258 EXPERIMENT STATION RECORD. 



the extremes being 9.43 per cent with Kubanka and 13.31 per cent with Tbew. 

 " The figures for dry gluten range from 7.79 per cent to 10.44 per cent. The 

 gluten content of the standard sample was 7.81 per cent. The variations in 

 strength or water absorption capacity of the flour range from 42 in the case of 

 King Early to 57.2 per cent in the case of Cedar." 



The effects of climatic conditions, soil, and variety are discussed with refer- 

 ence to the wheats under consideration. 



Wheat and flour, R. Harcoubt (Arm. Rpt. Ontario Agr. Col. and Expt. Farm, 

 38 {1912), pp. 48-50). — A brief account is given of the year's work in wheat and 

 flour, together with the numerical data of baking tests of spring wheats growf« 

 on the college experimental plats in 1911, in comparison with earlier work. 



Rice polishings or tiqui-tiqui (darac) (Ann. Rpt. Bur. Health P. I., 1^ 

 (1912-13), pp. 20, 21). — A brief summary is given of a study of the possible 

 use of rice polishings as porridge. 



As obtained from the mill the sample contained grit, insects, and other for- 

 eign substances, of which the coarser portions could be removed by sifting. 

 " In this condition the product could no doubt be eaten without actual damage, 

 though the possible presence of insect remains is revolting. If clean, tiqui-tiqui 

 could doubtless be prepared in the same manner as com meal and other non- 

 glutinous farinaceous products." 



The study was undertaken because of the importance of rice polishings in 

 combating beri-beri. The conclusion reached was that " in view of the difficul- 

 ties that would be encountered in making tiqui-tiqui a palatable food, it is . . . 

 better to make a trial of yeast, which recent laboratory work seems to show 

 possesses the same properties as tiqui-tiqui as a cure or preventive for beri-beri, 

 and as yeast could be more easily administered, trials with the latter are soon 

 to be made." 



Analyses of two samples of chick peas (Cicer arietinum), N. Passerini 

 (Bol. 1st. Agr. Scandicci, 2. ser., 7 (1913), No. 4, PP- 311-314).— Proximate and 

 ash analyses ai'e reported. 



A study of the ripening and putrefaction of meat, D. Ottolenghi (Arch. 

 Farmacol. 8per. e Set. Aff.. 16 (1913), ^'os. 9, pp. 403-482, figs. 3; 10, pp. 4S3- 

 451, figs. 3). — Full analytical data are presented and the results given of a 

 chemical and bacteriological study of the changes which meat undergoes during 

 the process of ripening and during incipient putrefaction. Methods of chemical 

 analysis are described which, together with bacteriological examination, serve, 

 in the opinion of the author, as a practical means of judging the state of 

 preservation of the meat. 



Twenty-sixth annual review of the frozen meat trade, 1913 (Ann. Rev. 

 Frozen Meat Trade, 26 (1913), pp. 22, pi. i).— Statistical and other data are 

 summarized. 



Medicated milk, L. Geanato (Bol. Agr. [Sao Paulo], 14. ser., No. 6 (1913), 

 pp. 345-362). — Various medicated milks are described together with their 

 methods of preparation, use. and physiological importance. Tables are given 

 showing the analysis of human milk as compared with that of various animals. 



Preliminary report of the dairy and food commissioner for the year 1912, 

 J. FousT (Penn. Dept. Agr. Bui. 240 (1913), pp. 56).— An account is given of 

 the judicial construction of the Pennsylvania state pure food laws, together 

 with a summary regarding a number of foods examined and information regard- 

 ing the legal work carried on. 



Fourth annual report of the board of pure food and drug commissioners, 

 presented to the general assembly at its January session, 1913 (Ann. Rpt. 

 Bd. Pure Food and Drug Comrs. [R. /.] // (1913), pp. 9).— A brief account of 

 the work carried on during the year. 



