FOODS HUMAN NUTRITION. 61 



Experiments carried on with regard to other points show that "homemade 

 concentrated lime-snlphnr sohitions comparing favorably with the conmierciai 

 solntions can be made on the farm and at less exiiense. Lead arsenate and 

 calcinm arsenite can be added to lime-sulphnr washes without causing any 

 appreciable depreciation in the strength of the latter. The formation of crys- 

 tals in lime-suliihur waslies is mainly due to an excess of free lime, but contact 

 with ail' will also cause concentrated lime-sulphur solutions to crystallize. If 

 lime be added to concentrated lime-sulpliur solutions, tliey will suffer extensive 

 crystallization at once. Lime added to diluted concentrates will soon cause 

 appreciable crystallization. Concentrated lime-sulphur solutions slionld be 

 diluted first and then the lime added just immediately before spraying." 



The second l)art, a practical and popular treatment by L. Ceasar, talies up 

 the various details of preparation and use of the wash, including brief accounts 

 of the insects and fungus diseases that can hv controlled through its use. 



The sulphur-lime wash., A. L. ^Ielandeu and R. K. Beattie (Washington 

 Sta. I'DjiiiIdr Bid. i<S, jip. .'/). — A new edition of Popular Bulletins 2 and 16 pre- 

 viously noted (E. S. B.. T.), ]). SCO: 21, p. 157). 



Directions for making' spray mixtures (Illinois Sta. Clrc. J36. pp. /.7, fig. 

 1). — Popular directions are given for the preparation and use of insecticides 

 and fungicides, with a discussion of spraying machinery. 



Spraying the orchard. C. G. Woodbury (Indiana Sta. Circ. 21. pp. 20, figs. 

 J7). — An account of how and when to spray and what to spray for. 



Spraying' the home orchard, J. G. Milward (Wisconsin Sta. Circ. Inform. 

 12, pp. S, figs. .'/). — A popular discussion of spraying machinery and materials, 

 with directions for their use. 



Spraying calendar for 1910, R. K. Beattie and A. L. Melander ( Washington 

 Stu. Popular Bat. 27, folio). — This is a wall spray calendar. 



FOODS— HUMAN NUTRITION. 



The action of saltpeter upon the color of meat, R. IIoaoland (U. S. Dept. 

 Agr.. Bur. Anini. Indus. Rpt. li)0s. pp. ,M)}-31'i). — The author summarizes the 

 results of his investigati<ms of the action of salti)eter as an agent in influencing 

 the color of salted meat. 



" The red color of uncooked salted meat to which saltpeter has been added as 

 a preservative agent is due to the presence of NO hemoglobin. 



" The NO hemoglobin is formed by the action of nitric oxid on hemoglobin. 



" The nitric oxid is formed by the reduction of the nitrites within the meat. 



" Saltpeter is reduced within the meat to nitrites, the reduction taking place 

 equally well in either an acid or an alkaline medium. 



" Saltpeter as such has no action as a flesh-color preservative. 



" Nitrites as such have no action in preser^■ing the natural color of meat. 



" The brown color produced in meats cured with an excessive amount of salt- 

 peter is due to the action of nitrites upon the hemoglobin." 



The paper includes a l)ibliography of the sul)ject. 



The occurrence in pickled meats of bodies causing so-called " meat poison," 

 F. W. ZwicK and A. Weiciiel (Art). K. Gsndhtsanit., 33 (1910). ^o. 2, pp. 

 250-281). — The conclusion that the types of enteritis bacteria which are re- 

 garded as the cause of illness occur in pork and pickled gooseflesh of normal 

 appearance was not substantiated by the author's investigations. 



The analysis of flour with reference to its baking quality, T. Kosutany 

 (Ztschr. (Usani. Gctrcidcw., 2 (I'JIO), No. 2, pp. 36-.'il).—\ digest of data on 

 this subject. 



