1062 EXPERIMENT STATION RECORD. 



and dried dogfish and experiments on its culinary quality are reported. The 

 evidence presented, in the author's opinion, indicates that dogfish flesh is pala- 

 table and wholesome. 



Marketing of Irish eggs, poultry, and fruit in 1906 (Dept. Agr. and Tech. 

 Instr. IrcUnid Jour., 7 {1907), No. 3, pp. oOJf-Sll, figs. i2).— Different methods 

 of marketing eggs, poultry, and fruit are described and reasons for the supe- 

 riority of certain methods pointed out, the article as a whole dealing with local 

 market conditions. 



The canning industry of Ontario, T. B. Rivett (Rpt. Farmrr.r Insts. On- 

 tario, 1906, j)t. 1, pp. 131-l'f3). — Statistical and other data regarding the com- 

 mercial canning and preserving of fruits and vegetables in Ontario. 



Keeping quality, transportation, storage, and preservation of meat, D. A. 

 DE Jong (Pfiarm. WeekhL, U (1907), pp. 762-776; abs. in Chcm. ZenthL, 1907, II 

 No. 15, pp. 1260, 1261). — The author's conclusion is that cold storage at to 

 4° C. in air with not over 75 per cent relative moisture is the best method of 

 preserving meat. 



Preserving food by cold storage, J. de Loverdo {Conservation par le Froid 

 des Dcnrccs Alinicntaircs. Paris, 1907; rev. in Rev. Hyg. et Pol. Sanit., 29 

 {1907), No. 8, pp. 711, 712).— A handbook of cold storage as related to the 

 preservation of food. This constitutes a volume of the series entitled " Encyclo- 

 pedie des Aide-memoire." 



Fireless cooking [and other food topics], II. O. Sharpe {Rpt. Commis. Gen. 

 [V. .S'. AnH}i\, 1U07, pp. lO-l.'f). — The author states that a special form of fire- 

 less cooker has been devised in connection with the subsistence de[)artment ex- 

 periments on the preparation of food. Information is also given regarding 

 Army training schools for bakers and cooks, the foods suinilied in the Philip- 

 pines, and the reduction of the emergency ration. 



The corn cook book, Elizabeth O. Hiller (Chicago, 1907, pp. 58). — A collec- 

 tion of tested recipes for the preparation of foods from corn meal, hominy, 

 cornstarch, etc., and for cooking green corn. 



Food and drug inspection, C. D. Woods and J. M. Bartlett {Maine Sta. Bui. 

 151, pp. .'/.S). — The bulletin, intended primarily for dealers, discusses the guar- 

 anty of foods and drugs under the State i)ure food law, dyes, chemicals and 

 preservatives, and other questions, and reports the results of a number of 

 samples of salt fish, clams, oysters and scalloi)S, sausages, honey, molasses, 

 vinegar, and cream of tartar. 



The inspector reported api)roximately 4.50 violations of the Maine pure food 

 law. "These, however, were for the most part technical, and the matter has 

 been cleared ui) and adjusted by correspondence and either the goods were 

 withdrawn from sale or were properly branded." 



Ground cinnamon, A. McGill and A. Lemoine {Lab. Inland Rev. Dcpt. 

 [Canada] Bui. 138, pp. 7). — This report includes data on the examination of .3.3 

 samples of ground cinnamon and a discussion of the results with reference to 

 standards. 



Results of the official examination of wine for the fiscal year 1905-6. I, 

 Statistical inspection of wine (Arb. K. (Isndhtsamt., 27 (1907), No. 1, pp. 

 1-10). — Official reports by different authors of the examination of wine in the 

 provinces of the German Empire, with an introduction by A. Giinther. 



Results of the official examination of wine for the fiscal year 1905-6. 

 II, Statistical examination of must {A?h. K. CJsndhtsamt., 27 (1907), No. 1, 

 pp. 9Jf-182). — Reports by different authors of the examination of wine must 

 carried on at the wine experiment stations in the provinces included in the 

 German Empire. 



