260 EXPEEIMENT STATION EECORD. 



Studies of the comparative Ijeeping quality of wliole-ljernel and degerminated 

 meal showed the superior keeping quality of the latter. 



From a consideration of the results of these experiments the authors draw 

 the general conclusion that "degerminated, bolted meal contaihing not over 

 14 per cent of moisture and 1 per cent of fat, as determined by the method of 

 the Association of Official Agricultural Chemists, properly stored should keep 

 for 6 months ; with a moisture content of 15 per cent it should keep 3 months. 

 Schiudler's limit for moisture, namely 13.5 per cent, obtained by drying in an 

 open dish, corresponds to about 1-1.5 per cent by the method of the Association 

 of Official Agricultural Chemists. 



" Whole-kernel meal, like cream, should be produced locally and consumed 

 soon after grinding ; properly dried, degerminated meal, like butter, keeps well 

 during transportation and long storage." 



The use of rice flour in bread making, N. No^'ELLI {Gior. Risicolt., 5 (1915), 

 No. 5, pp. 68-72). — General information and comparative analyses are given of 

 bread made with 25 per cent of rice flour and several other kinds of bread. 



Bitter and sweet cassava — hydrocyanic acid contents, A. E. Collens (Bui. 

 Dept. Agr. Trinidad and ToMgo, IJf (1915), No. 2, pp. 5^-56). — Determinations 

 were made of the hydrocyanic acid content of freshly dug roots, of those which 

 had been removed from the ground for three days, of the liquid expressed from 

 bitter cassava, and of the boiled roots. 



The results of these experiments showed "that if sweet cassava is properly 

 cooked either by boiling or roasting ... no hydrocyanic acid is developed 

 even on allowing to stand for one day. In the case of both bitter and sweet 

 Cassava if the roots are not properly boiled and are allowed to remain soaking 

 in water for some time, there is a possibility of a small amount of hydrocyanic 

 acid being developed," 



Ash content of canned vegetables, with special reference to canned peas, 

 Agnes F. Morgan (Jonr. Home Econ.. 7 (1915), No. 2, pp. 72-77).— The work 

 of others is reviewed, and the results reported of experiments in which were 

 studied the loss of mineral constituents of canned vegetables due to blanching. 



"As compared with the corresponding fresh peas, the ash content of peas 

 blanched and canned by the usual high pressure process was found to be 46.1 

 per cent less, that of peas blanched and canned by the standard home process 

 50 per cent less, and that of peas unblanched and canned by the standard home 

 process 22.6 per cent less. All these percentages were calculated for the water- 

 free substance. 



"The percentage of extraction of P2O5 in each case is rather higher than the 

 total salt extraction, indicating a special solubility of the phosphorus com- 

 pounds. 



" Inspection of two varieties of commercial canned peas shows a high total 

 of salts in the liquor." 



[Food and drug inspection] (Ann. Bpt. Bd. nealth Mass., ^5 (1913), pp. 

 TI+790, pJs. 2).— A review of the work of the department of food and drug 

 inspection for the year ended November 30. 1913, is given. 



The report of the state analyst, H. C. Lythgoe, presents in detail the results 

 of the examination of 9.727 samples of foods and drugs, of which 7.560 were of 

 good quality. The work of the department also include<l the inspection of cold- 

 storage plants and the examination of articles placed in cold storage. Data 

 are given .showing tlie results of this examination and the disposition of con- 

 demned cold-storage foods. 



The report also includes a resume of the inspection of slaughterhouses and 

 dairies. 



