366 EXPEKIMENT STATION BECORD. [Vol.38 



methods of packing. A brief report on smoliecl lierrings, by T. W. Fulton, is 

 included. 



The Bureau of Markets In its relation to the conservation of foods, O. J. 

 Brand (Jour. Indus, and Engin. Chem., 10 (1918), No. 1, pp. aC-69).— This in- 

 cludes a statement of the food situation here and abroad, and an account of 

 the food surveys now being made by tlie Bureau of Marljets. Two inventories 

 are being made, one preliminary and the other more comprehensive. The 

 work will cover the stocks on hand on farms ; in wholesale, jobbing, storing, 

 manufacturing, retail, and other commercial establishments; and consumers' 

 stocks, consumption records, and a dietary study. In the dietary survey the 

 Office of Home Economics of the States Relation Service is cooperating. 



Rules and regulations of the Secretary of Agriculture under the food prod- 

 ucts inspection law of August 10, 1917 ( C7. S. Dept. Agr., Office Sec. Circ. 82 

 (1917), pp. 8). — The text of these rules and regulations is given. 



Experiments in teaching food values (Univ. III. BuL, 14 (1917), No. 49, pp. 

 22). — The bulletin includes menus for different seasons of the year, a study 

 of the dietary habits of cafeteria patrons, meals for nine days and their costs 

 in 1917, and a lesson in buying food. 



Human food, considered in its relation to quantity and cost, A. McGill 

 (Lab. Inland Rev. Dept. Canada Bui. 377 (1917), pp. 16).— The terms calories, 

 protein, fat, and carbohydrates are explained and the food requirements of 

 various individuals discussed. Tables are included showing the quantity of 

 protein, fat, and carbohydrates in a pound of the most common foods and their 

 cost per pound in Ottawa In June, 1917. Directions are also given on how to 

 calculate dietaries. 



Eats and oils in cookery. — Cooking temperatures, Anna W. Williams and 

 Cora E. Gray (Unii\ III. Bui., 14 (1917), No. 47, pp. 19). — A popular treatise on 

 the properties of fat, the value of fat as food, and the uses of different kinds 

 in cooking. 



On the presence of albumoses in the tissues and in the blood, with special 

 reference to their occurrence in the gastro-intestinal mucosa, J. J. Abel, M. C. 

 PiNCOFFS, and C. A. Rouillee (Amer. Jour. Physiol., 44 (1917), No. 3, pp. 320- 

 343). — The authors report that albumoses can be isolated in varying amounts 

 from the tissues of the body, including the cellular elements of the blood. No 

 proteoses were separated from the plasma of the blood. Chemical procedures 

 for the preparation of the albumoses from the gastric or intestinal mucosa, 

 which is entirely devoid of pharmacological activity, are given. The gastro- 

 intestinal mucosa contained from three to five times as much albumoses during 

 the digestion of meat as after the deprivation of all food (except water) for 

 four days. 



The authors conclude that proteoses, as well as amino acids, are absorbed 

 by the surfaces of the digestive apparatus. They were not able to trace the 

 passage of proteoses from the mucosa to various organs via the blood current. 



A bibliography is appended. 



The production in dogs of a pathological condition which closely resembles 

 human pellagra, R. H. Chittenden and F. P. Underhill (Amer. Jour. Physiol., 

 44 (1917), No. 1, pp. 13-66). — Dogs fed on boiled peas, cracker meal, and cot- 

 tonseed oil rapidly developed symptoms of abnormal nutrition. The failure 

 to thrive upon the dietary was not due to the low nitrogen intake, per se, since 

 a higher level of intake did not prevent the onset of pathological changes 

 though it delayed their appearance. The abnormalities were almost entirely 

 confined to the alimentary canal and could be made to disappear by the addi- 

 tion of meat to the dietary, but if the meat content was reduced to an undefined 

 limit the characteristic symptoms appeared and death eventually followed. 



