FOODS — HUMAN NUTRITION. 65 



Laws of Massachusetts pertaining to the business of slaughtering {Bos- 

 ton: l^tatc B(I. Haillli, 1911, pp. 12). — A summary of the laws regulating 

 slaughtering in Massachusetts, with special reference to the changes required 

 by the acts of 1911. 



The progress of international commerce in perishable foodstuffs, H. Hitiee 

 {Ann. Giogr., 21 {1912), No. 116, pp. 109-117).— A summary of the develop- 

 ment of commerce in perishable goods, with special reference to conditions on 

 the continent of Europe. 



Gas and electric cooking (Jour. Gas Lighting, US {1912), No. 2551, pp. 11, 

 18). — An account of tests made in England. 



The initial cost of an electric cooker and installation is reckoned as 75 per 

 cent more than that of a gas cooker. Comparative tests were made of the 

 cost of boiling water and baking sirloin of beef, cakes, etc. In all cases the 

 cost of fuel was found to be greater with the electric cooker than with gas. 

 In the sirloin of beef the loss by evaporation was 13 per cent with the electric, 

 and IG per cent with the gas, cooker. In boiling 1 qt. water it was found that 

 the electric cooker requiied 12 minutes longer than the gas ring, and that the 

 electricity required cost 0.."> ct. more than the gas. 



A gas cooker of novel construction {Jour. Gas Lighting, 117 {1912), No. 

 2550, pp. 870, 871, Jigs. Jf). — The oven here described is built with 2 metal walls 

 with an air si)ace between, the gas heating the air in the latter. It is claimed 

 that as there is no gas burning in the oven spurting fat will not come in con- 

 tact with the flames and cause a disagreeable smell, and that since the oven is 

 enclosed the loss through evaporation during cooking will be less than in the 

 ordinary oven. Temperature and cooking tests are given w'hich, according to 

 the author, indicate the economy of a cooker of this description. 



The conditions of nourishment of pupils in Munich public schools, K. 

 Oppenhi:imi:r and W. I.andauer {Miincheu. Med. Wchuschr., 58 {1911), No. .'i2, 

 pp. 2218-2220; 59, {1912), No. 13, pp. 705, 706, dgm. i).— The first of these 

 articles reports n study of the physical condition of school children in 2 public 

 schools in Munich, one in a district populated mainly by day laborers, and the 

 other in a district including some families in more easy circumstances. Age, 

 general condition, weight, height, chest, and upper arm measux-ements were 

 noted, and the relation between height and body w'cight of each child was calcu- 

 lated. Comparing the figures tlius obtained with those commonly accepted as 

 standard for children of various ages, the authors found that the children in 

 both the schools investigated, but notably in that in the poorer section of the 

 city, were on the average decidedly below normal. 



The second article is an answer to criticisms called out by the defluctions 

 that the children here studied were necessarily undernourished. The authors 

 suggest the distinction between quantitative and qualitative undernourishment 

 and discuss the most satisfactory means of determining general physical devel- 

 opment from physical measurements and similar topics. 



Second experimental march to investigate the amount of food required 

 by men on active service {Jour. Roy. Army Med. Corps, 17 {1911), No. 6, pp. 

 629-643). — The march here reported was made in August, 1910. It lasted IB 

 days, included men and officers, and was in every way comparable with the 

 previous march (E. S. R., 25, p. 266). The men returned to the same camp 

 each night. Physical measurements were taken every morning under condi- 

 tions as nearly uniform as possible. The weather conditions were hardly 

 better than during the first march, while the character of the roads was worse. 



The ration was varied somewhat from that of the first march, bacon and 

 cheese being substituted for part of the meat in different quantities during dif- 



