FOODS HUMAN NUTRITION. 361 



A report, by T. Sanderson, on a comparison of the values of four types of hard 

 red spring wheat, namely, Marquis, Velvet Chaff, Bluestem, and Fife, in co- 

 operation with the Office of Grain Standardization of the U. S. Department of 

 Agriculture, completes the bulletin. From the results of milling and baking 

 tests carried out with these varieties and previous work (E. S. II., 30, p. GOG), 

 the following conclusions, among others, are drawn : 



" From the data at hand Marquis has done better this year than last, com- 

 pared with the other types, and is clearly in the lead, Bluestem second, Fife 

 third, Velvet Chaff fourth, when considered from value of products. 



" We are not in a position to advocate the growing of any one of these types 

 of wheat over the other, because of the wide variation of soil and climatic con- 

 ditions which we believe the farmer to be familiar with in his own locality, and 

 should be governed by, in the selection of the type of wheat to grow. 



" In view of the discrimination against the Velvet Chaff, we feel constrained 

 to advise the farmers to discontinue its production as far as possible, substitut- 

 ing any one of the other three that has been doing well in their locality." 



The digestibility of the proteins of cereals, legumes, and potato flour, 

 O. Rammstedt {PhariH. ZcntralhaUc\, 56 (1915), Nos. 1, pp. 1-1 ; 2, pp. Uf-lt ; 

 S, pp. 22-25). — In this digest of data the author brings together information 

 regarding the relative nutritive value of corn, wheat, potatoes, and legumes 

 prepared and cooked in different ways. The use of corn, peas, lentils, and 

 beans is recommended as a substitute for meat and wheat flour in times of food 

 stringency. 



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

 wheat in India. — III, The experiments of 1911—12, A. Howard, H. M. Leake, 

 and Gabrielle L. C. Howard {Mem. Dept. Agr. India, Bot. Ser., 6 (191-^), No. 

 8, pp. 233-266, pis. 2). — The work here reported is a continuation of that 

 previously noted (E. S. R., 29, p. 2G3). The experiments were carried out to 

 determine whether a good grade of wheat produced in only a limited area could 

 be successfully cultivated in other sections of India under a different environ- 

 ment. A standard variety of wheat was grown at a number of different sta- 

 tions and samples compared as regards consistency, absolute weight, nitrogen 

 content, and milling and baking qualities. The results of these tests indicated 

 that the environmental conditions of different sections of India were not suffi- 

 ciently unfavorable to influence seriously the strength and milling qualities of 

 good wheat. 



Banana meal a substitute for flour, J. C. Monaghan (U. S. Dept. Com., Com. 

 Rpts., No. 129 {1915), p. 1019). — This article notes the combination of banana 

 meal with wheat flour for bread making in Jamaica. 



Digestive disturbances following the use of war bread, and their treat- 

 ment, C. VON NooRDEN {Berlin. Klin. Wchnschr., 52 {1915), No. 14, PP- 349, 

 350). — Clinical observations are reported which tend to show that the excessive 

 use of rye-potato bread produced disturbances in the digestive tract, especially 

 fermentation, dyspepsia, hyperacidity of the stomach, and excessive gas for- 

 mation. 



Bread seasoning, A. Maurizio {Naturw. Wchnschr., SO {1915), No. 15, pp. 

 225-228). — A summary and digest of data in which is described, the custom of 

 seasoning bread as practiced at different times in this and in other countries. 

 It is pointed out that the use of most spices and flavors is governed either by 

 necessity or by long-continued usage. 



Proso and kaoliang as table foods {South Dakota Sta. Bui. 158 {1915), pp. 

 147-176, figs. 2).— General information is given by N. E. Hansen regarding the 

 history, cultivation, and milling of different varieties of these grains, including 

 analyses. The publication also contains the results of an investigation of their 



