500 EXPERIMENT STATION RECORD. 



Willi that of other grains. Analyses of different grains are given, with iiarticn- 

 lar reference to the glutenin-gliadin ratio. The germination, milling, storage, 

 and temperature are factors affecting the qualitj' and quantity of coagulable 

 gluten, but acidity of the grain is most important in regulating the glutinin- 

 gliadin ratio. 



Maize products as human food, F. Fidanza {Ann. Uj. Hper., n. ser., 2-'/ 

 (19L'f),,No. ,3, pp. 507-517). — The results are reported in detail of experiments 

 which tend <o show that, considerwl from the standpoint of the utilization of 

 protein, maize i)roducts have an inferior value to those of wheat and other 

 cereals. This inferiority was manifested not only in the case of persons who 

 are unaccustomed to a maize diet but also in the case of those who are ac- 

 customed to such a diet. 



Food products from the soy bean, H. M. Loomis {Amer. Food Jour., 9 

 {1914), No. S, pp. 472-Jf75. fig. 1). — ^The method of preparation of a number of 

 Japanese food products is described, including shoyu or soy sauce, tofu or soy 

 bean curd, soy bean oil, and miso, a fermentetl product. A table is given 

 showing the chemical composition of these products. The paper is followed 

 by a discussion. 



On th.e occurrence of creatinin in leguminous seeds, K. Oshima and M. 

 Aeiizumi (Jour. Col. Agr. Tohoku Imp. Univ., 6 {'1914), No. 2, pp. 17-25). — 

 In these experiments a number of different methods were applied to determine 

 the presence of creatinin in various legumes. It was found to be present in the 

 seeds of the Adzuki bean, kidney bean, and soy bean in small amounts, and in 

 the horse bean and in green ]ieas in even lesser quantities. 



Gray honey, C. Reese and J. Drost {Ztschr. Unter.such. Xahr. u. Gcnus.^mtl., 

 28 {1914), No. 3, pp. 150-154)- — The proi^erties of this substance are described 

 and some information is given regarding the so-called " sugar-layer," which may 

 develop in honey on long standing. 



Recipes for the use of potatoes and potato products in cookery {Ztschr. 

 Landw. Knmmcr ^chlcsicn, 18 {1914) • No. ,3S, pp. 1484, 1485). — Notes are given 

 concerning the use of potato flour. 



Uses of fruit from domestic science viewpoint, Ava B. Milam (Ann. Rpt. 

 Oreff. State Ilort. Soc., 5 {1914), PP- 79-81). — A brief preliminary note is made 

 of expei'iments which are being carried out to determine the comparative cook- 

 ing qualities of different varieties of apples, grapes, pears, etc., at certain sea- 

 sons of the year. 



Recipes for the preparation of simple fruit dishes, M. Pfeifer {Ztschr. 

 Obst ti. GartenbaK, 40 {1914), No. 9, pp. 1S0-1S3). — Several examples are given 

 to illustrate the manifold possibilities of the fruit compote. 



Roselle recipes, P. J. "Wester {Philippine Agr. Rev. [English Ed.], 7 {1914), 

 No. 5, pp. 239-241)- — In this article recipes by E. L. Worcester are given for 

 the preparation of a number of dishes flavored with roselle sirup and roselle 

 jelly. For earlier work see a previous note (E. S. R., 29, p. 566). 



Indian chutneys, pickles, and preserves {Calcutta: Thacl-er. t'^pinJc d Co.. 

 1914, pp. 92). — A compilation of recipes. 



Salads, sandwiches, and chafing'-dish dainties, Jaxet McK. Hill {Boston: 

 Little, Broirn d- Co., 1914, rev. ed., pp. XV 1 1 +231, pis. 38).— X compilation of 

 selected i-ecipes with hints on serving. Special attention is given to the prepa- 

 ration of decorative dishes. 



Rigby's reliable candy teacher {Topelca, Kan,^.: Righy Publishing Co., 1914- 

 11 ed., pp. XXXI+222, pi. 1). — General directions for candy making, recipes, 

 formulas, and hints regarding the display of candy are contained in this book. 



Confectionery (marshmallows), A. McGill {Lab. Inland Rev. Dept. Canada 

 Bui. 292 {1914), pp. 11). — The results are presented of the inspection and 



