68 EXPEKIMENT STATION EECOED. 



A specially sMaped kettle for heating water is described in wliich it is 

 stated that 3 pt. of water can be boiled in six minutes with an efficiency of 

 over 98 per cent. Other pieces of electrical apparatus are described which 

 tend to show the economy of electric cooking. 



The questions of heating water and house heating are also taken up to some 

 extent. The paper is followed by a discussion. 



Electric cooking on a large scale, W. Schulz (Elektrotech. Ztschr., 34 

 {1913), No. 29, PI). 821-825, figs. 13).— Two large electric kitchens, each capable 

 of providing food for 200 to 300 people, are described in detail. Efficiency 

 experiments were conducted in one of these from which it was determined that 

 the energy consumption per meal (i pt. soup, 6 J oz. meat, 51 oz. potatoes, 21 oz. 

 other vegetables, 0.075 pt. milk, and 0.42 pt. coffee) averaged 0.394 kilowatt 

 hour. 



In addition to the large electrically heated ovens, it is a noticeable feature 

 that the saucepans or boilers are one-piece nickel-plated utensils provided with 

 bottom and also side heating elements. The heating elements are inclosed in 

 an outer nickel-plated shell provided with an air valve to prevent excessive 

 pressure. 



The usefulness of nickel cooking utensils, V. Gheoeghiu {Ber. Deut. Pharm. 

 Gesell, 24 (19U), No. 6, pp. 303-308; abs. in Chem. ZentU., 1914, II, No. 15, p. 

 945). — Pickled cucumbers and beef, after boiling two hours in a nickel dish, 

 gave on analysis the following amounts of nickel : Pickles, 107.4 mg. ; liquid 

 from pickles, 135.6 mg. ; and cooked beef no nickel per package of the original 

 weight of foods. 



Kitchen ventilation for a modern hotel (Heating and VentUating Mag., 12 

 {1915), No. 1, pp. 13-18, figs. 5). — ^A detailed description of the ventilating 

 system of a modern hotel, with special reference to the kitchen, is given. 



Dollar luncheons to serve four people (Springfield, Mass.: The F. A. Bassette 

 Co., 1914, PP' 34). — ^A menu appropriate to each month of the year, together 

 with recipes and cost data, is given. It is stated that these luncheons can be 

 served for 25 cts. per person or less, under some conditions. 



Feeding of Arab soldiers, J. Amar (Compt. Rend. Acad. Sci. [Paris'], 159 

 (1914), No. 24, pp. 811-814). — Information is given regarding the rations of 

 the soldiers. The relationship between food and muscular activity with refer- 

 ence to troops is also discussed. 



Studies of the protein minimum, M. Hindhede (Skand. Arch. Physiol., 80 

 (1913), No. 1-3, pp. 97-182, figs. 4)- — In this paper a summary and digest of 

 the literature regarding the protein requirement of the body is given and the 

 author reports the results of a large number of metabolism experiments. From 

 these results and those of observations made upon members of his own family 

 who received a low protein diet for several years he concludes that the need 

 of protein increases almost directly with the energy consumption. He recom- 

 mends a low-protein diet. 



Studies of unbalanced diets, P. Tachau (Biochem. Ztschr., 65 (1914), No. 

 3-4, pp. 253-272, figs. 4; ahs. in ZentU. Biochem. u. Biophys., 17 (1914), No. 13, 

 pp. 4'^9-480). — The results are reported of experiments in which laboratory 

 animals (mice) were maintained for some time upon an exclusive diet of rye 

 bread, during which period their weight curves showed only slight variations. 

 The addition of fats and carbohydrates to the diet in such amounts as to give 

 an unbalanced ration resulted in a decline in the weight and general nutritive 

 condition of the animals. Similar results were obtained by feeding an exces- 

 sive amount of inorganic salts. 



