364 EXPERIMENT STATION RECORD. 



condemned as not conforming to the requirements of existing standards. Inspec- 

 tions were made of 17,318 gi'oceiy stores, hotels, restaurants, bakeries, dairies, 

 creameries, cheese factories, and other establishments where food was handled 

 or manufactured. 



The educational work consisted in speaking before various organizations, in 

 disseminating popular information through pamphlets or bulletins, a number 

 of which are reprinted in the report, and in the preparation of pure-food 

 exhibits. 



In this publication is also included the first annual report of the work done 

 by the state sealer of weights and measures. This includes specifications for 

 various food containers, as well as for weights and measures. 



A review of the prosecutions and decisions relative to the inspection and 

 adulteration of foods completes the report. 



The Food and Drugs Act {U. 8. Dept. Agr., Office Solicitor Circ. 82 (1915), 

 pp. 5). — ^According to the decision of the U. S. Circuit Court of Appeals for the 

 First Circuit, here reported, confectionery containing talc is held to be adul- 

 terated within the meaning of the Food and Drugs Act, although the amount 

 of talc contained is a mere trace. 



Food — what it is and does, Edith Greer (Boston: Ginn & Co., 1915, pp. 

 YII-\-251, pis. 8, figs. 92). — ^This book is intended as a school text-book and 

 summarizes the characteristics of animal and vegetable foods, their methods of 

 production, place in the diet, and the hygiene of their use. It includes charts, 

 tables of composition, statistics of production, and many illustrations, some of 

 the latter chiefly decorative in value. 



Physics of the household, C. J. Lynde (New York: The Macmillan Company, 

 1914, pp. XI -{-313 figs. 217). — This publication differs from most elementary 

 text-books in that illustrative examples are taken largely from the household 

 and for this reason should be of interest to teachers of physics in schools offer- 

 ing courses in home economics. The principles of physics involved in many 

 common household processes are fully explained. Chapters are devoted to 

 heat in the home, including a study of different kinds of heating and cooking 

 appliances, heat measurement, etc. Other chapters devoted to the use of elec- 

 tricity in the home discuss heating, cooking, and lighting and other electrical 

 appliances. 



[Popular nutrition bulletins] {Bui. Univ. Tex., 1914, Nos. 333, pp. 20; 342, 

 pp. 20; 344, PP- 12; 345, pp. 12; 347, pp. 19; 350, pp. 13; 366, pp. 20').— This 

 series contains a number of popular bulletins, among which are the following, 

 which would be of interest to housekeepers or to those engaged in extension 

 work in home economics : The Principles of Menu Making, by Anna E. Richard- 

 son ; Food for Growing Children, Cooking Tough Meats, and The Uses of Foods 

 and the Proper Balancing of the Diet, by Jessie P. Rich; Meat, Its Value as 

 Food, and Its Proper Preparation, prepared by the Division of Home Welfare ; 

 and The Irish Potato, and Nuts and Their Uses as Food, by Jessie P. Rich. 



The public feeding of elementary school children, Phyllis D, Winder 

 {New York: Longmans, Green, <& Co., 1913, pp. VII-{-84). — ^This report, which is 

 one of the series entitled Birmingham Studies in Social Economics and Ad- 

 jacent Fields, edited by W. J. Ashley, reviews and criticizes the methods and 

 results of school feeding in Birmingham, England. The aspects of the subject 

 here considered are some of the causes of malnutrition, the methods employed 

 for selecting the children as compared with those generally used, the time and 

 nature of the meal, the service and its supervision, the family circumstances of 

 the children, and the effect of the meals on the child and on the family. 

 Among the factors given as the cause of malnutrition are poverty, unsuitable 



