FOODS — HUMAN NUTRITION. 461 



the Life Processes of Fruits and on the Rate of Fermentation of Cider, by 

 H. C. Gore; The Refrigeration of Poultry and Eggs in the United States, by 

 Mary E. Pennington ; The Manufacture of Ice, by Sandras ; An Improved 

 Method of Packing Gutted Fish for Transport and Keeping it Fresh and Sweet 

 for a Long Time, by A. Soelling; A New Application of Low Temperature 

 to the Preparation of Concentrated Food Extracts or Solids, Particularly Milk 

 Powder, by F. G. Lecomte and A. R. Loinville; The Preservation of Eggs by 

 Low Temperature, by F. Lescarde; Importation and Exportation of Meat to 

 Different Countries with Special Reference to the Use of Cold Storage and 

 Frozen Meat in the Netherlands, by F. B. Lohnis; The Relative Value of 

 Frozen and Refrigerated Meat for Food Purposes, Particularly with Reference 

 to the Army, the Navy, and Public aud Private Institutions, by H. Martel ; 

 Refrigeration and Ventilation of Inhabited Places, by H. Torrance, Jr. ; Rela- 

 tive Value of Frozen and Refrigerated Meat in General and Particularly for 

 the Army and Large Groups, by H. Viry ; Cold Storage and the Preservation of 

 Fresh and Salted Meat, by L. van Wanjenbergh; Feeding the Nations, by A. 

 de Wendrich ; and Several Methods of Testing Cold Storage Insulation, with 

 Comparative Results, by W. M. Whitten. 



The essential constituents in food, E. F. Armstrong (Chem. World, 1 (1912), 

 No. 5, pp. lJf7-lJf9). — A summaiy of some of the newer work in nutrition, 

 particularly studies of the effects of cooked and uncooked food and similar 

 topics. 



Brooklyn Eagle government cook book (Brooklyn, 1912, 2. ed., pp. 112). — 

 This publication is a reprint of Farmers' Bulletins 85, Fish as Food (E. S. R., 

 10, p. 678) ; 128, Eggs and Their Uses as Food (E. S. R., 13. p. 166) ; 142, Prin- 

 ciples of Nutrition and Nutritive Value of Food (E. S. R., 13, p. 974) ; 203, 

 Canned Fruit, Preserves, and Jellies — Household Methods of Preparation 

 (E. S. R., 16, p. 392) ; 293, Use of Fruit as Food (E. S. R., 19, p. 60) ; and 391, 

 Economical Use of Meat in the Home (E. S. R., 23, p. 165). 



Phosphorus in Indian foodstuffs, D. Hoopkr (Jour. Asiatic Soc. Bengal, 

 n. ser., 7 (1911), pp. 313-322; abs. in Jour. Soc. Chem. Indus., 31 (1912), No. 2, 

 p. 88; Nature [London], 88 (1912), No. 2209, p. 59^).— The data reported have 

 to do with the phosphorus content of polished and unpolished rice, rice polish, 

 Indian wheat, and wheat flour ; and of barley, pearl barley, lentils, cheese, 

 cooked fish, cooked potatoes, beans, pineapple, edible birds nest, and other food- 

 stuffs. 



The author discusses the alleged relation of phosphorus in milled rice to 

 beriberi. Experiments made with fowls fed rice of varying quality showed 

 that polyneuritis developed when milled rice was used but not with husked 

 rice. With rice containing only 0.277 per cent phosphoric anhydi'id the disease 

 appeared in a few weeks, while with rice containing 0.469 per cent it did not 

 appear. Analyses of rice from various parts of India showed that on an aver- 

 age unmilled rice contained 0.65 per cent phosphoric anhydrid and milled rice 

 0.38 per cent. Pulses (legumes) contained larger proportions, and, according 

 to the author, it is significant that pulse eaters generally remain free from the 

 disease, while their neighbors, who are rice eaters, are attacked by it. 



Cryoscopy of meat extract, T. Jona (Kryoskopie der Fleischextrakte. Pavia, 

 1911, pp. 15; abs. in Ghent. Zenthl.. 1912, I, No. I4, p. 1136).— Results of cryo- 

 scopic studies of meat extracts are reported. 



Microbial content of cooked sausage, G. GuiSrin {Hyg. Viande et Lait, 6 

 (1912), No. 4, PP- 197-207). — Results reported show the occurrence of micro- 

 organisms in sausage and on sausage casings. 



Analyses of wheats and flours [and barleys], J. C. Brtjnnich (Ann. Rpt. 

 Dept. Agr. and Stock [Queensland], 1910-11, pp. 58-60). — ^A large number of 



