FOODS HUMAN NUTKITION. 253 



A program for dehydrated vegetables, H. J. Burgess (Pure Products, 10 

 (1914), No. 8, p. 309). — The nature, luarketiug, and use of dehj'drated vegetables 

 and similar topics are discussed. 



Use of green vegetables in the farm home (Landio. WchU. Schles. Hoist., 

 6Jf (1914), No. 35, pp. 852-854)- — The use of green vegetables like peas, beans, 

 asparagus, cauliflovper, etc., is discussed briefly and directions given for their 

 preparation. 



The banana fruit, J. Dacanay {Philippine Agr. and Forester, 3 (1914), No. 

 Jf, pp. 81-83). — Data are presented regarding the chemical composition and 

 culinary proi>erties of bananas. Some recipes are also given. 



Ice cream experiments {Ann. Rpt. Ontario Agr. Col. and Expt. Farm, 39 

 {1913), pp. 92-94)- — In the investigation here reported studies were made of 

 the factors which cause " swell " or " overrun," and the percentage of " over- 

 run " which is possible with good results. 



Studies were also made of the factors causing smoothness or lack of smooth- 

 ness, the factors favorable to and necessai'y for producing a good shipping 

 product, and the profits of ice cream manufacture as compared with selling 

 the cream for consumption as such or for the manufacture of butter. 



Ice cream, W. S. Matthews {III. State Food Com. Bui. 28 {1914), pp. 16, 

 fig. 1). — This bulletin, which is intended for the use of persons engaged in the 

 manufacture and sale of ice cream, contains data regarding the state food 

 laws, as well as information relative to the purchase of raw materials, and the 

 construction, lighting, ventilating, and general sanitary condition of ice cream 

 factories. 



Confectionery, A. McGill {Lah. Inland Rev. Dept. Canada Bui. 288 {1914), 

 pp. 21). — ^The results are reported of the analysis of 174 samples of confec- 

 tionery purchased throughout the Dominion of Canada. These were especially 

 examined for the presence of arsenic which might enter into their composition 

 either through coloring matter or glucose. In no case was arsenic found beyond 

 such minute traces as were regarded as entirely harmless. 



Candy making in the home, Christine T. Herrick {Chicago and New York, 

 1914, PP- 130). — This book contains a large number of recipes. 



Canning, preserving, and pickling, Marion H. Neil {Philadelphia, 1914, 

 pp. 28.'i, flgs. 12). — A large number of recipes for homemade preserves, pickles, 

 catsups, etc. 



Preserving and canning, Emily Riesenbeirg {Chicago and New York, 1914, 

 pp. /0.J).— Directions are given for the canning of fruits and vegetables, to- 

 gether with recipes for the preparation of jams, preserves, jellies, marmalades, 

 pickles, and beverages. 



Ground ginger and a study of analytical results, A. McGill {Lab. Inland 

 Rer. Dcpt. Canada Bui. 286 {1914), PP- 35)- — Analytical data are given con- 

 cerning 259 samples of ground ginger as sold in Canada, of which 194 were 

 found to be genuine. Attention is called to the practice of the adulteration of 

 this spice with exhausted ginger, which is difficult to detect. 



An examination of catsups, C. E. Gabel {Amcr. Food Jour., 9 {1914), No. 9, 

 pp. 561-564- fig- 1)- — 111 this article directions are given in detail for the exam- 

 ination of catsups for yeasts, molds, and bacteria, together with a discussion 

 of the necessity for microscopical examination of catsups and of the methods 

 most commonly used. 



Safe ice, H. S. Gumming {Pub. Health Rpts. [U. 8.], 29 {1914), No. 32, pp. 

 2066-2074)- — It is pointed out that both natural and artificial ice may be 

 formed from water containing infectious pollution. It is concluded that clear 



