468 EXPERIMENT STATION EECORD. 



market value of the rice coincide witli tlie high nitrogen content. ... In 

 other cases there is no connection between tlie higli marliet value and the 

 nitrogen contents as instanced in the dadkhani rice of Bengal. The examination 

 has resulted in giving a prominent place to certain rices which deserve atten- 

 tion at the hands of cultivators. . . . 



" The richness of the grain appears to be due not so much to the races of 

 the plant or the appearance of the grain as to the cultivation. The grain of 

 finest composition is found in plants grown in rich virgin soil or in lands liber- 

 ally manured. . . . Attention to the cultivation of the rice plants in the way of 

 manuring the land appears to be one of the principal means of improving the 

 quality of the grain for commercial and edible purposes." 



The use of monkey-bread fruit (mbuyu) as food material, L. Bernegau 

 {Pflanzcr, 6 (1910), Ao. 5, pp. 71, 72). — The author states that in the prepara- 

 tion of food products favorable results were obtained in an experimental study 

 of the use of the di'y flesh of this fruit, the rind of which is used for paper 

 making. 



[Dietetic preparations from milk] (Brit. Med. Jour., 1910, No. 2577, p. 

 12.'i2). — Analytical and other data are reported regarding a milk albumin prep- 

 aration for infant feeding and a product marketed in the form of a dry powder, 

 miscible with water, said to be a combination of milk, malt, and eggs with 

 sodium glycerol phosphate. 



The soy bean as an article of diet for infants, ,T. Ruhrah (Jour. Amer. 

 Med. Assoe., 5// {1910), A'o. 21, pp. 166.'i, 1665). — In this contribution to the 

 experimental study of the soy bean as a food product the author reports an 

 analysis of soy-bean flour and discusses its use in infant feeding. Directions 

 are given for the use of this material in making gruels, broths, and nuiffins. 

 Attention is especially directed to the high proportion of protein, fat, and min- 

 eral matter in soy-bean flour in comparison with the relatively low carbohy- 

 drate content and the absence of starch. 



Breakfast and general foods (BriL Med. Jour., 1910, No. 2577, pp. 1239- 

 12Ji2). — Analyses are reported of a number of cereal breakfast foods, gluten 

 meal, and patent or proprietary foods, the analytical data being supplemented 

 by results of microscopical examination. 



Food inspection decisions {U. 8. Dept. Agr., Food Insp. Decisions 122, p. 1; 

 123, pp. 2). — These decisions have to do respectively with the labeling of port 

 and sherry wines produced in the United States and with the labeling of rices. 



Notices of judgment ( TJ. 8. Dept. Agr., Notices of Judgment 32Ji-225, pp. 2 

 each; 326, pp. 5; 327-328, pp. 2 each; 329-330, p. 1 each; 333, p. 1; 337, pp. 2; 

 339, pp. 2; 340, p. 1; 3J,2-31,3, pp. 2 each; 3.',5-3.'i6, pp. 2 each; 3^8-3 J,9, p. 1 

 each; 350, pp. 7; 352-365, p. 1 each; 366, pp. 2; 367-369, p. 1 each; 371, pp. 2; 

 372-377, p. 1 each; 380, p. 1; 382, pp. .^7).— These notices of judgment have to 

 do with the adulteration of rye flour, desiccated egg product, raisins and evapo- 

 rated apples, peanuts, and a frozen egg product ; the misbranding of sirup, 

 drugs, alleged headache cures, canned apricots, laudanum, canned corn, a food 

 ("concreta butterol"), olive oil, whisky, honey, coffee, currants, witch-hazel, 

 corn meal, baking powder, canned fish, canned tomatoes, cherry sirup, vinegar, 

 flour, water, blended maple sirup, and strawberry extract ; the adulteration and 

 mi'Sbranding of sirup, " celery cola," fruit sirups, turpentine, flavoring extracts, 

 and olive oil; and adulterated and misbranded bleached flour. 



The last mentioned paper includes the testimony of a considerable number of 

 experts regarding the effect of oxids of nitrogen and reasons for supposing that 

 the treatment of flour with these oxids might prove harmful, and similar data. 



Misbranding vinegar ( U. S. Dept. Agr., Notice of Judgment 195, Sup., p. 1). — 

 This corrects the erroneous statement that the vinegar under consideration was 



