356 EXPEEIMENT STATION RECORD. 



temperature of the room at this period. It should be wrapped as soon as suffi- 

 ciently cooled, in order to minimize the danger of contamination with bacteria 

 and molds. 



In addition to the samples of freshly baked bread taken from the bakeries, 27 

 samples of wrapped and 29 of unwrapped bread were purchased in a number 

 of retail stores for bacteriological examination. 



It was found that 02 per cent of the samples of unwrapped bread showed 

 organisms of the B. coli type in 0.1 gm. samples, as compared with only 7 per 

 cent of the wrapped breads. These figures are illustrative of the conditions 

 in which wrapped and unwrapped bread are received in the home. 



Changes in bread on aging, M. P. Neumann (Ztschr. GesUtn. Getreidew., 

 6 (lOUf), No. 6, pp. 119-122). — On aging the crust loses its elasticity and dry 

 appearance and becomes somewhat pulpy and tough. The crumb loses its 

 ])lasticity, moisture, and tenderness and becomes dry, solid, and hard. The 

 total volume of the loaf becomes less, the loss in some inst;inces amounting to 

 as much as 25 i>er cent. This is proportional to the thickness and tenacity of 

 the crust and to the water loss. The highest percentages of water absorption 

 by the crumb were found to be as follows: Fresh graham bread, 219; stale 

 graham bread, 170 ; fresh white bread, 289 ; and stale white bread, 153. This 

 capacity for absorbing water can be restored to the stale bread by heating for 

 a short time. 



Ice cream standards, W. B. Barney {Amer. Food Jour., 9 (1914), ^o. 8, 

 pp. JfSl, 432). — The necessity for such a standard is emphasized and various 

 aspects of the question are discussed from the point of Aiew of the consumer 

 and the manufacturer. 



Ice cream soda and soft drinks, W. S. IMatthews (//?. State Food Com. Bui. 

 32 (1914), pp, 12). — This bulletin gives detailed information regarding the 

 selection, care, and storage of the .sirups, milk, cream, ice cream, and eggs used 

 in connection with soda fountains. 



Information is also given regarding the care and cleaning of all equipment. 

 The necessity for thoroughly washing all glasses is strongly emphasized and 

 rules for employees are given. 



Egg albumin in baking powder, E. F, Ladd {Amer. Food Jour., 9 (1914), 

 No. 8, pp. 388, 389). — In the opinion of the author no advantage results from 

 the use of albumin in baking powder as the gluten of the flour furnishes the 

 albuminous material (E. S. R., 29, p. 866). 



Tomato pulp, W. D. Bigelow and F. F. Fitzgerald (Nat. Canners Assoc. 

 Bui. 3 (1914), PP- 14)- — A digest of data which leads to the suggestion of 

 standards for the manufacture of catsup and for canning pulp. These sug- 

 gestions are of siiecial value to the manufacturer of these products. 



Swells and springers, W. D. Bigelow (Nat. Canners Assoc. Bui. 2 (1914), PP- 

 16). — These ai"e defined by the author as imperfect canned goods due to faults 

 in methods of manufacture. It is pointed out that swells are the result of 

 decomposition and that such goods should never be used for food. Springers 

 are the result of overfilled or insufficient exhaust and in some instances are 

 due to the action of strongly acid foods upon the can with, the generation of 

 hydrogen. Springers resulting from overfilled or insufficient exhaust should 

 be resealed and resterilized before being used as food. The paijer is followed 

 by a discussion. 



Cause of variation in weight or measure of food products, L. M. Tolman 

 and W. E. Hillyer (Amer. Food Jour., 9 (1914), No. S, pp. 407-416, figs. 7).— 

 Data are given showing the variation in the weight of packages, both those 

 which are put up by hand and those which are machine packed, likewise the 



