FOODS HUMAN NUTRITION. 61 



on raspberry, strawberry, currant, and eberry juices and sii'ups, and on lemon 

 and apple juice, by A. Juckenack, G. Biittner, and H. Prause ; and on rasp- 

 berry, cherry, currant, bluelierry, and strawberry juice, by E. Baier and P. 

 Hasse. 



Judging the quality of raspberry jam, H. Kober (Ztschr. Offentl. Chein., 

 12 (1906), No. 20, pp. 3.95-J.9S).— Samples of raspberry jam made under the 

 author's supervision were analyzed, and in his opinion it is not possible to fix 

 upon maximum and mininunn figures for the propoi-tion of insoluble material in 

 such goods, since there is no uniformity among manufacturers regarding the 

 proportion (if lierries and sugar used and the degi-ee of cooking. 



Blueberry juice and the reaction which it shows under given conditions, 

 W. Plahl {Ztschr. JJntersuch. Kahr. u. Geniissintl, 13 {1901), l<!o. 1, pp. l-J). — 

 Blueberry juice, when treated with lead acetate, gave, after the removal of the 

 lead, proper filtration, and concentration, a blue color when heated with hydro- 

 chloric acid and alcohol. The juice of a number of other species of vacciniuni 

 also gave this reaction, and the author believes that it is due to the presence of 

 a glucosid. but further investigations are needed to prove this. The color reac- 

 tion could not be obtained with the jiiice of clierries. grapes, elderberries, and 

 currants. Data are also given regarding the composition of commercial blue- 

 berry juice. 



The food and medicinal value of ice cream, .7. A. Wesener {Amer. Food 

 Jour., 2 (1907), Xo. 2, pp. .31-33). — A paper with discussion in which the nutri- 

 tive value of ice ci-eani, the comparative merits of pasteurized and sterilized 

 milk for ice-cre.am making, and other questions are considered. 



Buttermilk as a food and remedial agent, W. Gerassixiovvitsch {Vrac)i 

 [St. I'etersh.], J {1906). pij. .'jIS-.-jSI, 606-608 ; ahs. in Ztschr. I utcrsuch. Sahr. 

 It. Ocinis.smtL, 13 (1907). Xo. 1. p 3Ji). — On the basis of observations with sick 

 and healthy children, the author concludes that buttermilk obtained from sour 

 cream is valuable as a food and remedial agent, but is not eipial to woman's milk. 



Analyses of Spanish paprika, A. G. Stillwell (Jour. Aiiicr. Chciii. .S'oc. 

 :as' {191)6), \o. 11, pp. 1603-160-1). — Standards are proposed for pure pepper 

 (sweet) of high grade, for second grades containing some seeds, and for the 

 lowest grade pepiiers containing practically nothing but seeds and stems. Olive 

 oil is added to heighten the color of red peppers, and on this account the author 

 considers that some of the samples whicli he examined containing more than 12 

 jier cent total ether extract should be looked upon as suspicious. 



Concerning the fruit of Capsicum annuum, A. Xesti.ek (Ztschr. T'lilcrsiicli. 

 yahr. II. Geniissnitl.. 11 { 1906). Jo. 11, pp. 661-666, pJ. 1). — Studies are reported 

 of the crystals found in the secretory ducts and of the proteid .-ind calcium 

 oxalate crystals found in Ca/isiciim auniium. 



According to the author, the paprika plant is rich in calcium oxalate, the suit- 

 stance being found in i-onsideralile quantity even in the cotyledons of the young 

 jtlant. 



Studies in experimental alcoholism, R. Hunt (Piih. Health iind Mar. Hosp. 

 i<crr. I . aV.. Hi/!/. JaiIi. Bill. 33, pi). .'i3). — From an extended series of experiments 

 with small animals the author concludes that in some respects " the action of 

 alcohol as a food is different from that of carbohydrates, and . . . that in all 

 jtrobability certain physiological processes in ' moderate drinkers " are dis- 

 tinctly different from those in abstainers." It was found thjit animals to 

 which alcohol had I)een administered for some time in doses far too small to 

 cause symptoms of intoxication or anatomical lesions which could be detected b.v 

 present methods acquired an increased susceptibility to a definite poison, 

 acetonitrile. 



