FOODS HUMAN NUTRITION. 167 



(Shiga). B. dyscntericufi (Flexner), B. coli. Streptococcus pyogenes. Staphy- 

 lococcus <nireits, and a variety of Proteus were added to bread dougli before 

 baking. 



Cultnres made from the baked bread showed that it was sterile. The author 

 considers it possible that while micro-organisms which have great resistance to 

 heat, such as tetanus bacillus, may not give the same results, yet so far as the 

 organisms investigated are concerned, they are destroyed by the process of 

 baking, and apart from accidental contamination of the surface after it leaves 

 the oven, bread may be considered an aseptic article of diet. 



Manufacture of nutritious bread (French Patent 950,920, March 1, 1910; 

 Oper. Miller, 15 (1910), No. J,, pp. 2!,9, 250).— A bread invented by C. A. Heude- 

 bert is described in which casein is incorporated in the dough. 



Gluten bread (French Patent 950,921, March 1, 1910; Oper. Miller, 15 (1910). 

 Xo. .'i. p. 250). — A gluten bread devised by C. A. Heudebert is described in which 

 soluble casein is incorporated with gluten. 



The influence of winter feeding' with beet sug-ar upon the composition of 

 honey, E. Baier (Jalirrshcr. Xulinntl. [ntcrsuch. Anit. Landtr. Kanimrr Bran- 

 denh., 1908, p. 22; abs. in Ztschr. Untersuch. Nahr. u. GenussmtL, 19 (1910), 

 i\o. 6, p. 3.'t6). — In the case of bees well fed beet sugar for a considerable 

 time in autumn the honey when examined in spring was found to contain 1.9 

 per cent saccharose. In the case of another swarm fed beet sugar the honey 

 contained 8 per cent saccharose and that of a third swarm 4 per cent. 



Experiments with, apple marmalade and jelly, A. C. Chatjtin (Monit. Sci., .{. 

 ser., 2-'t (1910). I. Xo. 819, pp. 163-165). — The results of tests are reported in 

 which apple marmalade and jelly were made with saccharose alone and with 

 saccharose and glucose and dextrin. Special studies were made of the ash and 

 of the character of the sugar before and after cooking. 



According to the author's conclusions, if dextrin is added to apple marmalade 

 or jelly before cooking a considerable part of the dextrin will be saccharified 

 and the results might be interpreted to indicate the presence of added glucose. 

 When cooking is carried somewhat too far with marmalade or jelly made 

 without added dextrin, dextrin is formed and changed into inducing sugar 

 which might equally well be interpreted to indicate the presence of added 

 gulcosp. 



Highly colored confectionery, A. ]\IcGill (Lab. Inland Rev. Dcpt. Canada 

 Bui. 200, pp. 13). — This report covers 149 samples of candy, purchased through- 

 out Canada. 



The inspectors were instructed to procure highly colored confectionery, a net 

 "it is gi-atifying to find that only a single sample gave any reaction for arsenic, 

 and this a quite negligible trace, entirely harmless." In general, the results 

 "may be Interiireted to mean that harmless dyes only are employed by Canadian 

 candy manufacturers. 



" Several samples were dirty and flyspecked, evidently having been exposed in 

 the shop. It may not be out of place to emphasize the importance of keeping 

 candy in glass, or other close receptacles. It is not enough that a piece r)f 

 nuislin or gauze should be spread over the candy. This is no protection against 

 dust, and in most cases, none against flies." 



From the data reported it appears that the cheaper grades of candy repre- 

 sented by this collection contained '" from 50 to 70 per cent of cane sugar for 

 the softer varieties, and from TO to S,") i)er cent for the harder kinds. The 

 other ingredients are of harmess character." 



Habit-forming agents: Their indiscriminate sale and use a menace to the 

 public welfare, I.. F. Kehler (U. S. Dcpt. Ayr., Farmers' Bui. 393. pp. 19, figs. 

 5). — Soothing sirups, medicated soft drinks, treatments for diseases of the nose 



