FOODS HUMAN NUTRITION. 661 



ser., No. 80 (1914), PP- 49-83). — ^Analytical data are given regarding a number 

 of dififerent kinds of these products. 



From these results the foods are classified as follows: Those consisting of 

 dried cows' milk mixe<.l with hydrolyzed starch products or malt flour; foods 

 consisting for the most part of ground meals such as wheat flour, lentils, oat- 

 meal, or arrowroot, and in which no alteration of the starch, other than that 

 caused by heating, haa taken place during manufacture; foods consisting of 

 ground meals but mixed with a proportion of malt flour or malt extract, 

 (these foods when prepared for use containing the starch In a gelatinized 

 condition) ; foods In which the starch Is altered, during the process of prepara- 

 tion according to directions; and partially or wholly altered starch foods, in 

 which the starch or some of it has been converted into soluble products during 

 the process of manufacture. IMost of the foods examined showed a deficiency 

 in fat and had a protein content approximately equal to that of average wheat 

 flour. 



On the use of proprietary foods for infant feeding, F. J. H. Coutts (Rpts. 

 Local Girvt. Bd. [(It. Brit.], Pub. Health and Med. Sul)js., n. set:, No. 80 {1914), 

 pp. 3-Jf9). — From this digest of data regarding the nature, chemical composi- 

 tion, and preparation of a large number of proprietary infant foods the general 

 conclusion is di'awn that many of such products are not only unfit for the feed- 

 ing of infants under seven or eight months of age but may cause serious 

 injury. This injury may be caused by the presence of either a greater or less 

 amount of starch or of an excess of carbolij-d rates in relation to protein and 

 fats or else by a deficiency of fats. A number of recommendations for remedy- 

 ing this condition are made, the most important of which is an argument for 

 proper labeling. The appendixes contain extracts from the laws of other coun- 

 tries regulating the manufacture and sale of proprietary infant foods, and a 

 lubliography. 



Increasing the fat content of infants' food, A. Niemann (Jahrb. Kinder- 

 lieilK:, 19 {191 J,), No. 3, pp. 214-281, figs. 4; abs. in Jour. Amer. Med. Assoc, 62 

 {1914), ^'0. 16, p. 1291).— The author claims that substitutes for mother's milk 

 contains too little fat and that there is a tendency to increase carbohydrates 

 and decrease fats. Such injury as may result from too high fat content is 

 attributed to the presence of lower fatty acids. It is recommended that this 

 iliSiculty be overcome by adding to the food butter which has been thoroughly 

 and repeatedly washed with cold water until it has lost all its acid reaction. 

 Enough butter should be added to bring the fat content of the food up to that 

 (if normal mother's milk. The food should be warmed and, after the butter is 

 added, shaken thoroughly to form a fine emulsion. 



[Food analyses and pure food and drug topics], E. F. Ladd and Alma K. 

 .ToHNsoN {North Dakota ma. tipec. Bui., 3 {1915), No. I4, pp. 240-248).— In addi- 

 tion to analytical data regarding samples of foods and drugs inspected, general 

 and specific iuformatiou is given with reference to patent medicines. 



[Inspection and analysis of foods and feeding stuffs], B. L. Purcell {Quart. 

 Rpt. Dairy and Food Conir. Va., 1914, June-Sept., pp. 43). — This report reviews 

 the work carried out under the state food and drug laws, and gives data regard- 

 ing the inspection of dairies, bakeries, slaughterhouses, hotels, restaurants, and 

 other places where food is packed, prepared, or handled. Analytical data are 

 included regarding a number of samples of a wide range of food products. 



Sanitary standard for bakeries adopted by the National Association of 

 Master Bakers {Nat. Assoc. Blaster Bakers [Proc.], 16 {1913), p. 2). — ^The text 

 of a sanitary code is given. 



Home economics as applied to the choice and preparation of food, Jean B. 

 Peacock {Ayr, New Brunawick Dcpt. Bui, 8, pp. 12). — General information is 



