FOODS HUMAN NUTRITIOK. 659 



The condensed vegetable soups were variable iu their constituents; "the 

 majority of those analyzed contained lAma beans, liidney beans, tomato pulp, 

 barley, parsnips, carrots, peas, celery, parsley, spices, salt, water, with an 

 extraction of a beef soup bone." 



" In regard to the condensed beef soups, the principal ingredient found was 

 vegetable matter, mostly in the form of boiled barley. This soup might better 

 be named vegetable and beef soup. In regard to the condensed chicken soups, 

 the principal ingredients found were rice and salt water. A compound of this 

 kind whose chief iugre<lients are rice and salt water can hardly be classed 

 as ' condensed chicken soup,' but might more properly be called ' rice chicken 

 soup' or 'rice soui>— chicken flavor.' The principal ingredients of chicken 

 gumbo soup were boiled rice, small amount of other vegetables, and in one 

 case a small amount of corn beef and chicken." Similar soups were also found 

 to contain small quantities of meat substance in proportion to other constituents. 



" Consomme was found to be a water-salt solution of meat extractive. Clam 

 broth in all cases was a water-salt solution of clam extractive. In clam 

 chowder, beside a small amount of clams, the chief ingredient was found to be 

 boiled potatoes and some onions with some incorporated water. Pea sou]> in 

 all cases was found to be principally composed of mashed i)eas with salt and 

 spices." 



Fourteenth annual report on food adulteration under the -pure food law, 

 W. M. AiXEN, E. W. Thornton, and C. E. Belt. (Bnl N. G. Dept. Affr., 34 

 {1913), No. 12, pp. 112). — Under the provisions of the state law a number of 

 samples of miscellaneous food products were examined, and are here reported 

 upon. 



The department of food sanitation and distribution, Dora E. Wheeler 

 {Women's Munic. League Boston Bui., 5 {1914), Xo. .'>. pp. 54— ')6). — A progress 

 report, with an outline of plans for future work. 



The influence of low temperatures upon the decomposition of foods, H. 

 KiJHL {Hyg. Rundschau, 23 {1913), No. 17, pp. 1025-1028; aOs. in Chcin. ZentU., 

 1914, I, ^0. 2, p. 173). — The relation of ferments to the changes brought about 

 in milk, meat, and fish during storage is considered. 



According to the author, meat and fish exhibit marked differences with refer- 

 ence to the character of the changes bi'ought about by autolytic processes. In 

 the case of meat, these result in " ripening " and ai-e desirable, whereas in the 

 case of fish they are undesirable, the fish becoming unfit for food. Fish are 

 therefore frozen for storage instead of kept at a low temperature above the 

 freezing point. 



One reason why canned goods should be dated, J. T. Seidel {Pure Products, 

 10 {1914), ^0. 5, pp. 227-231). — In this summary of data the author points out 

 that the tin content of canned goods increases with age and therefore goods 

 should be dated. 



[Food and its cost at] the Garland School of Home Making {Half Yearly 

 Rpt. Garland School Home House 1913-14, Oct,-Feh., pp. 11). — Resident pupils 

 act in turn as housekeepers at this home house, located in Boston, Mass. 

 The system of management followed is described and its statement of income 

 and disbursements given. The total number of meals served was 2,595. at an 

 average cost of 16 cts. per person per meal. 



Cost of living- in New Jersey {Ann. Rpt. Bur. Statis. Lahor and Indus. N. J., 

 36 {1913), pp. 153-164). — Information is summarized regarding the retail 

 prices of a selected list of food supplies. 



" Since 1898. a period of 15 j^ears. the average annual wages or earnings of 

 factory and workshop employees in New Jersey show an advance of 26.9 per 

 cent while food prices as represented by 43 articles are shown to have ad- 

 vanced 27.7 per cent." 



