856 EXPERIMENT STATION RECORD. 



celery, leek, and sea kale, and gives a number of recipes. See also a previous 

 note (E. S. R., 29, p. 566). 



Hardened oils, G. Meyebheim {Fortschr. Chem., Phys. u. Physikal. Chem., 

 8 {1913), No. 6, pp. 293-307). — A digest of data, including the literature of 

 patents, regarding the formation of solid, saturated fats from unsaturated, 

 liquid fats, hydrogen being added by means of a catalyzer. Though written 

 from the standpoint of the soap making industry, this article is also of interest 

 to students of nutrition since similar hardened fats are manufactured for 

 culinary purposes. 



Preserved foods and candies, A. Hausner {Die Fabrikation der Konserven 

 un4 Kanditen. Vienna mid Leipsic, 1912, 4- ed., rev. and enl., pp. ¥111+382, 

 figs. 47). — The author states that this edition of his handbook has been revised 

 and enlarged. 



A contribution to the knowledge of cofEees, I. Rozsenyi {Chem. Ztg., 37 

 {1913), No. 145, pp. 1482-1484). — Data are here given regarding several varieties 

 of coffees including among others Porto Rico, Mocha, Ceylon, Santos, and 

 Domingo coffees. Potassium, sodium, calcium, magnesium, and iron were de- 

 termined as well as water and total mineral matter. 



The volatile constituents of coffee, J. Abelin and M. Perelstein {Miinchen. 

 Med. Wchnschr., 61 {1914), No. 16, pp. 867, 868).— The nature of and tlie 

 physiological effects produced by the volatile constituents of coffee, as shown 

 by other workers, are discussed, and the authors present the results of a quan- 

 titative study of the volatile matter obtained by steam distillation from several 

 samples of ordinary coffee and a S0;called " treated " coffee from which a part 

 of these constituents had been removed by a patented process. 



Electric cooking {Austral. Mining Standard, 50 {1913), No. 1291, p. 116). — 

 A description is given of an electric stove in which the heat is obtained and 

 distributed by numerous rods of a cheap and durable metal which is unaffected 

 by heat, instead of by means of the series of wires ordinarily employed. The 

 rods may be easily replaced and only as many as are required need be in opera- 

 tion, since each rod is an independent unit. 



Electric cooking on the battleship "Texas" {Elect. World, 63 {1914), No. 

 20, pp. 1099, 1100, figs. 3). — A description is given of the electric cooking appara- 

 tus which is used for the preparation of all the food for the officers and men 

 except for boiling meats and vegetables and preparing tea and coffee, which 

 processes are carried out in steam jacketed caldrons. Menus are given showing 

 the food prepared for one week. 



Electric cooking, W. H. Alabaster {Elect. Rev., 73 {1913), No. 1869, pp. 451- 

 454, figs. 5; abs. in Sci. Abs., Sect. B— Elect. Engin., 16 {1913), No. 192, p. 590).— 

 The author discusses and summarizes in tabular form data regarding the 

 amount of energy required with electrical ovens of different makes to secure 

 a temperature of 400° F. and maintain it for IJ hours, and regarding the com- 

 parative efficiency of different sorts of hot plates when used to raise the tem- 

 peraturs of 3 pts. of water to boiling, as well as the weekly cost of cooking 

 for a family of 2 adults and 2 children when different cooking devices are used. 



Gas cooker eflSciencies (Jour. Gas Lighting, 126 {1914), ^o- ^662, p. 493).— 

 The results are reported of comparative efficiency tests of ordinary gas ovens 

 and hot plates and of improved types. The details of the improvements em- 

 bodied in the types of cookers described are not given but apparently consist 

 chiefly of a better regulation of the volume and direction of the air supply. 



A story of certain table furnishings, Clara W. Browning and Edith J. 

 MuNSELL {Cornell Reading Courses, 3 {1913), No. 51, pp. 49-72, figs. 28). — 

 Historical data are summarized regarding the origin and development of table 

 equipment. 



