868 EXPERIMENT STATION RECORD. 



The author insists that ingredients should be weighed. Directions are given 

 for determining the amount of water required by different flours, and some 

 data presented showing the influence of water and lineading on the size and 

 texture of the loaf. According to the data presented, there is always an 

 increase in the weight of bread and volume of loaf with a reasonable 

 increase of water used in mixing the dough, while at the same time there is a 

 reduction in the time required for fermentation and baking. When straight 

 doughs are compared with those involving kneading " it is observed that the 

 weight of the loaf is practically the same in all cases when like amounts of 

 water were used. The largest weights were obtained Avhere the flour was 

 kneaded the second time." The smallest volume was obtained in the case of 

 straight dough where the minimum amount of water (52.5 per cent) was used 

 and the largest volume in the case of lightly handled dough with a second 

 kneading where 65.5 per cent of water was used. 



Bulgarian bread, a little known dough fermentation (Pure Products, 8 

 (1912), No. 7, pp. SS.'i, 3S5). — The bread here described is made of flue wheat 

 flour and leavened by the activity of a bacillus of the Coli group, called B. 

 macedonicus. The bread is said to have a pleasant taste and a fine, fruity 

 aroma. 



Concerning the physiological effect of chicory infusion, J. Paechtneb 

 (Ztschr. Untersuch. Nahr. u. Genussmtl., 23 (1912), No. 6, pp. 241-250, dgms. 

 6). — From experiments with a rabbit and dogs the author concludes that 

 chicory exercises a noticeable though not very great stimulating effect upon the 

 digestive apparatus and the circulation of the blood, and that this rather than 

 the taste explains the general use of this material as a food accessory. He 

 does not believe that under normal conditions there is any reason for consid- 

 ering chicoiy harmful. 



Food inspection decision ( U. S. Dept. Agr., Food Insp. Decision 1^8, pp. 

 2). — The use of copper salts in the greening of foods is declared an adultera- 

 tion under the Food and Drugs Act after January 1, 1913. 



Sulphite in sugar goods, H. Witte (Ztschr. Untersuch. Nahr. u. Genussmtl., 

 2-'t (1912), No. 7. pp. Ji63--lf65). — The occurrence of sulphurous acid in candies 

 is reported and discussed. 



The art of good living, E. Richardin (L'Art du Bien Manger. Paris, 1910, 

 pp. XYI+a-\-926, pis. 51, figs. 51). — In this volume, which bears the subtitle 

 French Cookery from the Fouiteenth to the Twentieth Century, a large amount 

 of historical and general data regarding food and its preparation is summarized 

 and many recipes are included. 



Good living (Potir Bien Manger. Paris, 1912, pp. XXXII +SJiO, pis. 2h flffs. 

 43). — This volume discusses at length cooking schools, kitchen equipment, serv- 

 ice, and other matters of housekeeping, and gives a large number of recipes for 

 preparing different foods. Data are also summarized I'egarding the adultera- 

 tion of food. 



Beriberi caused by fine white flour, J. M. Little (Jour. Amer. Med. Assoc., 

 58 (1912), No. 26, 2W- 2029, 2030).— A. diet consisting almost exclusively of fine 

 white flour, tea, and molasses, made necessary by shortage of food supplies in 

 Ne^Yfoundland and Labrador, resulted in beriberi, according, to the author's 

 experience. 



Substitution of whole wheat flour is recommended. He believes that the 

 more the diet is restricted to flour, the more necessary it is to have whole wheat 

 flour. 



Preparation from yeast and certain foodstuffs of the substance the de- 

 ficiency of which in diet occasions polyneuritis in birds, C. Funk (Jour. 

 Physiol., 1,5 (1912), No. 1-2, pp. 75-8t; abs. Jour. Chem. Soc. [London], 102 



