FOODS — HUMAN NUTRITIOlsr. 63 



refrigerator cars, methods of lacking and shipping ix)ultry, and the changes 

 lilvoly to affect the birds during transportation. 



Bacterial purification of oysters by floating' in filtered artificial sea water, 

 Fabkk-Domergue {Vompt. Rend. Acad. Scl. [Paris], loJt (li)12), No. G, pp. 

 393-395). — A description of tanlis for floating oysters. Artificial sea water is 

 passed tlirough the tanlcs in which the oysters are placed, pumped through a 

 filter, and again passcnl into the tanlis. In the opinion of the author the re- 

 sults are practically the same as those with natural sea water. 



Floating oysters in filtered artificial sea water, E. Bodin (Conipt. Rend. 

 Acad. Sci. [Paris], 154 (1912), No. 7, pp. U6, 7/7/7 ).— An account of tests made 

 with oysters floated in tanks similar to those described in the above article. 



Oysters may be floated in such tanks for a month without losing their vitality 

 or good appearance. Slight changes in flavor may take place after one week. 

 As a method of bacterial purification, the method is considered as satisfactory 

 as floating in natural sea water. 



Cheese and its economical uses in the diet, C. F. Langwokthy and Caroline 

 Ij. Hunt {U. 8. Dcpt. Agr., Farmers' Bui. 481, pp. 40). — This popular sum- 

 mary includes data regarding cheese making, the care of cheese in the home, 

 and the flavor of cheese, describes the kinds of cheese usetl in American 

 homes, and discusses the food value of cheese, its composition, nutritive value 

 and cost as compared with other fo.ods, its digestibilitj% its use in the diet, and 

 the m.-iking of bills of fare with cheese as the central food. 



Directions are given for preparing homemade cheeses and a large number of 

 cheese dishes of different sorts, which have been studied experimentally. 



The widespread belief that cheese is not thoroughly digested and that it is 

 often a cause of physiological disturbance is not substantiated by the experi- 

 mental data summarized in this bulletin. 



As a whole, the bulletin calls attention to the high nutritive value of cheese 

 and the ])ossibility of using it in many ways. 



Kafir corn flour bread, O. Dillon { North west. Miller, 90 (1912), No. 2, pp. 

 79, SO, figs. 4)- — A description of baking tests made by students of the Kansas 

 Agricultural College in 1911. Various recipes for breads, cakes, etc., were 

 studied experimentally, white durra flour, black-hull Kafir flour, white durra 

 meal, and black-hull Kafir meal being tested. 



The only difference noted between the white and the black-hull flours, or the 

 corresponding meals, was the darker color of the black-hull pi'oducts. In bread 

 making it was found that these meals and white flour 1 : 1, 1 : 2, or 2 : 1 all made 

 fairly satisfactory loaves, though a mixture containing the highest proportions 

 of white flour made the lightest bread. 



" The meal makes a good substitute for corn meal, as it can be used in prac- 

 tically every case that corn meal is used. When the meal is used alone, more 

 liquid is required to mix it, and it lacks sufficient gluten to hold together. It 

 also is rather harsh and flat tasting when used by itself, but when mixed with 

 wheat flour the flavor is pleasant. The wheat flour also supplies the gluten, 

 which makes its use much more successful. In most cases a mixture of two of 

 meal to one of flour is good and in nearly all cases a mixture of ' half and half ' 

 is successful." 



CofEee and cofEee substitutes (Quart. Bui. Bd. Health N. H., 1 (1912), No. 

 1-2, p. 3). — ^Analyses are reported of various coffee mixtures and coffee sub- 

 stitutes. 



" Incidentally it is of interest to note the difference between the now well- 

 known non-coffee containing coffee substitutes and the newer coffee-cereal mix- 

 tures, in that, whereas the former consist mainly or wholly of bran, worth In 

 most cases not over 3 or 4 cts. a pound at the most, the cereal or leguminous 



