184 EXPERIMENT STATION RECORD. 



owing to its possible contamination with micro-organisms, especially typhoid 



bacteria. 



Investigation of canned-food products, 1'. Schweitzer ( Missouri Sta. Rpt. 1903, 

 pp. 28-31). — According to the author, "nearly every one of the thirty-eight brands of 

 canned vegetables and fruits tested contained preserving agents. Sulphur dioxid or 

 some bisulphite, and boracic acid or borax are the chemicals employed for t he purpose, 

 having superseded salicylic acid, formerly often employed, and formaldehyde, neither 

 of which occurred in any one of the brands under examination. "Without entering 

 here into a discussion of their deleterious effects, they should as a matter of common 

 equity not be employed in the preparation of any food substance, and are to be 

 unequivocally condemned." 



The presence of tin in large amounts was noted in some of the sample- examined. 



Concerning the sugar content of canned peas, F. Schwarz and F. Riechen 

 (Zisdir. Untersuch. Nahr. u. Genussmtl., 7 (1904), Wo. 9, pp. 550—553). — Experimental 

 data are reported. 



Identification of sprats in preserved sardines and anchovies, M. Henseval 

 (Trar. Sta. ~Recherch.es PSche Maritime Ostende, 1 003, p. 89; abs. in Ztschr. Untersuch. 

 Nahr. u. Genussmtl., 7 (1904), No. 9, p. 556). — Differences in these fishes are pointed 

 out which, in the author's opinion, render possible the identification of sprats in 

 canned goods. 



Smoking and canning sprats, M. Henseval (Trar. Sta. Recherches Piche Mari- 

 time Ostende, 1903, j/p. 60-66; abs. in Ztschr. Uniersuch. Nahr. u. Genussmtl., 7 (1904), 

 No. 9, p. 555). — Methods are described. 



Concerning the value of meat extract and other artificial condiments, K. 

 Beerwald (Ztschr. Diatet. u. Phys. Ther., 8 (1904), No. 2, pp. Ill, 112).— The value of 

 meat extract as a stimulant to the flow of digestive juices and related topics are 

 spoken of. In the author's opinion the yeast preparations, which are in some 

 respects similar to meat extract, are much inferior to it. 



Meat preservatives, A. Reinsch (Ber. Untersuchungs. Attona, 1903, p. 1 ; abs. in 

 Ztschr. Uniersuch. Nahr. u. Genussmtl., 7 (1904), No. 9, p. 555). — The results of the 

 examination of several preservatives are reported. 



Chemistry of oysters (Pharm. Jour., 4- ser., 16 (1903), p. 4*5; abs. in Ztschr. 

 Untersuch. Nahr. u. Genussmtl., 7 (1904), No. 9, p. 556). — Proximate and ash analyses 

 of oysters are reported. According to the author, the nutrients are largely present 

 in a form in which they are readily assimilated. It is stated that one-half the crushed 

 oyster and one-fourth of the whole oyster is soluble in water. The solubility in 

 various alcoholic beverages is also spoken of. 



The investigations on the nutrition of man which have been conducted in 

 the United States under the direction of "W. O. Atwater, R. Tigerstedt ( Hygiea, 

 65 (1903), pp. 376-408). — -The author summarizes and discusses the investigations on 

 the nutrition of man which have been reported in bulletins of this Office. 



Nutrition investigations at the Government Hospital for the Insane, 

 Washington, D. C, W. 0. Atwater (U. S. Dept. Agr., Office of Experiment Stations 

 Rpt. 1903, pp. 503-512).— A brief account is given of nutrition investigations which 

 were carried on at the Government Hospital for the Insane. So far as can be 

 judged from the results of these studies as compared with similar data obtained else- 

 where, the dietetic management of the institution was very satisfactory. 



The author reports that opportunities for improvement were observed, which, 

 however, have to do with details rather than with the system as a whole; that the 

 diet was varied and attractive and certainly abundant, but that on the whole the 

 waste was larger than seems necessary, which would partially account for the fact 

 that the cost of the diet was higher than would appear needful on theoretical grounds 

 and higher than that of a similar diet in other institutions. He adds that, with the 

 knowledge of theoretical requirements and existing conditions, it should be possible 



