FOODS HUMAN NUTRITION, 65 



use induced patholosjical symptoms. From the studies of the urine and other 

 data the eonelnsion is reached tliat up to a maximum concentration of 5 per cent 

 free acid no harmful effects were noted, and therefore, in the author's opinion, 

 lactic acid should be harmless when used in the manufacture of food accessories. 



The need of state and municipal meat inspection to supplement federal 

 inspection, A. M. Fakrington (U. K. Dept. Agr., Bur. Anini. Induit. Rpt. 190H, 

 lip. NJ-. ''()', figs. U; Circ. l.j'i, pp. 1 ) ; ahs. in Nat. ProcMoncr, .'il (IDOU), Nos. 

 13, p. 11; 21, pp. 17, 21). — In this article, which is based on a paper presented 

 at the meeting of the Association of State and National Food and Dairy Dei)art- 

 ments, at Mackinac. Mich.. August. 1!H)S, the author gives a bi-ief outline of 

 the meat inspection work in the United States, extent of slaughterhouses with- 

 out government inspection, and the evils of such slaughterhouses, and makes 

 a plea for a system of inspection of all of those which do not come under the 

 ])rovisious of the act authorizing federal inspection. 



Sanitary inspection and commercial value for food purposes of pregnant 

 swine, H. Leiinig (Urher die s(iiiH<itsp(j]i.z<i1irIic inul voJksu-irtschaftJichr 

 BcdciitiDig dry TrdcJitigheit dcr SctilacJifscJiwcinc. Inaug. Diss., Univ. Bern, 

 I!I0!K pp. 21). — According to the author's investigations, from the standpoint of 

 sanitary regulations this condition exex'cises an unfavorable effect upon the meat. 

 As regards commercial value, there are many reasons against the use of such 

 swine as food. 



Food inspection decisions (U. 8. Dept. Agr., Food Insp. Deeisioiis 115, pp. .'i ; 

 no, p. 1). — These decisions treat, respectively, of the use of geographical names 

 and an amendment to Food Inspection Decision 74 (E. S. R.. 19. p. 262), which 

 has to do with the importation of stearin under bond. A title index of P^ood 

 Inspection Decisions 40-115 is also included in Food Inspection Decision 115. 



Notices of judgment {U. S. Dept. Agr., Notiees of Judgment 215-21S, 220- 

 221, pp. 2 caeh; 223, pp.'S; 22J,, pp. 2; 225-226, p. 1 each; 221, pp. 2).— These 

 notices of judgment have to do with the adulteration of liquid eggs and desic- 

 cated egg; the misbranding of olive oil, i)reserves, headache tablets, and lauda- 

 num ; and the adulteration and misbranding of coffee, hydrogen peroxid, straw- 

 iierry extract, turpentine, and camplior. 



Official inspections {Maine Hta. Off. Insps. IS, pp. lSl-192; 21, pp. -il-JiJi). — 

 The subjects discussed in these reports are short weight creamery butter, pork 

 sausage, compressed yeast, and the results of the examination of vinegar and 

 drugs. 



[Papers on food and nutrition at Illinois Farmers' Institute] ( ///. Farm- 

 ers' Inst. Bui. l.'i, pp. 19-120). — These papers include, among others, the follow- 

 ing: The Nutritive Ratio of Food, by Mrs. H. A. McKeene, with sample menus 

 designed to supply balanced meals; suggested menus by several others; and a 

 Classitied List (jf Foods, by Elizabeth C. Sprague, in which foods are grouped 

 according to the proportion of total nutrients and the proportion of proteids, 

 fats, and carbohydrates which they contain. 



Cookery at high altitudes, Mrs. A. Anderson (Boston Cooking-School Mag., 

 i.'i {I'.llO), \o. H, pp. 312, 313, XVI, XVIII, AM').— On the basis of personal 

 experience the problem of cooking at high altitudes is discussed, and directions 

 i'.re given including recipes. 



The art of eating, F. X. Gouraud (Que Faut-U Manger: Manuel dWlimenta- 

 tion RationeUc. Paris, 1910, pp. 321 ; rev. in Lancet [London], 1910, I, No. 9, 

 p. 589). — The source and preparation of different foods and their composition 

 are discussed, as well as the influence whicli they are sui)posed to exert on 

 general nutrition. From such considerations the author detluces reasons for 

 the use or rejection of particular foods and discusses the rational diet. He 



