FOODS HUMAN NUTBITION. 759 



the decomposition of fat, does not vitiate the practical usage of this method 

 as It has been applied [in the authors'] laboratory." 



The relation between spoiling and the age of hen's eggs, H. KtJHL iHyg. 

 Rundschau, 24 (1914), No. 5, pp. 2oS-259). — From an examination of a large 

 number of sorts of commercial eggs, the author concludes that the following 

 would be a good classification for trade purposes: Fresh eggs, those from 8 to 

 10 days old; eggs, those not over 4 weeks old; and cooking eggs, any offered 

 for sale which are not spoiled. 



The occurrence of fumeric acid in fresh beef, H. Einbeck {Hoppe-Seyler'a 

 Ztschr. Physiol. Chem., 90 {1914), No. 3, pp. 301-308).— The experimental data 

 reportetl led the author to conclude that fumeric acid is a constituent of the 

 extract of fresh beef and furnished additional evidence of the occurrence of 

 succinic acid. 



Bacteriological findings in Baltimore oysters, M. Joseph (Bui. Johns Hop- 

 kins Hosp., 25 (1914), A'o. 278, pp. 128-131).— Thin study was undertaken to 

 ascertain wbether the oysters sold in Baltimore contained organisms derived 

 from the human intestinal tract and whether or not their bacterial content 

 varied with the season of the year. The results of the examination indicate 

 the quality of the oysters at the time they were sold and not when collected. 

 The methods of examination were those adopted by the committee of the 

 American Public Health Association on standard methods of shellfish exam- 

 inations. The method of procedure is fully described and the results are pre- 

 sented in tabular form. 



The results indicated that the oysters sold in Baltimore are as a rule free 

 from sewage contamination. It was found that in the early fall and in the 

 spring the bacteriological content of the oy.sters was high, while in the cold 

 winter months the bacterial content was low. 



Pish sausage as a general article of diet, L. Bittee (Umschau, 18 (1914), 

 No. 18, pp. 365-367). — The author summarizes data and states that fish sausage 

 is a palatable, nutritious, and economical foodstuff. See also a previous note 

 (E. S. R., 25, p. 163). 



The chemical effects of polarized light, E. G. Bryant (Chem. News, 108 

 (1913), No. 2811, pp. 177, 178; ahs. in Chem. Ahs., 8 (1914), No. 9, p. 1626).— 

 The author discusses the widespreiid belief as to the harmful effects of moon- 

 light upon fish and meat intended for food. Moonlight, it is pointed out, is 

 more or less polarized, and investigations showed that slices of fish exposed to 

 strong polarized light decomposed much sooner than those exposed to direct 

 light from the same source. 



Report on chemical composition of wheat, G. A. Olson (Washington Sta. 

 Popular Bui. 68 (1914), pp. 4)- — A. popular review and summary of some of the 

 material published in Bulletin 111 of the station, previously noted (B. S. R.. 

 20, p. 833). 



Milling of wheat and testing of flour, H. McCobmack (Jour. Indus, and 

 Engin. Chem., 6 (1914), No. 5, pp. 423-428). — Data are summarized and discussed 

 in this address, delivered in Rochester, September, 1913. 



Edible and nonedible mushrooms, Bertband and A. Sabtory (Bui. Soc. Sci. 

 Nancy, 3. ser., 14 (1913), No. 2, pp. 82-92). — Extended data are given regarding 

 the numerous varieties of mushrooms found in the vicinity of Nancy, France, 

 with reference to their nature, domestic use, and the toxic properties of some 

 varieties together with their antidotes. 



" Zipangu," a new coffee compound containing ivory nuts, and its evalua- 

 tion, J. Gobbing (Ztschr. Offentl. Chem., 19 (1913), No. 14, pp. 266-277; Ch^m. 

 Zenthl., 191 S, II, No. 10, pp. 893, 894).— An analysis is reported. 



