166 EXPERIMENT STATION EECORD. 



Municipal laboratory of chemiBtry (Ann. Statis. Paris, 32 (1911), p. 307).— 

 According to the summary presented, 27,282 analyses were made during the 

 year 1911, the bulk of them of food products and beverages. 



Construction, equipment, and operation of public slaughterhouses and 

 markets, O. Schwakz and H. A. Heiss (Bait Einrichtung nnd Betrieb offen- 

 Uchcr Schlacht- und Viehhofe. Berlin, 1912, k- ed., enZ., pp. XVI+1065, figs. 

 499). — This exhaustive work is designed as a handbook for slaughterhouse 

 officials, slaughterhouse veterinarians, and sanitary and other inspectors. 



The school lunch system [in the Philippines] (Ann. Rpt. Bur. Health P. I., 

 iJf (1912-13), pp. 21-24). — An account is presented of the school lunch system 

 which has been established in Manila schools and which forms a part of the 

 school work in domestic science. 



Menus are given as well as information regarding the prices at which the 

 different foods are sold and some general data regarding the expenses of 

 maintaining the project, which is designed simplj' to be self-supporting. The 

 school lunch project was started in order that wholesome foods might be pro- 

 vided at modei'ate cost in place of those the children were accustomed to buy 

 outside of school. 



" To one who has worked any time in the city schools there is no doubt as to 

 the utility and benefit of the lunch system. For many of the pupils it is the only 

 breakfast that they get, while generally it is also the most wholesome meal of 

 the day. A. medical inspector who was formerly detailed in the city schools 

 stated that a medical examination of the pupils made about a year after the 

 lunch system was established showed an improvement of 90 per cent in their 

 health." 



The ship's commissary officer, G. P. Dyer (Annapolis: U. S. Naval Inst., 

 1913, pp. 66, figs. 7). — This publication deals with the general subject of food 

 purchase, preparation, and service on vessels of the U. S. Navy. 



As the author ix»ints out, " a ship's efficiency is largely dependent on content- 

 ment, and contentment, in turn, on the fare. Variety of fare [is] more a 

 function of contentment than quantity. Given contentment, economy in food 

 cost is an object." 



Food service, it is pointed out, involves cleanliness, " mainly a question of 

 equipment." and celerity, "mainly a question of mess men." The equipment 

 is fully described and the routine of food service. 



The galley, its personnel, and equipment are discussed, as are also bill-of-fare 

 making, galley cooking and service, and the ship's bake shop and butcher 

 shop. 



In an appendix are given specimen bills of fare with quantities (800 men for 

 1 week) and costs for vessels at sea, in port, in summer, and in winter. 



Directions are given for preparing some of the foods enumerated. A partial 

 list is also given of the dishes which can be served in a general mess based on 

 experience on two ships during five years' cruising, and examples are quoted 

 of lyiJical bake shop and galley orders with outlines of the day's routine. Some 

 of the data are of general interest, as the sort of yeast suitable for the Tropics. 



The work involved in the combustion processes of the body: The physiol- 

 og'y of muscular work, R. Hobeb (Ztsehr. Elektrochem., 19 (1913), No. 19, pp. 

 738-746; abs. in Chem. Zentbl., 1913, II, No. 21, p. 1814).— This paper, delivered 

 at the meeting of the Bunsen Society of Applied Physical Chemistry, Breslau, 

 August, 1913, is a summary of the advance made in the knowledge of the 

 chemodynamics of muscle from the time of Fick to the present. 



According to the author, a muscle is to be regarded as a chemodynamical 

 and not a thermodynamical machine, since it has so high an effectiveness that 



