284 EXPERIMENT STATION RECORD. 



and the estimation of egg yolk in food products are spoken of, as well as the impor- 

 tance of convenient food products which contain egg yolk. 



The hygienic value of preserving meat, Huttner (Deut. Vierteljschr. Offentl. 

 Gemndheitspfl., 35 {1908), pp. 501-55S; abs. in Zischr. Untersuch. Ncthr. u. Genussmil., 

 7 (1904), No. /■',]>■ 749). — From a discussion of the subject the author concluded 

 that only fresh flesh of healthy animals should be preserved. Cold storage is 

 regarded as the best method of preserving meat, Appert's method being very satis- 

 factory for canning. The use of antiseptics, with the exception of common salt 

 and smoke, in Ins opinion, should be forbidden. He points out that no sort of 

 preserved meat should be used for a very long time and that preserved meat should 



be ( ked. Other questions having to do with the subject of preserved meats are 



also considered. 



Concerning unwholesome meat, 11. Vallee (Rev. Soc. Sci. Hyg. Ali m ent., 1 

 ( 1904), No. 1, ]>/>■ 26-34). — The author discusses spoiled meat, the flesh of diseased 

 animals, the unwholesomeness of such articles, regulations limiting their use, and 

 related topics. 



Borax as a preservative, E. Rost (Borsaure als KonservierungsrniUel. Berlin: 

 .Julius Springer, 1903, pp. 102-\-62). — This publication contains a summary of investi- 

 gations on the general question of borax and borax compounds as preservatives, 

 including the author's own work, and is in part a critical discussion. A number of 

 general conclusions are drawn, among others the following: Borax is a preservative 

 of low disinfecting power and must be used in large quantities to insure protection; 

 it may he deceptive in that it increases the weight of the food material and enables 

 it to retain a greater amount of water than is the case when, for instance, it is pre- 

 served by pickling with salt or by smoking; it may produce harmful results immedi- 

 ately after consumption, and is regarded as cumulative. In addition to controversial 

 matter, the supplement contains the text of a proposed law to prevent the addition 

 of harmful products to meat and meat products. 



Saltpeter in meat products, Oklow (Rev. Internal. Falsi/., 16 (1903); abs. in 

 Rev. Sue. Sci. Hyg. Aliment., 1 (1904), No. 1, pp. 91, 92).— On the basis of experi- 

 ments the author concluded that the red color of corned meat is due to nitrites rather 

 than saltpeter. The presence of nitrites was also noted in fresh meat. Possible 

 danger from the presence of nitrites in any considerable amount is pointed out. 



Chemical and sanitary studies of sausage and chopped meat, A. J. Senning 

 (Inaug. Diss., Univ. Dorpat., 1903, pp. 91; abs. in Ztschr. Untersuch. Xahr. u. Genussmtl., 

 7 (1904), No. 12, p. 751). — The author reported analyses of a considerable number 

 of samples. 



Results of borax experiment, H. W. Wiley ( U. S. Dept. Agr., Bureau ofChem- 



