FOODS HUMAN NUTRITION. 855 



liquids and dry solids. The circular also contains information concerning tbe 

 rules whicli control the sale of shellfish in the State. 



Notes on flour — (1) acidity of flour, (2) natural and artificial bleaching of 

 flour, (3) sulphates and lime in flour, K. T. Thomson {. Analyst. 3!) (iDUf), 

 No. 465, pp. 519-529). — Analytical data are presented from which the following; 

 conclusions are drawn : 



The apparent acidity of flour is not due to free lactic acid. The theory that 

 natural bleaching by exposure to the atmosphere is similar to artificial bleach- 

 ing by nitrogen peroxid has not been proved, but evidence is presented to prove 

 that nitrous acid is not the active agent in bleaching flour exposed to the at- 

 mosphere. It also seems probable that artificial bleaching takes place before 

 any formation of free nitric and nitrous acids. 



A method for determining sulphates in flour is described, and some analytical 

 data are also given. 



Bulbs of very doubtful value as food, I). I. Murphy (U. S. Dcpt. Com., Com. 

 lipts.. No. 4 (1915), p. 61). — Chemical analysis of bread prepared from a mix- 

 ture of two-thirds wheat flour and one-third powdered tulip or crocus bulbs 

 showed that the nutritive value of the wheat was lessened by the admixture. 

 Among the objections made to the use of these bulbs as a food is the fact that 

 they may easily be mistaken for the poisonous narcissus bulb. 



Comparative cooking qualities of some of the common varieties of apples 

 grown in Oregon, Ava B. Milam and Harriet B. Gardner (Oregon ^ta. Jiiil. 

 12-'i (1915), pp. 36. figs. 19). — The object of this investigation was to determine 

 the relative value of a number of varieties of apples for cooking and some of 

 the general principles underlying the cooking properties. It was also desired 

 to study the relationship of cooking in general to the dessert quality of the 

 apple and to determine whether or not differences in cooking quality are asso- 

 ciated with differences of morphology and cell structure. The apples were 

 made into sauce, pies, dumplings, jelly, and marmalade, and the products 

 scored according to standards which are described. As a result of these tests. 

 which were made with 71 varieties of apples, the following general conclusions 

 are di'awn : 



" Different varieties of apples must be used for certain specific cooking pur- 

 poses in order to obtain the best product. 



" The size of fruit makes but little difference in the cooking quality of apples 

 for sauce. Fruits that are at their prime or even a little overripe are ap- 

 parently best for sauce. 



"There is comparatively little correlation between the scores of apples for 

 sauce and those of the same varieties for jelly. This indicates that the flavor 

 and texture of the jelly are almost entirely dependent upon the chemical com- 

 IKJsition of the apple rather than its texture and morphological structure. 



" Good dessert apples do not necessarily make equally good products when 

 cooked. 



"Apples belonging to the same jwmological group tend to have similar cooking 

 qualities. 



"The sauce-cooking qualities of an apple vary inversely with the proportion 

 of pith area and vascular tissue present, . . . directly as the size of cell, and 

 inversely as the cell cohesion." 



Honey and its uses in the home, Caroline L. Hunt and Helen W. Atwater 

 (U. 8. Dcpt. Agr., Farmers' Bui. 653 (1915), pp. 26, fig. 1). — ^This publication 

 contains some information of general interest regarding honey, but is chiefly 

 devoted to the food value of honey, the economy of honey as a food, and its ijse 

 in the home, especially in cookery. A large number of reciiies are given for 

 the use of honey in the making of bread, muffins, cakes, cookies, desserts, etc. 



