FOODS NUTRITION. 877 



tion, radiation, and by currents of air. Honey is known to be a poor condui-tor of 

 heat and gives off very little heat by radiation. It is considered, therefore, that loss 

 of heat from the hive takes i)lace largely by currents of air. In providing for a sec- 

 cessful -wintering of bees it is urged that special attention be given to securing a 

 proper amount of fresh air with the least loss of heat by air currents. In order that 

 bees may be successfully hibernated it is necessary that the colonies be of sufficient 

 size to produce the required degree of heat without special effort, that the bees be 

 not subjected to any disturbance from outside interference, and that a j^roper amount 

 of food be readily accessiV)le. 



Foul brood, C. D. S.mith and J. M. Rankin {Michigan Sla. Spec. Bui. 14, pp. 

 11, fit). 1). — The authors give a general discussion of this disease, based mainly 

 on the investigations of N. E. France, W. McEvoy, and F. C. Harrison. A copy of 

 the Michigan law relative to foul brood is given. 



FOODS— NUTRITION. 



The cost of food: A study in dietaries, Ellen H. Richards (New York-: John 

 W'ihy lO Sons; London: Chapman A Hall, 1901, 1. ed., pp. 161). — The principles of 

 nutrition are discussed, and also the diets suited to persons of different ages and 

 occupations and under different surroundings. Sample diets are given, costing from 

 10 to 60 ct.s. per day, a method of computing dietary studies is explained, and a 

 dietary made at the School of Housekeeping rejiorted. From her previous pul)lica- 

 tions, the author quotes the results of 4 dietary studies of workingmen's families^ 

 anil other investigations. 



The volume also contains a glossary of terms and a selected l)il)li()graphy. 



Douglas's encyclopaedia {London: W. Douglas & Sorts, lAd., \_1901'], pp. 403, 

 ill. ). — As statetl in the subtitle, this is designed as a reference book for bacon curers, 

 bacon-factory managers, bacon agents, meat purveyors, meat inspectors, meat sales- 

 men, abattoir superintendents, city, county, or local authority officers, cold-storage 

 proprietors and managers, sausage and pork-pie makers, and all other industries 

 associated with the meat, pork, provision, and general food trades. 



The digestibility of pentosans, .1. Koxig and F. Reinhardt [Zt.Hrhr. Unkrsuch. 

 Nalir. II. Genu^smtl., o {190J), Xo. 3, pp. 110-116). — Experiments with man are reported 

 in which materials rich in pentosans were added to a simple mixed diet. The articles 

 selected were canned green peas, dried peas, purple cabbage, canned string beans, 

 army bread, Graham bread, zwieback, and beer. The conclusion was reached that 

 pentosans are very thoroughly assimilated and utilized. 



The eflfect of mastication upon the digestibility of foods, Lehmaxn {Zlschr. 

 Unlersuch. Nahr. u. Ocnvssintl., 4 {1->01), -Vo. i*^, ;*. 1168). — Experiments by methods 

 of artificial digestion showed that finely divided proteid material was much more 

 thoroughly digested in a given time than large pieces of the same material. Tests 

 are also reported with raw and cooked apples, and raw and cooked potatoes. The 

 finely divided material digested more thorough' than that which was coarser, and 

 the cooked more thoroughly than the raw. The.se experiments were reported in a 

 paper presented at the seventy-third meeting of German Naturalists and Physicians 

 at Hamburg, Sei)tember, 1901. 



Foods, feeding, and prepared foods, H. Zellnek {Zlsclir. Uidersuch. Xahr. u. 

 Cenmsnitl., 4 {1901), No. 24, pp. 1173, 1174)-— ^n a paper presented at the seventy- 

 third meeting of the German Naturalists and Physicians held at Hamburg in Sep- 

 tember, 1901, the author describes and discusses a number of peptones and similar 

 preparations. 



'Rpt. New Jersey Bd. Health, 17 (1893), p. 425. 



