358 EXPERIMENT STATION RECORD. 



Investigations of the presence of bacteria in places where meat is slaugh- 

 tered and sold, with special reference to the paratjrphoid-Gaertner group, 

 E. IIOFFENREicii {Ticrarztl. Zcntbl., 37 (lOUf), No. 22, pp. .WT-oV/fi).— Hucteri- 

 ological examinations of 249 samples of meat from a typical slaughterhouse gave 

 no indication of the presence of organisms of this type. Failure to isolate 

 these organisms at any time during three months tends to show, in the opinion 

 of Uie autlior, tlmt their distribution is not so general as has been supposed. 



Manual of Creole cooking, J. E. Teiay (Manual del Cocinero Criollo. Ha- 

 vana, 191/f, pp. 319). — A compilation of recipes for the prei)aration of Creole 

 dishes and such Spanish, French, Italian, and English dishes as are genarally 

 served in Cuba. 



History and present status of the school feeding movement, Louise S. 

 Bryant (4. Internat. Cong. School Ilyg. Buffalo, N. Y., Trans., 5 (1913), pp. 

 280-284). — -A- sketch of the rise of the school feeding movement in Germany, 

 England, France, Italy, and the Unitetl States, together with a brief statement 

 of its present status in various countries and its probable development as an 

 ally to the general science of nutrition. 



Educational and social possibilities of school luncheons, Mary E. L. Small 

 {Jf. Intermit. Cong. ^School Ihjg. Buffalo, N. Y., Trans., 5 {1013), pp. 317-319).-— 

 This paper emphasizes the moral and esthetic as well as the physiological ad- 

 vantage of school lunches served under the supervision of women of refinement. 



Hot lunches in rural schools, Mary L. Bull (4- Internat. Cong. School Hyg. 

 Buffalo, N. Y., Trans., 5 (1913), pp. 320-223) .—Thin is a brief sun-ey of the 

 results achieved by the movement for serving hot noon lunches in small rural 

 schools in Minnesota. 



Relation of menus to standard dietaries, Mabel H. Kittredge (4- Internat. 

 Cong. School Hyg. Buffalo, N. Y., Trans., 5 (1913), pp. 309-316).— The experi- 

 ence of the New York School Lunch Committee is described, first in serving 

 table d'hote lunches at from 3 to 5 cts. a child and later in developing the Sl la 

 carte service. The menus used in schools for children of Italian, Jewish, and 

 American extraction ai*e discussed along with their energy value and cost. 



Special studies in the correlation of malnutrition and disease, J. Aulde 

 (4. Intcrnnt. Cong. School Hyg. Buffalo, X. Y., Trans., 5 (1913), pp. 273-279).— 

 In the author's opinion much dietetic work with school children is deficient in 

 that it fails to take accurate account of the various mineral matters needed and 

 supplied. Special emphasis is placed on the deleterious results following cal- 

 cium depletion in the child's organism. 



The nutrition of anemic and tuberculous children, E. A. Locke (4. Internat. 

 Cong. School Hyg. Buffalo, N. Y., Trans., 5 (1913), pp. 285-297).— This discus- 

 sion includes a review of the better known dietary standards for children of 

 different ages and body weights, and of the author's work at the Franklin Park 

 (Boston) Plospital School for Tuberculosis Children. 



The Alaskan Eskimo, J. A. Watkins (Amer. Jour. Pub. Health. 4 (1914), 

 No. 8, pp. 643-648, figs. 5). — This article contains data regarding the diet and 

 general living conditions of the Eskimos inhabiting islands off the coast of 

 Alaska. 



The diet of sailors, Mabkl (Arch. ScJiiffs u. Tropen Hyg.. IS (1914), No. 17, 

 pp. 583-605). — This article includes a discussion of the history of navigation 

 and information regarding the solution of problems of drinking water supply, 

 preveution of scurvy, etc. The rations supplied to sailors in the merchant 

 marine of various countries are considered somewhat at length and sample 

 menus are given. These diets are often unbalanced and generally have an ex- 

 cessive enei-gy value. The need for exiierimental work in this field is em- 

 phasized. 



