ANIMAL PRODUCTION. 81 



The cookery of corn, Virgilia Pcrmort (Iowa Agr., 4 (1904), No. 6, pp. 223- 

 .'.'■'' ). — The food value of corn is discussed and the importance of soaking corn meal 

 before it is used for bread making, etc., is spoken of. 



Institution recipes, Emma Smedley ( Philadelphia: William F. Fell Co. [1904], pp. 

 120; rev. in Boston Cooking-School Mag., 9 (1904), No. 1, p. XIV).— On the basis of 

 laboratory experiments and practical experience the author has prepared a collection 

 of recipes for use in schools, hospitals, and other institutions. The quantities given 

 in the recipes will serve, with a few exceptions, 150 persons. 



When is a banana ripe? (British Med. Jour., 1904, No. 2265, pp. 1271, 1272).— 

 It is said that bananas are in the best condition for eating when they are so ripe that 

 the skins show dark spots. 



Boric acid in foods, J. Prescher (Arch. Pharm., 242 (1904) , No. 3, pp. 194-210).— 

 Different methods of estimating boric acid are compared and a method proposed in 

 which it is determined as bor-phosphate, which is regarded as too complicated for 

 the convenient use of food chemists, though it gives very accurate results. Joergen- 

 sen's method is regarded as the most practicable. 



Fish preserved with the natural taste retained, M. Hexseval ( Tear. Sta. 

 Recherches Pflche Maritime Ostende, 1903, pp. 33-37; abs. in Ztschr. Untersuch. Nahr. u. 

 G( nussmtl., 7 (1904), No. 9, p. 5.55). — According to the author, fish pickled for a short 

 time and then processed in tins for one-half hour at one-half the usual atmospheric 

 pressure retain their normal taste and aroma. 



Foreign import tariffs on meat and meat products, 1903, F. H. Hitchcock 

 ( U. S. Dept. Ayr., Division of Foreign Markets Bui. 35, pp. 64). — Data are presented. in 

 tabular form which show the tariff rates and regulations enforced by various foreign 

 countries with respect to the importation of meat and meat products. 



Concerning 1 the calculation of the heat of combustion of nitrogenous 

 organic compounds, P. Lemoclt (Compt. Bend. Acad. Sci. Paris, 138 (1904), No. 

 15, pp. 900-902). — Formulas for use in calculating heat of combustion of nitrogenous 

 materials are proposed and discussed. 



New experiments on the physiological action of the proteoses, F. P. 

 •Uxderhill (Amer. Jour. Physiol., 9 (1903), No. 6, pp. 345-373, dgms. 2; reprinted 

 in Studies Rockefeller Inst. Med. Research, 1 (1904), Art. 24). — Previously noted (E. S. 

 R., 15, p. 704). 



Urea and urein, W. O. Moor (Ztschr. Biol., 45 (1904), No. 4, pp. 420-463, 540, 

 541). — The investigations, which are reported and discussed at length, led the 

 author to conclude that the principal nitrogenous body in human urine is not urea 

 but a compound which closely resembles it in its behavior toward reagents, for 

 which he proposes the name urein. Like urea it forms compounds with oxalic acid, 

 mercuric nitrate, and mercuric chlorid; is soluble in water, absolute alcohol, alcohol 

 and ether, and glycerin. It differs, however, from urea in that it reduces permanga- 

 nate of potash; is oily in form, yellow in color; has a marked odor; and is only 

 slightly soluble in amyl alcohol. 



ANIMAL PRODUCTION. 



Feeding stuffs ( Wisconsin Sta. Rpt. 1903, pp. 302-306).— -The work of the station 

 regarding the composition and inspection of feeding stuffs is summarized. The 

 articles included are as follows: Examination of Oil Meals, by F. W. Woll (E. S. R., 

 8, p. 712); Examination of Miscellaneous Fodders, by F. W. Woll (E. 8. R., 8, p. 

 719); Analyses of Wild Prairie Hay, by F. W. Woll (E. S. R., 9, p. 577); Composi- 

 tion of Feeding Stuffs, by F. W. Woll (E. S. R., 9, p. 581); Analyses of Feeding 

 Stuffs, by F. \V. Woll (E. S. R., 12, p. 71 ) ; The Law Regulating the Sale and Analysis 

 of Concentrated Feeding Stuffs in Wisconsin, by W. A. Henry (E. S. R., 13, p. 676); 

 Concentrated Feeding Stuffs Licensed for Sale in Wisconsin, 1902, by F. W. Woll 



