BOODS HUMAN NUTRITION. 1149 



Concerning a little-known edible mushroom, A. R. Chiappella (Ztschr. 

 Vnttrmch. Xahi: u. (irniiKsmtl.. J.i UOHl), .Vo. 7, pp. 38/,-389). — Descriptive 

 and analytical data rcf,'ardin}j; an edible nmslirooni (Boletus hellini) are re- 

 ported and discussed. 



The identification of schi fruit and illipe fruit and their products, E. 

 ScHAi'iNrr {LuiKlir. Vcr.s. Htut., 65 {11)01), No. 5-0, pp. .W)-.'i5G, pi. i).— The 

 niamifacture of culinary fats from the fruits of Butyrofipcnnum parlcii and 

 illij)e species is described. The residue from fat extraction is used to some 

 extent as a feedinj: stuff and as an adulterant for concentrated feeds. The 

 microscopic structure of tbese materials is descril)ed with a view to tbeir 

 identification. 



Concerning the ash content of paprika, R. Windisch {Ztschr. Vntersuch. 

 Nahr. u. Geiiii.ssintl., IS {1907), No. 7. i)p. .?.S.9-3.97 ) .— The results of studies 

 of the ash content of a mimber of sorts of paprika are discussed with reference 

 to the use of such datii for the detection of adulteration. According to the 

 author, an ash content of 7 to 8 per cent is not proof that ]iai)rilva is adulterated, 

 provided a careful study of other characteristics or constituents indicate that 

 it may be pure. 



Concerning edible earths, Bah,and {Jour, riiarin. ct Chim., 6. ser., 23 

 {V.mi), pp. 1SI-1S3; (f/Av. ill Ztschr. Untcr.siich. Xahr. u. Genussmtl., 13 {1907), 

 No. 7, p. 'i33). — As analyses show, so-called edible earths contain no nutritive 

 material. 



Lead and arsenic in tartaric acid, citric acid, and cream of tartar, A. W. J. 

 MacFadden {Local Gort. Bd. [Gt. Brit.], Med. Dept., Rpts. Iiisp. Foodn, 1907, 

 No. 2, pp. 10). — With a view to obtaining data for standards of purity a large 

 mnnber of samples of tartaric acid and cream of tartar were examined. Small 

 ((uantities of lead were found in nearly every sample and very small quanti- 

 ties or traces of arsenic in a number of samples, these metals being accidental 

 impurities. 



" I>ead and arsenic are two substances in which the deleterious etfect of 

 continued ingestion of small doses has been clearly shown. It should be the aim 

 of the manufacturer to exclude both these substances from articles of food 

 and food ingredients. Looking to all the circumstances, however, and having in 

 view the quantities in which tartaric and citric acids and cream of tartar are 

 consumed in food, drinks, medicines, etc., it is reasonable to conclude that 

 minute amounts of lead or arsenic (arsenious oxid) below ().0()2 per cent and 

 o.(MM)14 per cent, resi)ectively, would not be sufficient to justify their con- 

 demnation." 



Concerning the water content of cooked sausage, II. Luhrig and A. Sartori 

 (I'tninn. Criifnilhiiilc. ',s W-XH ) . No. I'l. pp. .iti5-iGH) . — The data here given 

 include determinations of the water content of small sausages known as Vienna 

 sausage or Frankfort sausage, before and after smoking, after the short cook- 

 ing in hot water which the .sausage receives at the factory and after the further 

 cooking to which they are usually submitted before they are eaten. The work 

 was undertaken with a view to securing data for use in the prevention of an 

 imdue water content wIkmi sold. 



The preservation of eggs by water glass and the composition of the pre- 

 served eggs, J. llENDRicK {Jour. Ayr. tici.. 2 {1901). No. 1, pp. 100-105). — 

 The examination of a large number of eggs preserved in trade lots in large tubs 

 showed that a few were bad or unsalable. For instance, out of 384 dozen eggs 

 examined ."i dozen, or 1.8 per cent, were bad, the great majority being broken 

 or cracked eggs. The eggs preserved in water glass were usually of good ((ual- 

 ity and could hardly be distinguished in appearance, flavor, and smell, either 

 raw or cooked, from so-called fresh eggs — that is, eggs a few days old. As the 



