330 EXPERIMENT STATION RECORD. 



Food and w^ater supply of the native tribes of Australia, R. Helms (Trans, 

 Soy. Soc. of Soiifh Jiistralia, IG, pt. S, })p. 25S-259). — lu au extended article on the 

 native Australian tribes entitled "Anthropology" the foods and food supply, methods 

 of preparing foods, etc., are discussed at length. 



Analyses of American "dry pickled nieat,"C. Amthor (Ztschr. Nahr. Utitersuch. 

 uiid Hyg., 10 (1896), p. 212; ahs. hi Vierteljahr. Chem. Nahr. und GennsamU., 11 (1896), 

 No. 2, p. 163). 



On the use of a new^ casein preparation, "Eucasin," as food, E. Salkowski 

 (Deitt.med. IVochenschr., 22(1896),}}. 225 ; ahs. in Vierteljahr. Chem. Xahr. uiidGenusfimll., 

 11 (1896), No. 2, p. 165). — "Eucasin" is a white powder, soluble in warm water 

 obtained by passing annnonia over casein. In the author's opinion it is preferable to 

 "somatose" for nutriti\e purposes. 



Edelweiss-Camembert cheese, analysis and digestion experiments, A. 

 Stutzek ( Vierteljahr. Chem. Nahr. nrid Geni(ssmtl., 11 (1896), No. 2, p. 182). — Edelwei.ss- 

 Camembert is compared with Swiss and Gervais cheese. Artificial digestion experi- 

 ments were made. 



Special report on prepared foods for invalids and infants, F. N. Moore (Penn- 

 sylvania Dept. Agr. Bui. 10, pp. IT). — This includes analyses of a number of eva])0- 

 rated creams and unsweetened condensed milks, liquid foods, and pejitonoids and 

 prepared foods for infants and invalids. The various preparations are discussed at 

 some length. 



The chemical composition of a number of infant foods, together v/^ith a brief 

 account of analytical methods and the present standpoint regarding artificial 

 foods for children, M. Blauuerg (Arch. Hyg., 27 (1896), No. 2, pp. 105-175).— The 

 article contains analyses of 17 infant foods. The nutrients were determined and also 

 the mineral constituents. 



The advantages and disadvantages of the use of sterilized milk for infant 

 feeding, H. J. Campbell (Brit. Med. Jour., 1896, No. 1863, p. 623-626; Diet, and Hyg. 

 Gaz., 12 (1896), No. 10, pp. 650-655). — The author recommends pasteurized in pref- 

 erence to sterilized milk. 



Fruit as food, A. R. Elliot (Diet, and Hyg. Gaz., 12 (1896), No. 11, pp. 663-665). 



The poisonous properties of sulphurous acid and salts and their use in 

 articles of diet, Kioxka (Ztschr. Hyg. und Infektionskr., 22 (1896), No. 3; ahs. in 

 Ztschr. Fleisch. Milch. Hyg., 7 (1896), No. 1, pp. 11, i^').— The author fed dogs meat 

 preserved with sulphites, and found that when the dose was large the dogs suftered 

 from diarrhea and other disturbances. When the dose was small but long continued, 

 bad results were also observed. The author therefore recommends that the use of 

 such salts as i)rescrvatives l)e forbidden. 



The phosphoric acid of barley and malt, A. Fernbach (La Biere et les Boissous 

 fermentees, 4, p. 81; ahs. in Vierteljahr. Chem. Nahr. und Genussmtl., 11 (1896), No. 2, 

 pp. 243, 244). 



"Whole bread, Laumonier (Bui. gen. de Therap., ISO (1896), p. 319; Chem. Ztg., 

 1896, p. 143; ahs. in Vierteljahr. Chem. Nahr.nnd Genussmtl., 11 (1896), No. 2, p. 261).— 

 According to the author, when properly prepared the bread contains more nitrogen, 

 fat, ash, and phosphates than ordinarj^ white (Paris) liread. 



Foods; their composition and analysis, A. W. Blyth (London : C. Griffin <^- Co., 

 1896,4th ed., pp. 768). 



Chart shelving the anatomical structure of vegetable foods and condiments, 

 F. Rosen (Anatomische TVandtafeln der vegetahilischen Nahrungs- und Genussmittel; 

 Breslau, 1896, Pt. LI). — Five charts showing the structure of mustard, cofiee, and 

 several cofiee surrogates. 



Diet for school boys ( The Hospital, 20 (1896), Nos. 513, p. 275 ; 514, p. 59; Diet, and 

 Hyg. Gaz., 12 (1896), No. 10, pp. 616-618). 



Hovr to live -well on 25 cents a day, Mrs. G. Lemcke (Nexo York: J. D. Ogilrie 

 Puh. Co., 1896, pp. 170). — Daily menus for 6 weeks, with directions for prejiaration, 

 are given, and much advice on preparing a wholesome and nutritions diet at a mod- 

 erate cost. 



