quantities of aspartic acid and grape 

 sugar, when heated in an autoclave, were found to yield succinic acid, and appai*- 

 ently aspartic acid may be looked upon as the source of succinic acid in meat 

 extract. At any rate, succinic acid iu meat extract is not due to decom])osition. 



By means of Jaffe's reaction, creatin and creatinin may be determined (pian- 

 titatively in meat exti'act and pei)tones. Amino acids are present in meat 

 extract, and peptones and determinations are reported of the creatin, creatinin, 

 and amino acids in a number of commercial products. 



The hydrolysis of meat extract, II, K. Micko (Ztschr. Uiitcrsuch. Nahr. u. 

 GnntssiiitJ., 11 (1906), No. 12, pp. 705-729). — The principal body identified was 

 glutaminic acid, and in addition alanin, glycolucin, aspartic acid, and glycocoll, 



