FOODS HUMAN NUTRITION. 753 



Honey as a food, B. C. Aston {Jour. Agr. [Neio Zeal.l, 11 (1915), No. 1, 

 pp. 48-52, fig. 1). — Data are given regarding the composition of honey. Honey 

 is compared with other foods as to its fuel value, the ash it supplies to the diet, 

 and its price per pound. 



Note on vineg'ar, J. S. Jamieson (Analyst, 40 (1915), No. 468, pp. 106, 107).— 

 Comparative analyses are given of a vinegar prepared from malted barley and 

 one prepared from malted maize. A vinegar prepared from germinated maize 

 and pasteurized, the same vinegar before pasteurization, and an ordinary barley 

 malt vinegar were also studied. The author concludes that the proteins and 

 phosphates from malted maize are not so readily extracted by an aqueous infu- 

 sion as in the case of malted barley. 



[Food inspection and analysis and other topics], E. F. Ladd and Aljia K. 

 Johnson (North Dakota Sta. Spec. Bui, 3 (1915), No. 19, pp. 305-336) .—This 

 bulletin contains the results of the sanitary inspection of dairies, balieries, 

 restaurants, and other places where food is prepared or sold; together with 

 popular information regarding various pure-food topics. Data are given 

 regarding the examination of a number of samples of foods, drugs, proprietary 

 medicines, and toilet preparations. A report of the analysis of toilet soaps, 

 by R. Hulbert, is included. 



Principles of food preparation, Mary D. Chambees (Boston: The Boston 

 Cooking-School Magazine Co., 1914, pp. XX+251, pi. 1, figs. 33).— A text-book 

 of cookery in which the fundamental principles presented are illustrated by a 

 large number of simple experiments as well as by recipes recommended for 

 classroom work. 



Analysis and cost of ready-to-serve foods, P. C. Gephart and G. Lusk 

 (Chicago: Amer. Med. Assoc, 1915, pp. 83). — This publication reports a study of 

 approximately 350 different portions or " orders " of food as served to patrons 

 in a chain of restaurants operated in several large cities of the country. The 

 bulk of the publication consists of tabulated data regarding each order. The 

 figures given show the cost of each order ; the weight of its food constituents ; 

 the total number of calories of energy furnished ; the actual amounts and pro- 

 portion of this energy supplied by the protein, carbohydrate, and fat con- 

 stituents ; the number of calories obtained for 5 cts. ; and the cost of 2,500 

 calories of energy furnished by the portion. The tabulated data are discussed, 

 and the introduction by G. Lusk considers somewhat at length the results of 

 the investigations in their relation to some fundamental principles in nutrition. 



An educational lunch room (Houseicives League Mag., 6 (1915), No. 3, pp. 

 13-11, figs. 3). — A description is given of a lunch room conducted by the Board 

 of Health of New York City, for city employees. Menus and food costs are 

 discussed. 



Fitting out the fleet — provisions, S. McGowan (Navy Depf., Bur. Supplies 

 and Accts., [Lcafiefl, 1915, June 22, p. 1). — Estimates are given of the amounts 

 of different foods required to feed for 30 days from 1,000 to 9,000 men. The 

 values for foods are in all cases " practically in agreement with the quantities 

 actually expended during 10 months of the battleship cruise around the world." 

 The leaflet bears the date June 22, 1915. 



Mutual service, Carolyn P. Webber (Bedford, Mass.: Author, 1915, pp. 112, 

 figs. 33). — This book, which has been prepared for distribution by gas com- 

 panies to consumers, describes various forms of gas cooking, heating, and lighting 

 apparatus, and gives instructions for their care and operation. 



The influence of food on metabolism, G. Lttsk (Jour. Biol. Cheni., 20 (1915), 

 No. 4, Proc, pp. TIII+XVII). — In this address the author reviews the results 

 of a number of his experiments which have been noted from other sources, and 

 coordinates these results with those obtained by a number of experimenters. 



