488 EXPERIMENT STATION RECORD. 



The natural coloration of silk, R. Dubois (Compt. Rend. Soc. Biol. [Paris], 57 

 (1904), No. 27, pp. 201-203). — A controversial article in which the author replies to 

 the contentions of A. Conte. 



Silk industry in Japan in 1903 i U. S. I></>t. Com. and Labor, Mo. Consular Rpts., 

 1904, No. 287, pp. 13-15). — Statistics are given showing the total trade of Japan in 

 silk in 1902-3, the growth of the export of raw silk in Japan, and other matters 

 relating to the silk industry. 



FOODS NUTRITION. 



Food inspection and analysis, A. E. Leach (New York: John Wiley A- Sons; 

 London: Chapman & Hall, Ltd., 1904, pp. XIV ': 787, ph. 40, figs. 120). — In prepar- 

 ing this comprehensive work the author has had in mind the requirements of public 

 analysts, as well as other officials who are intrusted with carrying out the provisions 

 of State and municipal laws dealing with the suppression of food adulteration, and 

 naturally special prominence is given to the nature and extent of the adulteration 

 of various foods, methods for the analysis, the detection of adulterants, and to the 

 details of food inspection. 



Considerable space is also given to the general composition of foods, and analytical 

 processes, which are suited to the needs of the sanitary chemist and others who 

 might wish to determine the proximate composition of food materials, are consid- 

 ered. The jirocesses of manufacture of cereal breakfast foods, infant foods, and other 

 classes of food materials, especially those likely to contain impurities, are briefly 

 described. Considerable attention is paid to the use of the microscope in connection 

 with the examination of foods and condiments, a feature of the volume being the 

 reproduction of a large number of photomicrographs made in the author's laboratory, 

 illustrating powdered pure foods and food products and powdered adulterants, types 

 of adulterated foods chosen from samples collected in the course of inspection work, 

 and permanently mounted sections of foods and adulterants. 



The volume contains numerous references to the work of other investigators and 

 similiar bibliographical data, as well as a complete index, and is also provided with 

 standard tables and similar data. 



Report of the inspector of foods for export, A. A. Brown (Jour. Dept. Agr. 

 Victoria, 2 (1904), No. 9, pp. 889-895). — Statistical and other data are reported and 

 discussed. 



Report of the dairy and food commissioner, B. H. Warren (Pennsylvania 

 Dipt. Agr. Rpt. 1903, pp. 64-70). — Information is given regarding the amounts 

 received from fines and other data having to do with the State pure-food law and its 

 operation. 



Bread and meat, Y. Guyot (Lepainet la viande dans le monde. Paris: Guillau- 

 min& Co., 1904, \>p- 49). — In this article, which is reprinted from Revue du Commerce, 

 de V Industrie el de la Banque, the author discusses the available supply of meat and 

 cereal grain, and its adequacy if the proper amount were generally consumed, the 

 whole question being considered from the standpoint of economics. According to 

 the author the available grain and meat supply of the world is insufficient, and 

 better economic conditions are needed. The article contains some references to early 

 food investigations. 



The nitrogenous constituents of flesh, H. S. Crindley (Jour. Amer. Cltem. Soc., 

 26 (1904), No. 9, pp. 1086-1107). — Extended studies of the nitrogenous constituents 

 of meat are reported. The general conclusions drawn were in effect as follows: 



A considerable proportion of raw flesh food is soluble in cold water, the data 

 showing that 12.14 per cent of the total proteid of raw flesh and 22 per cent of the 

 total nitrogen was thus soluble. "The nitrogen existing in cold water extracts of 

 raw meat is equally divided between proteid and nonproteid substances. The acid- 



