FOODS HUMAN NUTRITION. 161 



higher baking strength. Wheat docs not yield as much under such circum- 

 stances as in other demonstration farm rotations. The composition of wheat 

 as well as the quantity, is affected by rotation of crops. Wheat tends to have 

 higher protein content after clover than after cultivated crops and higher after 

 the latter than after small grain. Under the present farm conditions a large 

 quantity of nutrients removed one year does not necessitate a lower produc- 

 tion the year following. There is a natural tendency for some plats to be 

 regularly more efficient than others. Manure accompanies the very low and the 

 high yields. The relative baking strength is higher, diminishing with the 

 length of time after the application. The reverse is true regarding the milling 

 j-ield of tlour." 



Further data on the use of calcium in bread making', Emmerich and 

 LoEW {Ztschr. Gesam. Qctreidcw.; 6 {1914), ^o. 5, pp. 97-09).— The authors 

 give additional reasons for their contention that the addition of calcium in 

 bread making is desirable. See also a previous note (E. S. R.. 31, p. 8G0). 



Some edible fishes of Chile with a description of the new species, C. E. 

 roRTEB {An. Soc. Cient. Argentina, 77 {1914), No. 3-4, pp. 185-210, pi. 1).—A 

 digest of biological and other data with many references to original sources. 



Canned com {Lab. Inland Rev. Dcpt. Canada Bui. 285 {1914), PP- 17)- — None 

 of the 205 samples of canned corn examined showed saccharin, but sulphites in 

 more than traces were found in about 25 per cent of the samples. The can con- 

 tents were uniform in weight, approximating 20 ounces. 



One of the questions considered is the use of starch in the packing liquid. 

 In respect to this the author states that he is " unable to discover any intention 

 to defraud the consumer, in this practice. The stai'ch commonly employed is 

 that natural to the corn itself. In the light of present knowledge no further 

 comment upon this feature can be usefully made." 



The opinion of the United States Board of Food and Drug Inspection, how- 

 ever, with reference to such use of starch is quoted, to the effect that starch 

 may be added to sweet corn in a manner whereby inferiority is concealed or 

 water is added, this being deemed clearly a violation of the United States Food 

 and Drugs Act. 



The value of corn oil as a substitute for olive oil and cotton-seed oil, B. E. 

 Pool and L. E. Sayre {Trans. Kans. Acad. ScL, 26 {1912), pp. 41, //3).— This 

 study of corn oil was undertaken chiefly with reference to its use in various 

 medicinal preparations in which the other oils are used. 



From their experimental work the authors conclude that corn oil has very 

 similar pi'operties to cotton seed and olive oils, and that it resembles them closely 

 in appearance. They recommend that its use for certain medicinal prepara- 

 tions be recognized, since this would be economical and would also increase the 

 market for this cheap and valuable oil. 



Analyses of honey, H. Kretzschmar {Ztschr. Untersuch. Nahr. n. 

 Genusswil., 28 {1914), No. 2, pp. 84-89). — A large number of analyses of honeys 

 of different years and of different types are reported. 



Improvement in the commercial supply of spices and its cause, L. E. 

 Sayre {Trans. Kan.s. Acad. 8ci., 26 {1912), pp. 43-46). — The author reports 

 results of examinations of samples of cloves and allspice made by J. F. King 

 under his supervision. From a discussion of these and figures previously pub- 

 lished he concludes that since the enactment of the pure food laws few samples 

 of these spices on the market are adulterated, whereas formerly the majority of 

 them contained much foreign material. He believes that the same statements 

 may be made with regard to black pepper. 



A new physical method for lessening the harmfulness of coffee, A. Schenk 

 and J. GoRBiNG {Ztschr. Offentl. Chem., 20 {1914), Xos. 11, pp. 202-216. 12, pp. 



