68 



EXPERIMENT STATION RECORD. 



The mosquito pest and how it may be abated, J. B. Smith (Xeii' Jersey Slate 

 B(J. A<jr. Rj)t. 1901, pp. 245-249). — Brief notes are given uii the prevalence and dis- 

 tribution of mosquitoes in New Jersey, ineluding the 2 genera Anoplieles and Culex. 

 Stegoniyia is said not to occur in New Jersey. 



FOODS— NUTRITION. 



Food and food adulterants, W. D. Bi<;elow et al. ( U. S. Dept. Agr., Biirenti of 

 Chemistri/ Bid. 13, pt. 10, pjp. IX-\-1375-1517). — The process of canning different sorts 

 of meats is described from personal observations. Analyses are reported of many 

 samples of canned and fresh meat of different sorts, meat broth, etc., the methods 

 of analysis being described. In addition to the constituents ordinarily determined in 

 proximate anah^ses, determinations are reported of different members of the nitrog- 

 enous group. Special studies are also reported of the fat of different sorts of fresh 

 and canned meat, as the authors believe an examination of the fat furnishes valuable 

 means of determining the character and origin of such goods. Of the 290 samples of 

 American origin, 6.2 per cent, and of the 69 samples of imported goods, 40.6 per cent, 

 contained chemical preservatives. The authors found that meat undergoes shrinkage 

 when parboiled previous to canning. It is stated that loss in weight "consists very 

 largely of water and fat, partly of meat bases and ash, and that the amount of proteid 

 matter removed would be so small as to be Avithin the limits of error of analysis. 

 The following table shows the average results obtained in the examination of the 

 fats of different sorts of fresh and preserved meat: 



Fats from roast and boiled meat. 



100° 

 100°" 

 100° 

 15°" 



Specific gravity at 

 Specific gravity at 



Degrees butyro-refractom- 



eter 



Index of refraction at 35° . . 



Melting point 



Chilling point 



lodin number 



Koettstorfer's numbei 



Soluble acids, per cent 



Insoluble acids, per cent . . . 

 Heat with H0SO4 (deg. C.) . . 



Canned 

 roast 

 and 



boiled 

 beef. 



0. 8953 



. 8589 



52.8 

 1. 4610 

 40.1 

 32.2 

 45.6 

 194.8 

 .45 

 93.54 

 35.8 



Canned 

 corn 

 beef. 



0. 8934 



. 8572 



53. 98 

 1.4618 

 40.14 

 31 



42.7 

 196.3 

 .60 

 92.37 

 36.2 



Canned 

 dried 

 and 



smoked 

 beef. 



55.2 

 1. 4627 

 39.3 

 26 

 .54.1 



Canned 

 Horse ! ham 

 meat. 1 and 

 bacon. 



0. 9067 

 . 8699 



62.3 



1.4673 

 29.7 

 17.2 

 66.4 

 201 

 1.32 

 91.37 

 49.9 



0.8893 

 .8533 



53. 4 

 1.4615 

 27.7 

 20.3 

 57.8 

 193 



.98 

 90.80 

 41.4 



Canned 

 tongue. 



0. 8929 

 .&565 



54 

 1. 4628 

 35.8 

 26.7 

 48.79 

 193 



.97 

 90.91 

 37.8 



Canned 

 fowl (of 

 known 

 origin). 



0. 8999 

 .8633 



56.7 

 1.4637 

 31.2 

 19.6 

 76.1 

 198 



.51 

 95.58 

 45.4 



Canned 

 fowl. 



.9003 

 . 8635 



3 



4660 



4 



7 



63 



Potted 

 beef. 



0.8909 

 .8634 



55. 3 

 1.4632 

 37.4 



28.2 

 47.8 

 188 



.28 

 91.29 



100°' 

 100° 

 15°' 



Specific gravity at 

 Specific gravity at 



Degrees butyro-refractom- 

 eter 



Index of refraction at 35"^'. . , 



Melting point , 



Chilling point 



lodin number 



Koettstorfer's number 



Soluble acids, per cent , 



In.soluble acids, percent 



Heat with H0SO4 (dcg.C.) .. 



Potted 

 chick- 

 en and 

 turkey. 



Potted ] Potted 

 ham. jtongue. 



0. 9100 0. 9036 0. 8992 

 . 87761 . 8669 . 8627 



58.2 

 1.4646 

 3.5.3 

 20.6 

 54.4 

 197 



89. 32 



54.1 



1.4620 

 34.8 

 24.2 



198 

 1.95 

 89.03 

 40.2 



55.1 

 1.462'; 

 33.9 

 24.8 

 53.3 

 194 



.61 

 92.93 



Mixed 



and 

 miscel- ' Deviled 

 laneous meat, 

 potted 

 goods. 



0. 9082 0. 8968 

 . 8713 . 8605 



56. 5 

 1. 4635: 

 35.9 

 23.6 

 52.1 

 193 



.70 

 92. 33 



.55. 5 

 1. 4629 

 32.9 

 20.7 

 57.2 

 197 ^_ 



92! 97 



Canned 

 sausage. 



0. 89.53 

 .8596 



54.6 

 1.4620 

 35.2 

 22.3 

 55.0 

 193 



.70 

 90.76 

 40.0 



Pat6s 



Miscel- 

 laneous 

 meat 

 dishes. 



0. 9013 



. 8648 



55. 

 1. 46'25 

 34.1 

 23.5 

 .50.9 

 197 



. .5.5 

 '.•3. 00 



0.9033 



.8866 



56.9 



i: 4641 

 36.4 

 24.6 

 50.6 

 196 



1.10 

 91.00 



