FOODS—ANIMAL PRODUCTION. 9<S1 



Consumption of food products in the United Kingdom (Jour. P>d. Agr. [Lon- 

 don], 4, No. 12, pp. 293-300). — The article gives statistical information of the kind 

 and amount of food consumed. 



Mushrooms — their economic and pathological relations (Dietet. and LLyg. Gaz., 

 14 (1S9S), No. 3, pp. 147-149). — A general article quoted from an address by H. G. 

 Piffard. 



Prickly pear {Agr. Gaz. New South Wales, 9 (1S9S), No. 1, pp. 38-40).— This article, 

 quoted from a paper by P. Gennadins, describes the culture of the prickly pear, the 

 different varieties, and the use of the fruit as food and the plant and fruit as a 

 feeding stuff. 



Ensilage up to date, J. L. Thompson (Agr. Gaz. New South Wales, 9 (1S98), No. 1, 

 pp. 08-106, figx. 8). — Opinions of many writers and reports of experiments with silage 

 are quoted, and directions giveu for making and tilling silos, silage stacks, etc. 



The utilization of beet leaves, J. P. Wagner (Jour. Agr. Prat., 2 (1897), No. 38, 

 pp. 44S-4J0). — The value of beet fodder and silage is discussed. 



Soy beans as food and fodder, S. H. Angell ( U. S. Consular Rpts., 1897, Dec, 

 pp. 551, 552). — A translation of a geneml article by EL Furtune. 



Composition of the straw of oats, wheat, and rye, BallaXD (Compt. Rend. 

 Acad. Sci. Paris, 125 (1897), No. 25, pp. 1120-1122). 



Analyses of potatoes, B. H. Hite ( West Virginia Sta. Rpt. 1896, pp. 50-57). — Deter- 

 minations of specific gravity, total solids, water, starch, protein, fiber, fat. other 

 carbohydrates, and ash soluble and insoluble in water in over 200 samples of potatoes 

 are reported, and the methods of analysis used are described. No average or sum- 

 mary is given. 



Studies of Norwegian potatoes, with special reference to starch content, 

 J. Serelien (Tidsskr. Norske Landbr., 4 (1897), Nos. 5, pp. 209-225; 6, pp. 259-27* i. 



Feeding sprouted grains, O. Kellxer (Sach's Landw. Zfsehr., 45 (1S97), No. >■'>. 

 p. 58). — The inferior value of sprouted grain on the basis of composition is pointed 

 out. 



The digestibility of dried maize used for brewing (Dent. Landw. Presse, 24 

 (1897), No. 76, p. 699). — Quoted from an article by B. Schulze in Jahresber. Agr. Client. 

 Vers. Stat. Breslau, 1896. 



Skim-milk bread and its assimilation by man, H. Repsteixer and W. Spirig 

 (Korhl. Schiveiz. Aerzte, .'•". pp. 705-710; noted in Jahresber. Thier. Chem., 25 (1895), 

 p. 451). — Experiments were made which, in the authors' opinion, showed that bread 

 made with skim milk was extremely well assimilated. They recommend the use of 

 skim milk (and buttermilk) in bread making. 



Preservation of eggs, J. H. Tiiieriot (U. S. Consular Rpts., 1897, Dec., pp. 563, 

 564). — A report is given of tests in Germany of 20 methods of preserving eggs. The 

 most satisfactory methods were varnishing the eggs with vaseline and preserving 

 them in limewater or a solution of water glass. The latter was preferable since 

 varnishing the eggs with vaseline takes considerable time and treating them with 

 limewater is likely to give the eggs a disagreeable odor and taste. " There is, how- 

 ever, one drawback with eggs preserved in a solution of water glass, viz, that the 

 shell easily bursts in boiling water. This may be avoided by cautiously piercing the 

 shell with a strong needle." 



Peat dust for preserving eggs (Landw. Centbl. Posen, 25 (1897), No. 34, p. 209). — 

 A note on the successful preservation of eggs by burying them in peat dust. 



Food preservatives and butter increasers, G. W. Can axaugh (New York Cor- 

 nell sta. Rpt. 1896, pp. 459-464).— A reprint of Bulletin 118 of the station (E. S. R., 

 8, p. 421). 



On preservative salts, E. Hotter (Ztschr. Nahr. Untersuch. it. LTyg., 11 (1897), No. 

 20, pp. 334, 335). — A discussion of the subject with analysis of a preservative salt. 



Supplemental report of the dairy and food commissioner, L. Wells (Penn- 

 sylvania Dept. Agr. Rpt. 1896, p. 466). — Examinations of a number of samples of 

 vinegar, baking powder, and miscellaneous foods and condiments are reported, and 

 a court decision in favor of the pure-food law of the State is cited. 



