662 EXPERIMENT STATION BECORD. 



given rogarding the iutroductiou of labor-saving devices and economy in the 

 selection, choice, and i>rei>aration of foods. 



The art of good living — French cookery from the 14th to the 20th cen- 

 tury, conii>iled and edited by E. Kichakuin (L'Ai't du lien manger — La amine 

 francaise du XIV mi, XX^ sidcle. Paria: Editions d'Art et de Litterature, 1914, 

 5. t'd., cnl., pp. XLVI+9Jf6, pis. 27, figs. 113). — Besides over 2,000 recipes, some 

 of them taken from old manuscripts, some collected in remote parts of France, 

 and some contributed by well-known professional cooks and also by distin- 

 guished writers, this volume contains reproductions of old paintings represent- 

 ing the preparation and serving of foods at different periods, and an article by 

 the editor in which are sunnnarized data on the food preparations characteristic 

 of different sections of France. 



Principles of cooking, Emma Conley (New York: American Book Co., 1914, 

 pp. 206, pi. 1, figs. J/l). — ^This book presents for the student of domestic science 

 fuudaniontal princijiles of the choice, selection, cooking, and serving of food. 



Eeducing the cost of living, S. Nearing (I'ltiladclphia: G. W. Jacobs d Co., 

 191.'/, pp. 343). — A summary and discussion are given of important factors 

 influencing the cost of living. Chapters are devoted to the economical consid- 

 eration of the changing form of American living, the increa.sing demands for 

 service and luxuries, and a number of causes of the advance in prices. A part 

 of the book is devoted to a discussion of remedial measures suggested by the 

 author, among the more important of which are the adoption of simpler methods 

 of living, social education, increased efBciency in food distribution, better con- 

 servation of resources, and an increase in the efficiency of labor. 



Second Congress of Alimentation, Liege, October 1-4:, 1911 (2. Cong. Ali- 

 ment. Li6ge, 1911, pt. 2, pp. Jf99, pis. 2, figs. 9). — A. report of the proceedings of 

 the congress is given which includes the transaction of routine business as well 

 as more technical discussions. A number of papers upon various subjects 

 relating to foods and nutrition in addition to those contdined in the report of 

 proceedings are included. Among these are the following : What Kinds of Veal 

 Should be Rejected as Human Food, by E. Lonhienne ; Food Value of Sugar, by 

 Aulard; Food Value of Sterilized and Preserved Milk, by A. Weymeersch; Arti- 

 ficial Feeding and Digestive Disturbances in Infants, by A. Weymeersch ; The 

 Economy and Food Value of Fish, by Koettlitz ; and Fermented Milks, by J. 

 Effront. 



Biochemical catalyzers in daily life and in the industries, J. Effront (Les 

 Catalyseurs Biochimiques dans la Vie et dans VIndiistries. Paris: II. Dunod 

 & E. Pinat, 191^, pp. XI-{-772). — This volume, which might serve both as a text- 

 book and as a reference woi-k, deals chieflj^ with the preparation and properties 

 of the enzyms associated with the processes of digestion and metabolism. The 

 industrial application of enzyms is also considered under such topics as the role 

 of proteolj'tic onzyuLS in the keeping of flour and in bread making, ferments 

 occurring in the manufacture of cheese, etc. 



Vitamins, H. W. Bywaters {8ci. Prog. Twentieth Cent., 9 (191^), No. 3.',, 

 pp. 225-250, pis. 5, figs. 10). — ^A summary and digest of data which deals 

 chiefly with the importance of the vitamins in the diet and the relations which 

 they bear to such diseases as beri-beri, pellagra, scurvy, and rickets. The 

 importance of these substances for growth is also considered. Attention is 

 called to the necessity of quality as well as quantity in the diet. 



Continuation and extension of work on vegetable proteins, T. B. Osborne 

 and L. B. Mendel {Carnegie Inst. ^Yashington Year Book. 12 (.1913), pp. 299- 

 305). — This work has been previously referred to from another source (E. S. R., 

 32, p. 460). 



