FOODS HUMAN N^tTRITION. 67 



corn than the averajie for tho wliolo institution population, hut on an average 

 not more than 2 o/. ])er day. In tlio autlioi''s opinion this amount would be too 

 small to accord with the theory that good corn may bo injurious if eaten in 

 larsre quantities. 



The corn used at the institution was of good quality, the corn meal was 

 freshl.\- ground, and it is stated that none of the corn products were spoiled in 

 the sense of being moldy, damp, hot, or of bad odor or taste. 



The theory has l^een advanced that pellagra may be due to toxins wliich 

 develop in the intestine by the action of fungi or bacteria on a corn diet. The 

 authors state that " in regard to molds, several trials were made, but no molds 

 were found which survive the heat of cooljing. Of course this does not exclude 

 them, but it makes them seem less likely as a cause. On the other hand, a 

 spore-bearing bacterium was repeatedly found in corn meal and hominy which 

 survived steaming for 2 hours, and seems to offer possibilities. This is a motile, 

 spore-bearing. Gram negative bacillus which produces a red coloration on corn 

 and an odor like that of ham. . . . 



" The most promising field for investigation seems to be along the line of an 

 intoxication produced by bacterial action on corn products and possibly other 

 carbohydrates in a damaged intestine, and this will be followed up. Several 

 instances have come to our notice of a toxic action for animals, first of an 

 excessive corn diet, also of a diet of corn gluten infected with molds ; and there 

 are no doubt several kinds of disease connected, in some way, with corn, but 

 pellegra, if associated with corn, must be due to one, not to several, kinds of 

 corn poisoning. 



" The outstanding facts about corn raising in the last 15 years are, that the 

 shelled corn is marketed 4 to 8 weeks earlier than it used to be; that the time 

 of weathering and drying on the stalk is cut short, and that more trouble is 

 experienced in handling the corn and preventing it from going bad. These 

 facts, together with the considerable increase of the use of corn products in 

 past few years, may prove to be of significance." 



In addition to hygienic measures with reference to water supply and sewage 

 and similar precautions, the authors reeonunend the "elimination of corn from 

 the diet of the pellagrous and more debilitated patients, and continued care in 

 the purchase of com products. . . . 



" At present, we would recommend that the purchase of kiln-dried meal be 

 continued, and that any other types of meal purchased be freshly milled and 

 made of the best No. 2 corn. No corn should be used in the diet of the sick 

 suffering from intestinal diseases." 



Attempt to deternaine the ration of soldiers in active service, Ij. Perrieb 

 (Rcr. Sor. »sv-/. Jhin. Minintt., 7 (l<)09). No. 9, pp. 276-2S6). — Studies were car- 

 rie<l on during military maneuvers. The two rations studied supplied in round 

 mnnbers per man per day 132.3 gm. protein with 4,2SS calories of energy, and 

 139.7 gm. protein with 4,305 calories of energy, respectively. In view of the 

 heavy work performed the author concludes that such figures represent mini- 

 nnmi energy values with respect to the rations for active campaign service. 



Geography in relation to human nuti'ition, A. Woeikof (G6ographie, 20 

 mmi), Nos. .',. pp. 22')-2.'i0; 5. pp. 281-2ni;; ahs. in Prrsse M6(l. [Paris], 1910, 

 \'t. 2. jip. 9S. 99). — The effects of environment and abundance of foodstuffs in 

 (liirercnt regions are discussed with reference to existing food habits. In the 

 author's oi)inion, natural conditions will in the future tend to bring al)out an 

 increased use of vegelable foods and a diminished use of animal foods, and he 

 believes that the human race will eventually eliminate animal food products 

 from the diet. 



