68 EXPERIMENT STATION RECORD. [Vol. 40 



Sugar substitutes in bottled soft drinks, II-III. W. W. Skinnkt: and J. W. 

 Sale (Nat. Bottlers' Gaz., 37 (1918), No. 436, pp. 74. 75, 76-78).— Continuing 

 work previously noted (E. S. R., 39, p. 769), the second paper of the series 

 takes up nonacid beverages. Formulas for using part sugar substitutes are 

 included, as well as analyses of commercial sugars and a table giving the 

 relative sweetness of sucrose and sugar substitutes. 



In the third paper the use of sugar substitutes in certain acid beverages with 

 imitation flavors, namely, cherry, raspberry, strawberry, pineapple, lemon, 

 .orange, and grape, is discussed. It is concluded that "the Investigations up 

 to the present time on the keeping quality of the finished products indicate 

 that combinations of ordinary sugar with glucose, corn sugar, and maltose 

 sirups and honey can be used satisfactorily in carbonated bottled beverages 

 when the precautions suggested arc carefully observed." 



Specific heat of fats and oils, D. WESSOH and II. P. Gaylobd (Cotton Oil 

 Press, 2 (IMS), Ao. 6, pp. -}0. J/1). — This article records specific heats of various 

 fats and oils, including cottonseed oil and hydrogenlzed cotton-seed oil; peanut 

 oil (plain and hydrogenlzed) : liquid, solid, and hydrogenlzed coconut oil; and 

 plain and hydrogenized soy-bean oil. 



Food Surveys (17. 8. Dcpt. Agr., Fond Surveys, 2 [1918), ffos. 11, pp. 1.2. figs. 

 IS; 12. pp. 16, figs. 21). — These numbers deal, respectively, with commercial 

 stocks (not including retail stocks) on July 1, litis, of beans, peas, -rain 

 Sorghums, rice, and buckwheat flour, and of dried fruits, nuts, and peanuts. 



Reports of storage holdings of certain food products, .1. < ». Bell and I. C. 

 Frankux (/'. 8. Dept. Agr. Bui. 709 (1918), pp. U, figs. W) .—Statistics are 

 given showing the actual quantities of different commodities held in storage in 

 1010-17, as reported from the warehouses, comparison being made with reports 

 of other months and years. 



Production and preservation of food supplies. P. 11. Bkt< i {<'<>»>. ConserV. 

 Canada Rpt., 8 [1917), pp. 123-154). — A discussion of the food situation in 

 Canada, with suggestions for the solution of the most pressing problems. 



The cost of food. — A study in dietaries. ELLEN 11. RICHARDS (NetO York: 

 John Wiley d- Sons. Inc. 3. e&„ rev.. 1917, pp. IX+148). — A revision by J. F. 

 Norton of the work previously noted (E. S. R., 13, p. 877). 



Charts showing the relative cost of equivalent fuel portions of foods, 

 At.ick v. Blood ([Boston): Simmons Col., 1917). — A coal chart is given. 



Food and fitness, or diet in relation to health, J. Long (London: Chapman 

 and Hall. Ltd., 1917, pp. IX+20S).—\ treatise on diet in relation to health, 

 which emphasizes tin 1 importance of fruits and vegetables and deprecates the 

 use of large quantities of meat. 



Infant feeding, H. M. Smith i Mo. Bui. Bd. Health Mass., 5 [1918), No. 9-10. 

 pp. 2M-26-5).— Specific directions for the feeding of infants are given. Sample 

 diets for use after the first year are also included. 



Diet of older children, F. B. TALBOT (Mo. Bui. Bd. Health Mass., 5 [1918), 

 No. 9-10. pp. 266-270). — The author states that nine out of ten of the diseases 

 of infancy and childhood are due to a faulty diet. lie discusses the time of 

 meals and the foods they should include, and warns agalnsl overfeeding in fats 

 and in sugars. 



Diet of the United States Army soldier in the training camp. J. K. Mria tn 

 [Jour. Aimer. Mid. Assoc., 7/ [1918), No. 12, pp. 950, 951; abs. in Ctiem. Abs., 12 

 (1918), No. 23, p. 2603). — The messing system of the Tinted States Army is 



described briefly, and an account is given of the nutrition Investigations con- 

 ducted by the food division of the Surgeon General's Office at more than 10 

 training camps in this country, a statistical summary is included of the nutri- 

 tional surveys in respect to nutrients supplied and wasted, the distribution of 



