K< )( >DS NUTRITION. 49 1 



is required to ensure a sterile preserve. Sulphur dioxid and calcium bisulphite 



appear to he the best chemical preservatives for fruit pulp, fruits in sirups, and jams 

 made with native sugars." 



The cooperative bacon-curing- industry of Denmark, Viscount Ikerrin, P. J. 

 Hannon, L. J. D' Alton, and J. J. Slatteky (Dept. Agr. mid Tech. Instr. Ireland, 

 Bui. 5. pp. /'•<'. fig. 1 ). —The handling, curing, and marketing of bacon by cooperative 

 societies in Denmark is described. The industry, as thus managed, has assumed 

 large proportions and the cooperative societies seern to be very satisfactory in their 

 operation. 



The composition of duck egg with reference to its use in the manufacture 

 of egg noodles and similar goods, H. LtJHBiG ( Ztschr. Untersuch. Nahr. ». GenussmU., 

 8 (1904), No. 3, pp. 181-188). — According to the author's analyses, a duck egg on an 

 average contains 24 gm. of yolk with 13.17 gm. dry matter, 8.13 gm. fat, and 0.205 

 gm. lecithin-phosphoric acid, and 36 gm. white with 4.57 gm. dry matter and 0.02 

 gm. fat. Numerous analyses are reported and discussed with special reference to 

 the use of duck eggs in egg noodles and similar egg pastes, and the lecithin content ot* 

 alimentary pastes as an indication of the quantity of egg used in their manufacture. 



Judging egg noodles and similar goods, H. Luhrig {Ztschr. Ui iter such. Nahr. 

 a. ( '• 'enussmtl. , 8 (1904), No. 6, pp. 337-347). — Data regarding the analysis of noodles 

 and similar goods containing eggs are reported and discussed with special reference 

 to a similar article by H. Jaeckle recently noted (E. S. R., 16, p. 284). 



Note on the chemical examination of the fruits [of ficus], 0. Reinhkrz 

 (Agr. Ledger, 1904, No. 4(Veg- Prod. Ser., No. 80), pp. 25-32). — Data are given regard- 

 ing the composition of the fruit of the banyan tree and other sorts of ficus found in 

 India, the use of these fruits as food, distribution of the species referred to, ami 

 related topics, as well as brief notes on the character of the coloring matter of ficus 

 fruits. 



Preserved buttermilk, a new infant food, P. Selter (Dent. Mid. Wchnschr., 29 

 (1903), pp. 486, 487; abs. in ZtscJu: Untersuch. Nahr. n. GenussmU., 8 (1904), No. 6, p. 

 375). — On the basis of his experience and observation, the author regards preserved 

 buttermilk as a useful food for both ill and healthy children. 



Feeding infants with whole milk curdled with rennet, Theresk Oppler 

 (Inaug. Diss., Univ. Breslau, 1903; abs. in Ztschr. Untersuch. Nahr. u. GenussmU., 8 

 (1904), No. 6, pp. 374, 375). — Though a number of infants were nourished for several 

 weeks or months without harm on whole milk curdled with rennet, equally satis- 

 factory results were not obtained in all cases, and definite conclusions regarding the 

 value of this preparation were not drawn. 



Investigations on the nutrition of man, W. O. Atwater (Nature [London], 

 70 (1904), No. 1825, pp. 617, 618). — A summary of an address before the sections of 

 physiology and economics at the Cambridge meeting of the British Association on 

 August 23, 1904, in which the author described briefly the nutrition investigations 

 which have been carried on under the auspices of the Office of Experiment Stations, 

 pointed out some of the more important results obtained and their possible applica- 

 tion, and spoke of the importance of extending the work along a number of lines. 



Filipino ration, J. F. Weston | ( 'om. Gen. Subsist. [ U. S. Arm;/] Rpt. 1904, p. 29). — 

 The data reported show the components of the Filipino ration prescribed by the 

 War Department. 



Food and diet, S. Belotti (Bromatologia. Milan: Ulrica Hoepli, 1904, pp. 251, pis. 

 12; rev. in. Hgg. Rundschau, 14 (1904), No. 20, pp. 1001, 1002).— The laws of nutrition 

 and the nutritive value of the principal classes of foods are discussed in this volume, 

 particularly the foods which are of most importance to the Italian people. Some 

 statistics are given regarding olive products in Italy and a summary of data regarding 

 the composition of country and town milk. 



