FOODS HUMAX N I TRITIOX. 763 



[Food and drug analysis], edited aiul t'oiiii>ile<l by R. E. Stallings (Mo. 

 Bui. Ga. Dc/it. Agr., I [19H'[, No. 7. pp. 28). — Tliis report contains the resnlts 

 of the analysis of a larfre number of niiscellaneons food samples and drugs. 



[Preliminary report of daily and food commissioner], J. FousT (Pcnri. 

 Dcpt. Agr., Mo. Bill. Dairj/ ami Food Dir., 12 [lOU), Xo. 5-6, pp. 133).— The 

 work carried on under the state food and drug laws during the year ended 

 December 31. 1913, is briefly reviewed and some general data regarding food 

 inspection and analysis are given. 



[Food inspection and analysis], J. ForsT i:t at.. {Pcnn. Dcpt. Agr. Bill. 2-'/7 

 (IfU.'/). pp. 82). — This bulletin contains hints regarding the care of eggs on the 

 farm, reports of licenses issued for the sale of oleomargarine, the results of an 

 examination of a large number of miscellaneous food products, and a statement 

 of the prosecutions brought under the state food and drug law. 



[Food and drug- inspection and analysis], E. F. Ladd and Alma K. Johnson 

 (Xorth Dakota Sta. Spec. Bui., 3 {191 h). No. 15, pp. 2^9-264).— The bulk of this 

 bulletin consists of a further report, by T. Sanderson, on the study of the varia- 

 tion of the weight of a 50-lb. sack of flour during storage (E. S. R.. .SO, p. 667), 

 from which the following conclusions ai'e drawn : 



"The flour with about 11 per cent moistui'e will vary less in weight than if 

 the moisture be more or less. . . . 



"The normal moisture content of flour in this climate seems to be about 11 

 per cent. . . . The normal moisture content of wheat in this climate seems to 

 be about 13 per cent. . . . 



" Flour made from wheat with normal moisture 13 per cent with not to ex- 

 ceed 2 per cent added moisture in tempering will produce a flour with moisture 

 content of about 11 per cent that will not vary in storage more than 2 per cent, 

 and the variation is as liable to be above as below the original weight, owing to 

 .itmospheric conditions. . . . 



" Ordinarily wheat with moisture content of between 14 and 15 per cent 

 moisture is in prime condition to mill." 



General and analytical data are also given regarding a number of food 

 products and drugs. 



Housewives retail market prices, edited by P. Q. For (Rouscirives Retail 

 Market Prices; 1 (WIJ/), Nos. 1-JfO, pp. [S] each; .',1, pp. [/O]).— This summary 

 of data regarding retail market prices is published under the direction of Mrs. 

 J. Heath, n;ttional president of the Housewives League. 



The commercial food container, Mary Di'dderidge (noiiscirirc.<i League Mag., 

 J/ il91.'i). No. 4- PP- 11-lh fiv-^- S). — Data are given in this article regarding the 

 loss of weight b.v absorption from foods in paper, wood, or wood pulp containers. 

 The weight of the material absorbed by the dish varied from about 6 gm. to 

 as high as approximately 52 gm. The greatest absorption was noted in the 

 wood pulp container and the smallest in the wood container. 



Nickel cooking' utensils, I\I. YuK (Zischr. Untcrsnch. Nahr. u. Genusftmth, 

 28 {191/,), No. 2. pp. 103. lO-i; ahs. in Chem. Zcnthl., 1914. II, No. 13, p. 844).— 

 The solubility of different kinds of nickel was tested by exposing 16.800 sQ. mm. 

 of surface to the action of 700 cc. of 5 per cent acetic acid for 2* hours. The 

 amount of dissolved nickel varied from 16 to 65 mg. Rolled nickel was less 

 soluble than the cast, electrolytic, or drawn nickel. 



Chinese-Japanese cook book, Sara Bosse and Onoto Watanna {Chicago: 

 Rami, MrXaJljf d- Co., VJl). pp. 120). — Recipes are given for the preparation of a 

 number of Chinese and Japane.se dishes. 



The vitamins and subjective factors in eating, W. Sternberg {Arch. Fer- 

 dauimgaknni],-.. 20 {1914), -^^"- 2, pp. 200-209; ahs. in Jour. Amei: Med. Assoc, 

 62 {1914). No. 21, p. 1696). — The author emphasizes the importance to the diet 



