ANIMAL PRODUCTION. 675 



dition, but favored pasteurized milk under ordinary conditions. With one excep- 

 tion all the physicians corresponded with discourage the use of cooked or sterilized 

 milk for infant feeding. 



"Skim milk was found to be as digestible [l)y calves] as whole raw milk." 



The principles of modern dietetics, and their importance in therapeutics, 

 C. vox NooRDEN {Liicniat. Mo., o {1901), Nox. 5, pp. .')70-oS9; 6, pp. 679-703). — The 

 general jirinciples of nutrition are discussed, as well as the progress of this branch of 

 science in, recent years and its s]iecial application to the treatment of disease. 



The value of aroma bacteria for the hygiene of meat, F. Glage {Ztschr. 

 Fldsch u. MUchhyg., 11 {1901), No. 5, pp. 131-138, fig. 1). — The occurrence and man- 

 ner of distribution of aroma bacteria on meat, and related topics, are discussed in the 

 light of the author's investigations. 



Meat ration in the Tropics, P. R. Egan {Sanitarian, 47 {1901), No. 384, pp- 

 395-399). — Quoted from the Boston Medical and Surgical Journal. The author dis- 

 cusses the amount of meat and fat consumed by the residents of Porto Rico. 



Rations during the China relief expedition {Com. Gen. Subsist. U. S. Army 

 Rpt. 1901, pp. 7-15) . — Considerable information is giv^n regarding the food of the 

 American and foreign troops in the China campaign. Discussing the vegetables 

 available for the troops, the statement is made that the country furnished "a bounti- 

 ful supply of vegetables, eggplant, green corn, sweet potatoes, beans, lettuce, etc." 



The efifect of sulphur fumes on flour, F. B. Guthrie {Agr. Gaz. New South 

 Wales, 11 {1900), No. 7, pp. 588, 589; 12 {1901), No. 6, pp. 715, 716, ph. ^).— As shown 

 by baking tests, bleaching flour with sulphur fumes injures its quality. In the 

 author's opinion, grain so bleached is unfit for milling. 



"It would appear that the action of sulphur fumes on flour is to affect the compo- 

 sition of the gluten. Gluten (moist) exposed similarly to sulphur vapor becomes 

 sticky, forming a soft, gummy mass, which dissolves in w'ater and alcohol to a milky 

 solution. Ordinary gluten is insoluble in water and partly soluble in alcohol, one 

 constituent (glutenin) being insoluble in alcohol, and the second constituent (gliadin) 

 being soluble in alcohol. 



"Sulphur fumes apparently attack one of the constituents of gluten — namely, the 

 glutenin — and alter its characteristics. In order to test this, a sample of pure glutenin 

 was exposed in the moist state, under a bell jar, to the fumes of burning sulphur. 

 It very soon lost its coherent nature, became very soft and sticky, and dissolved to a 

 milky solution in water and alcohol, the original gultenin being quite insoluble in 

 either of these liquids." 



Composition of flour, R. Hoagland {Farm Students' Rev., 6 {1901), No. 10, pp. 

 155, 156). — The characteristics and composition of the different grades of flour 

 obtained in modern milling are treated of. 



Fifteenth Annual Report of the Ohio Dairy and Food Commissioner, 

 J. E. Blackbl'RX ( OJtio Dairy and Food Corn. Rpt. 1900, j>p. 196). — This report contains 

 court deci-sions, prosecutions, and analyses made in a(;cordance with the State Pure 

 Food Law, and related topics. In a number of the analyses the proximate constit- 

 uents were determined. The materials examined included oleomargarine, milk, 

 vinegar, etc. 



Decisions of the department of agriculture on the pure food act of 1895 

 {Pennsylvania Dept. Agr. Bui. 80, pp. 19). — The dec;isions regarding the State pure- 

 food law are quoted, as well as standards and definitions of food substances. 



ANIMAL PRODUCTION. 



Concentrated feeding stuffs, L. A. Voorhees and J. P. Street {New Jersey Stas. 

 Bui. 153, pp. 53). — In accordance with the State feeding-stuff law, the authors report 

 the results of analyses made during 1901. The feeding stuffs examined include 



18265— No. 7 6 



