64 EXPERIMENT STATION RECOED. 



G83-S.'iO, figs. Ji9). — The amended Wisconsin laws regarding the regulation of 

 bakeries are quoted, and lists of licensed bakeries and a general account of the 

 work under the State law are given. During the year 30 persons were prose- 

 cuted for violations of the law and in every case a verdict of guilty was secured. 

 In general, the results indicate considerable improvement iu the baking indus- 

 try under the law. 



The report also contains the proceedings of the Bakers' Institute held in 

 jNIilwaukee by the University Extension Division of the University of Wisconsin 

 October 2G-2S, 1908 (E. S. R.. 20, p. 395), and the papers with discussions pre- 

 sented at the meeting. Among others may be mentioned : The Inner Structure 

 of the Grain as Related to Flour and Bread, by N. A. Cobb; Flour — Its Compo- 

 sition and Adulteration, by A. L. Winton; Fermentation in Bread Making, by 

 W. D. Frost, in which yeasis, malt extracts, etc., are considered ; Food Value of 

 Bread, by J. Erlanger ; Examination of Flour with Practical Tests, by Hannah 

 L. Wessling ; Bake Shop Hygiene and Sanitation, by M. P. Raveuel ; and Bake 

 Shop Hygiene and Sanitation, by C. B. Ball. 



Determination of gluten in wheat flour, A. Berman {Pliarm. WeekhL, J/G 

 {1909), No. 10, pp. 227, 228). — Results of gluten determinations in several sorts 

 of flour are rei)orted. 



The changes in flour and cereals due to the action of sulphur dioxid, M. 

 and G. Carteret (Bui. Soc. Cliim. France, J), scr., 5 {1909), No. 6, pp. 270- 

 272). — From their investigations on the subject the authors conclude that treat- 

 ing flour with sulphur dioxid is harmful since it renders kneading of the dough 

 difficult, hinders fermentation, and produces an inferior loaf. 



Honey and honey substitutes, A. Hasterlik {Der Bienenhontg urid seine 

 Ersatzmittcl. Vienna and Leipsic, 1909, pp. VIII-\-232, figs. 63; rev. in Ztschr. 

 Offenll. Cliem., 15 {1909), No. 1, p. 20). — This volume discusses the origin and 

 collection of honey, its examination and valuation, honey substitutes, and simi- 

 lar toi)ics. 



Preserved fruits in Europe, R. P. Skinner and H. L. Washington {Mo. 

 Cons, and Trade Rpts. [U. S.], 1909, No. 3-',3, pp. 111-121).— Intormntkm regard- 

 ing the French candied fruit, or glace fruit industry, including accounts of proc- 

 esses of manufacture, etc., is summarized. 



Bacteriological studies of the softening of pickled cucumbers, A. Kosso- 

 wicz {Ztschr. Landiv. Verstichsio. Osterr., 11 {1908), No. 12, pp. 89.'f-900). — Ex- 

 perimental studies were made of the effects of different sorts of bacteria on dill 

 pickles, the conclusion being reached that the potato bacterium {B. vtcscn- 

 tcricns vulgatus) is certainly concerned in the softening. Studies of the total 

 and nonvolatile acid were also made but no definite conclusions are drawn from 

 the recorded variations. 



Pickled tea, W. H. Michael {Daily Cons, and Trade Rpts. [U. 8.], 1909, 

 No. 34.'i4, pp. 15, 16). — The author describes a fermented or pickled preparation 

 of tea leaves which is eaten in Burma and the Shan States. Commonly the 

 leaves are soaked iu oil and seasoned with garlic, dried fish, etc. In some 

 regions a beverage is pr(>pared from this tea. 



''Cognac" obtained from cactus figs [prickly pears], A Sanna {Stas. 

 Sper. Agr. Ital, 1,1 {1908), No. 9-11, pp. 550-561; ahs. in Cliem. ZcnthL, 1909, 

 I, No. 8, p. 675; Jour. Soc. Cliem. Indus., 28 {1909), No. 5, p. 255). — Analyses of 

 the cactus fig are given and a method for preparing a spirit which corresponds 

 to a genuine cognac is described. 



Bussian kvass, F. Graftiau {Ann. Gemb1oh.T, 19 {1909), No. //, pp. 235- 

 2-'i6). — Directions are given for making different sorts of kvass, a fermented 

 beverage much used in Russia. Kvass fermentation, yield, and cost of different 

 sorts, and other questions are considered. 



