FOODS — HUMAN NUTRITION. 269 



resist accumulation of aluininiuni. The long bones, under the conditions of 

 these experiments, contained aluminium. The flat bone of the skull did not 

 contain aluminium. 



"Aluminium, when ingested in alumiuized food under the conditions of these 

 experiments, is absorbed in part and is excreted, to some extent, in both the 

 bile and urine." 



The presence of arsenic in some vegetable food materials, F. Jadin and A. 

 ASTKUC (Compt. Rend. Acad. Sci. \Paris], 15', {1912), No. U,, pp. S93-896).— 

 Arsenic was found in a large number of samples of vegetable products and 

 fruits, fresh and dried, nuts, and edible fungi, the amounts ranging from 

 0.003 mg. per 100 in wild leek (Allium polvanthum) to 0.026 mg. per 100 in 

 dried peas. 



Food inspection decisions (U. S. Dept. Agr., Food Insp. Decisions H3, 

 I'lh, pp. 1 (uch). — These decisions have to do respectively with the labeling of 

 candied citron and the use of excessive amounts of water, brine, sirup, sauce, 

 and similar substances in the preparation of canned foods. 



The sanitary regulation of the oyster industry, F. P. Gorman {Amer. 

 Jour. Pub. Health, 2 {1912), No. 2, pp. 77-6'.'/ ) .—From the data summarized the 

 author concludes that the improvement of Ihe shellfish indu.stry involves "pro- 

 hibition of the practice of floating oysters; prohibition of the use for food of 

 shellfish taken from waters directly polluted with sewage, that is, within a 

 certain distance of discharging sewers; careful sanitary regulation and super- 

 vision of the methods of handling and packing shellfish ; [and] efforts to 

 secure the removal of sewage pollution from the tidewaters where shellfish 

 are grown, or at least the disinfection of all sewage effluents which enter 

 tidewater." 



The paper is followed by a discussion. 



The preservation of food, Alice Ravenhill (Brit. Columbia Dcpt. Agr. Bui. 

 37, 1912, pp. 19, figs. 10). — This bulletin, which is one of a proposed series for 

 the women's institute work, discusses methods of handling and keeping food, 

 the preservation of foods in the home, and other similar questions. 



Southwest Africa camp food, H. Fischer (Illus. Landw. Ztg., 32 (1912). 

 No. 26, pp. 2-i6, 247, figs. 3). — Native foods are described and their uses dis- 

 cussed. 



How I lived on threepence a day, F. J. Cross (London, 1912, pp. 124, 

 charts 8). — The author reports and discusses his experience living for a week 

 on a diet costing 6 cts. a day, a sum which he. states is comparable with that 

 which many workingmeu's families have to spend per person for food. His 

 general conclusion is that, with limited incomes, knowledge and care in the 

 selection and preparation of food are absolutely essential if persons are to be 

 well nourished. In addition, the volume, which is designed for the instruction 

 of housekeepers, discusses such subjects as the relative nutritive value of dif- 

 ferent foods, suitable foods for working class households, and other questions. 



The introduction is contributed by R. Hutchison. 



Cooperation and cost of living in certain foreign countries (U. S. House 

 Representatives, 62. Cong., 2. Sess., Doc. 617, 1912, pp. 248). — ^A large amount 

 of data collected by United States consuls, regarding the cost of food, the work 

 of cooperative societies, and the cost of living in certain foreign countries, is 

 brought together, this material being preceded by a letter of transmittal by 

 H. Wilson which gives a summary of the prices of common food materials in 

 recent years in the United Ivingdom. 



The school feeding movement, Louise S. Bryant {Psych. Clin., 6 (1912), 

 No. 2, pp. 29-43). — An account of the origin and development of the movement 



