FOODS — HUMAN IsrUTRITION. 259 



Preservation of meat, A. Gurini {Clin. Vet, IMilan}, Rass. Pol. Saiiit. e Ig., 

 37 {19U), Nos. 15-16, pp. 669-678; 17, pp. 711-724; 18, pp. 764-782; 19, pp. 795- 

 825). — This article includes some analyses showing the composition of fresh and 

 preserved meats. 



Pork and pork fat and their use in the household, M. Herter and G. Wils- 

 DORF (In Die Bcdeuiiing des Schwrhiva fiir die Fleiselwersnrgung. Berlin: 

 Dent. Landiv. GeselL, 1914, PP- 115-166, pli. 24). — In this article information of 

 general interest is given regarding the cost of pork, methods of slaughtering, 

 and its inspection and handling in the meat trade. The different cuts of pork 

 are described and illustrated. The preserving and pickling of pork and pork 

 products are also considered, together with the different ways in which the 

 various parts of the animal may be utilized, and some information regarding 

 the value of pork in the diet. 



Composition of corn (maize) meal manufactured by different processes and 

 the influence of composition on the keeping qualities, A. L. Winton, W. C. 

 BuKNET, and J. H. Borniiann {XJ. S. Dept. Agr. Bui. 215 (1915), pp. 31). — This 

 bulletin reports the results of an investigation in which was studied the gen- 

 eral composition of American table corn meal milled by different processes, but 

 moi-e especially the keeping quality of different types which had dried to dif- 

 ferent degrees and were stored in various localities. The composition of grits 

 and by-products was also considered to some extent. 



General information is given concerning the consumption of corn meal in Its 

 various forms in different parts of the country. The stone and roller processes 

 of grinding corn and the various products of corn milling are briefly described. 



Chemical analyses were made of samples taken from 41 mills located in 32 

 towns in 17 States. These samples were classified by the authors as follows: 

 " Whole-kernel, stone-ground meal ; bolted, undegerminated meal ; degerminated, 

 bolted, roller-ground meal ('cream meal ') ; and low-grade or ' standard ' meal." 

 The analytical data regarding these samples are reported in detail, but may be 

 summarized briefly as follows: 



" Whole-kernel meal at the time of grinding is the same in composition as the 

 corn except in regard to moisture, but soon develops a greater acidity. 



" Bolted, undegerminated meal contains less fiber than the corn, but no other 

 general rule can be formulated owing to the variable conditions of manufac- 

 ture. 



" Degerminated, bolted meal contains less protein, fat, fiber, and ash, but more 

 nitrogen-free extract than the corn. 



"Low-grade ('standard') meal contains sometimes more and sometimes less 

 of each constituent than the corn." 



In experiments carried out to determine the effect of moisture upon its keep- 

 ing quality, ton lots of degerminated, bolted, roller-ground meal, containing 

 different amounts of moisture, were stored at Savannah and Chicago. The 

 detailed results of these experiments are reported and are summarized briefly 

 by the authors as follows : 



" The lot containing 16.68 per cent of moisture showed an excess of acidity 

 in 12 weeks, a loss of fat in 16 weeks, and a musty taste in 20 weeks. The 

 lot containing 15.04 per cent of moisture only slightly exceeded the limit for 

 acidity (30) in 24 weeks, and did not suffer in taste or appearance, while those 

 with 13.41 per cent or less kept well in all respects up to the end of the ex- 

 periment (24 weeks). 



" Carload lots . . . with 15.73 per cent of moisture, showed an excess of 

 acidity at Savannah in S weeks and at Chicago in 12 weeks, but did not suffer 

 appreciably in quality. Highly dried meal with 9.86 per cent of moisture after 

 24 weeks showed a maximum acidity of only 21.8." 



