166 EXPEEIMENT STATION EECOKD. 



Recipes collected from mauy sources and tested are given and the attempt is 

 made to present this material in such a way that it may illustrate the prin- 

 ciples of meat cookery for the home table. Topics of especial importance in 

 this connection are methods of extending the flavor of meat, the utilization of 

 the cheaper cuts in palatable dishes, and the development and improvement of 

 meat flavor. 



" Exactly how much meat should be eaten is a diificult matter to determine ; 

 probably if one meat dish is served a day, and other materials supplying 

 protein, such as milk, eggs, beans, or similar foods, are also used there is little 

 danger of getting too much meat or too little protein. It is of course possible 

 to eat meat dishes less frequently, or . . . to omit meat from the diet altogether, 

 if one so desires and the diet is so arranged that it remains well balanced. 



" Meat is in general one of the most digestible of food materials. Recent 

 experiments indicate that all kinds are thoroughly digested, less expensive cuts 

 as well as the more costly. The higher priced ones contain more of the 

 so-calleti extractives of more pleasing quality, and it is the extractives which 

 not only give the meat its agreeable flavor, but also actually stimulates the 

 digestive processes. They have, however, little if any nutritive value, and for 

 persons with normal digestion the less expensive cuts even if less rich in ex- 

 tractives, cooked and flavored in an appetizing way, may certainly be used to 

 replace the more costly cuts. 



" Meat is undeniably one of the more expensive items in the food bill of the 

 ordinary family, and for this reason it is important that it be bought and used 

 to the best possible advantage." 



Recommendations regarding- the preservation of fresh, meat, KIjstek, 

 HoLTz, and Fokstek (Min. Bl. K. PrcuHft. Vcncalt. Lamlw. Doiniiucn ii. Forsteii, 

 6 (1910), No. 2, Aiiz. Bciluge, pp. m, 70).— This article has to do particularly 

 with the use of sodium sulphite, suli)liur fumes, and sulphurous acid as meat 

 preservatives. 



The influence of nitrogen on the keeping quality of meat and notes on 

 the bacteriology of the spoiling of meat, W. Lange and K. Poppe (Arft. K. 

 Gsndhlsamt., 33 (1909), No. 1, pp. 127-HJ,, figs. 2; abs. in Biochein. Zentbl., 

 9 (1910), No. 12-13, p. 607). — The conclusion was reached that storing meat 

 in an atmosphere of iiitrogen was without effect on its keeping quality. No 

 free ammonia was noted when meat spoiled under such conditions nor wei'e 

 obligate anaerobic bar-teria discovered. 



Milling qualities of South Australian wheats, W. Angus and A. B. V. 

 Richardson (Jour. Dept. Agr. So. Aust., 13 (1909), No. 5, pp. 382-387, clgm. 

 1; 13 (1910), No. 6, pp. ^83-490, figs. 2). — ^A large number of samples of Aus- 

 tralian wheats were included in this comparative study. In several cases the 

 flours ground in a small experimental mill were compared with commercial 

 flours from the same varieties. 



Flavor in bread, C. W. Makin (Nat. Baker, 15 (1910), No. 171, pp. ^S, 50).— 

 In a paper delivered before the Manchester Bakery Students' Society the ques- 

 tions of yeast in relation to bread flavor and other similar matters are con- 

 sidered. 



Milk value in bread, W. E. Breeze (Nat. Baker, 15 (1910), No. 171, pp. 

 Jf'i, .'i8). — In an address delivered before the Manchester Bakery Students' 

 Society on the effect of adding milk in bread making upon the food value of 

 bread, the composition of bread of different types, the bacteria of milk, the 

 character of the dough, and other similar questions are discussed. 



[Bacteria in bread], A. AucHfi (Scmalne MM. [Paris], 35 (1910), No. 9; rev. 

 in Brit. Med. Jour.. 1910, No. 2569, pp. 771, 772).— The results of experiments 

 are reported in which Bacillus typhosus, B. paratgphosus, B, dysentericus 



