1102 EXPERIMENT STATION RECORD. 



A roller for piercing- the cells of comb honey, Sexe (Apiculleur, n. ser., 49 

 (1905), No. 2, pp. 79-81, figs. 2). — A brief description is given, with illustrations, of 

 an instrument designed for puncturing the caps of cells in order to stimulate the 

 activity of the swarm. 



Sericulture in connection with coffee raising (Bol. Agr. Sdo Paulo, 5. ser., 

 1904, No. 10, pp. 479-481). — Attention is briefly called to the possibilities of mul- 

 berry culture and silk production in a profitable manner in connection with coffee 

 plantations. 



FOODS—NUTRITION. 



Milling tests of wheat, H. Snyder (Minnesota Sta. Bui. 90, pp. 232-237, pis. 3). — 

 To test the relative quality of standard grades of wheat of the 1904 crop milling and 

 baking tests were made with 10 samples representing various grades. 



The yield of flour was found to be directly proportional to the weight of a bushel 

 of cleaned wheat, the highest yield, 08.5 per cent total flour, being found with heavy, 

 clean, high-grade wheat weighing 61 lbs. to the bushel. The lowest yield, 51.7 per 

 cent, was obtained with rusted and rejected wheat weighing 49.5 lbs. per bushel. 

 No material difference was observed in the protein content of the various grades of 

 wheat, but the percentage in all the samples was unusually low. This, in the 

 author's opinion, is due to climatic conditions, particularly an excess of rainfall dur- 

 ing the latter part of the growing period. "An excess of water during the growing 

 season appears to have a tendency to decrease the protein content of all grains." 



The rusted wheat examined contained 12.5 per cent protein. Commenting on 

 rusted wheats the author states that "there appears to be quite a wide range in the 

 protein content of rusted wheats; some samples have been analyzed showing as low 

 as 11 per cent and others as high as 19 per cent." The flour from the badly rusted 

 wheat contained more total gluten and protein than flours from the standard grades 

 of wheat, but it was lacking in desirable physical qualities, such as power of expan- 

 sion and color. The gluten was abnormal in composition, as was shown by the low 

 gliadin content of the flour. 



The No. 1 grade wheats produced the largest loaf and best quality of bread, 

 although the flours contained less protein and gluten than a number of other 

 samples. The rusted wheat produced the poorest quality of bread. According to 

 the author, light-weight rust-free wheat generally produces flour of fair quality with 

 gluten of abnormal properties, although the yield of flour is low. "The light-weight 

 wheat when badly affected by rust has had its bread-making qualities impaired so 

 that it will not make a high grade of flour. . . . Owing to their poor milling and 

 bread-making qualities and a tendency toward a high protein content the farmer will 

 find the badly rusted wheat more valuable for feeding purposes than as a market- 

 able crop." 



The acidity of wheat in the Orleansville region, J. Sarthou (Rev. Sere. 

 Intendance Mil. Paris; abs. in Rev. Soc. Sci. Hyg. Aliment., 1 (1904), No. 3, pp. 265, 

 266). — The flour furnished the garrison at Orleansville had a high acidity, in general 

 the wheat grown on mountains being more acid than that grown on lowlands. The 

 method commonly followed of storing the wheat in pits is pointed out as a condition 

 which would increase the acidity; as would also the method of milling followed. 



Bread with superior keeping qualities, M. Mansfeld (Juhresber. Untersudh. 

 Anst. Ally. Qsterr. Apoth. Ver., 16 (1903-4), p. 11; abs. in Ztschr. Untersuch. Nahr. u. 

 Genussmtl., 8 (1904), No. 12, p. 756). — A material designed for use in making bread 

 with superior keeping qualities was found to consist essentially of rye-starch paste 

 with a small amount of salt and glycerin. 



The effect of ozone on the baking quality of wheat flour, C. Brahm (Ztschr. 

 Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 11, pp. 669-673, fig. 2).— The data 

 reported call attention to the injurious effects of ozone as a bleaching agent on the 



