462 EXPERIMENT STATION RECORD. 



dark colored and would not give the discoloration which would result from the 

 action of hydrogen sulphid on tin, lead, or iron." 



The destruction of tubercle tacilli in bread by cooking', B. Auche (Compt. 

 Rend. tiov. Biol. [Paris], 66 {1909), No. 11, i)p. 800-802) .—From experiments 

 in which tubercle bacilli were introduced into loaves up to 2 kg. in weight the 

 author concludes that the bacilli are killed when the bread is baked. He 

 regards it as possible, however, that pathogenic bacteria may survive in the 

 interior of large loaves such as are used in the army. 



The composition and analysis of chocolate, N. P. Booth, C. H. Cribb, and 

 P. A. E. Richards {Analyst, 3't {1909), A'o. 397, pp. i.l'/-i-'/8).— Chocolate 

 making and similar questions are discussed, and a large number of analyses 

 of coco, chocolate, and other coco products reported. Data regarding the legal 

 requirements for such goods in different countries are summarized. 



The composition of cider, B. T. P. Barker and E. Russell {Ana1i/st, 3-'t 

 {1909), No. 397, pp. 125-134). — A number of sorts of cider were analyzed, the 

 experimental data being considered with special reference to the detection of 

 spurious cider. The paper is followed by a discussion. 



The composition of kirsch liqueurs and the nature of the cyanogen com- 

 pounds they contain, X. Rocques and L. L6vy {Rev. Soc. Sci. Hyg. Aliment., 

 7 {1909), No. Jf, pp. 67-69, dgms. 2). — Determinations were made of the amount 

 of cyanogen compounds present. 



Food analyses No. 24, J. T. Willard {Bui. Knns. Bd. Health, 5 {1909), No. 5, 

 pp. 106-108). — Data are given regarding the analyses of a number of samples 

 of milk, butter, cream, ice cream, lard, and an egg substitute. The last named 

 was found to consist chiefly of cornstarch and orange coal tar dye. The 

 presence of 0.94 per cent nitrogen indicates that some gelatin was probably 

 present also. " It would be entirely inadmissible to sell such an article as an 

 egg substitute, since it in no way reseml)Ies eggs in its chemical nature or 

 nutritive properties." 



Ninth annual report on food adulteration under the pure food law, W. M. 

 Allen and H, Hill {Bui. N. C. Dept. Agr., 29 {1908), No. 12, pp. SO).— Details 

 are given of the results of examination under the State pure food law of sam- 

 ples of meat, butter, renovated butter and butterine, canned goods, table and 

 cooking oils, preserves and marmalades, confectionery, corn meal and other 

 cereal foods, bottled soda waters and other beverages, baking powder, and 

 similar goods. Of 730 samples examined in 1008, 16.45 per cent w-ere found to 

 be adulterated. In the case of the total 4,301 samples examined since the State 

 pure food la:w went into effect in 1900, it is stated that the average percentage 

 of adulteration has been 30.58. 



Six samples of the table and cooking oils were examined, of w^hich 5 were 

 claimed to be olive oil and 1 cooking oil. In no case were adulterants found. 



" Olive oil is the oil obt-ained from the sound, matured fruit of the cultivated 

 olive tree. It is highly prized as a table oil. Before the agitation of food 

 adulteration became so general, olive oil was much adulterated with other oils, 

 but of late much less adulteration is found in it." 



" Cooking oils are usually highly refined cotton-seed oils, and are not much 

 adulterated. Some of the cooking oils are very desirable for such purposes." 



[Beport of the food and dairy commissioner], A. H. Wheaton {Ann. Rpt. 

 Food and Dairy Comr. 8. Dak., 8 {1908), pp. 189, pis. 3).— Beside the report 

 of the commissioner on the general work of the year this volume contains the 

 report of the chemist, J. H. Shepard, a list of licensed creameries by counties, a 

 list of licensed butter makers, reports of creameries, and similar material, as 

 well as details regarding the examination under the law of a large number of 

 samples of beverages, butter, oleomargarine, baking powder, spices and condi- 



