768 EXPEKIMENT STATION RECORD. 



used there is dauger of loss of the sugars, which would diffuse into the excess of 

 water." 



The report also contains information on the preparation and use of dried 

 potatoes. 



The influence of the environment on the milling and baking qualities of 

 wheat in India. I, The experiments of 1907-8 and 1908-9, A. Howard, 

 H. M. Leake and G. L. G. Howard {Mem. Dcpt. Agr. India, Bot. Set:, 3 {1910), 

 No. It, pp. 191-220, map. 1). — ^A number of varieties of Indian-grown wheats 

 were included in these milling and baking tests. The work is being continued. 



" Strong free-milling wheats can certainly be grown in some tracts of India, 

 others at the present time are producing weak soft whites of poor milling quali- 

 ties. It is obviously important to discover how far the profitable cultivation of 

 high-quality wheats can be extended and whether in the tracts now growing 

 soft grain, strong wheats can be made to retain their strength and high milling 

 qualities." 



A rejiort by A. E. Humphries on a study of 9 samples of Indian MuzaCfarna- 

 gar white wheat obtained in 1909 is included. 



Bread from whole grain, M. V. Neumann {Ztschr. Gcsam. Getreidew., 2 

 {1910), Nos. .'i, pp. 15-81; 5, pp. 99-107, fis. 2).— In this digest of data the 

 author discusses the question of the general use of bread made from whole grain. 

 His conclusion is that this is still an unsolved problem. He believes that flour 

 as made in modern mills is the most satisfactory breadstuff. 



Commercial diabetic foods, A. M.\gnus-Levy {Berlin. EUn. Wchnschr., ^7 

 {1910), Xo. 6, pp. 233-238; Ztschr. Ge.mm. Getreidew., 2 {1910), No. J,, pp. 

 81-88). — The author reports a considerable number of analyses of diabetic 

 flour, diabetic bread, and similar goods. 



Composition of eggs with special reference to biological problems, V. Dia- 

 mare {Siama, 1909, pp. l.'t; rev. in Chem. Zentbl., 1910, I, No. 19, p. 1732). — 

 According to the author, the greater part of the sugar in egg white and egg 

 yolk occurs in uncompounded form. Egg white contains an amylolytic ferment 

 which can be extracted with glycerin. 



Concerning molasses produced at Sao Paulo, J. Arthaud-Berthet, R. Bol- 

 LiGER and P. CoRR^A DE Mello {Bol. Inst. Agron. [Sao Paulo], 1909, Nos. 11, 

 pp. 347-351; 12, pp. Jf05-.'fl7). — Analyses are reported and discussed. 



The occurrence of Monascus barkeri in bottled pickles, C. E. Lewis {Mijco- 

 'ogia, 2 {1910), No. .'/, p. 17 Jf). — The author identified this fungus, described from 

 eastern Asia, in pickles made in the United States. 



" The spores of Monascus retain their viability for long periods of time, even 

 when dry, so its occurrence in bottled pickles in this country is probably 

 explained by assuming that the fungus was carried by some of the spices 

 which were used." 



Sulphur dioxid in sulphured food products, H. Van Der Waerden {Pharm. 

 WcekbL, Jf7 {1910), No. 2-'f, pp. 6)9-660, fig. 7).— The author reports determina- 

 tions of sulphur dioxid in a number of sulphured foods, chiefly fruits, and 

 describes his method. 



Beef, iron, and wine, A. McGill {Lab. Inland Rev. Dept. Canada Bui. 207, 

 pp. 9). — The results of the examination of 76 samples are i-eported. 



Notices of judgment {JJ. S. Dept. Agr., Notices of Judgment 473, pp. 4; //T-), 

 475, p. 1 each; 476. pp. 2; 478, p. 1; 480, pp. 2; 481, p. 1; 482, pp. 2; 483, 486, 

 p. 1 each; 487-491, pp. 2 each; 492, p. 1; 493, pp. 2; 494, 4^5, p. 1 each; 496, 

 PI). 3; 497. pp. 7; 498. pp. 6; 499, p. 1; 500, pp. 7; 501, p. 1 ; 504, pp. 2; 505, p. 

 1; 506, 507, pp. 2 each; 508, pp. 5; 509, 511. pp. 2 each; 516, p. 1; 518-520, pp. 2 

 each; 529, p. 1; 530-532, pp. 2 each; 534, p. 1; 535, 536, pp. 2 each; 537, p. 1; 



