1066 EXPERIMENT STATION RECORD, 



they are injurious, yet the comparatively large quantity mentioned in some of 

 these cases indicates that such oysters should not be used as food. . . . 



" Finally, it is probable that in most cases only harmless quantities of copi)er 

 are found in oysters, but as far as investigations have gone it would seem that 

 green oysters are to be regarded with suspicion, as their greeu color may be 

 due to an excess of copper." 



The possible harmfulness of copper salts and related questions are discussed. 

 Brief notes are also given regarding the examination of icing materials for con- 

 fectionery and other products. 



Practical observations upon the chemistry of food and dietetics, J. B. S. 

 King ([Chicugo]: Blakeli/ Printing Co., 1906, pp. I'lO). — General principles 

 of nutrition, chemistry of milk, eggs, meat, and other special foods, food 

 for infants, food for old age, diet in various diseases, and related questions are 

 considered. 



The inspection of restaurants {Brii. Fooil .Jour.. 9 {1901), A'o. 99, p. ^2). — 

 In a brief note summarized from a statement in Medical Press, the desirability 

 of inspection to insure cleanliness in restaurant kitchens is pointed out and 

 the regulations adopted by the Westminster Council, England, are summarized. 



" The rules concern the structure and capacity of the kitchen, the drainage 

 of the scullery, and the ventilation of the premises. No food is to be stored 

 in any place where it may be exposed to infection or contamination ; proper 

 enameled stoneware sinks are to be provided for washing vegetables in ; all 

 tables and benches are to be provided with wheels so that they may be easily 

 moved, and shelves are to be fitted 2 in. from the walls so that dii't shall not 

 collect in corners. The employees are to have separate places for hanging their 

 outdoor clothes, and every part of the premises is to be adequately lighted." 



Studies of the condition of Lombardy peasants, A. Menozzi and E. GrUner 

 {Ann. 1st. Agr. [Miluit], 6 (1901-1005), pp. 1-25, pis. 2). — The present investi- 

 gation was made on farms in the province of Milan. The data recorded include 

 a discussion of food supply, sanitation, kinds and amounts of food eaten, and 

 related questions. 



Nutrition on an unrestricted diet, S. Sundstrom (Skand. Arch. Physiol., 

 19 (1907). yo. 1-3, pp. lS-95). — The dietary studies reported were made with 

 Finnish students and laborers. The diet of the students supplied on an average 

 157 gm. protein and 3,984 calories per person per day, that of one group of 

 laborers 114 gni. protein and 3,011 calories, and of the other group, 107 gm. 

 protein and 4,378 calories. In the case of the students, animal food furnished 

 about 75 per cent of the total [irotein, and in the case of the laborers, some 00 to 

 66 per cent. 



A new chemical test for strength in wheat flour, T. B. Wood (Proc. Cam- 

 bridge Phil. Soc, J.'/ {1901), ISio. 1, pp. 115-1 IS). — In his work on this subject, 

 the author has studied the conditions which influence the volume of the loaf pro- 

 duced from a given weight of flour and especially carbon dioxid production and 

 its I'elation to the sugar originally present in the flour. 



The carbon dioxid evolved was measured and the amount of sugar necessary 

 to produce it was calculated and compared with the quantity found in the flour. 

 The latter quantity was not nearly sutticient to account for all the carbon dioxid 

 evolved by the yeast, but the author believes that the discrepancy may be 

 accounted for by the action of the diastatic enzyms present in the flour and that 

 the determination of the sugar content of flour and its relation to carbon dioxid 

 production is of value in judging baking quality. 



Generally speaking, the experiments showed that the amount of carbon dioxid 

 produced had a direct relation to the quality of flour as judged by bakers. 



" In applying the above ideas to testing flours, there are clearly two ways of 



