854 EXPERIMENT STATION RECORD. 



from its cyst p.isses to tlie intestine and develops into the adult tapeworm. If 

 the final host engulfs material containing eggs of the cestode harbored by itself 

 or its congeners or perhaps by members of other species, the host becomes in- 

 fected with the plerocercoids, and so it may function as a secondary as well as 

 a primary host for its parasitic species. Cannibalism may he a means in the 

 spread of the parasites harbored. The problems connected with the life history 

 of these parasites must ultimately be settled by experimental methods." 

 A bibliography of nine pages is appended. 



FOODS— HUMAN" NUTRITION. 



Lectures on food chemistry, compiletl by W. Kebp (Nahningitmittelchemie 

 in Vortrdgen. Lciimc: AkdilcmiscJie VerlagfigeseUschaft, lOl-'i, pp. XXX II -\- 

 579, flgs. 26). — ^I'^his book consists of a compilation of lectures by different 

 authors on various subjects of chemistry of foods and nutrition. Among the 

 topics includeti are food legislation in tlie German Empire; the modem physico- 

 chemical basis of food chemistry; recent contributions to the chemical study 

 of cell metabolism ; the biology of milk ; and a number of questions concerning 

 the analysis and investigation of a number of different food materials. 



A study of foods, Ruth A. Wardall and Edna N. White {Boston: Ginn d 

 Co., IdlJf, pp. F//+i7//, pi. 1. figs. 80).— This book presents the fundamental 

 principles underlying the preparation and preservation of foods. The subject- 

 matter is illustrated by numerous laboratory and cooking experiments. Con- 

 siderable attention is also given to food requirements, selection of foods, and the 

 relative nutritive A^alue and cost of different food materials. The different cuts 

 of meat are well illustrated. 



The food industry, edited by K. von Buchka (Das Lebensmittelgewer'be. 

 Leipsie: Akndamische Terlagsgesellschaft, 1914, vol. 1, pp. II+891-\-XV, figs. 

 41). — This is the first volume of an extensive handbook intended for food 

 chemists, representatives of industries and trades, druggists, physicians, veteri- 

 narians, food control officials, and judges. The contents are as follows : Human 

 Nutrition, by A. Kreutz (pp. 1-34) ; General Discussion of Foods, etc.. by K. von 

 Buchka (pp. 35-87) ; Coffee and Coffee Surrogates, by A. Hasterlik (pp. 91- 

 162) ; Tea. Tea Surrogates, and Paraguay Tea. by A. Hasterlik (pp. 163-199) ; 

 Cocoa and Chocolate, by A. Kreutz (pp. 201-250) ; Tobacco, by H. Witte (pp. 

 251-298) ; Vinegar, by H. Witte (pp. 301-371) ; Meat and Meat Goods. Inclusive 

 of Fish, by A. Reinsch (pp. 375-497) ; Eggs, by A. Reinsch (pp. 499-514) ; 

 Edible Fats and Oils, by K. Fischer (pp. 517-700) ; and Brandies and Cordials, 

 by W. Bremer (pp. 70^-890). 



The discussions include methods of manufacture and analysis, nature of 

 adulterations, and laws pertaining to food control. 



UTew food preparations, H. Wagner {Konserv. Ztg., 15 (1914), ^o. 47. pp. 309, 

 310). — A summary and digest of data including information re-garding com- 

 mercial products made from bananas, soy beans, malt extracts, gelatin, lecithin 

 preparations, etc. 



The egg from the point of view of nutrition, M. L. Delate (Bui. Soc. 

 ^ahihriU, Prav. Li^ge, 16 (1913), pp. 67-89). — This paper discusses in detail the 

 structure and chemical composition of eggs, the changes which they undergo 

 during storage, standards for judging freshness, methods of preservation, food 

 value, consumption in different counti'ies. and methods of judging and sale 

 adopted in the egg-market of Maestricht and other large distributing centers. 



[Examination of shellfish] (Maine Sta. Off. Insp. 66 (1915). pp. 8). — The 

 data given regarding a large number of samples of oysters, scallops, and clams 

 include the price paid, the weight as purchased, and the percentage of free 



