FOODS HUMAN NUTRITION. 357 



nitrites as are present in bleached flour. Tbe nitrites present are derived 

 from the combustion of the jras used as fuel and not from the tiour. 



"All chemical authorities agree that nitrogen peroxid products alone, or in 

 feeble combination with water, are readily volatilized when warmed. 



" Nitrites are present in traces in many food products, particularly in those 

 of vegetable origin. Nitrites are a normal constituent of the saliva and were 

 found iJresent to the extent of from 10 to 20 times the amount found in the 

 heaviest bleached flours. In the case of the bleached flours, however, all of the 

 gas residue is expelled during the process of bread maliing. 



" Flours that have not been bleached, but stored for periods of 1 to 3 months, 

 may show traces of nitrites due to absorption from the air. which contains 

 nitrites in traces as a normal constituent.'' 



Effect of bleaching on the quality of flour, Gbexiee {Bill. ,Soc. Af/r. France, 

 ti. ser., 39 (1907), May iJ, Sup., pp. oll-olS). — From studies of bleached and 

 unbleached flour stored in different ways, the author concludes that bleaching 

 diminishes the fat content and increases the acidity and that the character of 

 the gluten is also changed. No difference was noted in the keeping qualities of 

 bleached and unbleached flour when stored in jars or sacks and he concludes 

 that there is no reason for lileiu-hiiig. 



On the food plants cultivated by the Umbundu-speaking natives of Por- 

 tuguese West Africa, F. C. AYellman {Jour. Trop. Med. [Loudon], 10 (1907). 

 No. 9, pp. 1')7-1G0). — Brief descriptions are given of the different sorts of 

 Cruciferte, Leguminosse, Cucurbitacea>, Gramineip, and a number of other food 

 i)lauts cultivated by the Portuguese West African natives. Indian corn is the 

 most imiiortant food crop of the region. The green stalks are che\A ed like sugar 

 cane for the sweetish sap which they contain, while the green and ripe ears are 

 favorite articles of food. The dry corn is used for making hominy and for meal 

 and is also parched. Rice. Kafir corn, Pennisetum tijphoideum and Eleusine 

 coracana are also cultivated as food grains. The author has summarized in 

 tabular form data regarding the composition of a number of the native foods 

 which he has described. 



" In conclusion, it must be pointed out that while the cultivated food plants 

 ul)ove mentioned compose by far the greater part of the Umbundus" dietary, yet 

 the people are not vegetarians by choice. Meat of all sorts of game, besides 

 beef, pork, mutton, goafs flesh, fowls, and flsh enter into their list of foods 

 whenever obtainable. Rats and mice, locusts, and other insects and their 

 hwxie are also eaten. Many wild fruits, etc.. are also eagerly sought." 



Concerning fruit juice statistics for the year 1906, F. Schwakz and O. 

 Weber (Ztachr. Untersuch. Xahr. u. GenussmtL, 13 (1907), Xo. 6, pp. 3^5-3Jf9).— 

 Analyses are reported of a number of samples of raspberry juic-e and sirup pre- 

 pared by the authors. The work was undertaken with special reference to the 

 examination of such goods with a view to the detection of sophistication. 



Canning and preserving, G. McCarthy (X. C. Dept. A</r.. Biol. Div.. 1907, 

 pp. 37). — The value of canned fruits and vegetables is briefly discussed and 

 directions are given for the home canning of fruits and vegetables, for making 

 wine, vinegar, etc.. and for pickling and preserving meats and flsh. The author 

 has also included estimates of the cost of the equipment of a small commercial 

 canning plant. 



The constants of whisky, J. II. Shepard (Rpt. Cheni. So. Dak. Food and 

 l)<iu!i Com., 1906, pp. 20). — The analyses reported and discussed were made for 

 the purpose of securing data for the examination of whisky under the pure- 

 food law. 



Report on the examination of canned meats [Mo. Bui. X. Y. Stair Dcpf. 

 Health, 23 (1907), Xo. .',, pp. 2-9). — Data are reported regarding the examina- 



