19171 FOODS HUMAN NUTRITION. 661 



cookery of the potato, sweet potato, Jerusalem artichoke, and some tropical 

 starch-bearing roots — the cassava, yam, dasheen, yautia, and taro. There is 

 also a discussion of some potato products (starch and dried and canned 

 potatoes), the selection of potatoes for the table, and the effect of storage on 

 quality. The bulletin is a revision in part of Farmers' Bulletin 295 (E. S. R., 

 19, p. 164). 



Canned tomatoes, A. McGill (Lab. Inland Rev. Dept. Canada Bui. S51 

 (1916), pp. 31). — This bulletin reports the results of the inspection of 232 sam- 

 ples of canned tomatoes purchased in various parts of the Dominion of Canada. 



Determinations of preservatives in caviar, Kopke (Arb. K. Gsndhtsamt., 50 

 (1915), No. 1, pp. 31-37). — Data are given regarding the composition of different 

 samples of commercial caviar and the amounts of preservatives found, together 

 with some discussion of the methods used. 



The nutritive value of wood, G. Haberlandt (Sitzber. K. Premiss. Akad. 

 Wiss., 1915, XIV, pp. 243-257). — The starch, fat, and protein content of different 

 kinds of wood, different sections of the same kind, and its seasonal variations 

 are discussed. 



Original measurements of the proportion of starch-holding tissues of typical 

 trees are reported, from vvliich the author concludes that such tissues make up 

 from i to more than i of the total volume of the wood. The reserve stores 

 of starch and fat within the wood are considered highest in autumn and win- 

 ter. The literature relating to the ultilization of wood as food for man and 

 domestic animals is reviewed and the conclusion drawn that the finely-ground 

 substance of the growing wood from certain trees could be combined with 

 flour in bread making, providing some method of treating the cellulose could 

 be found which should make the nutrients it surrounds accessible to the di- 

 gestive juices. 



The iodin content of food materials, R. M. Bohn (Jour. Biol. Cheyn., 28 

 (1917), No. 2, pp. 375^81). — The author reports results ot determinations of 

 iodin made upon a variety of foods and feeding stuffs, two natural waters, and 

 several rock salts. Three methods for the determination of iodin in organic 

 matter were compared, the one proposed by Kendall ' being regarded by the 

 author as the most accurate. 



The majority of samples contained no iodin, although some showed the pres- 

 ence of a trace. The author concludes that the presence of iodin in feeding 

 materials of vegetable origin " is accidental and serves no necessary nutritive 

 function in the plant. Further, the iodin requirements of animals must of 

 necessity be met by the traces that occur in plant materials, waters, etc." 



The results obtained are in agreement with those of Forbes, Beegle, et al. 

 (E. S. R., 35, p. 761). 



[Eighteenth and nineteenth annual conventions of the Association of 

 American Dairy, Food, and Drug Officials] (Proc. Assoc. Amer. Dairy, Food, 

 and Drug Officials, 18 (1914), pp. 472, figs. 16; 19 (1915), pp. 2^8).— These pub- 

 lications report, respectively, the proceedings of the meetings at Portland, 

 Me., July 13-18, 1914, and Berkeley, Gal., August 2-5, 1915. 



Among the papers read at the 1914 meeting were the following: Regulation 

 of Food Supplied Hotels, with Particular Reference to Sanitary Conditions 

 Involved in Its Preparation, by G. G. Frary ; When Is an Orange Mature and 

 Wholesome, by R. E. Rose ; Egg Albumin in Baking Powders, by E. F. Ladd ; 

 Cause of Variation in Weight or Measure of Food Products, by L. M. Tolman 

 and W. E. Hillyer; Ice Cream Standards — Necessity for Standards, by W. B. 

 Barney ; Ice Cream Standards, by J. G. Winkjer ; and State Drug Inspection, 

 by A. R. Todd. 



J Jour. Biol. Chem., 19 (1914), No. 2, pp. 251-256, fig. 1. 



