FOODS — HUMAN NUTRITION. 557 



amount of saline cathartic, the salt differing with the use of the particular 

 type of baking i)owder.' " 



Is the use of saccharin and other artificial sweetening substances to be 

 regarded as a sophistication or adulteration of foodstuffs? F. W. Dafert 

 (Arch. Chem. u. Mikros., 7 (WIS), No. 2, pp. 43-^8). — A summary and discus- 

 sion of data. 



The examination of miscellaneous foodstuffs, J. Heckmann and H. Kut- 

 TENKEULER (licr. Clicm. Untcrsuch. Amt. Elhcrfeld, 1912; ahs. in Hyg. Rund- 

 schau, 2Jf (191/f), No. 7, pp. 402, 403). — Data are given regarding the examina- 

 tion of miscellaneous foods, condiments, and beverages, including among others 

 choi)i)ed meat and sandwiches. 



Household tests for the detection of adulterations in common foods, J. O. 

 Halverson (1911, pp. 28). — In this pamphlet, issued by the Missouri State 

 Department of Food and Drug Inspection, a number of simple methods for de- 

 tecting adulterants are given. 



A history of dietetics, Liciitenfelt (Die GescJiichte der Erndhrung. 

 Berlin, 1913, pp. XVII +365; rev. in Zcntbl. Expt. Med., 5 (19U), No. 4, pp. 

 157, 158). — As the reviewer points out, this volume contains a large amount of 

 data regarding diet in prehistoric and in historic times. It also summarizes 

 much data for and against a high protein diet- 

 Diet charts, J. C. Taylor (London, 1911, pt. 1, 2 ed., charts 5; 1913, pt. 2, 

 charts 5). — This collection of diet schedules, designed for i)hysicians' use, 

 contains detachable charts which present classified lists of different types of 

 foods. The physician can check those which ho wishes to prescribe. Both sets 

 of charts have to do particularly with diet in disease. In addition, the first 

 set contains diet charts for nursing mothers and for infant feeding, and the 

 second set charts for the feeding of school children. 



The effects of school life upon the nutritive processes, health, and the 

 composition of the blood, L. M. Tebman (Pop. Sci. Mo., 84 (1914), ^O- 3, 

 pp. 257-264). — ^A summary and digest of data. 



The influence of nutrition and the influence of education in mental 

 development, F. W. Mott (Sci. Prog. 2\centieth Cent., 8 (1914), No. 31, pp. 

 460-481, pis. 2). — The author discusses infant feeding, stimulus in relation to 

 development of the brain, and other similar questions. 



School breakfasts (Mo. Bui. Ind. Bd. Health, 17 (1914), No. 2, p. 20).— A 

 brief statement is given regarding the character of breakfasts of 37 pupils in 

 a public school in Indiana. 



Notes on food and diet in Katanga, E. Poppe (Bui. 80c. Chim. Belg., 27 

 (1913), No. 1, pp. 33-36). — Typical food products are described and data given 

 regarding the food habits and diet of Belgian Kongo natives. 



The usual ration of laborers consists of 1 kg. bolted corn (maize) meal, 1.4 

 kg. unground corn, 0.14 kg. meat, and 14 gm. salt per day. The ordinary even- 

 ing meal is composed of meat used for making soup and corn meal cooked in 

 water. The cooking is very simple. The morning and midday meals consist of 

 corn boiled or parched. 



Analyses are reported of corn meal in common use and of a fermented bev- 

 erage made from corn. Information is also given regarding food legislation 

 and the nature and origin of food products imported. 



Dishes and beverages of the old South, Martha McCuixoch-Williams 

 (New York, 1913, pp. 318). — In this discussion of food and its preparation, 

 directions for preparing many dishes are included, as well as data regard- 

 ing kitchen equipment, living conditions, available food supply, and similar 

 topics. 



