460 EXPERIMENT STATION EECOED. 



" The constancy in the data for the yield of ammonium nitrogen, for the 

 reaction of the aqueous extracts, and for acidity of the lipins, shows con- 

 clusively that there was no appreciable alteration of the flesh of the fish through 

 bacterial influences. The uniformity in the data for ' soluble ' and for ' non- 

 coagulable' nitrogen (making due allowance for the gi-adual loss of water 

 from most of the fish as the storage period lengthened) shows that there were 

 no appreciable autolytic changes. 



" Some of the fish that had been subjected to analysis, including three in 

 storage for two years, were served with meals in conventional ways to a num- 

 ber of people, the authors among them. These portions were palatable and 

 entirely acceptable. The taste was slightly different, perhaps somewhat more 

 ' fishy,' though not unpleasantly so, but otherwise there was nothing to suggest 

 a lack of freshness. . . . 



" We do not suggest that our findings would apply in any degree to fish that 

 were not strictly fresh and unspoiled before they were put in cold storage. 

 It is obvious, also, that these results have no bearing on the condition of fish 

 which have been removed from cold storage and kept a week or more in a 

 shop, exposed, until sold, to public inspection during market hours, and iced 

 or kept in a common refrigerator at night. It is equally obvious that these 

 data have no material bearing on the cold storage of anything except fish. 



" The results of our studies convince us that fresh fish, similar In general 

 character to flounders, may be preserved frozen, by the best cold storage proc- 

 esses, for at least two years without undergoing any important chemical altera- 

 tion, and without materially depreciating in nutritive value." 



Sterilizing oysters, T. A. Beel {Ztschr. Fleisch u. Milchhyg., 2Jf {1913), No. 2, 

 pp. 31-,1'f). — A summary and discussion of data regarding the relation of 

 oysters to typhoid fever. 



Fish sausage, Pusch {ZUckr. Med. Beamte, 26 (1913), No. 16, pp. 601-611; 

 al)s. in Hyg. Rundschau, 24 {1914), No. 6, p. 368). — The author believes that 

 fish sausage is a valuable nutrient and states that, in his opinion, although 

 micro-organisms may not all be destroyed by cooking for ten minutes any 

 which remain would be harmless. 



A commercial sausage binder, Peters {Zfschr. Untemuch. Nahr. u. Genus- 

 smtl., 21 {1914), No. 5, p. 397). — A commercial product called " schwarten " 

 extract (hide extract) was found to contain no animal material but to consist 

 essentially of agar-agar. 



Relative nutritive value of pasteurized and raw milk, I. C. Weld {Cream, 

 and Milk Plant Mo., 2 {1914), No. 7, pp. 1, 2). — ^A slightly greater rate of gain 

 was observed in baliies fed on pasteurized milk in comparison with raw milk. 



This, according to the author, may perhaps be attributed " to the destruction 

 of certain possible disturbing elements which, if present in milk not perfectly 

 pasteurized, may tend to retard digestion or prevent the fullest possible assimi- 

 lation of the milk. 



" The actual difference in rate of increase in weight of the babies would seem 

 to be convincing evidence that proper pasteurization does not impair the 

 digestibility of milk or cause any pos.sible injury to the nutritive properties of 

 milk that can be detected even when used for infant feeding. 



" The decidedly greater rate of increase in weight of the 110 babies when fetl 

 on pasteurized milk over the rate of increase of the same babies when fed 

 on raw milk would seem to be corroborative and conclusive evidence that no 

 possible injury to the nutritive projierties of milk actually takes place as a 

 result of modern sc-ientific pasteurization and that even the best supplies of 

 raw milk may at times be improved by such a process." 



