FOODS — HUMAN NUTRITION. , 763 



ing is not injurious if the water in wliicli the oysters are floated is pure, and 

 that the practice is desirable on account of the improvement in the oyster. 

 It is suggested that both floated and unfloated oysters be admitted to the 

 marlvet, since a demand for both Ijinds exists, and in time the demand for 

 the floated product will be so great as to give it the greater value. 



The author notes that the experiments are rather limited and that a more 

 prolonged study of the (tuestion may be desirable. 



Decay and preservation of eggs, A. Kossowicz (Monatsh. Landic, 5 (1912), 

 No. 2, pp. -'iS—'/D; abs. in tSchiceiz. Wchnfichr. Chem. u. Pharm., 50 (1912), No. 

 28, p. 42O). — Contamination of the egg by micro-organisms may occur while in 

 the ovarian duct, but not after it is laid until age causes loss of resistance. 



No organisms had entered eggs 4 weeks old ; only Cladosporium herbarum 

 had entered after S weeks, Phytophihorn infestans after 12 weeks, and Rhizopus 

 nigricans after 5 months. The germicidal power of the albumin decreases 

 rapidly with age. In addition to his own work the author summarizes data 

 from a large nnmbor of experiments by others. 



Curing of Italian hams, J. A. Smith et al. (Daily Cons, and Trade Rpts. 

 [U. S.], 15 (1912). No. 2J,9, pp. 58J-388 ) .—Methods of curing hams in different 

 parts of Italy are given in detail. 



Mince-meat and mock mince-meat (Pure Products, 8 (1912), No. 10, pp. 

 555-5J7).— The results (jf the examination of about 500 recipes for mince- 

 meat are given and suggestions for another standard are made. 



The manufacture of gelatin, L. A. Tihklp; (Jour. Indus, and Engin. Chem., 

 Jf (1912). No. 6, pp. -'i-'f6--'i51, figs. .',, dgms. 3). — This description of the manu- 

 facture of gelatin treats of cleaning the raw material, dissolving the gelatin, 

 concentrating the solution, chilling and spreading, drying, and finishing (grind- 

 ing and packing). Curves show the imports of gelatin and price fluctuations 

 during the past 8 years. 



High fat standard for ice cream, M. Mortensen (N. Y. Produce Rev. and 

 Amer. Cream., 34 (1912), No. 17, p. 75-)). — Standards and definitions are sug- 

 gested favoring a high fat content (at least 12 per cent) of butter fat in ice 

 cream. 



Wheat and flour, R. Harcoukt (Ann. Rpt. Ontario Agr. Col. and E-rpt. Farm, 

 37 (1911), pp. 73-84).— In continuation of earlier work (E. S. R., 25, p. 564), 

 experiments with wheat and flour were carried on. A comparison of commercial 

 flours (patent and bakers' grades), freshly ground from the crop of 1911 wheat, 

 showed that such flour was only slightly lower in gluten and in water absorp- 

 tion, and in yield of bi'ead and size of loaf was fully equal to the 1910 crop, 

 while some superiority in the texture of the crumb was noted. 



Baking tests with winter wheats grown on experimental plats and ground in 

 a small mill showed superiority in the 1911 crop over that of 1910. " With 2 or 

 3 exceptions the loaf was larger and the crumb of the bread was better, both 

 in color and in texture." The apparently better results obtained from the 1909 

 crop, as compared with those of 1910 and 1911, was partly due, in the author's 

 opinion, to longer aging. 



Baking tests with Ontario spring wheats grown on experimental plats showed 

 that, in the majority of cases, the 1910 crop contained less gluten than that of 

 1909. while the reverse was the case with regard to absorption. " The yield of 

 bread, consequently, is higher, but the volume of the loaf is less. Generally 

 speaking, the quality of the bread from the 1910 crop is inferior to that of the 

 1909." 



As regards varieties, the old Red and White Fife wheats still hold a good 

 place, while Preston Spring, Gatineau, and Hungarian gave a rather larger 

 volume of loaf of about equal quality. 



