894 EXPERIMENT STATION RECORD. 



On certain exotic Graminae used as food, Balland ( Compt. Rend. Acad. Sri. 

 Parh, 135 [190^), No. 33, pp. 1079, 1080). — Analyses are reported of the seeds of 

 Elusine strictu, FaKpalum frumentaceum, P. hmgiflorimi, and P. acrobiculattim; liulled 

 pafipalum, called "fonio;" Penicellnria .^^picata {PevJcetum Kpicatum), HoIcuh i^ijfgJnim 

 (Sorghum vulgare), and "Tef," or Poa abysmnica. 



liime juice and catsup, A. McGill [Lab. Inland Per. Dept. Otfatm, Canada, 

 1902, Bid. 83, pi>. 19). — Twenty-six samples of catsup and 27 samples of lime juice 

 were examined. A considerable amount of data is summarized regarding the 

 physiological effects of coloring matters and preservatives, and facts regarding the 

 occurrence of both in catsup and of the latter in lime juice are reported. 



TJnfermented grape juice, T. Macfarlane [Lab. Inland Rev. Dept. OUawa, Can- 

 ada, 1902, Bid. 82, pp. 5). — Analyses are reported of 18 samples examined especially 

 for tlie detection of alcohol and added preservatives. 



The composition of fresh and canned pineapples, L. 8. Minsox and L. M. 

 Tolman [.Jmir. Amer. Chein. Soc, 25 {1903), Xo. 3, pp. 272-280).— Vrexiously noted 

 (E. 8. R., 14, p. 522). 



The chemical composition of food preservatives, J. B. Weems and I. J. ^NIead 

 [loira Sla. Bid. (!7 , p}>. 259-265). — An examinatiitn was made of a number oi different 

 brands of Preservaline, recommended by the manufacturers for preserving different 

 kinds of food, which led to the following deductions: 



"The various brands of preservatives are composed of common substances such as 

 boric acid and borax, salt, formaldehyde, etc., which can be prepared at a cost less 

 than that charged for these substances under some other name. The claims made 

 by those selling mixtures for preserving food under meaningless terms are of no value 

 and are misleading. With proper care and l)y hygienic conditions connected with 

 the production of dairy and food products, preservatives are unnecessary. 



"The use of food jireservatives are prohibited Ijy many .States, and the use of such 

 su))stances under some other name does not excuse the person using them." 



Preservatives and coloring matters in food, C. E. Cassal {British Food .Jour., 

 4 {1902), Nos. 40, pp. 76-78; 41, pp. 99, 100; 42, pp. 124, 125; 43, pp. 146-148).— 

 The characteristics, effects, and legal aspects of the use of different preservatives and 

 coloring matters are discussed, work done by the author being cited. 



Chemical studies of paprika, W. Szigeti (/Anchr. Landw. Versuchi<ir. OeMerr., 5 

 {1902), Xo. 10, jijt. 1208-1222). — Physical and chemical studies of paprika oil were 

 undertaken with the si:)ecial object of furnishing means for the detection of adulter- 

 ating jiowdered i)aprika with oil. 



Concerning organic compounds of sulphurous acid in foods, W. Kerp 

 {Ztschr. Ihdersuch. Xahr. u. GeiiussinU., (J {1903), Xo. 2, pp. 66-68).— A preliminary 

 note on experiments, showing, it is claimed, that when fruits are bleached witli sul- 

 phur fumes some sulphurous acid is retained in chemical combination. 



Investigations on the nutrition of man in the United States, P. O. Smolensk: 

 {Ilijg. Rundschau, 12 {1902), Xos. 18, pp. 905-932; 19, pp. 973-1006; 22, pp. 1133- 

 1157). — In this article, a translation of one previously published by the author in 

 Russian (E. S. R., 14, p. 69), the nutrition investigations which have been carried 

 on under the auspices of the U. S. Department of Agriculture are described in 

 detail. 



The dietary of families of Danish laborers, 31. Rubin ( Consornniation de families 

 d' ouvriers Danois. Rome: J. Bertero & Co., 1902, pp. ^.^).— This paper, whii-h is an 

 extract from Bulletin de V Institut internafioiinl de statisti(pie (vol. 13, No. 3), gives 

 statistii's of the sums annually expended by the families of Danish laborers for dif- 

 ferent articles of diet, as well as of other family expenses, the data l)eing discussed 

 with special reference to the family dietary. 



Filipino ration, emergency ration, etc., J. F. Weston {Com. Gen. Subsist. C. S. 

 Arniij, Rpl. 1902, pp. 26, 27). — The kinds and amounts, of different foods making 



