C4 EXPERIMENT STATION RECORD. , 



tions. The dry gluten remains unaltered except in tlie low grade where some 

 fermentation has taken place. 



" Overwashing decreases the percentage of both the wet and dry gluten. 



" A larger percentage of wet gluten is obtained with warm wash water than 

 with cold. The dry gluten is unaffected. 



" More wet gluten is obtained with ' hard ' wash water than with soft. The 

 dry gluten is slightly increased by the hard water." 



Flour, A. McGiLL {Lah. Inland Rev. Dcpt. Canada Bill 279 (1914), pp. 17). — 

 Analytical data are given regarding 1,39 samples of market flour purchased in 

 the various provinces of the Dominion. 



Notes on "sharps," J. F. Liverseege and G. D. Elsdon {Analyst, 39 (1914), 

 No. 459, pp. 251, 252). — Analytical data are presented and. discussed, especially 

 with reference to the calcium content of sharps. 



Wider use of corn for food in Philippines, J. F. Boomer {Daily Cons, and 

 Trade Rpts. [U. S.], 17 {1914), No. 135, p. 14^0). — An increase in the consump- 

 tion of corn as a substitute for rice is noted. 



The composition and food value of fresh soy beans, P. Molliex {Ann. 

 Chini. Analyt.. 19 {1914), No. 6, pp. 217-219). — Analytical and general data are 

 given. 



Roselle recipes, reported by P. J. Wester {Philippine Ayr. Rev. [Enylish 

 Ed."], 7 {1914), No. 5, pp. 239-241). — Recipes are quoted from a pamphlet 

 recently published by E. L. Worcester. 



[Coffee consumption and modes of grinding in foreign countries], J. B. 

 Osborne, W. H. Gale. A. Halstead, H. L. Washington, E. L. Adams, and W. 

 Dawson, Jr. {Daily Cons, and Trade Rpts. [U. S.], 17 {1914), No. I4I, pp. 1642- 

 1646). — Data are given regarding the extent of consumption and the various 

 methods of grinding, with special reference to the introduction of electric coffee 

 grinders into France, Greece, England, Ireland, and Argentina. 



Tea, A. McGill {Lai). Inland Rev. Dcpt. Canada Bui. 287 {1914), pp. 15).— 

 Data are given regarding the examination of 149 samples of tea. ]SIost of the 

 samples yielded more than the 30 per cent extractive required, many of them 

 giving from 36 to 40 per cent. " Facing is indicated in 13 samples, but is so 

 slight as to be disregarded from the point of view of hai-mfulness. 



" On the whole, this report may be taken to prove that there is no noteworthy 

 adulteration of tea in Canada." 



Temperance beverages or soft drinks, A. McGill {Lal>. Inland Rev. Dept. 

 Canada Bui. 280 {1914), pp. 21). — Data are given regarding the inspection and 

 analysis of 150 samples, collected in the various districts of Canada. 



[Water for drinking and cooking purposes supplied to ships] (Pud. Health 

 Rpts. [U. 8.], 29 {1914), No. 24, p. 1485).— An amendment to the quarantine 

 regulations forbids the furnishing of ships with polluted water for cooking or 

 drinking purposes. 



Water for cooking and preserving purposes, J. C. Smith {Pure Products, 

 10 {1914), No. 7, pp. 351-354)- — In this article the author presents data showing 

 the condition of a number of samples of water used in canning factories, and 

 emphasizes the necessity for the purity of such supplies, both from the stand- 

 point of freedom from spore-forming bacteria and of chemical Impurities such 

 as traces of iron, manganese, ammonia, or hydrogen sulphid. 



Report of the committee on sanitation {Nat. Canncrs Assoc. Ann. Conv., 7 

 {I914), pp. 7). — Among the subjects considered are the sanitation of the build- 

 ing site and grounds, buildings, water supply, and similar topics, as well as 

 personal hygiene of the employees. 



Sanitation of canning factories (In A Complete Course in Canning. Balti- 

 more, Aid., 1914, 3, cd., pp. 23-26; Pure Products, 10 {1914), ^'O. 6, pp. 274- 

 277).— See above. 



