FOODS HUMAN NUTRITION. 857 



and serving the food, plus a reasonable return on the capital invested. It was 

 not a success until a department was introduced fur the sale of food, both raw 

 and cooked, to be oousumed at home, which made possible the purchase of all 

 supplies at wholesale rates. Since then the patronage has steadily increased 

 until over 1,500 persons get their dinners there, 700 go to the cooked-food de- 

 partment, and several hundred others take minor meals in the caf6 or purchase 

 luicooked provisions. Table d'hote dinners are served at noon in the dining 

 room at the rate of 13.5 and 9 cents. 



The People's Kitchens in Vienna have been in operation since 1872 and have 

 served as the models of the Alexandra Trust Dining Rooms in London and 

 similar organizations elsewhere. They now operate restaurants and food 

 shops all over Vienna and serve low-priced, well-i)re]>ared meals to 22,000 per- 

 sons daily, besides providing 5,420 lunches for school children and selling food 

 to several thousands who eat at home. The business, which is entirely self- 

 supporting though managed by a philanthropic association, is so organized 

 that it can at short notice cater to 10,000 unexpected persons. The association 

 is called out in emergencies, such as inundations, epidemics, or other disasters 

 in any part of the country, to take charge of the feeding of the district affected, 

 and is al>le to res])ond immediately to such demands. 



A shop-girls' restaurant, Edith Sellers {Cornhill Mag., n. ser., 37 {1914). 

 No. 221, pp. C).')6-G65). — ^The establishment described in this article is in the 

 heart of the business center of Copenhagen and serves low-priced meals to 

 from 1,200 to 1,800 shop girls, besides selling cooked food. It occupies two 

 floors of a large building, the lower devoted to h la carte service and the upper 

 to table d'hote dinners. The proceeds are sufficient to cover all expenses, in- 

 cluding rent and reasonable returns to the two women who have been entirely 

 responsible for the management, but do not allow of further profits. 



Food for polar explorers {8ci. Amer. 8i(p., 79 (1915), No. 2037, pp. 36, 37).— 

 An abstract is given of an article by Sir Ernest Shackleton in which data are 

 given regarding the food supply and diet of explorers in polar regions. 



The diet of working men and the principles of nutrition, F. Hirschfeld 

 (Berlin. Klin. Wchnschr., 51 (1914), No. 42, pp. 1721-1725).— A summary and 

 digest of data which considers princii)ally the use of protein and carbohydrate 

 in the diet. 



What are the proximate principles in nutrition? T. Hough (Va. Med. Semi- 

 Mo., 19 (1915), No. 19, pp. 471-475). — A summary and digest of data with par- 

 ticular reference to the importance of amino acids and vitamins in the diet. 



The use of boiled milk in infant feeding, R. H. Dennett (Jour. Anwr. Med. 

 AsKOc, 63 (,1914), No. 23, pp. 1991-1995). — Clinical observations are reported 

 upon infants fed with boiled and unboiled milk. The conclusions drawn by the 

 author are in part as follows: 



" The prolonged use of boiled milk if properly administered does not neces- 

 sarily cause nutritional disorders such as rickets, anemia, malnutrition, or 

 poor musculature. Scurvy may be avoided when boile<l milk feedings are 

 given, by the administration of orange juice. Boiled milk does not cause 

 digestive disturbances in normal infants [but] aids in overcoming digestive 

 disturbances. The change from boiled milk to unboiled milk may or may not 

 cause digestive disturbances. Boiletl milk is probably more apt to cause 

 constipation than unboiled milk, but in certain cases the constipation may be 

 overcome while on boiled milk, although it is not always overcome when the 

 boiling is stopped. The evidence is not conclusive whether the value of the 

 milk is lessened by boiling or not." 



Tri-calcium phosphate as a bone former for nursing infants, E. Schloss 

 and L. Frank (Biochem. Ztschr., 60 (1914). No. 5-6, pp. 378-^9-',. flfj.t. 2: <th>^. in 



