POODS — HUMAN NUTRITION. 461 



Consequently, tlie slower milk sours, tlie greater is the danger of pathogenic 

 bacteria surviving." 



The use of saccharose and invert sugar in the preparation of bread, J. 

 Jelfnek (Ztschr. Zuckerindus. Bohmen, 39 {1915), No. 7, pp. 281-283).— In 

 this series of baking tests it was found that from 5 to 6.25 per cent of sugar 

 may be satisfactorily incorporated in the dough for bread making, and that 

 invert sugar may be used to as good advantage as cane sugar. 



Wild plants used as food, K. Krause (Mitt. Deut. Landw. Oesell., 30 (1915), 

 No. 21, pp. 315-319). — A number of species of plants used for greens, salad, 

 and other table purposes are described. 



Jams, A. McGiLL (Lah. Inland Rev. Dept. Canada Bui. 309 (1915), pp. 33).— 

 This bulletin reports the results of the analyses of 227 samples of jams pur- 

 chased in various provinces of Canada. A discussion of the general character 

 and adulteration of the samples is included. 



Baking' powders, A. McGill (Lah. Inland Rev. Dept. Canada Bui. 308 (1915), 

 pp. 33). — This bulletin contains the results of chemical analyses of 251 samples 

 of baking powders purchased in various parts of Canada during the last three 

 months of the year 1914. These results would indicate that cream of tartar 

 baking powders are gradually being replaced by powders made with dried 

 alum and calcium acid phosphate. 



[Food inspection and analysis], E. F. Ladd and Alma K. Johnson (North 

 Dakota 8ta. Spec. Bui, 3 (1915), No. 18, pp. 305-320) .—General information 

 regarding pure food topics is given, together with specific information regarding 

 a number of samples of different foods analyzed. 



The electric cooking problem, R. E. Frickey (Jour. Electricity, 34 (1915), 

 No. 23, pp. 475-478, figs. 4). — In this article is described a thermal storage 

 cooker, the essential parts of which consist of a heat chamber, containing cast- 

 iron radiators surrounded by the heating element, and above this a cooking 

 chamber. Both chambers are surrounded by a heat insulating medium and a 

 water jacket, suitably insulated, which acts as a hot-water reservoir. This 

 reservoir is provided with an immersion water heater arranged for use as de- 

 sired. Cost data are given for the preparation of standard daily menus, and 

 compared with the results of a similar test with an ordinary range. 



Electric cooking, mainly from the consumer's point of view, W. R. Cooper 

 (Inst. Elect. Engin. Jour., 53 (1915), No. 245, pp. 473-497; rev. in Elect. World, 

 65 (1915), No. 14, pp. 842, 843). — The author, an electrical engineer, reports in 

 detail the results of experience with electric cooking in his own home. Descrip- 

 tions of the apparatus, recommendations as to improvements, and cost data are 

 given. It is stated that the cost of electric cooking was about one-third greater 

 than in years when coal was used. The paper is followed by a discussion. 



Electric cooking and heating in private houses, W. A. Gillott (Jour. Inst. 

 Elect. Engin. [London], 53 (1914), No. 237, pp. 42-53; ahs. in Sci. Als., Sect. 

 B— Elect. Engin., 18 (1915), No. 205, 1, pp. 15, 16) .—Different types of apparatus 

 are described and cost data and general information are given regarding each. 

 The paper is followed by a discussion. 



Betail prices, 1907 to December, 1914 (U. S. Dept. Labor, Bur. Lahor 

 Statis. Bui. 156 (1915), pp. 397).— This bulletin, which is Publication No. 14 of 

 the Retail Prices and Cost of Living Series, consists of a compilation of 

 statistical data regarding the relative prices of 15 articles of food in a num- 

 ber of different cities, for the years from 1907 to 1914, inclusive. Data are also 

 given regarding bread weights and the prices of coal and gas for household 

 use. A part of this data has been noted from another source (E. S. R., 31, 

 p. 558). 



