FOODS ANIMAL PRODUCTION. 



375 



Paris green, G. W. Shaw and J. F. Fulton (Oregon Sta. Bui. if), pp. >). — The bulle- 

 tin discusses briefly the composition of Paris green, adulteration and its detection, 

 etc. Analyses of 18 samples of Paris green are reported. 



Reports of the quarantine officer and entomologist, A. Craw {California Bd. 

 Hurt. Iipt. 1SD5-D6, pp. 127-135). — A summary of the work of the quarantine officer 

 and entomologist from April, 1895, to May, 1896. 



Recent laws against injurious insects in North America together with laws 

 relative to foul brood, L 0. Howard ( U. S. Dept. Ayr., Division of Entomology Bui. 

 IS, n. s.,pp. OS). — This is a compilation of laws relating to injurious insects and foul 

 brood in North America, together with some proposed National and State legislation. 



FOODS— ANIMAL PRODUCTION. 



On wheat and rye bread with special reference to the question 

 of army bread, II. Poda, with preface by W. Prausnitz (Ztschr. Un- 

 tersuch. Nahr. u. Genussmtl., 1898, No. 7, pp. 122-490, figs. 2). — Experi- 

 ments are reported on the digestibility of white wheat bread and rye 

 bread with 4 healthy men ranging from 19 to 20 years of age. The 

 bread was consumed with butter, wine, and sugar. Special attention 

 was given to the preparation of the bread. The best sort of flour was 

 used, but, according to the author, as shown by microscopic examina- 

 tion wheat could not be as finely ground as rye. The coefficients of 

 digestibility of the 2 sorts of bread iu the different experiments are 

 shown in the following table: 



Comparison of the digestibility of white-wheat bread and rye bread. 



The following conclusions were reached: When rye bread is eaten 

 more feces are excreted and the percentage of nitrogenous material in 

 the feces is larger than when wheat bread is eaten. In other words, 

 rye bread is not as well digested as wheat bread. When thoroughness 

 of digestion is an object the cheaper sorts of wheat flour should be 

 substituted for rye flour. The bread supplied to some of the regiments 

 of the German army is made of a mixture of rye and wheat flour, and 

 this practice should be extended. 



The article contains considerable controversial matter. The authors 

 object to the deductions of Plagge and Lebbin (E. S. P., 9, p. 872). 



