FOODS — HUMAN NUTRITION. 463 



" standard " breads, the results showing that the availability of the nitrogen 

 and phosphorus present was lower. " With regard to the possible importance 

 and special nutritive influence of unknown constituents present in the cortex 

 of wheat, the experiments described yield no evidence. The periods were of 

 course much too short, and, moreover, to judge from the available knowledge 

 on the matter, the milk taken would supply an equivalent for such factors. 

 They can only be of practical importance in cases where bread forms a very 

 large proportion of the total dietary, and their Influence can only be tested by 

 long observations carried out on special communities." 



Principles of jelly making', Nellie E. Goldthwai'ee {Cornell Reading 

 Courses, Food Ser., 1912, No. 3, pp. 2-'fl-2oIt). — Results of the author's experi- 

 ments (E. S. R., 24, p. 363) are summarized with particular reference to home 

 jelly making. 



Studies of the utilization of dum palm: The chemical composition and 

 food value of its fruit {Agr. Colon. [Italy], 6 {1912), No. 4, pp. 129-152).— 

 Analyses are reported and discussed. 



[Mince-meat and other pure food and drug topics], E. F. Ladd and Ax,ma 

 K. Johnson {North Dakota Sta. Spec. Bui., 2 {1912), No. 5, pp. 81-92, 9^-96).— 

 Results are reported and discussed, of the examination of 51 samples of mince- 

 meat and of miscellaneous^foodstuffs. 



Of the samples of mince-meat examined, 19 contained no meat or less than 1 

 per cent (i. e., no meat fiber could be detected), 18 contained less than 3 to 6 

 per cent meat, and 14 less than 6 to 10 per cent. In cases of samples contain- 

 ing no meat fiber, " the flavor of meat was undoubtedly due to the presence of 

 meat extract." 



Seven of the samples contained glucose. Commenting on the results of their 

 investigations, the authors state that " to add starch or glucose, making the 

 same largely a constituent of the [mince] meat, is equally deceptive. The fruit 

 can not legitimately be tomatoes, or apple skins, or waste material generally 

 discarded as articles of food." 



According to the authors' view, few of the preparations examined were entitled 

 to be classed as mince-meats under ordinary definitions. 



Vinegar and vinegar laws, J. O. Jobdan {Mo. Bui. Health Dept. Boston, 1 

 {1912), No. 3, pp. 57-59). — A proposed law regulating the sale of vmegar is 

 outlined. 



Oflicial food analysis, 1912, R. E. Rose and A. M. Henry {Fla. Quart. Bui. 

 Agr. Dept., 22 {1912), No. 2, pp. 19^-197). — Analyses of miscellaneous food 

 materials are reported. 



[Food inspection and other pure food topics] {Tenn. Food ami Drugs Insp. 

 Bui. 5, 1911, pp. 100, fig. 1). — Results of the examination of a number of mis- 

 cellaneous foods are reported, and short weights, pure food and drugs, and re- 

 lated topics are discussed. 



Camp cookery in the West, C. F. Saunders {Country Life Amer., 22 {1912), 

 No. 3, pp. 51, 52, figs. 6). — Camp provisions, methods of camp cookery, and 

 other similar problems are discussed and some recipes given. 



Cooking with electricity, Ellen A. Huntington {Deseret Farmer, 7 {1912), 

 No. 37, pp. 792, 793). — Electrical cooking apparatus is discussed, particularly 

 with reference to its cost. 



[Report of the] committee on markets, Amy A. Bradley {Women's Muni- 

 cipal League Boston Bui., 3 {1912), No. 5, pp. 2^-26). — An account Is given of 

 the survey work with reference to market conditions in Boston and the attempts 

 which have been made to remedy them. 



The budget of a vine dresser's family in Caltagirone, C. Coniglio {Rivista 

 [Conegliano], 5. ser., 18 {1912), Nos. 8, pp. 177-181; 9, pp. 201-206; 10, pp. 



