66 EXPEEIMENT STATION EECOED. 



amounts of cane sugar was considered negative, but it is stated that general 

 disturbances and abnormal development were produced by tbe continued con- 

 sumption of a cheap grade of sirup. 



Lime juice, A. McGill (La6. Inland Rev. Dept. Canada Bui. 295 {1914), pp. 

 J7)._ln tlie examination of 30 samples of lime juice purchased throughout 

 Canada only 5 were found to meet the requirements of the departmental 

 standards. 



Leavening agents, R. N. Haet (Easton, Pa.: The Chemical Puhlishing Co., 

 19U, pp. OO+IS], figs, i.3).— This book is intended to give the baker a knowledge 

 of the principles of fermentation as applied to baking, and deals with yeasts, 

 leavening agents, salt-rising fermentation, baking powders, aerated bread, and 

 milk powder. The nature and characteristics of yeasts, together with their 

 selection, keeping, and tests, are considered somewhat at length. The manu- 

 facture of compressed yeast is described and the chemistry of yeast fermenta- 

 tion is discussed. The chemical properties and the use of baking powders are 

 also considered, together with their manufacture. 



The blanching of canned goods, R. Beeg (Ztschr. Angew. Chcm., 27 {1914), 

 No. 20, Aufsatztell, pp. J4S-i5;3).— The large amount of analytical data reported 

 shows that a very considerable loss of organic matter and mineral constituents 

 occurs when meat, fish, and especially vegetables, are boiled preliminary to 

 canning, particularly if the blanching water is thrown away. The author con- 

 cludes that a more nutritioa;^ and tasteful product can be obtained without the 

 preliminary blanching. 



Packing tea in foil containing lead, Boedas {Ann. Falsif., 6 {1913), No. 60, 

 pp. 566-569). — Although analyses of a number of samples of the foils used for 

 this purpose showed them to consist of over 90 per cent of lead, the opinion is 

 given that the tea is sufficiently dried in the curing process to preclude any 

 danger of plumbic solvency. 



The toxicity of caffein, K. Brauee {Ztschr. Offentl. Chem., 20 {1914), No. 

 14, pp. 270, 271; ahs. in Chem. ZentU., 1914, II, No. 12, pp. 797, 798).— The 

 author is of the opinion that the toxicity of coffee is influenced both by the 

 time of roasting and the chemical nature of the caffein comiwunds. 



Preservatives and other chemicals in foods: Their use and abuse, O. Folin 

 {Cambridge [Mass.']: Harvard University Press, 1914, pp. 60). — A critical sum- 

 maiy and digest of the general question of the use of preservatives in foods. 

 A number of suggestions are made as to work which, in the opinion of the 

 author, is needed to settle this important question. 



[Analyses of foods, drugs, and beverages], R. F. Kolb {Ala. Dept. Agr. 

 Bui. 61 {1914), PP- 65-85). — Definitions and general and analytical data are 

 given regarding a number of miscellaneous foods, drugs, and beverages. 



Special food and drug analyses, 1914, R. E. Rose and L. Heimbuegee {Ann. 

 Rpt. Stale Chcm. Pla., 1914, pp. 138-167). — Tabulated data are presented regard- 

 ing analyses of 146 samples of miscellaneous foods, beverages, and drugs. 



Thirteenth annual report of the state food commissioner of Illinois, A. F. 

 Jones {Ann. Rpt. mate Food Comr. III., 13 {1912), pp. 454. figs. 12). — The work 

 carried on under the state food law during the year 1912 is reviewed and in- 

 formation given upon a number of pure food topics. In the report of T. J. 

 Bryan, state analyst, the results are given of the examination of G,523 samples 

 of various foods and food products of which 2.091 were found to be illegal. The 

 reports of the state bacteriologist and of the district food and stock food 

 inspectors are given, also records of prosecutions brought under the state food 

 law, court decisions, the texts of 24 bulletins issued by the commission, tentative 

 food standards adopted by the conuuissionen-, rules for labeling, and the texts of 

 several food, stock feeding, and cold storage laws. 



