892 EXPERIMENT STATION RECORD. 



natural occurrence of Halieylic acid in fruits. Its jiresence was demonstrated in straw- 

 l)eiTies, red and l)lack raspberries, l)iacklierries, currants, plums, black cherries, 

 apricots, iieaches, Cf)ncord grajies, cral) a])j)les, stan<lard apjjJes, (juinces an<l oranges, 

 and also in tomatoes, cauliflower, and string beans. In a few instances (juantitative 

 determinations of salicylic acid were made showing the following amounts in milli- 

 grams of acid per kilogram of fruit: Currants 0.57, cherries 0.46, plums 0.28, crab 

 apples 0.24, grapes 0.32. These values are not regarded as absolute, since check 

 analyses made with known amounts of salicylic acid showed that not nearly all the 

 acid was extracted by the method followed. The author states that he distilled the 

 fruit with phosphoric acid, extracted the distillate with ether, took up the resulting 

 material with a small amount of Abater and applied the ferric chlorid test after the 

 ether had evaporated. 



Occurrence of salicylic acid in fruits, F. W. Traphacen and E. Burke {Jour. 

 Amcf. Clinn. Soc, 25 {1903), No. 3, pp. 242-244) ■ — Noted above from another source 

 (see a])ove) . 



Food adulteration, E. F. Ladd {North Dakota Sta. Bui. 53, pp. 115-151).— V^Mh 

 the view of detecting added coloring matters, preservatives, and adulterants, analyses 

 were made in accordance with the State pure-food law of a number of samples of 

 jams, jellies, and similar products, catsups, canned soups, canned vegetables, pork 

 and beans, extracts, candies, cream of tartar, and spices. Analyses are also reported 

 of a number of samj^les of cereal breakfast foods, pancake flours, plasmon and plas- 

 mon biscuit, nutrium, and milk tlour. It is the author's opinion, based on the 

 results of his investigations, that the law to prevent fo(jd adulteration is not being 

 complied with by the producers whose goods are sold in the State, and that some 

 active measures are necessary. 



Cereal breakfast foods. A. McGill {Lab. Inland Rer. Dept. Ottawa, Canada, 1902, 

 Bui. 84, pp. 31, ])l. 1). — Analytical methods are discussed and detailed analyses 

 reported of a number of samples of malt breakfast foods, oatmeal and other breakfast 

 foods, pea meal, and corn meal. Special interest attaches to the determination of 

 starch in the malted products, as it is claimed by the manufacturers that in such 

 goods insoluble starch has l)een largely converted into soluljle bodies. The author 

 states that oatmeal gave but 3.85 per cent of material soluble in cold water, while 

 several of the specially prepared foods gave 20 per cent or more. Many of the cereal 

 foods had been cooked more or less during the process of manufacture. According 

 to the author "the chief object sought in boiling porridge is to render the starch 

 soluble; and where conditions make it difficult or impossible to properly cook one's 

 porridge, there is doubtless an advantage in using a material that has already under- 

 gone some change in this regard. Whether or not the high prices at which these 

 foods are sold are sufficiently warranted by the saving of fuel and time, under ordi- 

 nary conditions of domestic life, is a question to be solved by each housekeeper for 

 himself. 



"There is, however, another point of view from which these foods may be 

 regarded, viz, their content in proteid matter. In this respect pea meal excels them 

 all. There is, however, good reason to believe that the proteids of the pea and bean, 

 and of leguminose in general, are less easily digested by man than are the proteids 

 of the cereal grains proper. Among these oatmeal takes first rank, but several of 

 the prepared foods stand very well in this regard. If we take into account the min- 

 eral matter (ash) which is no less necessary to complete nutrition, we find marked 

 ■ differences among these foods. If one were to live entirely or principally ujwn these 

 foods, it would be very necessary to take account of this. Finally, on account of its 

 very high energy factor, we may lay stress upon the content of fat; and here also 

 oatmeal stands in the first place." 



Estimating- the value of -wheat and -wheat flour by means of baking- 

 experiments, K. KoMERsand E. von Haunalter [Ztschr. Lundw. Vcrsudisir. Ocsterr., 



