1918.] FOODS HUMAN NUTRITION. 567 



per cent of cottonseed protein rats have lost weight but later maintained 

 weight. 



How to grow the cowpea and forty ways of preparing it as a table 

 delicacy, G. W. Carver (Alabama Tuskegee Sta. Bui. 35 (1911), pp. 24, figs. 

 5). — This bulletin discusses the cultivation and uses of the cowpea, and gives 

 forty tested recipes for preparing it for the table, also some remedies for its 

 diseases and insect enemies. 



The uses of the peanut on the home table, .Jessie P. Rich (Bui. Univ. Tex., 

 No. 1120 (1911), pp. 18, figs. 3). — This bulletin includes a discussion of the food 

 value of this legume and ways of preparing it for home use. 



The biological efficiency of potato nitrogen, Mary S. Rose and Lenna F. 

 Cooper (Jour. Biol. Chem., SO (1911), No. 2, pp. 201-204) .—The experiments 

 cited in this article demonstrate that the potato is a source of nitrogen com- 

 pounds of high nutritive efficiency in spite of the fact that only 63 per cent of 

 the potato nitrogen is reported to be in the form of protein. 



Burned grain or flour (Set. Amer. Sup., 83 (1911), No. 2162, p. 367).— Milling 

 and baking tests with wheat and flour which had suffered from fire in a grain 

 elevator at Mans, France, were made by E. Vidiere and indicated that exposure 

 of the milled product to the air lessened the burnt odor. Bread made from 

 this flour varied from good tasting to disagreeable, but, in general, was said 

 to be of fair quality. 



The wheat increased in density due to the drying effect of the fire, result- 

 ing in a proportion of 1 : 1.13. Five per cent of the grain was carbonized. Flour 

 mixed with fresh bran, 50 parts of flour to 25 of bran, and left in contact for 

 four days at 20° C, then bolted, was found to be deodorized. 



Bread and bread making, Norma J. Davis (Agr. Ext. Univ. Nev. Bui. 12 

 (1911), pp. 15). — This bulletin gives a short history of the use of bread and 

 discusses the physics and chemistry and the mechanics of bread making. In- 

 structions for making bread are taken up in a series of lessons covering both 

 quick breads and yeast breads. Some recipes are included. 



The chemistry of bread making, C. H. LaWall (Trans. Wagner Free Inst. 

 Sci. Phila., 8 (1911), pp. 11-95). — The author discusses the different types of 

 bread and their use. The chemical changes normally occurring in bread making 

 in the leavening of bread by mechanical aeration, by the use of chemicals, and 

 their bacterial action as in salt-rising bread, are described. The chemical 

 changes that arise from the use of adulterants of bread are also noted. 



Making sauerkraut, A. T. Erwin (Iowa State Col., Agr. Ext. Dcpt., Emer- 

 gency Leaflet 24 (1911), pp. 2).— This leaflet gives directions for making and 

 storing sauerkraut. 



Essentials in the selection of beef, W. C. Coffey and E. K. Augustus 

 (Illinois Sta. Circ. 206 (1911). pp. 16, figs. i7).— This circular includes a de- 

 scription of the cuts of beef, their relative economy, and general methods of 

 cooking. 



Sanitary inspection of slaughterhouses, J. O. LaI^ach and W. H. Simmons 

 (Kentucky Sta. Bui. 209 (1911), pp. 181-161, fig. i).— The bulletin consists 

 mainly of the text of the sanitary regulations for the killing, handling, and sale 

 of meat and meat products in Kentucky, the results of the inspection of 

 slaughterhouses during 1916 and 1917, and an illustrated description of Ken- 

 tucky sanitary privy. 



Manual of military cooking, 1916 (Ottawa: Govt., 1916, pp. 68, figs. 24).— 

 This book contains information concerning the duties of the officers of the mess, 

 gives descriptions of messing arrangements and . apparatus, and includes a 

 statement of the British Government Army ration and many recipes. 



