POODS — HUMAN NUTRTTION. 765 



Supplemental report on canned meats (Mo. Bui. \. Y. »s7(//r Dcitf. Health, 

 23 {tool), So. 6, PI). 3, .'/). — Of 15 sjuui)les of meat products oxauiiued 2 were 

 found to contain boron preservatives. Salicylic acid was not found in H samples 

 of preserved mince meats. 



Experiments on the addition of starch and water to sausage mixtures, A. 

 KiCKTON {Ztschr. Untcrsuch. Nahr. u. Gcnussmll., I.) (1!)07), No. 6, p]). 

 S81-38S). — Tlie investigations liave to do with the auiouut of water retained 

 after coolving hy Vienna and similar sausage made with and without starch or 

 other bindiujr material. In jjeneral the cooked sausajre to which starch or water 

 or both had been added contained noticeably less water than the raw material. 



Food analyses, J. T. Willard (Bui. Kans. Bd. Health, 3 (1907), No. 7, pp. 

 IJ/S, I'/O). — Analyses of G sorts of cheese ai'e reported. 



Complete analysis of tomato fruit, J. M. Albahary (Compt. Rend. Acad. Sci. 

 [Paris], l.'i.5 (1907), No. .1, p/). 131-133). — The author deteruiined the proximate 

 constituents and the kind and amount of organic acids present in the tomato. 



Some Tunisian and Algerian olive oils, L. Archijutt (Jour. Soc. CJiem. 

 Indus., .26 (1907), No. 9, pj). //.7,?-'/.7.J). — A paper with discussion in wliicli data 

 are given regarding the iodin value and other analytical constants of a number 

 of samples of olive oil from Tunis and Algeria, the work being undertaken with 

 a view to the detection of adultei-ation if present. 



Horse-chestnut oil, A. Goris and L. Crete (Compt. Rend. Soc. Biol. [Paris], 

 62 (1907), No. 3, pp. J 17-1 19). — According to the authors, the oil present in 

 horse-chestnut seeds is not formed by the action of a ferment. It does not 

 readily dissolve in fat solvents unless the seed has been dried. 



The composition of some edible seeds from China, R. W. Langley (Jour. 

 Amer. CJieiii. Soe., 29 (1907), No. 10, pp. I.') 13-1 51')). — The seeds analyzed were 

 Chinese lotus (Nympaca tetragona), Chinese sweet almond (Prunus amygda- 

 luH), and gingko nut. Proximate and ash analyses are reported. 



Some analyses of Cape wines, J. Lewis {Agr. Jour. Cape Good Hope, 31 

 (1907), No. 3, pp. 292-29.'i). — Analyses of 3G samples of wine are rejmrted and 

 briefly discussed. 



Food value of honey as compared with other food stuffs, C L. Tanzer 

 {Amer. Bee Jour.. .'/7 (1907), No. 30, pp. 6S9-691). — A discussion of the com- 

 l)osition of honey and its uses as food. 



Selection and preservation of food. Laboratory guide, Isabel Bevier and 

 Anna R. Van Meter (Boston, .1907, pp. S6). — This volume, designed as a text- 

 book for students of collegiate grade, contains directions foi* laboi-atory work 

 covering 2 semesters. In the first semester emphasis is placed upon the 

 principles goveiniing the selection and jireparation of food, and in the second its 

 economic and esthetic value is especially considei'ed. 



"The work is ))ased on tiie supposition tliat a scientific study of the food 

 Iirohlcni requires a suflicicnt knowledge of ])ure science to ai)preciate the funda- 

 mental processes that underlie the ])re]iaration of food. The guide is not in any 

 sense of the term a cook book, neither does it make any claim to originality in 

 recipes. Tliose used are taken from standard works or fornudated to meet a 

 particular need. This work is an attempt to teach the i)rincii)Ies of cookery 

 in the same general method as the i)rinciples of chemistry are taught, i. e., 

 by a study of different classes of compounds. . . . 



" In every case the plan of studying any food is to consider its general 

 aspects in the lecture, its physical and chemical properties in the laboratory, 

 and finally, to show how these influence the jireparation of a pni-ticular dish." 



Register of foods, P. W. (Joi.dsburv (Boston. 1907). — A colored chart show- 

 ing in graphic form the percentage composition of the edible portion of a num- 

 ber of conmion food stufls. 



