1102 EXPERIMENT STATION RECORD. 



are found in wheat are described with special reference to their identification by 

 microscropical methods. 



Concerning' the composition and digestibility of several sorts of Norwegian 

 flat bread, 8. Toin-pand P. W. K. BocK.MANxf.lrr//. Malli. og X<ttiirridensL-.,,?4 (1901); 

 abs. in Centbl. Agr. Chem., 32 {1903), No. 4, pp. 235-340). —The digestibihty of a kind 

 of unfermented bread called "fiat bread," made from oats and from barley, was 

 studied in experiments with man, the income and outgo of nitrogen being also deter- 

 mined. The average digestibility of the oat bread with butter was: Dry matter 76.6 

 per cent, protein 63.7, fat 95, nitrogen-free extract 82.2, crude fiber 6.7, soluble ash 

 31. S, and insoluble ash 0.05 per cent. The average digestibility of the barley bread 

 and Imtter was: Dry matter 86.1 percent, protein 77.8, fat 95.3, nitrogen-free extract 

 91.3, crude fiber 6.6, soluble ash 51.5, and insoluble ash 0.3 per cent. 



According to the authors, the Norwegian hard flat bread made without ferments is 

 as wi'll digested by healthy men as fermented bread. The crude fiber (from the 

 liuH ) hinders markedly the digestibility of protein and carbohydrates. On the other 

 hand, tlie digestibility of the fat of the butter eaten with the bread was little, if at 

 all, affected. A considerable amount of the material ordinarily estimated as crude 

 iiber was digested. 



Aids to bread baking, (). von Czadek {Ztnchr. Landir. \'ersuchsw. Oesterr., 6 

 {1903), No. 2, pp. 19.'), 19t;). — Analyses are reported of commercial products which 

 are said ti> increase the activity of yeast. 



The baker's book, K. liuAiN {Nar York: Author, IV. /, ]ip. 306, ph.9,fig.'<. 99). — 

 This publication, which cimtains information of use to bakers and those interested 

 in this trade, includes a nundjer of descriptive, historical, and miscellaneous articles 

 on bread and bread making, and other data, gathered from a variety of sources. 



Chemical composition of cooked vegetable foods, Katharine 1. Williams 

 {J'roc. Cltcni. Sor. [LoikIou], 19 {1903), No. 262, p. fffi).— The vegetable foods ana- 

 lyzed include raw and cooked broccoli, Brussels si)routs. dried peas, oatmeal, and 

 macaroni. 



Asphodelus tenuifolius, an Indian famine food, A. (inosE {Agr. Ledger, 1902, 

 .\<i. 7 (1(7/. I'rod. .'<er., Xo. 72), pp. 1 ;'>.'>- 1. '>7 ). — The plants and »eeds oi As^phodelns 

 tenniforma are eaten in India in times of need. As shown by a chemic;ai analysis, the 

 seed contains fairly large amounts of protein, fat, and carbohydrates. Extracts 

 from the seed were tested for alkaloids, but none was found. A test with iodin 

 failed to indicate the presence of starch, nor was sugar detected. The seed contained 

 about 25 jier cent fat, the properties of which were studied to some extent. 



The examination and utilization of horse-chestnuts, Laves ( Oe.^terr. CJiem. 

 Zig., .') (1902), \o. 22, pp. 511, 512). — In a paper presented before a meeting of the 

 German Naturalists and I'hysicians attention is called to tlie food value of horse- 

 chestnuts which have been treated with alcohol to remove the glucosid and bitter 

 material pn'sent. 



Concerning sulphured dried fruit, A. Beythien and P. Bohrisch {Ztschr. 

 Untermch. Nahr. u. OenussmtL, 6 {1903), No. 8, pp. 356-360). — Experimental data are 

 reported regarding the occurrence of sulphurous acid in dried fruits, the subject 

 l)eing discussed from a hygienic standpoint. 



Coffee substitutes {Agr. News iBarJmdox'], 2 {1903), No. 28, p. 148).— A brief 

 note on the use of gumbo seed {Abelrnosrhiis, or Hibiscus, esculentus) as a substitute 

 for coffee. 



Pineapple wine, A. Salles {Rev. Agr. [Sao Paido], 8 {1902), No. 78, pp. 14-17). — 

 The manufacture of wine from pineapples is described and discussed. 



Pineapple wine, H. Neuville {Jour. Agr. Trop., 3 {1903), No. 31, pp. 70-72).— 

 A critical discussion of the production of pineapple wine based on the article 

 referred to above. 



Food adulteration in "Wyoming, E. E. Slosson ( Wyoming Sta. Bui. 56, pp. 34) • — 



