1918.] FOODS HUMAN NTJTEITIOl^T. 663 



showing the number of calories yielded by standard portions of various common 

 foods. 



Economy in feeding the family. — II, The cereal breakfast foods, J. P. 

 Street (Connecticut State Sta. Bui. 197 (1917), pp. 19-43). — In this popular 

 discussion data are reported in tabular form showing the cost, net weight per 

 package, total calories, percentages of water, fat, crude fiber, protein, ash, car- 

 bohydrates other than fiber, and starch, and of the food value and cost of 

 serving of a large number of breakfast foods and other cereal preparations. 



Other grains than wheat in bread making, W. L. Stockham (North DaJcota 

 Sta. Bui. 123 (1917), pp. 100-105, figs. 5).— The need for including a greater 

 proportion of the wheat berry in flour and the use of other grains in bread 

 making are discussed. In tests reported admixtures of different extractions 

 of rye and wheat flour in varying proportions were used in bread making, as 

 were a series of blends of barley flour and wheat flour. Photographic illustra- 

 tions of the resulting loaves are given. 



Milling value of barley, T. Sandekson (North Dakota Sta. Bui. 123 (1917), 

 pp. 106, 107). — Experimental data on barley milling are reported and the 

 economic use of barley discussed. 



"According to the . . . figures [given], it would be possible to use an amount 

 of barley flour that would produce a loaf of bread very little below the quality 

 of bread made from aU wheat flour and at less cost than if made from all-wheat 

 flour." 



[Milling and flour investigations] (Kansas Sta. Rpt. 1916, p. 22). — From 

 the investigations noted, it is concluded that the " baking qualities of flour 

 are markedly influenced by protein decomposition products, and that a large 

 amount of nitrogen in amino form is an indication of poor baking qualities." 



In bacteriological analyses of 51 samples of flour, " ropy " bread organisms 

 were found in 40 per cent. Since these organisms were found in the better 

 grades of flour in much higher proportion than the corresponding losses from 

 " rope " indicate, the ultimate source of the trouble is ascribed to bakery 

 practice rather than the flour used. 



A lai'ge number of baking tests to determine the effect of egg albumin as 

 an Ingredient of baking powder showed no measurable effect in the amounts 

 used. 



Six years' milling tests by grades, E. F. Ladd, Alma K. Johnson, and T. 

 Sandekson (North Dakota Sta. Spec. Bui., 4 (1917), No. 17, pp. 411-435) .—This 

 bulletin contains a summary of the results of milling tests carried on from 1911 

 to 1916, inclusive, and previously noted (B. S. R., 34, p. 759; 36, p. 464, 471; 37, 

 p. 863). 



The contributions of zoology to human welfare, H. M. Smith (Science, 

 n. ser., ^7 (1918), No. 1213, pp. 299-301). — The author calls attention to the 

 service rendered by zoologists in learning the best methods of fish production 

 and protection in the United States. 



Sanitation of steamers (Cal. Bd. Health Mo. Bui., 13 (1918), No. 8, pp. 35S- 

 S61, figs. 2). — In this account of inspection work by E. T. Ross some informa- 

 tion is given regarding methods followed in preparing food and regarding 

 sanitary conditions, which in passenger steamers inspected were generally 

 found to be quite good. The sanitary condition of employees' living quarters 

 and similar topics are discussed. 



Lye unnecessary with hot water [for sterilizing glasses] (Cal. Bd. Health 

 Mo. Bui. 13 (1918), No. 9, p. 402). — This editorial states that the recent Cali- 

 fornia law requiring sterilization of drinking glasses has met with some con- 

 fusion in interpretation. 



