FOODS — HUMAN NUTRITION. 857 



A proper newe booke of cokerye, edited by Catherine F. Fbere ( Cambridge, 

 1913, pp. CLXIV-\-124, pis. 2). — The reprint of this sixteenth century cookboolj, 

 which gives some information regarding dietetics as well as data concerning 

 the preparation of food at this time in England, is preceded by an introduction 

 by the editor, and also contains a glossary-index and a bibliography of culinary 

 literature, particularly earlier publications. 



Begulation of hotel and restaurant kitchens [in Germany], R. P. Skinnee 

 (Daily Cons, and Trade Rpts. iU. S.], 17 (1914), No. 123, p. iii7).— According 

 to this report, while regulations exist for governing the sanitary condition of 

 restaurant and hotel kitchens, there is no regular system of police inspection 

 except when licenses are granted or complaints are entered. The condition of 

 such places is attributed to the care of the proprietors. 



[The presence of tobacco in foods] (Weekly Rpt. Bd. Health Cincinnati, 

 5 (1914), No. 19, pp. U, 2], fig. 1). — A statement is made regarding the finding 

 of tobacco in bread and the desirability is pointed out of more strictly enforc- 

 ing the regulation which prevents the use of tobacco in bake shops. 



Work in the hygiene of food and nutrition of the Prussian Board of 

 Health in 1911 (In Das Gesundheitswesen des Preussischen Staates im Jahre 

 1911. Berlin, 1912, pp. 364-399; summarised in Ztschr. Offentl. Chem., 20 

 (1914), Nos. 1, pp. 6-13; 2, pp. 21-23). — An account of the work carried an, 

 particularly with reference to general nutrition, animal foods, vegetable foods, 

 and condiments. 



Cases of food poisoning noted in the German Army during the last two 

 years, W. Seele ( Ucber die in der Deutschen Armee in den letzten zwoJf Jahren 

 vorgekommenen Nahrungsmittelvergiftungen. Inaug. Diss., Univ. Berlin, 1913, 

 pp. 29; ahs. in Hyg. Rundschau, 24 (1914), No. 9, pp. 531, 532). — The data sum- 

 marized shows that meat and sausage were the most common sources of food 

 poisoning as is natural enough when one recalls that such food is taken daily. 

 Potatoes, and particularly potato salad, are next in order. Other materials, 

 particularly cooked foods containing flour, also cause poisoning. 



The inciting of the trouble was not always the same, but the following micro- 

 organisms were identified : Bacillus coli communis, B. proteus, B. enteritidis, 

 and B. paratyphosus. In the case of potatoes the poisoning was attributed in 

 some instances to a high solanin content and in others to B. proteus. The 

 majority of the poisonings occurred in the months of April and May. 



The etiology of beri-beri, K. P. Strong and B. C. Cbowell (Trans'. 15. 

 Inteniat. Cong. Hyg. and Demogr. Washington, 5 (1912), Sect. 2, pp. 679-696). — 

 The authors give some data regarding the work of other investigators and 

 summarize the results of their own experimental studies of the subject with 

 prisoners in Bilibid prison, in Manila. 



Some groups were fed, as the principal article of diet, white rice for varying 

 lengths of time, and other gi-oups, white rice plus an alcoholic extract of rice 

 polishings, the period the experiment covered being from 97 to 117 days. It 

 was planned to supply one group with white rice and rice polishings cooked to- 

 gether, but it was found that the subjects would not eat this food. 



Quotations from the authors' findings and conclusions follow: 



" It is evident that among the individuals comprising our experiment beri-beri 

 was produced only by means of the diet, and that the disease has therefore a 

 true dietetic causation. It is further evident from our experiments that beri- 

 beri develops owing to the absence of some substance or substances in the diet 

 necessary for the normal physiological processes of the body. Without the 

 supply of such substances in the food, beri-beri results. Such a substance or 

 such substances are evidently present in red rice and in rice polishings, and 

 also in small amount in the alcoholic extract of rice polishings, and when 



