74 EXPERIMENT STATION RECORD. 



Food products examined for the dairy commissioner in th.e twelve months 

 ended July 31, 1900 ( (Mnirct'irnt Stutr Sta. Jl/,t. i:>t/(), />t.J, jtp. ^KJ-JIS) .—Samples 

 of a number of iiiuterials ineludin^r butter, molasses, and vinef^ar were examined. 



Bread and the principles of bread making, Helen AV. Atwater {British Food 

 Jour., -^ {1900), Nos. 17, pp. 120-122; IS, pp. 1.50,151; 19, pp. 180,181; 20, pp. 215- 

 217; 21, pp. 246,246; 22, pp. 279,280; 2S, pp. 312, SIS; 24, pj>. 349, SoO) .—A reprint 

 of U. S. Dept. Agr., Farmers' Bui. 112 (K. 8. K., 12, p. 279). 



The Schweitzer system of grinding- grain and making bread, A. ]\Iuntz 

 {Bnl. A'jr. Ali/irir ct Tnni.-<ii\ r, [ukjO], pp. 2o.i-2-5S). — A descriptive article, with a 

 report of the analysis of the crust and crumb of ordinary bread, and white l)read made 

 by tlie f^chweitzer system as well as white bread made by ordinary methods. 



Shredded entire wheat biscuit {CoimecticiU State Sta. Rpt. 1000, pi. 2, p. 156). — 

 An analy.-^is of this product is reported. 



Buckwheat flour, A. L. AVinton {Connecticut State Sta. Rpt. 1900, pt. 2, pp. 114- 

 119). — A total of 115 samples were examined of which 63 were not found to be 

 adulterated. 



Sugar as food, F. Strohmer {Oesterr. Ungar. Ztschr. Zuckerind. u. Landw., 28 

 {1899), Xo. 3; abs. in Centbl. Agr. Chem., 29 {1900), No. 3, j)p- 172-174).— ^oXqA 

 from another publication (E. S. R., 11, p. 481). 



Preserves, A. L. AVinton {Connecticut State Sta. Rpt. 1900, jA. 2, p. 156). — Notes 

 on the analyses of samples of preserves. 



Fruit eating {Agr. Jour. Cape Good Hope, 17 {1900), No. 13, pp. 824,825).— 

 Extracted from an article by Leriche in Le Petit Jardin. 



Lard, A. L. AA^inton and A. AV. Ogden {Coiineciic%ii State Sta. Rpt. 1900, pi. 2, pp. 

 136-148). — Of the 160 samples of lard examined during the year 6.2 per cent were 

 found to be adulterated. As 36.5 per cent of the samples were found to be adulter- 

 ated in 1896, it would appear that adulteration of lard has diminished since the food 

 law went into operation. 



Lard oil, A. L. Winton {Connecticut State Sta. Rj/t. 1900, pi. 2, p. 14S). — A sample 

 of lard oil, a fat which is said to be used by bakers f(jr deep frying, was found to be 

 adulterated by about half its weight with coal oil. 



Olive oil, A. L. Winton and A. AA". Ooden {Connecticut Stale Sta. Rpt. 1900, pt. 2, 

 pp. 148-155). — Of the 105 samples examined 39 percent were found to be adulterated. 



Milk powder, A. L. AVinton ( Connecticut State Sta. Rpt. 1900, pt. 2, pp. 198-200). — 

 Samples of an egg substitute, which is said to ))e made from skim milk, were exam- 

 ined and analyses reported. 



Adulteration of true mace with Bombay mace, A. L. AVinton {Conneciicut 

 State Sta. Rjit. 1900, jit. 2, pp. 156, l.'>7). — Notes on the adulteration of samples of 

 mace. 



Baking powders, A. L. Winton, A. AV. 0(ii)EN, and C. Langley {Coniiectieu^ 

 State Sta. Rjit. 1900, j>t. 2, j^p. 157-180, pi. i).— Details are rejjortcd of the examina- 

 tion of 76 l)rands of baking powders. 



Cream of tartar, A. AV. Ogden {Connecticut Stale Sla. Rpl. 1900, jd. 2, jiji. 180- 

 185). — Seventy-six sami)les of cream of tartar w'ere examined. 



The manufacture of vinegar, E. M. Hawkins {Britisti l-nml .four., 2 {1900), No. 

 24, 1>P- '^47, 348). — A descriptive artii'le. 



Coffee and coffee compounds, A. L. Winton ( (Jonnecticut State Sta. Rpt. 1900, 

 pt. 2, pp. 118-122). — Of the 5 samples of unground coffee examined during the year 

 it is stated that 3 were unadulterated; of the ground coffees, 48 were not adulterated 

 and 7 adulterated. 



Chocolate meal, A. Bevthien and H. IIempel {Zti^chr. Unter.mch. Nahr. u. 

 Genussrntl. 4 {1901), No. 1, pp. 23-25). — A chemical examination of samples of 

 so-called chocolate meal is reported. 



Concerning Dutch cocoa, J. Forster {Hyg. Rund.^chau, 10 {1900), No. 7, pp. 305- 

 307) . — The process of manufacture and healthfulness of cocoa is discussed at some 



