466 EXPERIMENT STATION RECORD. [Vol.36 



cidence in this section of the country furnishes considerable evidence in favor 

 of the vitamin-deficiency theory o2 pellagra." 



Bread as a food (Pub. Health Rpts. [U. S.], 31 {1916), No. S3, p. 2205).— In 

 this supplementary note to the above article it is stated in part that the data 

 reported in that article were " designed to demonstrate primarily that when a 

 diet poor in essential food elements aside from cereals was constantly used, it 

 appeared likely that if the carbohydrate element contained a liberal amount of 

 the accessory food substances known to be contained in whole grains, the prob- 

 ability of pellagra developing was less than when the starchy element of food 

 was deficient in these substances. 



" From the broad view of nutrition it is very probably immaterial what kind 

 of flour is used in making bread provided that an adequate mixed diet is con- 

 sumed which will supply sufficient of the essential dietary components outside 

 of the cereals contained in the diet." 



Evaporated fruit and veg'etables, A. McGill {Lab. Inland Rev. Dcpt. Canada 

 Bui. 352 {1916), pp. 25). — This bulletin reports the results of the inspection of 

 of 180 samples of dried fruits and vegetables. In the case of apples, apricots, 

 etc., determinations were made of the amount of sulphur dioxid present in each 

 sample. 



Coconut products and other substitutes for butter {Sci. Amer. Sup., 82 

 {1916), No. 2129, p. 265).— In his report to the Council of Hygiene. L. Lindet 

 treats of food fats, including butter and its substitutes and different oils with 

 special reference to prevailing conditions in Prance. He states that in the south 

 of France cooking is done almost exclusively with olive oil, peanut oil, cotton- 

 seed oil, and the like. In reference to substitutes for butter chief interest out- 

 side of margarin lies in the use of coconut oil or grease. Within the last few 

 years such products have been introduced under the names of " vegetaline," 

 •' cocose," etc. The oil, which is extracted from the copra in France, gives a 

 fat product which, after being chemically treated and deodorized, has a melting 

 point of 25 to 26° C. (77 to 78.8° F.) as compared with 33 to 35° for butter. 

 This is corrected by the addition of fats of higlier melting point, such as karite, 

 mowhra, or the more solid parts of cottonseed oil. 



Coconut toddy in Ceylon, K. C. Browning and C. T. Symons {Jour. Soc. 

 Chcm. Indus., 35 {1916), No. 22, pp. 1138-1142). — Data are reported regarding 

 the method of drawing, uses, processes of treatment, and composition of so- 

 called toddy or palm juice as drawn from the coconut palm {Cocas nucifcra) in 

 Ceylon. The juice is used for the production of crude sugar, as a beverage, and 

 for the distillation of a potable spirit. 



Composition of Hungarian wines, M. Vuk {Kis&rlet. Kozlem., 19 {1916), No. 

 2, pp. 289-298). — The results are reported of the analysis of a number of 

 samples of Hungarian wines from the pressing of 1914, and statistics are given 

 regarding the production and export of these products. 



Mace, A. McGill {Lab. Inland Rev. Dept. Canada Bui. 349 {1916), pp. 13).— 

 The work of other analysts showing the composition of mace is reviewed, and 

 the author reports the results of the examination of 175 samples of mace. These 

 included samples of known origin, samples essentially true mace, samples mixed 

 with true and wild mace, and samples variously adulterated. Standards are 

 also outlined for mace. 



Boric acid occurring naturally in some foods, A. H. Smith {Ohio Jour. Sci., 

 17 {1916). No. 2, pp. 66-68). — Data are reported regarding the amount of boric 

 acid found in dried fruits (dates, peaches, apricots, prunes, figs, and raisins) 

 and in some samples of sausage. Dates and prunes contained the largest per- 

 centage of boric acid, the quantities in the other fruits and in the sausages 

 being insignificant, although measurable. 



