266 EXPERIMENT STATION EECORD. [Vol.38 



Manufacture of com starch, com sirup, and com sugar, A. P. Bryant 

 {Amcr. Food Jour., 12 (1911), No. 9, pp. 511-515, figs. 7).— The methods of 

 manufacture are described. 



Cottonseed products, K. H. Vakil {Jour. Soc. Chem. Indus., 36 (1917), No. 

 13, pp. 685-692, figs. iO).— This article describes methods of treating the seed, 

 variations in varieties from different countries, and the composition and use 

 of the products. 



The composition and relative economy of some bread sold in Washington, 

 D. C, M. A. PozEN and M. Staebecker (Amer. Jour. Pal). Health, 7 (1917), No. 

 6, pp. 570-572). — It is stated that the purchasing power of the penny in Wash- 

 ington has shruuli 21.5 per cent in the case of six-cent loaves and 13.1 per cent 

 in the case of five-cent loaves since November, 1916. On the basis of protein and 

 total solids content, the four-cent loaf was found the most economical, followed 

 by the ten, five, twelve, and six-cent loaf in the order named- 

 Preservation of vegetables by fermentation and salting, L. A. Round and 

 H. L. Lang (U. S. Dept. Agr., Farmers' Bui. 881 {1917), pp. 15, fig. i).— The 

 object of this publication is to describe and explain methods of preservation 

 by fermenting and salting, to indicate the purpose for which they are specially 

 applicable, and to tell how the preserved products can best be prepared for table 

 use. 



Preservation by fermentation may take place by packing with layers of dry 

 salt (3 lbs. to 100 lbs. of vegetables) and keeping in a warm place under pres- 

 sure until fermentation occurs. When fermentation stops, the container is set 

 away in a cool place and covered with paraffin or otherwise made air-tight. 

 Cabbage, string beans, and greens may be preserved in this way. For less 

 watery vegetables a brine is used containing, in each gallon of water, ^ pt. of 

 vinegar and f cup of salt. In both cases it is the formation of lactic acid from 

 the sugars extracted from the vegetables that acts as the preservative. 



To salt vegetables, 25 lbs. of salt are used to 100 lbs. of vegetables, in which 

 proportion yeasts and molds are prevented from growing. The salt and vege- 

 tables are packed in alternate layers and are under pressure for 24 hours. 

 If they are not then covered with brine, enough brine (1 lb. salt in 2 qts. 

 water) is added to cover. 



Methods for preparing for the table vegetables preserved In this way are 

 included. 



Imitation or pseudo coffees. — Many substitutes to which the war has called 

 attention {Sci. Amer. Sup., 8^ {1917), No. 2187, pp. 3^0, 341, figs. 9).— A de- 

 scription of tlie plants used in place of coffee is given. 



[Food conservation and other patriotic topics], E. F. Ladd and Alma K. 

 Johnson {North Dakota Sta. Spec. Bui., 4 {1917), No. 16, pp. 395-.', 10), —This 

 number, called a Patriotic Number, makes an appeal for food conservation, 

 thrift, and similar topics. 



Food production, conservation, and distribution {U. 8. House Representa- 

 tives, 65. Cong., 1. Sess., Hearings Com. Agr., 1917, pp. 538). — Hearings on 

 various measures relative to the production and conservation of food supplies 

 are given. 



The national food policy. — The danger of restricting the consumption of 

 meat {Roy. Soc. [London], Food {War) Com., 1917, Mar. 30, pp. 1-3).— The 

 report of this committee shows that in the United Kingdom cereals normally 

 constitute 34 per cent of the food energy, of which 30 per cent is from wheat ; 

 meat, including poultry and game, furnishes IS per cent; dairy products 15 

 per cent; sugar 13 per cent; potatoes 8 per cent; and other items (fi'uit, fish, 

 etc.) 12 per cent. It is advised that a full supply of cereals be maintained; 

 that maize, barley, rice, and other grain be reserved for human consumption ; 



