658 EXPERIMENT STATION BECOED. 



The second bulletin discusses macaroni and other food topics ; reports results 

 of examination of a number of drug products, proprietary remedies, and food 

 products; gives data regarding inspection of slaughterhouses; and lists the 

 beverages registered. 



The third of these bulletins discusses macaroni and noodles, sausage frauds, 

 bouillon cubes, and other pure food and drug topics; gives data regarding 

 beverages registered and registrations canceled; gives the results of examina- 

 tions of miscellaneous samples of food, beverages, rubber products, and 

 damaged flax seed. Papers by C. P. Guthrie on camjihor liniment (.see p. 676) 

 and by W. L. Stockham, entitled The Color of Flour from North Dakota 

 Wheat Varieties, are also included. 



According to the latter author, few factors are of more importance from the 

 standpoint of possible improvement through blending, or breeding the improved 

 types of wheat, than the natural characteristics of color possessed by the 

 different varieties. The ideal color for bread would probably be slightly 

 creamy. In considering the influence of enviroment on this natural color, the 

 probable changes which occur in storage are taken into account. Wheat kept 

 in storage and milled at intervals for the last few year.s "produced at first a 

 creamy loaf. It is now approaching the gray to such an extent as to score 

 lower in color. Changes take place much more rapidly in the flour than in the 

 wheat, especially in a warm, moist atmosphere." 



The author notes further that "the process of bleaching which was quite 

 generally practiced until the last few years, has been claimed to produce 

 changes similar to aging. The flour so treated became a lighter cream in 

 color and gradually went over into a gray on standing, this grayness being 

 more pronounced with the lower grades, as they contained more of the outside 

 portion of the wheat, dirt, etc." He gives the results obtained in judging the 

 color of a number of different varieties of the Fife, Bluestem. and Velvet Chaff 

 wheats, and concludes that a slightly creamy color is preferable for a standard 

 blend and that the breeder should select wheat of that type. " The Bluestem 

 and Velvet Chaff flour mixed with the Fife, Marquis, and Ghirka, which are 

 liable to go to the gray, should raise the standard of all." 



The last of these bulletins discusses the use of snuff and the evil effects 

 attending it; the coating of coffee; gives data regarding the examination of a 

 proprietary remedy, and regarding the insi)ection of bakeries and confectionery 

 stores; and reports beverage registrations and gives results obtained in the 

 examination of samples of miscellaneous foods and beverages. A brief paper, 

 Varnish Talk, by R. W. Darner, is also included. 



[Food analyses and other pure food and drug topics], E. F. Ladd and 

 Alma K. Johnson (yorth Dakota Sta. Spec. Bui., S {19W, No. 5, pp. 57-72).— 

 This bulletin discusses hog cholera nostrums, patent or proprietary medicines, 

 reports beverage registrations, and gives results of examination of n number 

 nf samples of foods, beverages, and water. 



The bulletin also includes a paper. Investigation of Commercial Condensed 

 Soups, by L. A. Congdon. which reports analyses of many samples. According 

 to the author's conclusions, the principal constituents found in condensecl 

 bouillons were " salt and water with some extractive of beef and added spices." 



The principal constituents of celery soup were found to be "celery paste, 

 salt, small amount of butter, spices and water [with the exception of one 

 sample] which was composed principally of starch (probably wheat), with 

 small amount of celery seed as flavor, salt, and water." 



The condensed tomato soups "were made principally of tomato pulp, spices 

 such as paprika, etc., salt, sugar and water." 



