476 EXPERIMENT STATION RECORD. 



"In the case of the prepared flours, the chief ohject is to save the time of tha 

 housekeeper in their preparation for the table. The difference in composition 

 between the plain flour and the prepared products is chietly in the proportion of the 

 constituents caused by the addition of leavening material. . . . 



"Even assuming that the composition had not been altered in other respects, i. e., 

 the food value has not been reduced, the addition of 5 per cent of mineral matter 

 has caused an increase of 75 per cent in the cost per pound of the product." 



In all the different classes the price for practically the same kind of 

 preparation was found to vary within wide limits. In some cases the 

 high price was perhaps due to some special method of preparation. 

 The claims made for many of these foods were not found to be justified 

 by their composition. " These claims, extravagant in some instances, 

 should have but little weight with consumers, as the actual amount of 

 nutriment furnished [by similar products] does not greatly differ." 



A further study of the changes that occur in the process of 

 baking bread, L. A. Voorhees {New Jersey Stas. Bpt. 1897, pp. 98- 

 103). — In continuation of previous work (E. S. R., 9, p. 71)) a study was 

 made of the changes which the nutrients undergo in baking bread. A 

 number of experiments are reported in which the bread and the 

 ingredients from which it was made were analyzed. Baking powder 

 was used for leavening and milk was added as a source of fat. In 

 several instances a flour was used which had been previously extracted 

 with ether. 



The dry matter was almost entirely recovered in the bread but this 

 was not the case with the fat. The fuel value of the bread was about 

 the same as that of the ingredients from which it was made. A loss of 

 fat was also observed when the flour was made into dough and carefully 

 dried without baking. 



In the author's opinion the loss of fat is accounted for by the fact 

 that the gluten hinders the solvent action of the ether. The work is 

 not regarded as final. 



Digestion and feeding experiments, W. Hi Jordan and C. G. 

 Jenter {New York State Sta. Bui. 141, pp. 691-720). — Experiments are 

 reported on the digestibility of a material prepared like the so-called 

 "new corn product," on the agreement between the calculated value 

 of a ration and its value as shown by actual experiment, and tbe rela- 

 tive nutritive effect of rations from unlike sources. 



The new corn product (pp. 693-701). — This material, also known as 

 Marsden's Stock Food, is a by-product obtained in the manufacture 

 of cellulose from the pith of cornstalks for packing the hulls ui ships 

 (E. S. R., 9, p. 70). For the experiments about 200 lbs. of well-cured 

 corn stover was divided into bundles, the leaves and husks stripped 

 from one-half of each bundle, and the pith removed from the stalks. 

 The leaves and husks formed 65.2 per cent of the total weight, the 

 stalks minus the pith 24.5 per cent, and the pith 10.3 per cent. The 

 stalks without the pith were ground to a coarse meal, which was said 

 to be not quite as fine as the " new corn product." The composition of 

 the different parts was found to be as follows: 



