556 EXPERIMENT STATION EECOED. 



to eating cream cakes, aud specifically to the meringue which covered them. 

 The interior portion of the meringue, it was found, contained a peculiarly toxic 

 paratyphoid bacillus. It is pointed out that when the surface of the meringue 

 was browned, the heat did not penetrate the interior and sterilize it, aud that 

 the egg white furnished a favorable medium for the development of the con- 

 taminating organism. Similar cases of illness were traced to the same bakery, 

 and it was discovered that the cook was a paratyphoid carrier. 



Molasses (Maine Sta. Off. Insp. 59 (IdUf), pp. 3.3-4'9).— The nature of mo- 

 lasses is discussed. Maine standards and definitions are quoted and data given 

 regarding the inspection, with analyses of a large number of samples. 



Ice cream {Maine Sta. Off. Insp. 51 (WU), PP- 13-20).— Data are given 

 regarding the examination of a large number of samples of ice cream and deter- 

 minations reported of the milk fat present in cream used in the manufacture 

 of ice ci'eam. 



Alum in foods (U. S. Dept. Agr. Bill. 103 {WW, pp. 7).— The results of the 

 experimental studies carried on with healthy young men by U. H. Chittenden, 

 A. E. Taylor, and J. H. Long, of the Referee Board of Consulting Scientific 

 Experts, with respect to the use of alum in foods are briefly summarized. The 

 aluminum was given in various forms and in some cases up to and exceeding 

 1 gm. per man per day. 



The board report as follows : 



"Aluminum compounds when used in the form of baking powders in foods 

 have not been found to affect injuriously the nutritive value of such foods. 



"Aluminum compounds when added to foods in the form of baking powders, 

 in small quantities, have not been found to contribute any poisonous or other 

 deleterious effect which may render the said food injurious to health. The 

 same holds true for the amount of aluminum which may be included in the or- 

 dinary consumption of aluminum baking powders furnishing up to 150 mg. 

 (2.31 grains) of aluminum daily. 



"Aluminum compounds when added to foods in the form of baking powders, 

 in large quantities, up to 200 mg. or more per day, may provoke mild catharsis. 

 Very large quantities of aluminum taken with foods in the form of baking 

 powders usually provoke catharsis. This action of aluminum baking powders 

 is due to the sodium sulphate which results from the reaction. 



" The aluminum itself has not been found to exert any deleterious action 

 injurious to health, beyond the production of occasional colic when very large 

 amounts have been ingested. 



" When aluminum compounds are mixed or packed with a food, the quality 

 or strength of said food has not been found to be thereby reduced, lowered, or 

 injuriously affected." 



Briefly stated, the decision reached by the board is that alum baking powders 

 are no more harmful than any other baking powdei's, but that it is wise to be 

 moderate in the use of foods that are leavened with baking powder. 



In discussing the general question. A. E. Taylor states: 



" ' We must not, however, be oblivious to the fact that a saline cathartic 

 residue results from the reaction of every form of known baking powder now 

 commonly employed. The use of cream of tartar or tartaric-acid baking powder 

 leaves in the alimentary tract a residue of tartrates which exhibit the action of 

 a saline cathartic and of diuresis as well. The so-called phosphate baking pow- 

 der leaves as a residue of reaction sodium phosphate, again a saline cathartic. 

 And aluminum baking powder leaves as a residue of reaction sodium sulphate, a 

 saline cathartic. Apparently therefore, at present at least, the use of baking 

 powder is associated with the introduction into the alimentary tract of a certain 



