FOODS HUMAN NUTRITION. 365 



and ill-cooked foods, insufficient sleep, poor ventilation, and general insanitary- 

 surroundings. 



Experience showed that it was desirable to supply in the meals those food 

 constituents in which the customary home diet was deficient, viz, protein and 

 fat. 



Where breakfast was the meal served, porridge was found to be one of the 

 best foods, it being served with treacle or sugar and milk, and followed by 

 bread and " dripping." Where dinner was provided a number of menus were 

 used, consisting of fish, meat pies, vegetable dishes, stews, roast meats, stewed 

 fruits, milk suet puddings, and the usual soup. 



In the appendix are given some typical menus and several examples of 

 family conditions existing in the cases of the children fed. A preface by N. 

 Cham?3erlain and a bibliography are included in the publication, 



A standard dietary for an orphanage, Adelle S. Jaffa {[Sacramento, Cal.]: 

 State Printing Office, 1914, pp. 28). — This publication gives standard dietai-ies 

 for children from 8 to 12 years old, for alternate weeks in the month, as well as 

 a few extra menus for variety. 



Feeding men in camps, W. Fisher ([Memphis, Tenn.: R. H. & G. A. McWil- 

 liams, 1915], pp. 20). — This pamphlet, issued by a contracting firm for the use 

 of its superintendents, contains specific information for the feeding of laborers 

 in camps. The different foods and amounts of foods to be purchased are listed, 

 and data regarding frequency of service and the size of the portion allotted to 

 each man are given. The appendix contains standard bills of fare for logging 

 camps and the standard garrison ration of the United States Army. 



A modern small-sized construction camp with some costs on feeding men, 

 E. W. Robinson (Engin. and Contraet., J,S (1915), No. U, pp. 318-320, fig. 1). — 

 This article gives detailed information concerning the plan of the camp, con- 

 struction of the necessary buildings, and the methods employed in maintaining 

 the camp. Figures are reproduced which show the cost of foods and other 

 supplies used, as well as the expenditure for camp equipment. 



Campaign rations for the army, J. Basset (Conipt. Rend. Acad, Sei. [Paris], 

 160 (1915), No. 12, pp. 3T5S18). — Four new rations are described and recipes 

 given for their preparation. Beef or pork forms the basis of these rations, 

 dried fats and dried vegetables being added in sufficient quantity to secure a 

 balance. 



Beri-beri, E. B. Veddee (New York: William Wood, d Co., 1913, pp. VIII-{- 

 427, pis. 6, figs. 51). — In this comprehensive treatise of beri-beri its history, 

 distribution, prevalence, pathology, symptomology, and etiology are considered. 

 Under the last-named subject the author takes up at considerable length the 

 questions as to whether it is a specific disease, an intoxication, an infection, 

 or is due to the deficiency of the diet in certain essential principles. One chap- 

 ter deals with rice and its preparation for the table. Experimental polyneu- 

 ritis and beri-beri in animals are discussed and considered in their relation to 

 the etiology of the disease in man. Chapters are also devoted to infantile 

 beri-beri, ship beri-beri, and epidemic dropsy. 



The publication contains a 54-page bibliography. In the appendix are given 

 in more detail some of the data cited in the book. 



Studies on beri-beri. — VIII, The relationship of beri-beri to glands of 

 internal secretion, C. Funk and M. Douglas (Jour. Physiol., 1ft (1914), No. 6, 

 pp. 475-478). — The results are reported of an extended study of the pathological 

 changes observed in the glands of internal secretions of pigeons suffering from 

 experimental beri-beri resulting^rom an excessive diet of polished rice. 



