FOODS HUMAN NUTRITION. 361 



usually contain from 35 to 4n per cent of starch. As already shown, a good 

 creaui of tartar powder can not contain much above 20 per cent of starch. 

 This may. however, be considerably increased without lowering the efficiency 

 of the powder, if free tartaric acid Is made to take the place of an i-qual weight 

 of cream of tartar. 



"Sulphate of lime (terra alba) is an undesirable filler. It is usually present 

 in phosphate powders, as the acid phosphate of lime is manufactured by treat- 

 ment of the neutral phosi)hate with sulphuric acid, leaving in the product an 

 equivalent weight of sulphate of lime. Less objection can be taken to this 

 modicum of sulphate of lime than to the addition of terra alba, as such, to the 

 baking powder. While having no positively harmful effect, terra alba has the 

 objectionable rpialities of great insolubility and total lack of food value. 



" It is sometimes claimed for it that being less hygj-oscopic than starch, it 

 makes a better filler, enabling the powder to be kept longer without deteriora- 

 tion. . . . [I'robably] the majority of consumers would jirefer some form of 

 starch, and with reason." 



Ground cloves, A. McGill {Lab. Inland Rcr. Dcpt. Canada Bui. 173, pp. 

 li>). — Of 142 samples of ground cloves analyzed 74 were foimd to be genuine. 



Mustard, A. McGill (Lai). Inland Rev. Dept. Canada Bui. 176, pp. 11). — A 

 considerable number of .samples of nuistard were examined with a view to the 

 detection of adulteration. 



"The question of the amount of added matters which may be pei'mitted is 

 serious, from the point of view of the use of nuistard as a domestic remedy, in 

 blisters, poultices, emetics, etc. The nuistard of the pharmacopoeias permits, of 

 no admixture. Mustard as a condiment is another matter, and the public 

 should learn to rerogiiize the distinction between the two. Condimental mus- 

 tard may be regarded as a substitute, in emergency, for the pharmacopceial 

 mustard, but by no means to be confused with this last." 



Studies on cider and perry. I, Sulphite preservatives, H. E. Durham 

 {•Jour. Hjig. [('ainhridi/i ]. D (I<)(i9), Xo. /, /)/>. 17-32). — According to the 

 author's conclusi(»ns, further and more precise regulation is needed in Gi'eat 

 Britain at an early date regarding the use of ]treservatives in food. 



" The additicm of sulphurous acid and sulphites to cider and perry needs 

 regulation. 



"The permissible limit of addition of the substances should be expressed as 

 ' total sulphur dioxid ' obtained by distillation with phosphoric acid. 



" .ludging from the iiractice of some makers, the addition of sulphites or other 

 preservative is unnecessary, and from that of other makers whose i)rodiicts only 

 contain relatively small proportions, the maximum legal limit of 'total sulphur 

 dioxid' should be Idw: and at any rate not exceed 100 nig. per litor." 



Analytical studies of wine from the province of Caltanissetta, F. Car- 

 Pi'-NTiEiu (Htaz. Hixr. .{(/r. Ilal.. ) i { HiO'.l). Xo. .?. ///». /67-/7N). — Analyses are 

 reported and discussed. 



Roman wine. Vintage of 1907, F. Maggiacomo and G. Corso {Ann. R. 

 Staz. Chiin. Ayr. Hpn: Roma, 2. srr., 2 {1907-8), pp. 361-368).— A number of 

 analyses of Roman wines are reported. 



Boric acid in genuine Sicilian wines, E. Azzarki.lo {Gioi: ^ri. Xat. cd. 

 Ecou. \ I'alcrnni]. 26 ilDOS). ji)). 2-21). — lioric acid occurs norm.ally in Sicilian 

 wines, according to the author's investigations, the amount being dependent 

 upon the character of the soil. 



The dead meat trade {Dcpt. Af/r. and Tech. lush: Trcland Jour., {1009), 

 No. 3, pp. .'il')-.'i2'h /''•'>■• ^')- — 111 view of the possibility of developing in Ireland a 

 dressed meat industry similar to that carried on between the North of Scotland 



