1019) FOODS — If L' MAX XUTRITIOX. 559 



The use of sound fruit and clean methods of handling are considered to be 

 the most important factors in canning to prevent spores of H. botulinus from en- 

 tering the jars. The illness caused by spoilage from H. botulinus is said to be 

 due to the toxin that the organism produces after Beyeral weeks' or months' 



growth in a sealed jar. As this toxin is entirely destroyed by boiling for five 

 minutes, it is recommended that canned goods that are in the least suspicious 

 should he boiled for five minutes before being eaten. 



IFood and drug topics], B. K. Laud and A. K. JOHNSON {North Dakota Sta. 

 Spec. Bui., 5 [1918), No. 1, pp. 111-116). — These pages include a review by 

 P. \V. Ghrlstensen of the article by McCollum, previously noted (B. S. B., 40, 

 p. 403), a reprint of an article on " f oodless " food substitutes, and several 

 analyses of spirits of camphor. 



[Food and drug inspection), F. A. Jackson et al. {Ann. Rpt. Bd. Food and 

 Drug Comrs. R. 1., 9 (1911), pp. -'//).— This is the usual report of the board of 

 food and drug commissioners for the year ended December 31, 1917. The 

 results of the inspection of dairies and the examination of samples of food 

 and drug products are reported, as well as the standards of purity adopted 

 for certain food products. 



Electric cooking appliances, K. G. Kloefii.kh (Ku>is. State Agr. Col. Bui., 1 

 (1911), No. 20, pp. 11, figs. 21). — A discussion of the history and advantages of 

 electric cooking. Various lamp socket devices and electric ranges are illus- 

 trated and their efficiency and cost considered. 



The author concludes that, while with all of these satisfactory results are 

 obtained, electricity at present is an expensive form of fuel. He states that, 

 with the rates prevailing at the time of his investigation (electricity at 3 cts. 

 per kilowatt hour, artificial gas at $1 per 1,000 cu. ft., and coal at $8 per ton), 

 " cooking by electricity costs approximately 100 per cent more than by gas or 

 by coal." 



One hundred points in food economy, J. G. Ramsay \London: G. Bell and 

 Sons, Ltd., 1918, 5. ed., pp. 12). — A simple treatise on foods written at the re- 

 quest of the British director general of food economy (minister of foods). 



Food primer for the home, L. H. Giixktt {New York: X. Y. Assoc, for Im- 

 proving the Condition of the Poor [1918], pp. 19, tins. 9). — The purpose of this 

 book is to reduce the food problem to simple terms. It is essentially a reprint 

 of material which has appeared in chart form. 



Bibliography of food economy for the housewife, L. M. Clatworthy and 

 L. W. Hint (State Col. Wash., Lib. Bui. 5 (1918). pp. 59, fig. 1).—A bibliog- 

 raphy for the use of librarians, extension and social workers, teachers, and 

 lecturers in collecting printed information on food conservation. 



The balanced ration [food chart). H. N. Lawrie (Portland, Oreg.: Author. 

 1918, pp. 2, figs. If). — This consists of a series of charts computed and compiled 

 from various sources, showing the food requirement of different individuals 

 under different conditions, the fuel value of 100 common foods, and a graphic 

 method of menu building. Descriptive material is also included. 



Basic quantity food tables to be used in determining the daily issue of 

 food to the kitchen (New York: Dept. Pub. Charities, 1911, pp. 120).— Food 

 tables designed to serve as a quick means of determining the quantity of 

 various foods necessary for serving various classes in institutions are presented. 

 Among the groups are officers and other employees, hospital patients, inmates 

 of homes for the aged, tubercular patients, feeble-minded inmates and patients, 

 children in hospitals, lodgers at the municipal lodging house, etc. 



Conservation of food by substitution with suggestive menus (East Lan- 

 sing, Mich.: Ext. Div., Mich. Agr. Col. [1918]. pp. 96). — These menus were pre- 



