798 EXPERIMENT STATION RECORD. 



Power spraying, J. C. Blair (Illinois Sta. Oirc. SO, folio). — An announcement of 

 a field demonstration <>f power sprayers, held in a commercial orchard. 



The world's silk production, ,T. C. Covert (U. S. Dept. Com. and Labor, Mo. 

 Consular Rpts. 75 (1904), No. 201, pp. 80-88). — Statistical information is given regard- 

 ing the extent of silk production and the condition of the industry in France, Italy, 

 Spain, Austria, Levant, Syria, Turkey, Balkan States, Greece, China, Japan, and 

 other countries. 



FOODS— NUTRITION. 



Fourth, report on food products for 1903, B. W. Kilgore (Bui. North Carolina 

 Stad' llil. Ayr., 25 (1904), No. 1, ]>p. 09). — The provisions of the State pure-food law- 

 are summarized and the work which has heen carried out in 1903 under its pro- 

 visions reported and discussed. 



Besides a general summary, the bulletin contains the following special articles: 

 Vinegar, by W. M. Allen; Tomato Catsup and Sauces, by W. M. Allen; Sugar, 

 Molasses, Maple Sirup, and Honey, by J. M. Pickel; Flour, by C. D. Harris and 

 F. C. Lamb; Corn Meal, by C. D. Harris and F. C. Lamb; Jellies, Jams, Marma- 

 lades, Apple Butter, and Preserves, by J. M. Pickel and F. C. Lamb; Breakfast Foods, 

 by F. C. Lamb; Phosphates, Malts, Wines, Beers, Whiskies, Ciders, and Tonics, by 

 W. M. Allen; Nonalcoholic Drinks, by F. C. Lamb; Coffee, by C. D. Harris, and 

 Teas, by C. D. Harris. 



In the case of vinegars 18 of the 62 samples examined were not true to name. All 

 the catsups and similar sauces were found to contain coal-tar colors and added pre- 

 servatives. No adulteration was found in the case of the sugars, flour, corn meal, 

 breakfast foods, and tapioca examined. Three of the 11 samples of molasses con- 

 tained glucose. The 4 samples of maple sirup, it was believed, might all be genuine. 



Of the 68 samples of jams, jellies, etc., examined 54 percent contained coal-tar 

 dyes, 47 per cent Benzoic acid, and 7.4 per cent salicylic acid. Forty-one of the 

 samples did not claim or admitthe presence of glucose, yet it was found in 33 of 

 them. Twenty-seven of the samples were sold as compound jellies or preserves, 

 glucose being the main sweetening agent. Sixteen of the 38 samples of coffee 

 examined contained more or less coffee stems, bits of wood, small pebbles, etc. Two 

 of the 21 samples of tea were faced with Prussian blue, and 7 samples fell below the 

 standard as regards the hot-water extract or the soluble ash content, "indicating 

 w T eak or possibly artificially exhausted leaves, but the deficiency was only slight." 



In the article referred to above on breakfast foods proximate analyses of a number 

 of sorts are given. It is pointed out that "oatmeals have been used for a long time, 

 but it is only recently that preparations made from rice, wheat, corn, etc., have 

 come into general use. The breakfast foods derived from oats have a greater food 

 value than those foods derived from other cereals. These are all good, but they are 

 not complete foods, as claimed by some of the manufacturers. In some cases the 

 prices are very high." 



Foods and food control. II, Legislation during the year ended July 1, 

 1904, W. D. Bigelow (U. S. Dept. Ayr., Bureau of Chemistry Bui. 83, pt. 2, pp. S3).— 

 The legislation enacted during the year ended July 1, 1904, in the several States and 

 insular possessions of the United States and the District of Columbia with regard to 

 food has been compiled. 



A comparison of green and yellow rye with especial reference to the 

 relation between color, gluten content, and baking quality, J. Wien (Fuhling's 

 Landw. '/Ay., 53(1904), Nos. 12, pp. 433-440; 13, pp. 478-491; 14, pp. 518-5^7; 15, 

 pp. 558-567; 16, pp. 595-604; 17, pp. 641-648, fly. 1).— The results of an extended 

 series of experiments are reported on the quality and comparative value of green and 

 yellow rye. Among the conclusions reached were the following: 



The color of the 2 sorts of grain is constant and transmitted in cultivation. The 



