1917] FOODS — HUMAN NUTRITION'. 761 



probably not agree as to whether the change was in the nature of an Im- 

 provement or a deterioration. 



" On the wliole it would appear that the chemical changes that occurred 

 during the storage of beef in these experiments did not appreciably affect 

 the nutritive value of the meat when the period of storage was limited to that 

 customarily employed in commercial practice. Indeed, even when the period 

 of storage was greatly prolonged, evidence is lacking to show that the nutri- 

 tive value of the meat was diminished. Yet, in view of the more extensive 

 chemical changes that took place during the longer periods of storage and on 

 account of the deficiency of our knowledge regarding the nutritive values of 

 the various cleavage products, it is by no means impos.sible that the nutritive 

 value of beef may be decreased by unduly long periods of storage. . . . 



" Beef was held in cold storage at temperatures above freezing in an 

 experimental cooler for as long as 177 days, whereas it was possible to hold 

 beef in storage in a cooler in a modern packing house for only 55 days. The 

 shorter storage period in the second instance was due to the much higher 

 humidity of the packing-house cooler as compared with the experimental cooler. 



" The length of time that fresh beef can be held in cold storage at tem- 

 peratures above freezing and remain in wholesome condition is dependent 

 upon a number of factors, among which the temperature and humidity of the 

 storage room and the character of the beef are of the most importance. 



" In light of the various factors that affect the length of time that fresh beef 

 can be held safely in cold storage at temperatures above freezing, it is 

 clearly impracticable to attempt to insure the wholesomeness of the product 

 merely by limiting the duration of storage. The wholesomeness of cold- 

 stored beef must be judged by other considerations besides the length of time 

 that the product has been held in cold storage." 



Eg'gs and their value as food, C. F. Langwortht {JJ. S. Dept. Agr. Bui. 

 471 (1917), pp. 30, Jigs. S). — This bulletin summarizes data regarding the 

 nature, food value, and uses of eggs, and the effects of handling, storing, 

 and marketing eggs upon their value in the household. It is essentially 

 a revision of Farmers' Bulletin 128 (E. S. R., 13, p. 166), the material 

 contained therein having been brought up to date and presented in a somewhat 

 different form. 



Practical milling tests, E. F. Ladd (North Dakota Sta. Circ. 15 {1017), pp. 

 11, figs. 4)- — This investigation was carried on to determine whether or not 

 the milling tests made with the experimental mill at the college represented 

 the results which ai'e obtained in the commercial milling of wheat. Data 

 are given regarding the milling of wheat at a small commercial mill doing a 

 grist business and also regarding comparative milling and baking tests made 

 at the station on samples of wheat obtained from the mill. 



It was found that the results at the commercial grist mill did not differ 

 materially from those at the experimental mill. The higher percentage of 

 total flour obtained at the experimental mill was ascribed to the better cleaning- 

 up at the end of each cut-off than in the case of the commercial grist mill. 



The distribution of chlorin in cereals and dry leg'unies, Balland {-Jour. 

 Pharm. et Chim., 7. ser., 15 {1917), No. k, pp. 105-107).— The experimental 

 method by which chlorin in cereals and dry legumes was determined is briefly 

 described. Data are given regarding the chlorin content of a number of 

 cereals and dry legumes. 



Recipes for the preparation of the dasheen {U. S. Dept. Agr., Bur. Plant 

 Indus. [Circ], 1916, pp. 4). — Suggestions are given for the preparation of 

 dasheens, together with a compilation of recipes. 



