FOODS HUMAN NUTBITION. 363 



lower melting fats, a tallowy taste and intestinal and other passing disturbances, 

 such as are usually noticed with beef and mutton tallow, were experienced. 

 Should the melting point be higher than 37°, it is suggested that a suitable 

 mixture may be prepared by the addition of a lower melting fat. 



Use of hydrogenized fish oil in the manufacture of oleomargarin, J. Kli- 

 MONT and K. Mayee (Ztschr. Angew. Clicm., 27 (1914), No. 96-91, AufsatztcU, 

 pp. 645-6.'fS; abs. in Jour. Soc. Chem. Indus., 3'f {1915), No. 3, p. l-k8). — As objec- 

 tions to the use of this product it is noted that on account of improper control 

 of the production of crude oil, its disagreeable odor may appear if the hydroge- 

 nized oil is kept for some time. The hydrogenized oil may also contiiin small 

 quantities of nickel and has a higher melting point than any of the fats com- 

 monly used for food. 



A description is given of a method for detecting the presence of hardened 

 fish oil in oleomargarin. 



Nineteenth report on food products and seventh report on drug products, 

 1914, J. P. Stbeet {Connecticut State Sta. Bpt. 19U, pt. 5, pp. 221-356) .—The 

 first part of this report contains the detailed results of the examination of a 

 number of samples of food products, showing the net weight, cost, and calculated 

 energy value per IOC gm. in addition to the chemical composition of the food 

 products. 



Eighty-eight samples of biscuits and crackers were examined, including 

 graham, oatmeal, ginger, cheese, and whole-wheat crackers and others of miscel- 

 laneous character. Regarding these products the author states that " many 

 of these are more strictly confections than foods, and this must be kept in mind 

 in connection with their high cost. From the food standpoint many of them 

 the consumer would not be justified in purchasing; on the other hand, judged 

 as confections, their daintiness, tastiness, general attractiveness, and cleanliness 

 might justify such high prices as from 60 cts. to $1.50 per pound. Furthermore, 

 it is only just to say that in many cases the biscuits may be bought in bulk as 

 well as in small packages, thus permitting a considerable saving in cost, with 

 a possible loss as to freshness and cleanliness." 



Examinations were also made of 12 samples of bran biscuits and laxative 

 preparations, and 2 samples of condensed soups. In continuation of earlier 

 work (E. S. R., 29, p. 660), 72 samples of diabetic foods were analyzed. Tabular 

 data regarding these are also contained in the report. 



The second part of this report contains the results of the examination of 

 several samples of drug products, including toilet preparations and proprietary 

 medicines. Detailed information is given regarding each of 130 samples of 

 proprietary medicines analyzed. The author states that of these " 35 might 

 be passed as possessing some merit, but even these are expensive; they are 

 generally toilet preparations and in certain cases possibly the convenience of 

 their use might justify their purchase even at the high prices." 



A general review of the effect of food inspection in Connecticut since 1S95 

 is appended. 



Twenty-first annual report of the Dairy and Food Commissioner of the 

 State of Michigan {Ann. Rpt. Dairy and Food Comr. Mich., 21 (1914), pp. 

 458-t-[3], pis. 2, figs. 20). — The inspection and educational work carried on 

 under the state food and drugs laws during the year ended June 30, 1914, is 

 reviewed. 



The report of the state analyst, F. L. Shannon, gives detailed information 

 regarding the analysis of 1,719 samples of food products, of which 717 were 

 found to be adulterated or misbrauded. The report of the drug analyst, A. R. 

 Todd, gives the results of the examination of 571 samples, of which 214 were 



