960 EXPERIMENT STATION REPORD, 



with this nitrogen " I'.itlening substance." and implies a cleavage of protein in 

 which a i)roduct rich in nitrogen is retained in the body cells while the 

 remainder of the molecule must be eliminated. 



The extractives of muscle. VII, Concerning certain carnitin compounds, 

 n. KRiMHER(i (Ztxchr. ritiisicl. CIiciii.. r,i) (lUin). \<>. .i-'i, pp. 36^-373).— The 

 experimental data led the author to conclude that jierhaps carnitin is a homo- 

 logue of beta in, and a graphic formula is suggci^t'd. 



One hundred and one Mexican dishes, May E. Houth worth {Isew York and 

 Sail Franaisro: J'aiil Elder d- Co.. JDOC. pp. I]'-\-S(;). — Kecii)es are given for 

 the ]trepar:ition of a number of ^Mexican foods, inc'luding soups, fish, meat, vege- 

 tables, desserts, and a mnnber of special dishes. 



German cookery for the American home, I{)i.la Oswald (Neiv York: Baker 

 d- Tuiilor Co.. 1<J07, pp. XVI + 23G). — Recipes for the preparation of soups, 

 meat dishes, cakes, puddings, etc., are presented. According to the author the 

 recipes selected include only those for which the ingredients may be easily 

 j)rocured. A detailed table of contents is given in both English and German. 



The hay-box cooker (Cornell Reading Cour.se for Farmers'' Wives, 5. ser., 

 JSi'o. 23, p. Jf-'iG). — A brief description is given of the so-called hay-box cooker, in 

 which tightly covered vessels containing boiling hot food are surrounded by non- 

 conducting materials, so that the heat is retained and the food materials slowly 

 cooked. 



The fireless cooker {Amer. A(/r., 79 {1907). No. 1. p. 27). — On the basis of 

 jiersonal experience a -fireless cooker or hay box of home maiuifacture is 

 described. It is stated that this device proved very satisfactory, lessening the 

 labor of preparing food and effecting a considerable saving in labor and fuel. 



Fcod adulteration in Texas, G. S. Fraps {Texas Sfa. Bnl. 91. pp. 24). — The 

 texts of the State pure-food law and the Federal law are given. Chemical 

 preservatives, coloring matter, saccharin, and similar materials are described, 

 and the results of the examination of a number of samples of sjiusage, olive oil, 

 jelly and preserves, molasses and similar goods, vinegar, flavoring extracts, lard, 

 canned goods, etc., are reported. 



" Our examination of samples of food collected on the markets of Texas leads 

 to the conclusion that there is a considerable amoiuit of adulteration in certain 

 classes of foods. iNIany of these adulterations are harndess, but are to be con- 

 demned, as they deceive the purchaser and provide him with an article other 

 than what he supi)Oses he is purchasing." 



Bacteria of blown tins of preserved food (Jour. Hjig. [Cambridge], 6 {1906), 

 pp. 248-2-50: ahs. in ./our. Cheni. Soc. [London], 90 {1906), No. 528, p. 699).— 

 The organisms found were intestinal bacteria and produced fermentation when 

 reintroduced into sound cans. The fermented canned sardines, salmon, and 

 beef did not i)roduce toxic symptoms when fed to guinea pigs. 



Tomato catsup, T. Macfarlane {Lah. Inland Rei\ Dept. [Canada] Bui. 

 129, pp. 13). — Examination of 49 samples of tomato catsup collected in Canada 

 showed that 8 were unadulterated. In 28 of the remainder adulteration was 

 doubtfiil. while 18 were adulterated. The range in total solids was considerable, 

 according to the analyses, varying from 7.44 to 29.04 per cent. There were 

 also decided variations in the constitueuts making up the solids. 



Following one of the ordinary recipes, catsups were made from apple, turnip, 

 and pumpkin pulp, and analyses of these goods are reported. In composition 

 they did not differ materially from the tomato catsups. 



Analyses of American malt vinegar, A. G. Woodman and G. P. Shingler, 

 Jr. {Technol. Quart.. 19 {1906). No. J,, pp. .',0.',-.',07) .—As shown by the analyses 

 of 7 samples, American malt vinegars have a specific gravity of 1.0159, and 



