FOODS HUMAN NUTRITION. 567 



Vinegar and artificial vinegar, Witte {Ztschr. Offcntl. Chcm., 15 {1909), 

 No. 10, i>i>. 181-1S7). — A discussion iind digest of data. 



The composition, alcohol content, and nonalcoholic constituents of brandies 

 and cognacs, X. Kocques (Rcr. ,S'or. *S'r/. II m/. Aliment., 7 {1909), No. 5, pp. 

 lOS-110). — Data are reported resardiiifj; the composition of these goods. 



Brandies and other alcoholic beverages, C. Girard {Rev. Sac. 8ci. Hyg. 

 Aliment., 7 {1909), No. 5, pp. 90-9.J). — ^A reiiort and discussion of analytical 

 data. 



Cognacs, J. M. Guillon {Rev. Sac. Sci. Hyg. Aliment., 7 {1909), No. 5, pp. 

 Ill, 1J2). — A note on the analysis of such goods. 



Analyses of wines from the Baranya district {Bui. Inst. Cent. Amp6lol, 

 Roy. Hongrois, 1 {1906), tables 3 [puh. 190S]). — A report in tabular form and 

 without discussion of analyses of 75 samples of wines. 



Fraud in the bottled water industry, E. Bon jean (Rev. Soc. Sci. Hyg. 

 Aliment., 7 {1909), No. 3, pp. .'i5-52). — The systematic examination of mineral 

 waters is recommended with a view to determining their genuineness, and the 

 le^iil asjiects of the matter are considered. 



Lead in culinary utensils and tinned goods, Pade and Kohn-Abrest {Rev. 

 Soc. Sci. Hyg. AVnnent., 7 {1909), No. 5, p. 120). — A note on lead in tniameled 

 and tinned utensils and its permissible limits. 



Missouri Home Makers' Conference Association {Missouri Bel. Agr. Mo. 

 Bui., 7 {1909), No. 3, pp. 70, figs. 3, Ogm. 1). — A report of the business transacted 

 at the second annual meeting of the Missouri Home Makers' Conference Asso- 

 ciation, Columbia, Mo., January, 1909, is presented, with papers, including 

 among others The Typical Rural Home, Its Possibilities, and Obligations, by 

 Mrs. H. C. Harvey ; What the State May Do for the Farmers' Wives, and House- 

 hold Conveniences, by Martha Van Rensselaer; Well-Balanced Meals, by Edna 

 D. Day ; Broiling and Roasting of Meat, by Louise Stanley ; and How to Can 

 Fruits and Vegetables on the Farm, by JNIabel E. Moore. 



How to cook vegetables, Olive Green {Neiv York and London, 1909, pp. 

 V+GJflf). — An extended compilation of methods of preparing vegetables of 

 different sorts. 



Mechanical kneading machines, Ringelmann {Bid. Soc. Nat. Agr. France, 

 69 (1909), No. 5, pp. .'/ll-J/19). — A study of kneading machines with reference 

 to the amount of power required. 



Price of foodstuffs in France, E Levasseur {Rev. Econ. Internat., 6 {1909), 

 II, No. 2, pp. 205-255). — Data were collected in 70 high schools regarding the 

 fluctuations in the price of foodstuffs during the last 25 years in different re- 

 gions of France. The statistical data reported are discussed. 



[Cost of food], Keene {Diplo. and Cons. Rpts. [London'l, Ann. Ser., 1909, 

 No. Jt226, pp. 7-20). — ^Data are given regarding the price of food, wages, and 

 hours of labor, and similar questions in the consular district of Genoa in 1908. 



A study of malnutrition in the school child, E. M. Sill {Jour. Amer. Med. 

 Assoc, 52 {1909), No. 25, i)p. 1981-1985).— On the basis of 210 cases of malnu- 

 trition in school children in New York City which have come under his obser- 

 vation, the author discusses the general subject and makes suggestions for treat- 

 ment. Of the children under the autl.or's observntion showing malnutrition, 83 

 per cent practically depended for their diet on bread with tea or coffee. 



In the treatment of malnutrition it is pointed out that mothers must be in- 

 structed " in the schools and clinics, either by word of mouth or printed direc- 

 tions, as to what foods are best for the growing child, which are the most 

 nutritious and hoiilthful for the money, the best way to cook diffei-ent foods, 

 what ai'ticles of diet to avoid, and the necessity of plenty of fresh air and sun- 

 light and cleauliuess. Warm clotliiug is a necessity. 



