FOODS HUMAN NUTRITION. 165 



samples inspected, and a summary of the prosecutions brought by the board 

 completes the report. 



Ninth, biennial report of the state dairy and food commissioner of the 

 State of Utah, W. Hansen (Bien. Rpt. Dairy a/nd Food Comr. Utah, 9 {1918- 

 14), pp. 227). — General information regarding the work carried on under the 

 state food and drug laws during the years 1913 and 1914 is given. The publica- 

 tion also contains the reports of the sealer of weights and measures, the hotel 

 Inspector, and the state dairy and food bureau, the last-named containing gen- 

 eral data regarding the inspection and sanitation of slaughterhouses and other 

 places where food is prepared and sold. The report of the state chemist presents 

 analyses of 1,539 samples of miscellaneous food products, of which 1,122 met the 

 requirements of existing standards, and 132 samples of water and ice. 



Adulteration of food, A. McGill (Rpts. [etc.] Inland Rev. Canada, 1913-14, 

 pt. 3, pp. 519). — During the year ended March 31, 1914, 3,825 samples of mis- 

 cellaneous foods and food products were analyzed, most of the results of which 

 have been reported in bulletins issued by the department. In the appendix to 

 the report 27 of these bulletins are reprinted. 



Laws relating to hotels, restaurants, etc., and inspection thereof ( ITalla- 

 hassee, Fla.'\, 1913, pp. 8). — The text is given of a statute enacted by the State 

 of Florida providing for the licensing and Insi^ection of hotels and restaurants, 

 the requirements which such places must meet being sijecified. 



[Inspection of canneries], L. G. Bingham {Apr. Com. Ohio, Food Bur. Bui. 

 2 {1914), pp. 16). — ^A list is given of the canneries inspected, together with 

 their rating. The sanitary code adopted by the state agricultural commission 

 for the regulation of canning and packing factories is given. 



Anglo-American cooking. Central- American cooking, S. C. Got {La 

 Cuisine Anglo- Am6ricaine. La Cuisine de rAmeriqwe Centrale. {[Neio York: 

 L. Weiss <& Co.]), 1915, pp. 489). — This book contains a large number of 

 recipes for the preparation of dishes common to the United States and Central 

 America. 



California Mexican-Spanish cookbook. Bertha Haffner-Gingeb {[Los An- 

 geles, Cal.: Citizen Print Shop], 1914, pp. 111+12, pis. 20). — ^A book of recipes 

 for the preparation of numerous Spanish dishes, which also contains illustrations 

 of native processes of cooking, ovens, kitchens, etc. 



Army rations {Rev. Sci. [Paris], 53 {1915), I, No. 3, p. 43). — ^A note upon 

 the composition of the rations furnished the French and British armies. 



Army ration during war time, A. Gautier {Compt. Rend. Acad. Sci. [Paris], 

 160 {1915), No. 5, pp. 159-167). — Considerable data are presented regarding the 

 present ration supplied to the French Army. This is stated to consist of the 

 following foods : Bread, 750 gm. ; fresh meat, 500 gm. ; condensed soup, 50 gm. ; 

 dried vegetables, 100 gm. ; sugar, 31 gm. ; lard, 30 gm. ; coffee, 24 gm. ; and wine, 

 250 cc. From the results of several typical dietary studies made with peasant 

 laborers in France the author concludes that this ration, supplying 3,190 calories 

 of energy, is insufficient to meet the body requirements during an active cam- 

 paign. The recommendation is made that the energy value of this ration be 

 increased to 4,077 calories, by the addition of the following food materials: 

 Bread, 150 gm. ; potatoes, 350 gm. ; sugar, 32 gm. ; fat, 30 gm. ; and wine, 500 cc. 



The French Army ration in time of war, A. Gautier {Rev. Sci. [Paris], 53 

 {1915), I, No. 5, pp. 65-70). — This article contains essentially the same material 

 as the above article except that the results of final dietary studies are cited in 

 support of the author's contention. 



Historical review of meat prices in Germany during the past 400 years, 

 G. Badermann {Ztschr. Fleisch u. Milchhyg., 25 {1914), No. 6, pp. 84-87).-^ 

 A summary and digest of data. 



