FOODS — HUMAN NUTRITION. 567 



"Cotton-seed meal may be used as a meat substitute, in tbe pruiHjrtion uf one 

 ounce of meal to two of meat. 



" Cotton-seed meal can be used to reinforce the diet of those whose diet is de- 

 ficient In protein. 



"Cotton-seed meal should always be mixed with tlour or meal, and with not 

 less than four parts flour or meal to one of cotton-seed meal. 



"Cotton-seed meal may not agree with some people. Every man must learn 

 from bis own experience what food agrees with him, and what does not. 



" Moldy or damaged or inferior cotton-seed meal should be avoided, because it 

 may cause sickness. 



" Only experience and experiments can tell us the part which cotton-seed meal 

 should play in nutrition and under what conditions it may prove unwholesome." 



Flour: Nitrite-reacting nitrogen in, A. McGill (Lab. Inland Rev. Dcitt. Can- 

 ada Bid. 206, PI). 22). — An examination was made of 223 samples of flour wnth 

 special reference to the determination of nitrite-reacting nitrogen. The samples 

 '•may be taken as fairly representing flour as sold throughout Canada." Out of 

 the total number 148 samples gave no reaction for nitrites. Of the remainder, 25 

 samples contained not more than 1 part per million and .50 samples contained 

 above 1 part per million. 



It is regarded as desirable to set limiting standards, as follows: "(1) A 

 definite content of nitrite-reacting nitrogen in flour, exceeding which we may 

 feel justified in saying ' this flour has been bleached by oxids of nitrogen ; ' (2) 

 a maximum content of nitrite-reacting nitrogen beyond which we may conclude 

 ' this flour is probably dangerous to health.' " 



Concerning' tea, P. A. DuPasquier (Vrtljschr. Nuturf. Gescll. ZiirUli, fiS 

 {1908), No. 1-3, pp. 295-365, dgms. Jf). — In this exhaustive summary and digest 

 of data the author presents statistics of the consumption of tea, the origin and 

 identification of caffein, the physiological role of caftein in the tea plant, the 

 most important constituents of tea leaves, and the changes which they undergo 

 in preparing the leaf, the composition of tea, and similar topics, together with 

 a report of extended studies of tea curing. 



Pepper, A. McGill (Lai). Inland Rev. Dcpt. Canada Bui. 203, pp. 31). — A 

 large number of samples of both black and white pepper were collected iu 

 Canada. Of 140 samples of black pepper 100 were found to be genuine, 15 

 doutbful, and 25 adulterated. Of an equal number of samples of white pepper 

 104 were genuine, 11 doubtful, and 24 adulterated, 1 sample being lost. 



'• Pepper continues to be the most extensively adulterated spice on the market. 

 It is further to be noted that in certain districts of Canada the spice appears 

 to be much more largely adulterated than in others." 



Food inspection decision ( C. S. Dcpt. Ayr., Food Insp. Derision 125, pp. 'i). — 

 This decision has to do with tlie labeling of cordials. 



Official inspections (Maine Sta. Off. Insp. 22, pp. .'/J-56').— This publication 

 calls attention to the state regulations pertaining to ice cream, soda water, and 

 carbonated beverages, and reports the results of the examination of sausage, 

 lard, dried currants and raisins, pickles, and canned fruits. 



The examination of dried currants and raisins as regards cleanliness, freedom 

 from dirt and worms, etc.. by a method which is described, indicates that " many 

 of the currants as put up in packages undoubtedly have been put through a 

 cleaning process and in that sense are cleaned. They are not clean in the real 

 meaning of the word. Such expressions as 'ready for imn)ediate use' are also 

 misleading and unlawful on many of these goods." 



Notices of judgment (U. S. Dept. Agr., Notices of Judgment 3S3, pp. 5; J.S), 

 pp. 2: 3S6, p. I; 3S7-3SS, pp. 2 each; 3S0, pp. .', ; 390, pp. 2; 392, pp. 2; 393-396, 

 p. 1 each; 397, pp. 2; 398-399, p. 1 each; J,01-'i03, p. 1 each; .',05, p. 1; .',07, pp. 2; 



