FOODS HUMAN Nt^TRTTION. 363 



is claimed for the cooking tlovicos and economy of ice for those designed for 

 the storage of cold foods. 



The country cooking' school, C. Rarnaud (Housekeeping Expt. Sta. [Conn.] 

 Bui. 5, pp. .'/). — The need for instruction in coolcery in rural scliools is insisted 

 upon. The autlior believes that such instruction is greatly facilitated by the 

 use of stoves which burn denatured alcohol in gaseous form. The subject of 

 Euch fuel in relation to rural instruction and cookery is considered at length. 



Food for the farm family, Fi.oua Rose (Cornell Count njnian, 6 (1909), 

 i\'o. 5, pp. 13~i-l.i9). — In this general discussion of the subject the author con- 

 siders the requirements of the diet and urges the importance of knowledge and 

 intelligence on the part of individual housekeepers. 



Studies of the condition of Lombardy peasants, E. Gruner (Ann. 1st. Agr. 

 [Milan], 7 (1903-6), pp. '/-SS, pis. 2). — Housing, hygienic conditions, incomes 

 and expenditures, character of the food, and similar questions are discussed in 

 continuation of earlier work (E. S. R., 18, p. 1006). The report includes analy- 

 ses of corn meal, bread, polenta, and other typical foods. 



Diet in the Philippines, C. F. Langworthy (Jour. Home Econ., 1 (1909), 

 Xo. 2, pp. 111-113). — Some data collected from a variety of sources are sum- 

 marized and discussed. The ration allowance of the ordinary Filipino laborer, 

 according to the calculations made, would supply 70 gm. protein and 2,340 

 calories per day on the basis of 120 lbs. body weight, or 88 gm. protein and 

 2.925 calories on the basis of ITiO lbs. 



Social life in the Philippines, A. Brown and P. Whitmarsii (Cooking Cluh 

 Mug., 11 (1909), Xos. //, pp. 291-298, pis. 2, figs. 6; 5, pp. 39o-.',01, figs. J).— In 

 this discussion of the living conditions of natives in the Philippines information 

 regarding food supply and preparation and other similar questions is sum- 

 marized. 



Food products in China, A. P. Wilder (Daily Cons, and Trade Rpts. [U. 8.], 

 1909, Xo. S.'iSl, pp. l-'i-16). — In a discussion of Chinese conditions with reference 

 to the possibilities for American trade in starclies, sirups, corn products, etc., 

 some general information is given regarding food habits and similar topics. 



"The dietary of the natives in southern China is limited. It carries vege- 

 tables and ' green stuff.' some iiork, and salted eggs, but sifts down to rice and 

 fish as the substantials. When times are bad the sweet potato is even substituted 

 for the rice. Cornstarch, so much in use ... [in the United States] for blanc 

 manges and thickenings for gravies, etc., is not in demand, as the natives use 

 for such purposes the water in which they have boiled their rice— congee water. 

 This liquid when cold sets into a thick, viscous, and transi»arent jelly which is 

 colored, sweetened, and eaten as we eat blanc mange. . . . 



" The use of flour is being extended. It is worked up into cakes." 



Recent development of industries and natural resources [in Japan], E. G. 

 Babbitt (Mo. Cons, and Trade Rpts. [U. 8.], 1909, No. S-'/'i, PP- 213-222).— In 

 this discussion of the industrial situation, labor, and related matters in Japan 

 information is given regarding changes in food habits, wages, and living ex- 

 penses. It is pointed out that there has been a gr.-idual increase in wages and 

 a corresponding increase in the cost of living. 



" Bread, meat, and potatoes have been added to the former diet of the Japa- 

 nese, wliich ccmsisted of fish and the vegetables indigenous to tlie country. The 

 men at the front during the Russo-Japanese war were often fed on beef and 

 bread or biscuits made from American flour, and tliis created a taste or api)etite 

 which had to be catered to on their return, and other articles followed, so that 

 during and after the war there was considerable increase in the use of meats 

 and flour, canned goods, fresh and condensed milk, butter, and foreign foods 

 generally. 



