1918] ANIMAL PEODUCTION. 469 



in ten minutes) brought out that this point is raised with the addition of 

 sugars or colloids, such as starch. 



Iviving yeast cells were found in loaves baked at 66° C. or less, but none 

 in loaves baked at 68°. " It seems safe to say that the thermal death point of 

 yeast in bread making approximates 68° C." 



Bacteriological examination of canned foods, A. W. and K. G. Bitting 

 (Nat. Canncrs Assoc. Bui. H (1917), pp. -kl, figs. 22). — This article gives as the 

 object of bacteriological examination of canned foods (1) "to determine 

 whether foods which appear normal are sterile; (2) to determine whether 

 foods which appear to be defective are sterile, and if not sterile, whether the 

 spoilage be due to under-processing or to leaks; (3) to determine from the 

 finished product the character of the original material — in legal verbiage 

 whether the product is composed in whole or in part of filthy, putrid, or de- 

 composed material." It gives an explanation of terms used, then takes up in 

 detail the points in both general and microscopical examinations ; gives tests 

 for leaks and explains devices for recording pressure and heat penetration 

 within the cans ; discusses the results of lack of sterilization ; and deals briefly 

 with some of the organisms which cause spoilage. 



The use of microorg'anisnis to determine the preservative value of differ- 

 ent brands of spices, Fkeda IM. Bachmann {Jour. Indus, and Engin. Chem., 

 10 (1918), No. 2, pp. 121-123). — The investigations on spices previously noted 

 (E. S. R., 35, p. 557) were continued by a study of the effect of different 

 brands of spices on the growth of molds, yeasts, and bacteria. Tabulated 

 results of such a study using five brands of cloves, three of cinnamon, and 

 three of allspice are given. Contrary to the earlier results, the investigations 

 indicate that cloves may be as effective a preservative as cinnamon, " that 

 there is considerable variation in the preservative value of the brands used, 

 and that the growth of microorganisms on a spiced medium may be used as a 

 criterion of the preservative value of the brand of the spice." 



Camp cookery. — A cookery and equipment handbook for Boy Scouts and 

 other campers, Ava B. Milam, A. Grace Johnson, and Ruth McNary Smith 

 {Portland, Oreg.: The J. K. Gill Co., 1918, pp. 7-108, figs. 5).— This book con- 

 tains lists of supplies and equipment for camping, suggestive rations, meal 

 plans, food lists, and some camp recipes. It also gives a suggestive outline 

 for the teaching of camp cooking. 



Basic quantity food tables to be used in determining the daily issue of 

 food to the kitchen (New York, N. Y.: Dept. Pub. Charities, 1917, pp. 120). ~ 

 The tables given are designed to serve as a quick means of determining the 

 quantity of food necessary for a given number of persons. 



ANIMAL PEODUCTION. 



Influence of the degree of fatness of cattle upon their utilization of feed, 

 H. P. Armsby and J. A. Fries {U. S. Dept. Agr., Jour. Agr. Research, 11 

 {1917), No. 10, pp. 451-472, pi. 1, fig. 1).—It is the usual experience in cattle 

 feeding that as the animal fattens the increase in weight is made at a greater 

 expenditure of feed. This experiment was made at the Pennsylvania Institute 

 of Animal Nutrition to determine by comparison in a single individual the 

 reasons that might be assigned for this fact. A steer in medium condition 

 was fed a maintenance ration and afterwards a fattening ration made up of 

 concentrates and alfalfa hay. At the conclusion of the trial the steer was 

 fattened to an increase of 300 lbs. and again fed a fattening ration followed by 

 a maintenance ration. 



