760 EXPERIMENT STATION RECORD. 



FOODS— HUMAN NUTRITION. 



Second Congress of Alimentation, Liege, October 1—4, 1911 (2. Cong. 

 Alitnoit. Lir(/c, I'.ltJ, pt. 1, pp. .]'.>.]). — In (his roiiDi't of tlu' scHi-ond food congress, 

 lield at Lic'ge. October 1-A, 1011, are included a nunil)er of pai)ers presented 

 to the congress which relate to various subjects under food and nutrition, such 

 as milk and dairy products, meat and meat products, fatty foods, cereal foods, 

 beverages, condiments, physiology, etc. The following may be mentioned: 

 f'hanges Undergone by Canned Meats, by G. Mayer; Quantitative Analysis of 

 Cereals as an Index of their Bread-making Value, by R. Ledent ; Pastry and 

 Hygiene, by J. B. E. Haeffele; Composition and Uses of Artificial Honey, 

 by (J. Konnberg; The Influence of Several Different Foods upon the Digestion 

 of Each, and upon the Extent of their Utilization, by E. Zunz; Effect of 

 Cooking on the Digestion of Foods, by E. Zunz; and Drie<l Milk as Food for 

 Infants, by I*eers de Nieuwburg. 



Bibliography of Belgian publications on nutrition and hygiene, A. J. J. 

 N'ANDiTVELUE and II. W. J. VAN Bekesteyn (Ycrslag. en Mcdcd. K. Vlaam. Acad. 

 Taal en LetterJc, 1913, pp. 691-1 .'iG) . — A number of references are given which 

 are listed both l)y authors and stibjects. 



Physiological bibliography ( Bibliographia Phy.'iiol., 3. ftcr., 9 (1913), Xo. 2, 

 pp. 233-399). — A number of references to English, French. German, and Italian 

 work on general jihysiological problems, including respiration, digestion, and 

 nutrition, are given. 



The nutritive value of ossein and its use in the diet, E. Mauris (Compt. 

 Rend. Acad. Sci. [Paris], 159 (1914). No. 8, pp. 450-.'t')2) .—The author suggests 

 the use of dried ossein, in powdered form, of which he has used daily as much 

 as 75 gm. added to bouillon. It is stated that the ossein is readily as.similated. 



Meat poisoning and the isolation and nomenclature of meat poisoning 

 bacteria, W. Pfeileb and F. Engelhaiu)t (Mitt. Kaiser Willielnis Inst. Landw. 

 liromherp, 6 {l91Jf), No. Jf, pp. 2Jffi-260). — In an investigation of several cases 

 of meat poisoning, attributed to bacteria of the paratyphoid and Gaertner 

 types, a bacteriological study was made of these organisms. 



The food value and toxicity of fungi, U. Selan (Rivista [ConegUa7io], 5. 

 aer., 20 (1914), Nos. 21, pp. 496-500; 22, pp. 515-518).— F 006. values and proxi- 

 mate analyses are given. Practical methods for distinguishing between edible 

 and poisonous varieties and remedial measures for fungi ix)isoning are dis- 

 cussed. 



Some Colorado mushrooms. P.. O. Ix)Ngyear (Colorado 8ta. Bui. 201 (1914), 

 pp. 34. pi- 1, figs. 21). — Botanical and general descriptions are given of both 

 edible and poisonous species of fungi. Popular misconceptions regarding mush- 

 rooms and toadstools are discussed and the author recommends the recogni- 

 tion of these plants by their botanical characters rather than by some general 

 or uncertain rule. Directions are given for cooking and preparing mushrooms 

 for the table. 



Barley (Food and Drugs, n. ser.. 2 (1914), -Vo. //. pp. 196-201. figs. 2).— 

 General data are given regarding the cultivation, chemical composition, nutri- 

 tive value, and uses of barley. 



Milling and baking studies, A. Atkinson and B. W. Whitlock (Montana 

 Sta. Bui. 101 (1914). PP- 116-193. figs. 23).— In the first annual report of the 

 State Grain Laboratory of Montana the equipment is described briefly and the 

 results are reported of chemical analyses and milling and baking tests carried 

 out with 14 varieties of wheat, including durum and both hard and soft winter 

 and spring wheats. The factors determined in the baking tests were the 



