766 EXPEEIMENT STATION EECORD. 



" This form of meat poisouiug occ-urs wlieu cows . . . suffering witli acute 

 intestinal inflammation are killed, and people partaking of [the meat] suffer 

 with the symptoms of acute gastro-enteritis ; these symptoms are also present 

 even if the meat is well cooked. 



" The ordinary inspection of meat in the dressed carcass would not show any 

 signs of this disease. 



" The necessity of careful inspection of cattle before and after slaughtering, 

 as it is only in this way that cases of meat poisoning of this type could be 

 recognized," is pointed out. 



The author also believes that " many of the so-called cases of typhoid fever 

 and like intestinal troubles are nothing more or less than types of meat infec- 

 tion as the symptoms iiroduced are identical, and it is only by obtaining a blood 

 culture in these cases that a differential diagnosis can be made." 



Contamination of cream, cheese with tin from the wrapper {Pure Products, 

 5 (1909), No. 10, p. 533). — A summary of data showing that the surface of 

 cheese may become contaminated with tin. " Before eating cream cheese, the 

 outer layer should be removed, particularly if it appears. somewhat grayish in 

 color." 



The relative value of condensed and fresh milk (Dairi/ World, 18 (1909), 

 No. 210, pp. 108, 109). — In this discussion of condensed milk for infant feeding 

 analyses by F. J. Lloyd of both machine-skimmed and whole condensed milk 

 are quoted. 



Notes on the condensed milk and milk chocolate industry in Switzerland, 

 Mayee (Pure Products, 5 (1909), No. 10, pp. 522, 523). — Data are summarized 

 regarding the manufacture of condensed milk and of so-called milk chocolates, 

 which, according to the author, are essentially composed of dried milk and 

 ground cocoa intimately mixed, dried, and pressed. 



Composition of rice, potatoes, and manioc, P. Boname (8ta. Agron. Mauri- 

 tius Bui. 20, 1909, pp. J/ 1-48). — Analyses of a number of samples of rice, pota- 

 toes, and cassava are reported. The importance of adding a nitrogenous food 

 such as lentils to a ration made up of these carbohydrate foods is pointed out. 



Uncured rice as a cause of beri-beri, W. G. Ellis (Brit. Med. Jour., 1909, No, 

 25-'/.^, p. 935). — Experiments and institution experience are summarized show- 

 ing that the eating of uncured rice is a cause of this disease. 



In connection with his discussion the author gives the full native diet at the 

 Lunatic Asylum in Singapore, which consists of 1.5 lb. rice, 4 oz. meat, 4 oz. 

 fish, 6 oz. assorted vegetables, 0.5 oz. salt, 0.5 oz. onion, 0.5 oz. lard, and a little 

 garlic daily. 



Papers and discussions on beri-beri (Jour. Trop. Med. and Hyg. [London], 

 12 (1909), No. l-'i, pp. 212-218).— In this account of the proceedings of the 

 Society of Tropical Medicine and Hygiene abstracts of papers by L. Braddon 

 and A. R. Wellington are given as well as of the discussion following the 

 papers. 



It seems well established that the occurrence of beri-beri is connected with 

 the use of uncured rice. According to Braddon's conclusion, the disease is 

 attributable to a toxin resulting from a change in the grain. " Either the 

 grain itself becomes altered (as by the formation of poisonous proteins, etc.), 

 or it becomes the seat of growth of agents (e. g., ferments, bacteria, fungi) 

 which produce poisons of their own." When rice is "cured" (E. S. R., 21, 

 p. 466) the toxic change in the grain is prevented. 



The production of a vegetable flpur rich in sugar as a foodstuff for man 

 and animals, A. Aulaed (Suer. Indig. et Colon., 74 (1909), No. 7, pp. 172- 

 175). — The manufacture of a flour by drying and grinding sugar beets is dis- 



