FOODS NUTKITION. 1073 



Cream of tartar, A. W. Ocidkn ( Coiincdicitt Slate iSia. Rpl. luoi, jd.J.', pp. 7!>4, l!ir>). — 

 The cxaiiiiiiutioM of 41 saiuples of oream of tartar is rei»ortt'(l. 



Macaroni, spaghetti, vermicelli, and noodles, A. L. Winton and A. AV. Ocden 

 {Vnumrtirut SI, it,' Sl,i. lipl. luoi, pi. ..', pp. 7.w-,/o^)._Tlie. authors examined 8;{ 

 samples of Italian pastes and noodles. The proximate composition is reported, as 

 well as data repirdinj; tlie ))resence of added coloring matter, etc. 



Miscellaneous examinations, A. L. Winton, A. W. Ogden, and M. Sii.vkkman 

 {Coniurticut Sidle Sla. lipl. I HOI, pi. 2, pp. 203-204). — Konut, said to l»e a eoeoanut 

 product; cooking oil, consisting largely or entirely of cotton-seed oil, and a number 

 of samples of butter, flour, l)aking powder, spices, etc., sent ])y ])rivate in<lividuals 

 were examined. 



Microscopic investigation of fruits, A. L. Winton ( ('aiuiirtlcul Stair, Sin. Rpl. 

 luOl, j>t. J, pjh ^.^./n, JJi!) . — Brief statements are made concerning the microscopic 

 invi'stigations which tlu> author has undertaken with fruits. 



Food products examined for the dairy commissioner in the twelve months 

 ending July 31, 1901 {Comwclicnl Stale Sla. Ii]>t. I'JOl, pi. 2, pp. 20S-207) .—liriei 

 statements are made concerning the examination of a number of samples of butter, 

 molasses, and vinegar. 



Meats and meat products at the Paris Exposition of 1900, H. E. Alvord 

 ( r. S. Dept. Agr., Bureau, of Animal Iiidu.^lri/ Rpt. 1000, pp. 223-234).— ^^ descriptive 

 article. 



Food grains of India, A. H. Ciiuucn {London: ('h<ipiiiaii A: Hall, 18S6, 

 pp. XI^-180, pis. So; Sup. 1901, pp. VIII ^23). — The major i)ortion of this volume 

 consists of a reprint of the first edition, containing a botanical descri])tion and chem- 

 ical analysis of a large numl)er of cereals, legumes, etc., used as food in India. The 

 supj)lenient contains similar data for grains examined since the first edition was pub- 

 lished, including among other materials Polish millet {Paspalujn sanguinale) ; black 

 Burmese rice ( Oryza saliva) ; bamboo seed {Bambusa lulda) ; buckwheat of the higher 

 Himalaya {Fagopyrum tataricum var. himalaica); and gorgon fruit [Euryale ferox). 



Grain foods in Manchuria, H. B. Miller ( U. S. Consular lijds., G8 {1901), No. 

 255, pp. 541-543). — P>rit'f notes are given on the use of tall millet, wheat, imported 

 flour, beans, maize, and vermicelli by the Chinese in ]\Ianchuria. 



Further notice on milling qualities of ditferent varieties of wheat, E. H. 

 GuRNEvand G. NoRRis(Jr/r. Gaz. NewSouth Wales, 12{190l), No. 2, pp. 1402-1425). — 

 Continuing previous work (E. S. R., 11, p. 242), the authors give in tabular form 

 details of the milling properties of 98 samples of wheat. 



Recent experiments with sweet potatoes ( Wesl Indian Bui., 2 {1900), No. 4, 

 pp. 293-302). — Tests on drying and grinding sweet })otatoes are reported, as well as 

 an analysis of the resulting sweet-potato flour. 



Peas, beans, vetches, and their milling products, \. Koeulkk {Laiidw. ]'ers. 

 Slat., 55 {1901), No. 6, pp. 401-434, pis. 2). — An extended summary of investigations 

 on this subject. 



New or little known oil-bearing seeds of the French colonies, E. IIeckel 

 {Les groines grasses nourelles ,')U, peu, connues des eoloiiies/nmrais,:^. I', iris: A. ( 'hallamel, 

 1902, pp. IV+187,figs. 32). — Oil-bearing seeds are described and discusseil, and in 

 many cases analytical data arc reported. 



Olive oil: Its source, production, character, and uses, V. Boeiim {London: 

 F. Boelnn, 1901).— The subject is treated as follows: (1) Botanical origin, iiabitat, 

 and character of the plant; (2) method of preparing the oil; (3) geograi)hical di.^tri- 

 bution of the trees; (4) production and export of various countries; (5) cliemical 

 and physical characters of the oils; ((5) jiests which attack the orchards; and (7) 

 uses. 



Concerning the composition of sweet raisin wine, A. Sciinekgans {Arch. 

 Pharm., 239 {1901), No. 8, pp. 58.9-591).— The composition of 3 sorts of raisin wine 



