1162 EXPERIMENT STATTOX EECOED. 



stituents by soaking and cooking, and in general the best results were obtained 

 with water which had been softened in this way. 



The relative merits of domestic methods of cooking strong smelling vegetables 

 (onions and cabbage) were studied. It was found that vegetables simmered in 

 a pot with the lid on had a much better color than those boiled in an uncovered 

 pot, though they required a longer time for cooking. The flavor was improved 

 by the addition of salt though somewhat more substance was removed when they 

 were cooked in salted water, but this is not a matter of much importance as 

 such foods are eaten for flavor rather than nutritive value. " When simmering 

 there is less steam escaping and what little there is is not allowed to escape 

 owing to the closely fitting cover. There is therefore much less odor escaping 

 during the cooking." 



Different methods of mixing fat in dough were also studied and better re- 

 sults were obtained in making biscuit when the shortening was rubbed in than 

 when it was melted and mixed with the dough. In the case of cookies made 

 with creamed butter, with butter rubbed into the flour and with melted butter 

 added to the flour, practically the same results were obtained in every case. 



On the composition of the shoots of Aralia cordata, T. Takeuchi (Bui. Col. 

 Ayr., Tokyo Iitii>. Univ., 7 (1907), Xo. 3, itp. .'/6'.5-'/6'8). — An analysis of this 

 Japanese vegetable, which is eaten both raw and cooked, is reported. In 

 composition it resembles asparagus. 



Breakfast foods, R. Hakcourt {Ann. Rpf. Ontario Agr. Col. and Expt. Farm, 

 33 {1901), PI). 77-80). — A brief summary of data obtained in experiments on 

 breakfast foods noted from a previous publication (E. S. R., 19, p. 8G.3). 



Some notes are also given regarding tests not yet completed of the milling 

 quality of Ontario fall wheat. 



Concerning' olive oil, Droste {Apotlt. Ztf/.. 22 {1907), No.'i. 56, pp. 589, 590; 

 57, pp. 598-600). — From investigations undertaken with a view to judging of 

 the quality of olive oil, the author found that exposure to light from incan- 

 descent gas burners induced changes in the appearance, flavor, odor, and 

 chemical constants of oil, but that cold had no effect. Molds induced decided 

 changes in the oil and exposure to Roentgen rays lowered the iodin content. 

 Olive oil which contained a trace of sesame oil, the author states, gave a de- 

 cided rose color with an alcoholic solution <>f furfurol and hydrochloric acid. 



Cocoanut butter and other artificial culinary fats, L. E. Andes {Kokos- 

 hutter und andcre Kunstspeiscfcttc. Vienna and Lcipsic. 1907, pp. VIII+240, 

 figs. 37). — In this handbook the author has discussed the methods of manu- 

 facture of cocoanut fat, palm oil, and cocoanut butter, new methods of manu- 

 facturing oleomargarine, and related questions which have to do with com- 

 mercial culinary fats. 



Canarium commune seed oil, P. Pa.strovicii {Chem. 7Ag., 31 {1907), Xo. 63, 

 pp. 781, 782, figs. -}). — Th(^ kernels of the so-called Java almond yield by press- 

 ing 56.12 per cent of an oil which is yellow in color, odorless, of an agreeable 

 flavor, and, according to the author, suitable for culinary purposes. The melt- 

 ing point, iodin value, and other constants of expressed and extracted oil 

 were determined and the air-dried seeds were analyzed, their percentage com- 

 position being as follows: Water 9.0.3, protein 12.24, fat 65.73, nitrogen-free 

 extract 6.00, crude fiber 3.S1, and ash 3.19 per cent. No fat-cleaving ferment 

 could be detected in the nuts. 



Sulphurous acid in food materials, W. Keep {Cliem. Ztg., 31 {1907), No. 85, 

 pp. 1059-1062). — A summary and discussion of recently published data on the 

 compounds formed by sulphurous acid in foods. 



Tin cans and the way they are attacked by acid and different preserved 

 foods, K. B. Lehmann {Arch. Hyg., 63 {1907), Xo. 1, pp. 67-122).— On the 



