FOODS HUMAN NUTRITION. 659 



any great extent into a discussion of the physics and clieniistry involved. One 

 chapter is devoted to water supplies and describes briefly the various methods 

 employed for their purification. Other subjects dealt with are the manufacture 

 of cereal products including flour and bread, the nmnnfaeturo of leavening 

 agents, the sugar industry, the starch industry, ;iiiini:il foods ;iiid the packing 

 industry, the production of milk and milk ])rodut"ts, the i>resorvation and can- 

 ning of foods, and the ])roduction of tea, coffee, cocoa, spices, and condiments. 



Food and diet, Jkan P.. I'f.acock {Dci>t. Agr. 'New Bniiifurick Bui. JO, pp. 

 12). — A ]Ki])ular presentation of fundamental principles of nutrition. 



Foods and sanitation, Edith II. Forstee and Mildrkd Wkiolf.y {Chicago: 

 Row, Peterson Co., 191 J/, pp. 396, figs. 82). — This book is intended for use as a 

 laboratory manual for courses in domestic science. It considers the funda- 

 mental principles involved in the economical nse of fuel, the processes of 

 sterilization, cooking, and other methods for the preparation of food and food 

 I)roducts, and the selection and choice of foods. The subject matter is illustrated 

 by a large number of ex])ei'iments. The second part of the book is devoted to 

 sanitation in the home and presents briefly data regarding the causes of the 

 more common diseases, together with hints as to how they may be avoided. In 

 this connection chapters are devoted to a discussion of ventilation, heating, 

 lighting, plumbing, water supply, sewage and garbage disposal, and fire protec- 

 tion in the home. 



The preservation and care of food, Jican B. Peacock (Dcpt. Agr. New 

 Brunswick Bui. 9, jrp. 12). — A popular presentation of princii)les of sanitation 

 as applied to the care of food in the home. 



Bread cereals and bread, M. P. Neumann {Brotgetrcidc und Brat. Berlin: 

 P. Parey, 191 Jf. pp. VII -{-615, figs. 181).— This book is intended for use as a 

 text-book in technical and agricultural high schools and in experiment stations, 

 and considers the physical, chemical, and biological properties of the various 

 cereal grains. 



A part of the book is devoted to a discussion of the storing of grains with 

 special reference to the organisms which bring about spoiling. Another part 

 deals more in detail with the bread-making cereals, i*ye and wheat. Both the 

 chemical and biological factors in the preparation of flour and bread making are 

 considered at length. Attention is given to the mechanical side of this question, 

 and the various mechanical processes are described in detail, as well as illus- 

 trated by numerous figures and diagrams. 



Milling and baking qualities of Victorian wheat, A. E. V. Richardson, 

 P. R. Scott, and F. G. B. Winslow (Jour. Dept. Agr. Victoria, 12 {1914), No. 9, 

 pp. 538-545, figs. 4). — ^The wheats grown in New South Wales, Victoria, South 

 Australia, and Western Australia, during the season 1913-14 were compared 

 as to physical proi)erties, chemical analysis, and baking qualities. 



Rope in bread, Zeckendouf {Nat. Assoc. Master Bakers [Proc], 16 {1913), 

 pp. 66-78). — This paper summarizes experiments i)erforined for the purpose of 

 testing what constitutes " rope " in bread. 



Several species of rope bacteria were isolated which proved very sensitive to 

 acids, but whose spores had great capacity for resisting heat. These bacteria 

 were traced to the flour and not to the yeast. The addition of lactic acid to the 

 dough proved very efficient in preventing the development of rope. Several 

 sanitary reconnnendations are also made. 



The paper is followed by a discussion. 



Report on bread wrapping {Nat. Assoc. Master Bakers [Proc], 16 (1913), 

 pp. 161-193). — This report embodies the results of a chemical and bacteriologi- 

 cal study of the question of bread wrapping carried out by commercial cliemists 



