FOODS HUMAN NUTRITION. 359 



or misbranded. The work done in inspection of bakeries, slaughter-houses, 

 cold storage plants, grocery stores, etc., is also reported and discussed, with 

 recommendations. 



[Report of work under the Kentucky Food and Drugs Act], R. M. Allen 

 (Kentucky Sta. Food and Drugs Bien. Rpt., 7 [1011-1913), pp. 65, pis. 18).— 

 The work done by the department during the fiscal years July 1, 1911, to June 

 30, 1913, is reviewed. This included the analysis of 10,148 samples, of which 

 5,269 were found to be adulterated. The results are also given of the work 

 accomplished in the experimental bakei-y for the instruction of bakers in 

 improving existing conditions. Inspections were made of dairies, slaughter- 

 houses, cold storage plants, grocery stores, food factories, bakeries, ice cream 

 plants, restaurants, hotels, and pop factories. 



Thirteenth, annual report of the food and drug commissioner of South 

 Dakota, G. G. Fkary (Ann. Rpt. Food and Drug Comr. 8. Dale, 13 (1913), pp. 

 136). — The increased scope of the commission's work is discussed, and the year's 

 work described, including general inspection work under the pure food and drug 

 law, the inspection of petroleum products and other work of the department, 

 coal analysis, and the examination of a large number of samples of miscel- 

 laneous food products, drug products, and soap. 



List of the analyses of samples of butter and other food products (Perm. 

 Dept. Agr., Mo. Bui. Dairy and Food Div., 11 (1913), No. 9-10, pp. 67-102).— 

 Data are reported as to the exaniiiuition of butter and other food products. 



Some attempts to standardize oven temperatures for cookery processes, 

 May B. van Arsdale (Teachers Col. [N. Y.] Bui. 8, 5. ser. {1913), pp. 15). — ^The 

 inaccuracy of the usual household methods for determining oven temperature 

 is discussed on the basis of a summary of data and attempts to control such 

 methods by actual test. 



The results of a number of experiments are reported on the relation of time 

 and oven temperature to the cooking of a variety of foods. The observed range 

 was from about 250 to 550° F. " It therefore follows that while 400° may be 

 a relatively high temperature it can scarcely be called 'hot' for cooking pur- 

 poses when so many of the ordinary processes require a much higher temper- 

 ature." 



A number of recipes are given with the temperature and time required for 

 baking the quantities under consideration. A summary of the experimental 

 data secured, the author points out, might yield such a classification of oven 

 temperature as the following: Low temperature (250-350°), custards, merin- 

 gues; low to moderate, sponge cake, angel food; moderate (350-400°), bread, 

 gingerbread, plain cake, cookies; hot or "quick" (400-450°), Parker House 

 rolls ; hot to very hot, baking powder biscuit. Popovers begin at 450°, decrease 

 to 390°, finish at 350°. Pastry (pies) begins at 500°, finishes at 450°. 



The use of a thermometer in cookery by the housewife and in the instruction 

 of children is discussed, the author's conclusion being that it will yield more 

 definite and uniformly good results than the usually inaccurate descriptions 

 which accompany recipes. 



What the Department of Agriculture is doing for the housekeeper, C. F. 

 Langwoethy (U. 8. Dept. Agr. Yearbook 1913, pp. 143-162). — ^An account is 

 given of the various activities of this Department which provide information 

 valuable to the housewife, and particularly of the nutrition investigations of 

 the Office of Experiment Stations. Some of the results of the nutrition investi- 

 gations of interest to housekeepers are cited, the principal topics discussed 

 being the results of exiierimental studies and their relation to planning meals, 

 laboratory work and cooking problems, food and its care in the home, and the 

 avoidance of waste of materials and time in providing food for the family. 



