864 EXPEKIMEMT STATION KECOED. 



Tsenia saginata. — A case presenting structural abnormalities and asso- 

 ciated with spurious parasitism in an infant, M. C. Hall {Jour. Amer. Med. 

 Assoc, 64 {1915), No. 24, pp. 1972, 1973, fig. i).— The author records the occur- 

 rence of the unarmed or beef tapeworm in a child said to be from 14 to 18 

 months old. 



POODS— HUMAN NUTRITION. 



The feeding of school children, Milbked Bulkley {London: O. Bell d Sons, 

 Ltd., 1914, pp. XVI +278). — This book is based upon a study, carried out in 

 the year 1913, of the practical workings of the Act of Parliament of 1906 pro- 

 viding for the use of public funds, under certain restrictions, for the serving of 

 meals in schools. 



Owing to discretionary powers vested in local authorities marked differences 

 were found in the spirit with which the work was carried on in different dis- 

 tricts, as well as in the method of supervision, the selection of beneficiaries, the 

 time and place of serving meals, and the wholesomeness of the food provided. 

 As a result of the investigation, the author suggests that the act should make it 

 obligatory to provide for underfed children; that meals should not be discon- 

 tinued during holidays ; that the half-penny limit should be removed ; that the 

 meals should be a part of the regular school system ; and that they should be so 

 prepared and served as to be of educational value. In rural schools, where, as 

 a rule, the number of children is small, the serving of meals should be combined 

 witli the teaching of home economics. 



The book considers the history of the movement for the provision of school 

 meals, the extent and causes of malnutrition, and the effect of school meals upon 

 the children and upon the parents. An appendix contains sample menus and 

 information regarding the provision of meals in Scotland and abroad, this infor- 

 mation being based on a review of the literature. 



Economy in food during war, A. K. Chalmees {Lancet [London^, 1915, II, 

 No. 10, pp. 561-564). — Several ways in which economy in the use of food may 

 be secured are considered. 



Sprouted wheat, R. Hakcoubt {Canad. Miller and Cerealist, 7 {1915), No. 

 10, pp. 239, 246). — The author reports baking tests to determine the usefulness 

 of the sprouted wheat which resulted from the warm, wet weather at harvest 

 time. His work indicates that a wheat containing 10 per cent of slightly 

 sprouted grain may still produce a flour that will make good bread. Slightly 

 sprouted grain is defined as that in which the sprout is from J to -J the length 

 of the kernel. Badly sprouted wheats are considered practically useless for 

 milling purposes. 



Commercial value of flour, B. R. Ja.cobs {Canad. Miller and Cerealist, 7 

 {1915), No. 10, pp. 245, 246). — ^A score-card system is described by which the 

 commercial value of flour may be computed. Moisture, ash, gluten quality, 

 acidity, color value, loaves per barrel, fermentation value, loaf volume, loaf color 

 and texture, and the length of the fermentation period are the factors upon 

 which the ratings are based. 



Better breads by means of natural lactic acid, A. Wahl {Jour. Indus, and 

 Engin. Cheni., 7 {1915), No. 9, pp. 773-775). — A preliminary report of an in- 

 vestigation of the quality of bread as influenced by the addition to the dough 

 of lactic acid produced by Bacillus delhrueclci (an organism found in germi- 

 nated barley). The results of the investigation may be summarized briefly 

 as follows: 



The addition of bacterial lactic acid to the dough resulted in an improved 

 general appearance of the loaf and a larger loaf per weight of bread. The 

 bloom and color of the crust were improved and a greater whiteness of crumb 



