252 EXPERIMENT STATION RECORD. 



The water content of oysters, F. L. Shannon {I'roc. Assoc. Amer. Dairy, 

 Food and Drug Officials, 17 {1913), pp. 161-165).— The author reports the 

 results of a study of the water content of ten samples of oysters marketed in 

 sealed cans, undertaken with special reference to the determination of a 

 market standard for oysters. The paper is followed by a discussion. 



The water content of meat products, E. Fedeb (Chem. Ztg., 38 (,1914), No. 

 67, pp. 709-711). — From the large amount of analytical data here presented, 

 the author draws the general conclusion that there is a definite relationship 

 between the water content of meat and the amount of organic nonfatty mate- 

 rial. The water content appears to be approximately equal to four times the 

 amount of organic nonfatty material. 



Studies of the bacteriology of sausag'e and similar goods, E. Sacquepee 

 and P. LoYGUE {Gompt. Rend. Soc. Biol. [Paris], 76 (191-',), No. 17, pp. 820- 

 822). — The studies reported had to do with the occurrence of proteus and para- 

 typhoid bacilli. 



Eggs, W. S. Matthews (III. State Food Com. Bui. 30 (191Jf), pp. .'/).— Recom- 

 mendations as to how the egg supply may be improved are given for the benefit 

 of the farmer, the buyer, the baker, the retailer, and the housewife. 



[Composition of] cassava, J. S. Camus (Philippine Agr. and Forester, 3 

 (191Jf), No. 4, p. 75). — Analytical data are presented and discussed. 



Rice (Oryza sativa) (Food and Drugs, n. sef., 2 (1914), No. 3, pp. 145-15S, 

 figs. 3). — In addition to describing some of the more common varieties of rice 

 grown in India, this article contains a summary and digest of data regarding 

 the chemical composition of the raw and cooked product and the dietetics of rice. 



[Wheat and flour investigations], R. HAECOtJBT (Ann. Rpt. Ontario Agr. 

 Col. and Expt. Farm, 39 (1913), pp. 24, 25). — The results are reported of 

 analyses and baking tests of several samples of wheat. 



The baking quality of German wheats, G. Corduan (Illus. Landw. Ztg., 33 

 (1913), No. 101, pp. 917, 918).— The composition and baking quality of flours 

 from rye and wheat grown in foreign countries were studied in comparison with 

 flour from German grains grown upon plats which had been intensively fer- 

 tilized. The experiments tended to show that although with the use of fertilizer 

 the protein value increased, the ash and fat content remained constant, and the 

 amount of carbohydrates decreased, no constant and definite relationship ex- 

 isted. No apparent difference was noted, for example, in the baking qualities, 

 in the yield of dough, and in the weight and volume of the loaf. 



Study of some Italian hard wheat flours, L. Maurantonio (Staz. Sper. Agr. 

 Ital., 47 (1914), ^0. 3. pp. 2/7-2.30).— Analytical data are presented and dis- 

 cussed regarding a number of samples of flour from hard wheat grown in the 

 district of Bari. 



Diminished gluten content of flour, Balland (Ann. Falsif., 7 (1914), No. 

 69, pp. 381-383). — Some fluctuations were noted, but on the whole there has 

 been a decline in the gluten content of French wheats, the average value in 1869 

 being 28.4 and in 1914 24.23 per cent. 



The bread-making industry at Milan (Jour. Roy. Soc. Arts, 62 (1914), No. 

 8222, pp. 841, 842). — A brief survey is given of the bread-making industry 

 with special reference to the introduction of improved methods, the sanitary 

 condition of the bakeries, and the wages of the employees. 



Use of dried potatoes in bread making (Landw. Wchnhl. Schlcs. Hoist.. 64 

 (1914), No. 35, pp. 851, 852),.' — By a modern milling process drie<I potatoes 

 yield a flour of good keeping quality. It is stated that in making different kinds 

 of bread as high as 40 per cent of this flour can be used to good advantage. 



