FOODS NUTRITION. 997 



taste, distrusting the extravagant claims made for any particular brand. If he con- 

 siders economy, however, he is hardly justified in paying i"< >r some brands prices 

 which are equivalent to L5 to 20 cts. a pound when other preparations of equal value 

 may be had for 6 or 8 cts. a pound. . . . The nutritive value of the 'malted' or so- 

 called 'predigested' preparations is no greater than that of other preparations from 

 the same grains. ... In most of the malted preparations the quantity of starch 

 actually converted [into soluble material is] . . . very small, and in some cases 

 none has been changed. 



" The thoroughness of cooking has quite as much influence upon the actual food 

 value of the preparations as the small differences in composition. If the cereals are 

 not thoroughly cooked some of the nutritive material will escape the action of the 

 digestive juices. The partially cooked cereals should always be further cooked for 

 at least as long a time as directed, and even longer cooking will be advantageous in 

 many cases." 



Nutrition investigations, M. E. .1 \i i a ( < 'alifornia Sta. Rpt. 1904, pp. 53-70). — The 

 investigations summarized were made in cooperation with this Office and have been 

 previously noted ( E. S. R., L2, p. 677; 13, p. !»74; 15, p. 492). 



The grocers' manual, L. Arnovj {Manuel de I'epicier. Paris: ■/. I!. Bailliere 4c 

 Smts {1904], m>. 460, figs. /.;;; rev. in. Mois Set, 7 {1905), X". I, pp. 15, 16).— Foods, 

 condiments, culinary products, fermented beverages, perfumes, tats, and other 

 related topics are treated of, one of the special objects being to provide informa- 

 tion useful in determining the quality of goods. An alphabetical index adds to the 

 value of the volume. 



Confectioner and liquor manufacturers' manual, L. Arnou {Manuel du con- 

 fiseur-liquoriste. Paris: ./. l'>. BaiUien A- Sons [J90.f], pp. 388, figs. 188; n v. in Mois 

 Sci., 7 {1905), No. 1, p. 16). — In this volume, which is designed as a practical hand- 

 book, the author treats of the manufacture of candies, bonbons, glace fruits, sirups, 

 liquors, aerated beverages, and similar goods. 



Food and cookery in Jamaica, Julia 1 >. Chandler ( Hoshm < boking-School Mag., 

 '.) i 1905), No. 7, pp. 348, 349, .17.'). — A number of Jamaica food products are described, 

 together with methods of cooking and serving them. Some data are also given 

 regarding ways in which the local food supply is used in making up the daily diet. 



South German cookery, Katharina Prato, revised by Viktorine von Leit- 

 maieri Dii silddeutsche Kuche. Gralz: Verlagsbuchhandlung "Styria," 1904, pp. VIII 

 +800, pis. t,figs. 50, charts 8). —In this, the thirty-sixth edition, the material, it is 

 Stated, has been carefully gone over and some new matter has been added. Direc- 

 tions are given for the preparation of all classes of f 1 materials, and the volume as 



a whole constitutes an elaborate compendium of south < terman cookery. 



The ration of laborers, A. Slosse {Bui. Soc. Roy. Sci. Med. et Nat. Bruxelles, 

 1903, Dec. 7; abs. in Rev. Soc. Sci. Hyg. Aliment., 1 {1904), No. .', pp. 174-181).— 

 The results of an investigation of the diet of laborers' families in Belgium are 

 reported. According to the author, the diet of the Belgian farmer contains 90.5 gm. 

 protein, 103.1 gin. fat, and 547.7 gm. carbohydrates, the energy value being 3,575.5 

 calories, and that of a Belgian town laborer 75.7 gm. protein, 72.7 gm. fat, and 363.7 

 gm. carbohydrates, the energy value being 2,483.8 calories per day. The results are 

 compared with those of other investigators. 



Dietary of Ayr District Asylum patients, C. C. Easterbrook {Ann. Rpt. Ayr 

 Dist. Asylum, 33 i 1902-3), pp. 19, ?S, 55, 56). — The existing dietary conditions of Ayr 

 district asylum are described and diet tables of the institution given. It is stated 

 that the dietary has been revised on a scientific basis so that it is suited to the 

 requirements of the different patients, the basis selected being the amount of muscu- 

 lar work performed. The attempt is made to secure variety in the meals. "Diet 

 books have been introduced into the wards, showing the requirements of the patients 

 in each. Careful adjustment of the needs of the various groups of patients and of 



