FOODS HUMAN NUTRITION. 257 



peared that in mating, the male silkworm is guided by the sense of smell. It 

 was also found that headless female moths live as long as normal individuals 

 and lay the usual number of eggs. 



The consumption of mulberry leaves as related to the breeds of silkworms 

 and the quality and quantity of silk, P. Bucci {Staz. I>>pcr. Af/r. Ital., 39 

 {1906), No. 9, pp. 769-816). — A large number of observations were made regard- 

 ing the quality of silk as affected by methods of feeding silkworms and the 

 detailed results are stated in tabular form. 



Flaccidity of the silkworm, C. Ciarpella (Arch. Farmaco]. Sper. e Sci. Aff., 

 6 {1901). Xo. 2-3, pp. 1.20-126). — The conditions under which flaccidity occurs 

 in silkworms are briefly described by the author. It is believed that this 

 disease is transmitted by ingesting food contaminated with the pathogenic 

 micro-organism. This organism may be present at any time in the intestines of 

 silkworms, but gains entrance to the tissues of the body at times when the 

 resisting power of the worms is at low ebb. 



FOODS— HUMAN NUTKITION. 



Hygiene of nutrition, J. Rouget and C. 11. A. Dopter {Hi/f/iriir AUiiiciifdirc. 

 raris: .J. B. BaUlerc cG fions, 1906, pp. 319). — This handbook, which constitutes 

 volume 4 of a series of treatises on hygiene published under the direction 

 of P. C. II. Brouardel and E. Mosuy, summarizes and discusses data on vege- 

 tables, fruits, and cereals, meat and fish, dairy products, eggs, etc., preparation 

 of food, condiments, px'eserved fruits, beverages, food adulterations, over- 

 abundant and insufficient nutrition, foods as accidental carriers of bacteria and 

 as causes of disease, and related questions. 



The nutrition investigations of the Office of Experiment Stations and 

 their results, C. F. Langworthy {U. S. Dcpt. Agr., 0/fice Expt. Stas. Rpt. 1906, 

 pp. 359-312). — Attention is directed to the lines of investigation which have 

 been especially followed in carrying on the nutrition investigations of this 

 Office, and some of the principal results obtained are pointed out. 



Food value of corn and corn products, C. D. Woods ( V. 8. Dcpt. Agr., Farm- 

 ers' Bui. 298, pp. 40, figs. 2). — The structure, composition, and milling of corn, 

 methods of cooking, corn breakfast foods and other corn products, the digesti- 

 bility of foods made from corn, green corn as a vegetable, and related questions 

 are considered in this sunnnary of available data on the composition, digesti- 

 bility, nutritive value, and place in the diet of this important cereal. In compo- 

 sition corn compares favorably with other cereal foods. As regards its digesti- 

 bility, experiments indicate that "the carbohydrates are almost completely 

 utilized by the body, no matter how the grain is cooked. The method of 

 preparation, however, apparentl,y makes considerable difference in the digesti- 

 bility of the protein. . . . 



" The corn breakfast foods and other corn products have much the same 

 digestibi"ty as corn meal when cooked in similar ways. The variations which 

 have been noted with the different corn breads and other corn dishes are of the 

 same character as those observed with similar foods made from wheat flour of 

 different sorts." 



Corn, like other grains, " contains too little protein in proportion to its fat 

 and carbohydrates to supply the body with nutritive material in the proper pro- 

 portion, and it should l)e combined with materials rich in protein, such as lean 

 meat, milk, cheese, dry beans, etc. When thus combined it is a healthy, nutri- 

 tious, and inexi)ensive food and has been proved by common experience to be 

 wholesome, palatable, and a welcome addition to the diet. 



