1919] FOODS — HUMAN NUTRITION. 67 



are noted, and the proportions in which they can be used and their general effect 

 upon the quality of the bread are discussed. 



War flours as an entire substitute for white flour, Ethel B. Clarke {Cam- 

 bridge, [Eng.]: W. Heffer & Sons, Ltd., 1917, pp. 4)- — A brief discussion of 

 whole wheal Hour, barley flour, oatmeal flour, and maize flour, with recipes for 

 their use In cakes and puddings. 



Some experiments with wheat substitutes, Coka E. Gray {Jour. Home Econ., 

 10 (WIS), No. 8, pp. 348-352, pis. 2). — An illustrated article showing the results 

 obtained by the use of different substitutes in varying proportions in the making 

 of cakes and muffins. 



Barley bread, optimum reaction and salt effect, Lorraine L. Landenbergeb 

 and W. Morse (Science, n. set:, 48 (1918), No. 1237 pp. 269, 270).— The authors 

 report that by maintaining a reaction at approximately pH-— 5 and an added 

 sodium chlorid content of 2 per cent, barley flour may be utilized by itself to 

 make an acceptable war bread. 



The growth-promoting properties of foods derived from corn and wheat, C. 

 Yor.cTi.iN and C. N. Myers. (Pub. Health Rpts. [U. S.], 33 (1918), No. 22, pp. 

 IV+848-868, figs. 30). — The purpose of the present investigation was to deter- 

 mine by means of feeding experiments with squabs, young albino mice, and a 

 few hogs, whether the corn and wheat products used in human nutrition ex- 

 hibit dietary deficiencies similar to those of the whole grains, as previously 

 noted (E. S. R., 38, p. 869). 



From the experimental data the authors conclude that " bread made from 

 ' whole wheat ' flour or old-fashioned cornmeal should be used in preference 

 to 'white ' bread and ' highly milled ' corn foods, whenever the diet is re- 

 stricted to those cereal foods to the more or less complete exclusion of other 

 foods possessing greater dietary values." 



The preparation and the preservation of vegetables, Henrietta W. Calvin 

 and Carrie A. Lyford (U. S. Bur. Ed. Bui. 47 (1917), pp. 24).— This includes 

 recipes for the preparation of vegetables for the table, directions for storage of 

 those which can be kept in their natural fresh condition, and methods of can- 

 ning, salting, and drying others. 



Use of dried fruits and vegetables, Mrs. A. W. Parks ([Univ. Nebr., Col. 

 Agr.], Ext. Serv. Emergency Bui. 33 (1918), pp. 12). — This pamp*hlet gives a 

 list of fruits and vegetables for drying, directions for drying them, and meth- 

 ods of cooking the dried products. Special recipes illustrating the various uses 

 are also included. 



The nutritive value of the banana, K. Sugiura and S. R. Benedict (Jour. 

 Biol. Chew,., 36 (1918), No. 1, pp. 171-189, pis. 2, figs. 14; abs. in Jour. Amer. 

 Med. Assoc., 71 (1918), No. 20, p. 1694).— This is a study of the nutritive value 

 of the banana as determined by the maintenance and growth of albino rats when 

 placed upon a diet of bananas alone or together with certain supplementary 

 substances. 



As a result of the experiments reported, the authors conclude that the banana 

 is deficient in protein and in the water-soluble vitamin as a foodstuff for the 

 growth or maintenance of albino rats. A diet of bananas, purified casein, and 

 yeast or carrot extract was found to be sufficient for growth and reproduction 

 of the rat, but was not, however, adequate for the production of proper milk 

 ~ty the mother. This deficiency was qualitative rather than quantitative 

 in nature. 



How to sweeten cranberries ("Washington: U. S. Food Admin., 1918, pp. 2). — 

 Recipes illustrating the use of sirups and sweet fruits in place of sugar in the 

 preparation of various cranberry dishes are given. 



