FOODS — HUMAN NUTRITION. 855 



The decline in tlie gluten content of flour, Balland (Jour. Pharm. et CMm., 

 7. ser., 9 (1914), No. 10, pp. 510-514). — Statistical data are summarized and 

 briefly discussed. 



The bacterial content of flour, L. Dietzel (Ueber den Bakteriengehalt des 

 Mehles. Inaug. Diss., Univ. Wiirzlurg, 1912, pp. 26; ahs. in Hyg. Rundschau, 

 24 (1914), No. 9, p. 535). — Exi>erimental methods are described. The author did 

 not determine the nature of the micro-organisms isolated. 



Cause of the poor baking- quality of flour from wheat and rye of the 1913 

 harvest, H. Kuhl (Ztschr. Offentl. Chem., 20 (1914), No. 9, pp. 162-167).— 

 Bacterial contamination of the samples was very noticeable, and the author 

 studied the possible relation of this factor to the quality of the bread. 



Municipal bread making in Catania, G. de F. Giuffkida ( Mnnicipalizzazione 

 del Pane a Catania. Milan, 1913, pp. 244). — This book treats extensively of the 

 various aspects of municipal bread making in general, and in detail discusses 

 the practice as carried out in the Province of Catania, Italy. 



Among the subjects herein treated are a historical review of the development 

 of municipal bread baking and its economical and social aspects, including Its 

 influence upon labor conditions, social hygiene, and price of bread. 



Cotton-seed flour as a possible food for man, O. A. Wells (Jour. Indus, and 

 Engin. Chem., 6 (1914), No. 4, pp. 338, 339).— Although cotton-seed flour is high 

 in protein, the fact is pointed out that it has no gluten-like substance and that 

 therefore it must be mixed with wheat flour in bread making. The author re- 

 gards cotton-seed flour as an economical source of protein. Though in his 

 experience the use of limited amounts ha^ proved wholesome, he notes that, 

 reasoning from what has been observed in experiments with animals, large 

 amounts might have deleterious effects, and states that the question of the tox- 

 icity of cotton-seed meal is under investigation. 



Rice and rice cookery, Miriam Bikdseye (Cornell Reading Courses, S (1914), 

 No. 55, pp. 85-103, figs. 10). — General information is given regarding the growing 

 of rice, the rice industry, and tbe nutritive value and preparation of rice for 

 the table, together with a number of recii>es. 



Food poisonings due to creamed cabbage, E. Desesquelle (Bui. Sci. 

 Pharmacol., 21 (1914), No. 4, pp. 199-204) .—The author gives a digest of data 

 regarding cases of food poisonings due to eating various creamed preparations. 

 From the investigations carried out by a number of authors, the following recom- 

 mendations for making various cream preparations or custards have been for- 

 mulated : 



Only boiled milk and strictly fresh eggs without the least suggestion of bad 

 odor should be used. The yolks should be mixed with milk at the highest pos- 

 sible temperature which will not injure the preparation. The utensils used in 

 the preparation of these foods should be thoroughly washed in boiling water 

 before using. All added, substances, for example gelatin, should be dissolved, 

 if possible, in boiling water. The hands of the worker should be previously 

 washed and covered with clean gloves during the preparation of the food. 



Tropical vegetable foods, H. H. Rusby (Jour. N. Y. Bot. Card., 15 (1914), 

 No. 173, pp. 107-112). — This is an abstract of a lecture delivered at the New 

 York Botanical Gardens, which summarizes information regarding the consump- 

 tion of different vegetable foods in the countries of the world having a tropical 

 climate. 



The cooking of vegetables, C. H. Senn (Jour. Roy. Hort. Soc, 39 (1914), 

 No. 3, pp. 523-529). — In this paper the author discusses particularly the charac- 

 teristics and preparation for the table of " stem vegetables," such as asparagus, 

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