1919] FOODS — HUMAN NUTRITION. 461 



is said to be of even better quality than that made with Umewater, the fer- 

 mentation of the dough apparently being hastened Instead of slightly retarded 

 as in the case of Umewater. 



War bread (dechlorinated calcium bread), It. Dubois {Compt. Rend. Soc. 

 Biol [Parte], 80 (1917), No. 17, pp. 818-821; abs. in Ohem. Aba., 12 {1918), No. 

 10. pp. 1087, 1088). — The author suggests the advisability of the manufacture 

 of bread without common salt, on the theory that the daily Ingestion of salt in 

 too great amounts tends to increase the catabolism of protein, thus requiring 

 increased ingestion of food, and that it abnormally excites the appetite, experi- 

 ments having shown that consumption of bread without salt was one-fourth less 

 than that of bread with salt. 



The use is also recommended of calcium carbonate (preferably in the form of 

 precipitated chalk) in amounts of 15 to 20 gm. per kilogram of bread. This is 

 considered by the author to be superior to the Umewater suggested by Lapicque 

 and Legendre (E. S. R., 40, p. 267) for correcting the acidity of bread made 

 from flour containing large amounts of bran, in view of the possibly injurious 

 action of limewater on yeast. 



Limed bread, L. Lapicque and R. Legendre (Compt. Rend. Soc. Biol. 

 [Paris], 80 (1917), No. 19, pp. 896, 897; abs. in Chem. Abs., 12 (1918), No. 10, 

 p. 10S8). — In reply to the article noted above, the authors discuss further the 

 use of limewater in bread making. Destruction of the yeast by limewater is 

 considered possible only when the yeast is mixed directly with the limewater. 

 In practice, the yeast should be added to ordinary water and then worked into 

 the dough which has been prepared with the limewater. The difference in 

 amounts of chemicals added — 300 mg. of limewater at most and from 15 to 20 

 gm. of calcium carbonate for 1 kg. of bread — is considered by the authors to be 

 an argument in favor of the use of limewater. 



Food preparations of blood and viscera fermented with yeast, A. Gaudu- 

 cheau (Compt. Rend. Acad. Sci, [Paris], 166 (1918), No. 25, pp. 1058, 1059).— 

 A method is described for the fermentation of blood and visceral organs by yeast 

 in a slightly acid medium in the presence of a small amount of sugar. The 

 fermentation product is said to be of practical use in the making of bread and 

 pastry. 



Utilization of honey in the preparation of desserts, P. Lemaike {Vie Agr. 

 et Rurale, 8 (1918), No. SO, pp. 69. 70). — Recipes are given for various desserts, 

 wines, and liqueurs in which honey is substituted for sugar. 



Report of the Federal Trade Commission on canned foods (Washington: 

 Fed. Trade Coin., 1918, pp. VII +103). — A report on the production and distri- 

 bution of canned vegetables and canned fruits, prepared as a part of a general 

 food investigation. Recommendations concerning practices and methods used 

 in the production and distribution of canned foods are included. 



[Food and drug inspection], C. L. Clay (Bien. Rpt. La. Bd. Health, 1916-17, 

 pp. 61-189, figs. 2).— The results of analyses of various foods and drugs are re- 

 ported and prosecutions, seizures, and condemnations noted. 



Miscellaneous food materials, C. D. Woods (Maine Sta. Off. Insp. 87 (1918), 

 pp. 33-60). — Information is given regarding a number of samples of food 

 products analyzed. 



Samples of dairy and creamery butters were examined with a view to fram- 

 ing new standards and definitions. From the examination it appears that 

 creamery butter carries about 5 per cent more water on the average than 

 does dairy butter. 



Report of food and drug examinations, C. D. How t aed (Quart. Bui. Bd. 

 Health N. H., 5 [1918], No. 6-8, pp. 74-94).— This is a report of the food and 



