FOODS — HUMAN NUTRITION. 765 



Biggie bee book, J. Biggle (I'hUadeliJhia, J'JOO, /</>. J3G, pL 1, figs. 6"J). — A 

 pocket jiuide to practical bee keeping. 



Wax craft, T. W. Cowan (London, 1<)08, pp. 112, pis. 11, figs. 37).— A work 

 on beeswax, including its liistory, production, adulteration, and coininercial 

 value. 



Annual report of the Bee-Keepers' Association (Ann. Rpt. Bee-Keepers' 

 Assoe. Ontario, 1901, pp. SO). — This is a report of the proceedings of the asso- 

 ciation. 



FOODS— HUMAN NUTRITION. 



Analyses of eggs, J. T. Willard and R. H. Shaw (Kansas Sta. Bui. 159, pp. 

 U'lS-lll). — Results are given of analyses of all the eggs laid in G weeks by 4 

 lots of pure-bred chickens. 



Ou an average the thickness of the shells was 0.0139 in., no great variations 

 being observed with the different individuals and different breeds. 



" Closely connected with thickness of shell is the factor of weight necessary 

 to perforate the shell, and as would be expected the thinner shells are on the 

 average shown to be perforated by less weights." As might be expected, the 

 individual eggs show some variations. 



Data are also recorded regarding the size of the eggs, both the long and short 

 diameters being measured. Ou an average the eggs weighed 1.8S oz. each, the 

 white constituting 57.01, the yolk 32.75, and the shell 9.99 per cent of the total 

 weight. 



As regards composition, little variation was observed in the eggs of the differ- 

 ent breeds, namely, American Reds, Plymouth Rocks, Single Comb White Leg- 

 horns, and. White Wyandottes. 



" Perhaps as important a difference as any is shown in the percentage of 

 ether extract in the yolk, running from 31.8 in the Single Comb White Leghorns 

 to 32.87 in the American Reds. The percentages of protein in the yolk show a 

 corresponding variation, ranging from 17.83 with the Leghorns to 17.18 in the 

 American Reds." 



In addition to the usual determinations data are reported regarding the per- 

 centage of phosphoric acid, the ash in the yolk, and the ratio of phosphoric acid 

 to ash. The average amount of ash was 1.57 per cent and of phosphoric acid 

 1.43 per cent, the ratio of phosphoric acid to ash being 1 : 1.09. 



" It is evident that the ash consists almost entirely of phosphoric acid. This 

 is doubtless produced almost entirely, if not altogether, from the lecithin of the 

 egg yolk." 



Horse flesh from the standpoint of food value and hygiene, 11. Martel 

 (Hyg. Viande et Lait, 3 (1909), ^os. 1, pp. 21-26; 3, pp. 111-116).— \ summary 

 and discussion of analytical and other data. 



Sophistication of meat goods, E. Gaujotjx (Hyg. Viande et Lait, 3 (1909), 

 If OS. 2, pp. 63-10; 3, pp. 102-111). — A summary of data on the adulteration of 

 meat goods, methods of detection, and similar topics. 



The diastatic enzym of ripening meat, A. W. Peters and H, A. Mattill 

 (Jour. Biol, ('hem., 6 (1909), No. 2, pp. XXIX, ZXX).— When muscle is auto- 

 lyzed the sugar becomes greater provided the meat is fresh and edible, but 

 otherwise, the amount diminishes. 



Meat poisoning epidemic caused by Bacillus enteritidis, J. .1. IIogan (CaL 

 Bd. Health Mo. Bui., // (190S), Xo. 1, pp. 61-69).— A severe outbreak of illness 

 was traced to eating beef sandwiches. 



According to the author. " the cause of the epidemic was the Baeillus enteri- 

 tidis and not the ordinary bacteria of decomposition. 



