FOODS HUMAN NUTRITION. 663 



generally mixed with a little fat, is used in the coffee indnstry nnder the name 

 " coffee essence." 



" Beer colored with sngar color may he recognized by the fact that the foam is 

 not a heautifnl white, but has a yellow color." 



The fuels of the household, Mauian White {Boston, 1909, pp. 97). — The 

 composition of fuels, comlmstion, ignition, and incandescence, the solid fuels, 

 the semisolid fuels, liquid and gaseous fuels, economy of fuels, and the use of 

 electricity for light and heat are some of the questions discussed. This volume 

 summarizes a large amount of data ou the subject with special reference to 

 household problems. An index is provided. 



Cooking for two, Janet M. Hill {Boston, 1909, pp. XII -\-. ',01, pi. Jf, figs. lO'i, 

 (Igms. S). — A large number of recipes are given for the pre])aratlon of foods in 

 small quantities, the problems of housekeeping are discusswl from this stand- 

 point, and sample menus are given for a family of two for a week in each month 

 of the year. 



The gist of domestic science, Elizabeth Gist {Albert Lea, Minn., 1909, rev. 

 rd., pp. IGS). — The author has summarized a large number of recipes for the 

 preparation of food and in addition briefly discusses some general household 

 topics. 



Food values. Practical methods in diet calculations {Bui. Amer. School 

 Home IJcon., .SVr. 1, 1909, Xo. 1,1 pi. 1, figs. 13). — Data are summarized in tabu- 

 lar form which show the nutritive value of a large variety of foods reduced 

 to the uniform basis of portions supplying 100 calories, and also on the basis of 

 comijosition and energy value per ounce, the former table being compiled from 

 I. Fisher's work (E. S. R., 17, p. 1174), and the latter from publications by 

 J. H. Kellogg. Fisher's graphic method of calculating dietaries (E. S. R., 18, 

 p. 1152) is also explained. 



Note on the social condition of certain working class families in Dublin, 

 C. D. La Touche and T. J. Stafford (Dublin: (lovt., 1907, pp. '/■')). — Data were 

 collected regarding living expenses, food consumption, etc., of 21 workingmen's 

 families in Dublin. 



The protein content in these studies ranged in round numbers from 4.5 gni. to 

 154 gm. per man per day, the energy value in these 2 cases being 2.058 and 

 .'>.927 calories, respectively. In a few cases the energy value was higher than 

 the latter figure, while in 10 cases it was less than 3,000 calories. In the case 

 of 10 of the families representing unskilled laborers the average protein con- 

 sumption was in round numbers SI gm. and the energy 2,040 calories per man 

 per day. The total weekly income of the unskilled laborers was on an average 

 $3.99. In the case of all the families studied the average income from all 

 sources was $5.62. 



The sociological and economic aspects of the data collected are discussed and 

 suggestions are made for improvement of the diet. 



In the opinion of the authors, under the conditions studie<l. there is no margin 

 for a family of 5 with an income of $5 a week. 



" In view of the large proportion of income devoted to food, the nutritive 

 qualities of the food are all-imi)ortant. It is, therefore, iulvisable to attack 

 the question of protein and fuel value sufficiency both from the empirical and 

 from the scientific standpoint, (a) by collecting budgets on the same lines as in 

 the present instance for representative families in the British Isles, both in 

 (own iind country districts, as well as in foreign countries, in the most extended 

 manner possible; (b) by showing from the statistics so obtained the maximum, 

 minimum, and average protein and calories actually consumed per head over a 

 \ery wide area, and under a great diversity of conditions, and on the basis of 

 the phenomena observed proceeding with a scientiflc investigation of the quan- 



