270 EXPERIMENT STATION EECOED. 



" Much blackening of the interior of tins of meat might be regarded as in- 

 dicating, in some instances, tliat the food was not in a perfectly fresh condi- 

 tion before sterilization, and that the uiannfactnrers in consequence employed 

 higher temperatures during sterilization than ordinarily used, with a view to 

 insuring etlicient sterility." 



The manufacture of food products, J. E. Richelet (Bol. Min. Agr. [Buenos 

 Aires], 11 {1909), l\o. 7, pp. 657-6S(J). — The manufacture of different sorts of 

 canned goods, the preservation of meats, the use of preservatives, and similar 

 questions are considered. 



The milling' and baking qualities of Indian wheats. II, Some new Pusa 

 selections tested in 1909, A. and G. L. C. IIowaku {A(jr. Research. Inst. Pusa 

 [lit(]ia\ Bill. n. pp. 2'i). — The report includes data on the composition and 

 bread maliing qualities of a number of varieties of Indian wheats, and dis- 

 cusses the wheat industry of India and the importance of producing improved 

 varieties. 



The effect on the market prices of establishing detinite grades is also con- 

 sidered. 



Flour and bread making-, R. Harcourt and Miss M. A. Puunv (Ontario 

 Dept. Af/r. Bui. /s'O. pp. J/O, figs. 9). — In this discussion of flour and bread mak- 

 ing the results obtained at the Ontario Agricultural College are summarised 

 as well as other data. Circumstances influencing the quality of wheat, the 

 milling and quality of flour, leavening materials, chemical changes which take 

 place in bread making, composition of bread made from different kinds of 

 flour, and similar topics are discussed, and recipes are given for making bread 

 and pastry. 



Mycoderma infection of baker's yeast, W. Henneberg and M. P. Neumann 

 (Ztschr. Spiritiisindus., 33 {1910), No. 2. pp. 13, l-i; aljs. in Cliein. Ztg., 3^ 

 (1910), A'o. 25, Re pert., p. 101). — Numerous biological analyses of press yeast 

 showed that .50 to SO per cent of the yeast consisted of Mijeodernia eererisiw 

 species. From the experiments made it is concluded that such a mixture of 

 wild and cultivated species can not be employed for making bread. 



The chemical composition of figs, R. Paladino (Bioelteni. Zlsclir., 2Jf 

 (1910), No. 3-5, pp. 263-265). — Tlie author reports the composition of fresh 

 figs ( Ficiis ctirica), both flesh and skin, and of dried figs. 



Nonalcoholic beverages, G. Ambijhl (Jahresher. Kantonseliem. Ht. Gallen, 

 1908, p. 21; abs. in Ztschr. Utersuch. Nahr. ii. GenussmtL, 19 (1910), No. 6, 

 pp. 3'i9, 350). — Data are given regarding the composition of a so-called milk 

 champagne made from sweetened and flavored skim milk and a beverage made 

 from the material remaining after wine distillation. 



Flavoring extract of vanilla, A. McGill (Lab. Inland Rev. Dept. Canada 

 Bui. 201, pp. 9).— This report is based on the examination of 77 samples, pur- 

 chased throughout Canada. In the absence of a legal standard for vanilla 

 flavoring extract in Canada, the author does not think that opinions regarding 

 the samples can be expressed. 



Food inspection decisions (U. 8. Dept. Agr., Food Insp. Decisions 119, p. 1; 

 120, p. 2). — These two decisions have to do, respectively, with the use of 

 shellac and other gums for coating chocolates and other confections and with 

 the labeling of Ohio and Missouri wines. 



The board is of the opinion that the practice of coating chocolates and other 

 confections with shellac and other gums is not a proper procedure under the 

 provisions of the Food and Drugs Act, since such coating will not only conceal 

 inferiority but as a rule the gums are dissolved in alcohol some of which must 

 necessarily permeate the product. " Evidence further shows that one of the 

 reasons for adding the coating is that the goods may be held for a longer time. 



