660 EXPERIMENT STATION EECORD. 



for the National Association of Master Balcers. Aualj-tical data are presented 

 from wbicb the following eonelusions in part are drawn: 



The wrapping of Ijread in waxed or parafDn paper is not recommended, as it 

 holds the moisture upon the surface of the bread /ind produces injurious effects 

 upon the quality of the product. It is stated that the wrapping of bread in 

 porous paper, which allows a gradual loss of moisture and ventilation, may be 

 used with satisfactory results in most cases, except in the cases of Vienna and 

 rye bread, the wraiii)ing of which impairs the crispness and flavor of the crust. 



Fenugreek seed, M. Wunschb:ndorff {Jour. Pharm. et Chiui., 7. set:, 10 

 iJOlJ/), No. J/, pp. 152-151). — Because of its high nitrogen and phosphorus con- 

 tent this grain should possess great nutritive value. The results of experiments 

 here reported indicate that its disagreeable and intensely penetrating odor and 

 flavor, w'hich prevent its use in medicine, may be removed by germination of the 

 grain and subsequent treatment with boiling alcohol. 



All about milk, M. J. Rosenau {[Tslew York^: Metropolitan Life Insurance 

 Co., 1914, pp. 35, figs. 22). — ^This pamphlet, which is distributed by the Metro- 

 politan Life Insurance Company to its policy holders, points out the dangers 

 from contamination of milk, gives advice regarding the care of milk in the 

 home and the precautions which should be taken in its use, and reviews briefly 

 the relation of milk to infectious diseases. 



Viscose — a new casing' for sausag-es, W. P. Cohoe, E. C. Fox, and A. J. Acton 

 {Jour. Soc. Chcm. Indus., 33 {1914), ^o. 19, pp. 947, 948).— It is stated that this 

 artificial sausage casing, prepared from w'ood pulp, consists only of cellulose 

 (hydrate), moisture, glycerin, and a trace of ash. The advantages claimed for 

 this product over the natural casings are that it is cheaper and does not furnish 

 food for the growth of molds and bacteria. It is further claimed that the prod- 

 uct is in part at least digestible, and that when eaten it involves the ingestion 

 of a smaller percentage of cellulose than many of the breakfast foods prepared 

 from whole wheat. 



Are hardened fats suitable for human food? K. B. Lehmann {Chem. Ztg., 

 3S {1914), No. 75, pp. 79S, 799). — Hardened products made from peanut, cotton- 

 seed, and sesame oils showed on chemical examination a nickel content of 

 from 0.07 to 6.1 mg. per kilogram. Feeding experiments with dogs led to the con- 

 clusion that an ingestion of 2 mg. of nickel per kilogram of body weight is harm- 

 less. The author concludes that hydrogeuated oils contain inappreciable amounts 

 of nickel and that there is no objection to the use of such fats as foods. 



Ice cream studies in Cincinnati, C. Bahlman {Amer. Jour. Put). Health, 4 

 {1014), No. 11, pp. 1009-1015). — Laboratory experiments were carried out to 

 determine the effect of the gelatin, eggs, sugar, vanilla powder, and cream used 

 upon the bacterial content of ice cream. 



From the results it appeared that the great majority of the bacteria were 

 derived from the cream, comparatively few being contributed to the finished 

 product by the other ingredients. It was also apparent from these investiga- 

 tions that the colon bacillus will generally be pi-esent in 10 cc. samples and occa- 

 sionally in 1 cc. samples owing to the widespread occurrence of this organism. 



Proper pasteurization of the cream reduced the bacterial content of the ice 

 cream, and pasteurization of the mixture just before freezing caused a still 

 greater reduction. The taste of the ice cream was not affected by the pas- 

 teurization. 



The uses of fruit in the household, A. Ethel Dunbrack {Dept. Agr. New 

 Brunswick Bui. 5 {1914), PP- S). — Recipes and directions for the household 

 canning of fruits are given. 



On the analysis and composition of some proprietary foods for infants, 

 J. L. Bakek {Rpts, Local Govt. Bel. [Ot. Brit.], Pub. Health and Med. Subjs., n. 



