558 EXPERIMENT STATION RECORD. 



while effecting a control In most cases, did not g^ive as liigli mortality as these 

 two. 



The use of cactus solution is applicable to regions where i)rickly pear is easily 

 obtainable and for the treatment of insects of related habits, such as the striped 

 and twelve-spotted cucumber beetles, etc. 



FOODS— HUMAN NUTRITION. 



Text-book of the chemistry, bacteriolog'y, and technology of foods and 

 condiments for students, veterinaries, food chemists, physicians, and phar- 

 macists and for use in technical and agricultural high schools, A. Kossowicz 

 (Lehrbuch dcr Chcmie, Bakterioloffie, und Technologie der Nahrungs und Ge- 

 nussmittel fiir Studierende tierdrztlicher, technischcr, und landivirtschaftlicher 

 HncJischuIeu, yahfunffsinitfclchcmiker, Medisincr, nnd Pharmazeuten. Berlin: 

 Borntraciier Bros., 191.'/, pp. yi-\-557, figs. 225). — As tlie title implies, this book 

 is designed as a text-book for the study of foods from the standpoints of chemi- 

 cal composition, manufacture, preparation, and i)reservation. In addition to the 

 chemistry and bacteriology of the subject, the mechanical aspect of food prepa- 

 ration is also considered somewhat at length, and a great many illustrations are 

 given of different machines employed in the food industries. 



The most important food materials considered are the following: Meat and 

 meat products, milk and dairy products, fats and oils, cereals and cereal prod- 

 ucts, fruits and fruit products, sugar, chocolate and chocolate products, and tea. 

 coffee, and other beverages, both alcoholic and nonalcoholic. 



Household chemistry, J. Klein {('hemic in Kiiche nnd Eons. Lcipsic: B. 0. 

 Teuhner, IOI4, 3. rd., pp. VI-\-136+16). — This book presents briefly the funda- 

 mental principles of general chemistry and treats somewhat at length of the 

 chemistry of foods and cooking, together with the biochemistry of fermentation, 

 preservation, and disinfection. There is also a chapter on heating and light- 

 ing which discusses the chemistiy of these subjects. 



The pure food cookbook, Mildred Maddocks (Xew York: HearsVs Interna- 

 tional Library Co., 191^, pp. YII 1+^17, figs. 85). — In addition to a large num- 

 ber of recipes, this book contains sample menus and a chapter on the planning 

 of meals. An introductory chapter by H. W. Wiley, with notes on foods and 

 food values by the same author, is also included. A chapter is devoted to 

 advice regarding the selection and making of coffee. 



The physical character of the curd of milk from, different breeds. — Curd as 

 an index of the food value of milk. — Studies of the proteid content of milk, 

 S. S. Buckley (Maryland Sta. Bui. 18', (WU), PP- 2 27-2. ',2). —The greater part 

 of this publication consists of a report of an investigation of the protein re- 

 actions with precipitating reagents in the case of milks from Holsteins. Ayr- 

 shires, Jerseys, and Guernseys. Some comparative tests were also made with 

 milks of other species (human, mule, .and goat) and with abnormal cow's 

 milk. A discussion of the relation of this study to the digestion and assimi- 

 lation of raw milk by infants concludes the report. In this connection the fol- 

 lowing quotations are of interest: 



" Milks may have been found to have been produced under perfect conditions 

 as far as the food of the cow and the i)roper care of the milk are concerned: 

 both may have been shown to contain normal amounts of the several constitu- 

 ents ; in fact, they may have tested alike in the content of fat and other solids, 

 yet the results of fee<ling it to infants are widely different. 



" The breed of the cow may be the onlv recognizable factor in which a differ- 

 ence [in digestibility] could exist, and yet there has been no measurable differ- 



