358 EXPEKIMENT STATION EECOKD. 



the chemical composition and food value of feterita as compared with corn, 

 Kafir corn, and wheat. Several recipes for the preparation of foods with 

 feterita meal are given. 



Meal used for crumbing' foods, E. Dinslage (Ztschr. Untersuch. Nahr. u. 

 Oenussmtl, 27 {1914), ^o. 1-3, pp. 173-176). — ^Analyses are reported and dis- 

 cussed, with reference to quality, of commercial products used for crumbing 

 foods in cookery. 



Preserved tomatoes, P. Carles (Ann. Falsif., 6 {1913), No. 60, pp. 531- 

 537). — ^A number of different ways for the preservation of tomatoes are de- 

 scribed, and definitions given of these products including canned tomatoes, 

 puree of tomato, concentrated tomatoes, and extracted tomatoes, which are 

 further dehydrated than the concentrated. 



Analytical data are given and discussed, together with the more common 

 methods of adulteration. 



Grape juice as a nutritive and remedial agent, G. Bendee {Milnchen. Med. 

 Wchnschr., 61 {lOlJf), No. 8, pp. 424^ 425). — Pasteurized grape juice and grai)e 

 juice condensed in partial vacuum and called " grape honey " are discussed and 

 special grape juice preparations are briefly described. A kilogram of " grape 

 honey," the author states, contains the nutritive constituents of 6 kg. of grapes. 

 He states that this condensed grape juice dissolves albumin, casein, and many 

 other substances and may be used for such purposes in place of alcohol. 



Investigation of tea, Besson {Mitt. Lcbensm. Untersuch. u. Hyg., Schweiz. 

 Osndhtsamt., 4 {1913), No. 4, pp. 213-216). — Data are given regarding the 

 analysis of 30 samples of tea, part of a collection of 90 samples examined 2 

 years before. 



Caffein and the other alkaloids found in tea, G. D. Hope {Indian Tea 

 Assoc, Sci. Dept. Quart. Jour., No. 2 {1912), pp. 31-41)- — Data are given 

 regarding the properties of alkaloids and their presence in various plants, 

 and also in beverages such as tea, coffee, mate, kola, and cocoa. 



In addition to caffein the closely related alkaloids of theobromin, theophyllin, 

 xanthin, methyl xanthiu, and adenin are found in tea. With the exception of 

 caffein they exist in such small quantities as to be of little importance. 



According to the author, the taste of caffein in tea is masked by that of 

 tannin so that it is no factor in the judgment of the quality of tea as determined 

 by tea tasters. In spite of this, however, caffein is undoubedly an important 

 factor in the quality of tea as a beverage, the best tea containing relatively 

 high percentages of caffein. 



A larger percentage of caffein is found in the young leaves than in the older 

 ones. As a rule, China and Japan teas contain less caffein than those of Java, 

 India, and Ceylon. A table is given showing the per capita consumption of 

 caffein in tea and coffee in the principal countries of the world. 



Food and drug section, R. E. Rose and A. M. Henry {Ann. Rpt. State Chem. 

 Fla., 1913, pp. 93-146). — Results are reported from the examination of a large 

 number of food and drug products, beverages, water samples, and miscellaneous 

 products. 



Foods and drugs {Bui. Ga. Dept. Agr., No. 61 {1913), pp. 167, pis. 2).— This 

 publication contains the reiTort of the state chemist and other information re- 

 garding the state pure food and drugs act and its operation, including data 

 regarding the examination of miscellaneous foods and beverages, the examina- 

 tion of milk, and the results of sanitary inspection work. 



Enforcement of the food and drugs act for the years 1910 and 1911, 

 R. M. Allen {Kentucky Sta. Food and Drugs Rpt. 1910-11, pp. 35).— General 

 statements are made regarding food and drug inspection, which included the ex- 

 amination of 7,269 samples of food, of which 2,800 were found to be adulterated 



