FOODS HUMAN NUTEITION. 363 



restorage is needed to protect consumers against a practice that unquestionably 

 leads to abuses." 



A dissenting opinion is presented by two of the commission with reference to 

 the marking on each package of the date of delivery by cold storage companies. 



Supplying- a large city with foodstuffs, with particular reference to market 

 conditions in Berlin, E. Lange (Stoats u. Sozialwiss. Forsch., 1911, No. 157, 

 pp. VIII +83). — Statistical and other data are summarized and discussed, and 

 a bibliography is provided. 



The preparation of Westphalian hams (Jour. Roy. Soc. Arts, 60 (1912)^ No. 

 3092, p. -'il6). — Juniper is used in smoking the meat, the twigs and berries being 

 thrown into a beech wood fire. The juniper imparts a distinctive flavor, it is 

 believed. The smoking process requires on an average about 8 days. 



A protein body in Liebig's meat extract, K. Mays {Hoppe-Seyler's ZtscJir. 

 Physiol. Chem., 78 (1912), No. 1, pp. 37-52). — The author has isolated and deter- 

 mined the properties of a body present in meat extract which he concludes to 

 be a proteid. 



Since the extract is used in small quantities at a time and as a condiment 

 and stimulant, the presence of a small proportion of protein, in the author's 

 opinion, has no special importance from the standpoint of nutritive value. On 

 the other hand, he believes that it is an essential constituent since it favorably 

 influences the consistency of the meat extract. 



The chemical composition of human milk as shown by recent analyses, 

 E. ScHLOss (llonatsschr. Einderheilk., 9 (1910-11), pp. 636-G.'tO; abs. in Zcnthl. 

 Expt. Meet., 1 (1912), No. 1, p. H). — Contrary to the generally accepted opinion, 

 the author maintains that human milk has a constant composition. The fat 

 content varies, but all the other ingredients maintain a definite relation. He 

 presents a compilation of 8 analyses. 



Influence of age on wheat and flour, F. T. Shutt (Canada Expt. Farms 

 Rpts. 1911, pp. i68-i7i).— Continuing earlier work (E. S. R., 24, p. 465), the 

 composition and bread making quality of wheat stored for 2 years were studied. 



In general, no differences or changes were noted in chemical composition of 

 the samples stored as flour, though there was a tendency in the gliadin and 

 the gliadin ratio to increase. Conclusions regarding the gluten were not drawn. 



Five of the 7 samples stored as wheat showed slight increases in protein 

 content; the gliadin values were very similar to those obtained in the earlier 

 work. 

 . A consideration of the nltrogen-and-ash-free extract and the volume of the 

 loaf did not indicate that there was any relationship between these values, the 

 contention that the volume of the loaf increases with the amount of extract 

 not being supported by the data reported. Furthermore, no relationship was 

 noted between the ratio of soluble ash to total nitrogen and the shape of the 

 loaf. 



Chemical analysis and composition of imported honey from Cuba, Mexico, 

 and Haiti, A. H. Bryan, A. Given, and S. Sherwood (TJ. 8. Dept. Agr., Bur. 

 Chem. Bui. 154, VP- 21). — The results are reported and discussed, in comparison 

 with American honeys, of 33 samples of Cuban, 23 samples of Mexican, and 16 

 samples of Haitian honeys. The methods followed in the investigation are 

 described. 



According to the authors' summary, the results seem to show that " beyond 

 a slightly greater moisture content and a somewhat lower percentage of sucrose 

 there are no pronounced differences in chemical composition between the 

 honeys of America and those from the countries specified. Other points, how- 

 ever, must be considered." 



