392 EXPERIMENT STATION RECORD. 



The author discusses the subject of foods, beverages, and condiments suited to the 

 Tropics at considerable length. In his opinion, less protein and fat are required than 

 in colder countries, and carbohydrates should be considered as the principal source 

 of energy in the diet. 



Practical dietetics with reference to diet in disease, Alida F. Pattee (New 

 York: Author, 1904, ■'■ ed.,pp. XVI ■ 811, figs. 3). — The author states that in the prep- 

 aration of this edition the original material has been thoroughly revised and addi- 

 tions made. The volume contains discussions of food; food values and classification; 

 nourishment in acute diseases; general rules for feeding the sick; liquid, semiliquid, 

 and solid food; diet in disease; diet in infancy, and related topics, the bulk of the 

 volume being made up of receipts for the preparation of foods and drinks. 



Food and diet of man in health and disease, A. Gautier (V alimentation et les 

 regimes chez I'homme sain et chez les malades. Paris: Masson & Co., 1904, pp. XVI-\- 

 524, figs. S). — This extended handbook and summary is divided into 3 parts. The 

 first discusses such questions as the theories of nutrition, the functions of nutrients, 

 energy value of food, production of work, and the body as*a machine. In the second 

 part the author considers at length the characteristics, composition, and nutritive 

 value of meat, milk, eggs, cereals, vegetables, and other foods, condiments, and 

 beverages, as well as the preparation of food and some related topics. The third part 

 is devoted to discussions of diet in relation to disease. 



The situation of gluten flour, A. S. Hoyt (Dietet. andllyg. Gaz., 20 (1904), No. 7, 

 pp. 402, 403). — In view of the fact that gluten flour often contains an excessive 

 amount of starch and is not true to name, the author emphasizes the need of some 

 standard as regards protein content, and points out that with 40 per cent protein 

 present there is still sufficient starch for the growth of the yeast plant and the pro- 

 duction of satisfactory bread. 



The quantity of phosphorus contained in flour, Balland (Compt. Rend. Acad. 

 Sci. Paris, 136 (1903), No. 5, pp. 332, 333). — Since incineration of meal and flour 

 results in a partial loss of phosphoric acid, the author estimated the amount of phos- 

 phorus present in the original material. The method is not described. 



A grain of wheat: Its structure and properties, N. A. Cobb (Jour. Dept. Agr. 

 West. Australia, 9 (1904), No. 3, pp. 165-170, figs. 3). — The structure of the wheat 

 kernel, the distribution of the different nutrients, and related topics are spoken of. 



Canned fruit, preserves, and jellies, Maria Parloa ( U. S. Dept. Agr., Farmers' 

 Bui. 203, pp. 32, figs. 5). — The author has summarized available data on the house- 

 hold preparation of canned fruits, preserves, jellies, and similar products, embodying 

 in her discussion the results of her own experiments and an extended study of the 

 subject. 



Among the topics treated of are the use of canned and preserved fruits in the home, 

 preparation of preserved fruits for the market, principles of canning and preserving, 

 sterilization, utensils needed for canning and preserving, and the selection of fruit. 

 The directions for making the various sorts of preserves, jams, etc., are clear and 

 concise, and are accompanied by discussions of the general processes involved and the 

 principles on which they depend. 



The seeds of Shorea robusta as a famine food, O. Reinherz (Agr. Ledger, 1904, 

 No. 5 ( Yeg. Prod. Ser., No. 81) t pp. 33-36, map 1). — Analytical data are reported and 

 discussed. Some data are also given regarding the changes brought about when the 

 seeds are cooked with water containing caustic soda in the proportion of 1 to 1,000. 



Analyses of Indian pot herbs of the natural orders Amarantaceae, Cheno- 

 podiaceee, and Polygonaceae, D. Hooper (Agr. Ledger, 1904, No. 6 ( Yeg. J 'roil. 

 Ser., No. 84), pp. 61-72). — Analyses of 28 specimens are reported and data are given 

 regarding their botanical characteristics, distribution, and the extent to which they 

 are used as food. According to the author, the analytical data show that weight for 



