FOODS HUMAN NUTRITION. 457 



" Coiicoriiiiit,' Iho care of water coolers, nearly all were reported to l)e washed 

 out at longer or shorter intervals. This washing, in most instances, is just a 

 rinsing with cold water and a whisk broom, or something of the kind. About 

 half are scalded or otherwise disinfected at intervals of from two days to si 

 month. Some are ' scalded when needed,' and about 50 per cent not at all." 



The handling of the ice for trains is considered and the possibilities of con- 

 tamination from various sources are j)ointed out. 



The author states that in examining samples of water from the coolers he 

 found colon bacilli present in some cases whei'e the bacterial count was very 

 small. " The fact that most of the water in the cooler comes from melting 

 ice would, account for the lower bacterial count, and this would indicate also 

 that the colon bacilli present had come from the handling of the ice on its 

 way to the cooler. The remedy for this contamination of water is to have the 

 coolers so arranged that the ice is not placed in the water, but is. used only for 

 cooling purposes." 



In discussing the general question, J. W. Kerr pointed out that the improve- 

 ments which liave been introduced in railway sanitation should not be over- 

 looked, and stated that in his opinion "the railway officials have kept abreast 

 of the general public in this matter, and, in some directions, they have been 

 ahead of it. . . . As people become better educated in sanitary matters they 

 will demand improved conditions and get them, but the necesity for improved 

 conditions must be recognized, and it is one of the immediate duties of the health 

 authorities to teach the people." 



Things which the public should know concerning sanitary conditions in 

 interstate meat packing establishments, G. H. Shaw (^. Inicrnat. (Jong, 

 School Hyg., Buffalo, N. Y., Trans:., 3 (1913), pp. 22-28).— This ])aper outlines 

 briefly the sanitary conditions in federally inspected establishments and the 

 advances made in recent years under the supervision of the Bureau of Animal 

 Industry. It also points out the need of supplementing federal work by efficient 

 state and municipal inspection. 



The modern installation of a manufactory for butchers' goods as a part 

 of an abattoir, P. Godbillk (////;/. Viande et Lait, S (lOl-i), Nos. 1, pp. 1-18, 

 figs. 9; 2, pp. 6-i-75, figs. 5). — Machinery and equipment used in preparing for 

 market calfs heads, sheep's trotters, etc., and similar butchers' goods are 

 described. 



Judging from a hygienic standpoint the aluminum alloy, " duralumin " 

 as material for making household utensils, G. Fendler and W. SxiJBER (llyg. 

 Rundschau, 24 (WIJ,), No. 2, pp. 59-62; ahs. in Chem. ZentU., 1914, I, Ko. 7, p. 

 693). — According to the experimental investigations reported, this material, 

 like aluminum, is to be regarded as harmless from a hygienic standpoint. 



School hygiene — a report of the Fourth International Congress of School 

 Hygiene, held at Buffalo, N. Y., August 25-30, 1913, W. C. Ryan, jr. 

 (U. »S'. Bur. Ed. Bui. -}S (1913), pp. 121). — ^This report includes a brief summary 

 of the proceedings of the congress and some of the most important papers, and 

 also concrete data of the school hygiene movement as shown in the scientific 

 exhibit made under the direction of the congress and in connection with it. The 

 two sub.ieets receiving the most attention at the congress were open-air schools 

 and sex hygiene, but school architecture and equipment, medical and dental in- 

 spection, the feeding of school children, their classification according to mental 

 ability, and kindred subjects were also considered. 



School restaurants, L. Meyer {.'i- Intcrnat. Cong. School Ih/g., Buffalo, N. Y., 

 Trans., 5 (1913), pp. 3/(0-343). — A description of the organization and operation 

 of Parisian school restaurants (cantincs). 



