362 EXPERIMENT STATION HECORD. 



and London, an investigation Avas made of the conditions nnder which the busi- 

 ness is carried on. The question of the amount of capital involved, the transpor- 

 tation of the meat, market classification, and similar topics are discussed. 



Meat trade in Paris in 1907, G. Cadoux (Jour. Hoc. ^fafis. Paris, .',9 (1908), 

 No. 10, pp. 3.'/2-3//// ) .— A summary of statistical data. 



Concerning the fat of hens' eggs, R. Paladino (Bioclirin. ZiscKr., 11 

 (1909), No. //, j)p. 356-360). — According to the author's summary, the fat of egg 

 yolk consists of a mixture of a liquid and a solid, the solid fat, which is of a 

 light yellow color, being present in greater quantity. The liquid fat is oily and 

 of a dark orange color. In both fats ole-ic, palmitic, and stearic acids are 

 present, as well as considerable quantities of phosphoric acid together with iron 

 and sulphur. Volatile acids were not present. Data regarding spectroscopic 

 behavior are also given. It was possible to obtain lipochrom in these fats in 

 characteristic yellow crystalline needles. 



Studies of the lecithin of egg yolk, H. jNIacLean (Ztschr. Physiol. Chem., 

 59 {1909), No. 3-4, pp. 223-229). — The author's conclusion is that the total 

 nitrogen of the lecithin is to be regarded as nitrogen of cholin and compounds, 

 as yet unknown, derived by cleavage from the cholin molecule. 



Concerning crab extract, H. Barschall (Arb. K. GsiuUitsamt., 30 (1909), 

 No. 1, pp. 74-76; al)s. in Ztschr. Angeiv. Chem., 22 (1909), No. 16, p. 741). — 

 Studies of the amount and distribution of the nitrogen are reported. Creatin 

 and creatinin were not found. 



The effect of cooking on cellulose, Edna D. Day (Jour. Home Econ., 1 

 (1909), No. 2, p. 177). — It is commonly stated that the cell walls are ruptured 

 when potatoes are boiled or baked, but the author states that such a condition 

 has not been observed in the numerous investigations which she has made. 

 When cells from cooked potatoes were examined it was found that the middle 

 lamella which holds the cells together had dissolved and that the cells had 

 separated from each other, but the cell walls were not ruptured. " If, how- 

 ever, saliva is added to these unbroken cells, the starch filling them is very 

 quickly digested, as shown by the fact that they no longer give the blue color 

 with iodin, proving that the breaking of the cell wall is not at all essential for 

 ease of digestion." 



The fireless cookbook, Margaret J. Mitchell (New York, 1909, pp. 

 Xn+315, figs. 18) . — As the author states in the preface, " the aim of this book 

 is to present in a convenient form such directions for making and using fireless 

 cookers and similar insulating boxes, that those who are not experienced, even 

 in the ordinary methods of cookery, may be able to follow them easily and with 

 success." 



The early chapters give directions for making and using fireless cookers, 

 methods of measuring food materials, tables for ready reference, and a large 

 number of recipes, some of them original, especially adapted to the method of 

 cookery under consideration. In most cases the number of persons the dish 

 will serve is stated. 



The chapter on institution cookery discusses the problem with special refer- 

 ence to the needs of small institutions, boarding house keepers, lunch room man- 

 agers, and others whom the author believes might benefit in the saving of labor 

 and expense if fireless cookers were introduced. For such cases recipes using 

 large quantities are given. The appendix describes or suggests a series of ex- 

 periments specially planned for students of household economics and illustrating 

 the scientific as well as the practical side of the fireless cooker. 



The author also gives detailed directions for the making of homemade cookers 

 for boiling and steaming food, insulated ovens for baking, insulated boxes for 

 keeping foods cold, and similar devices. Economy of fuel, labor, and expense 



