1^17] FOODS — HUMAN NUTRITION. 63 



composition during holding in the freezer for one year were about equal to the 

 changes which occurred during holding in the chill room for three weeks." 



A study of food fishes. The complete analysis of 20 common food fishes, 

 with especial reference tc a seasonal variation in composition, E. D. Clabk 

 and L. H. Almy (Jour. Biol. Chem., 29 (1911), No. 2, p. XXII).— In general, 

 little variation v/as found in the amount of nitrogenous and ash constituents. 

 The amount of fat varied considerably and depended upon the season, age of 

 the fish, and relation to the time of spawning and feeding. With migratory fish, 

 such as shad, bluefish, weakfish, and mackerel, the fat content varied from less 

 than 0.5 to over 16 per cent, while typical bottom fish, like cod, haddock, and 

 flounders, had a minimum amount of fat which varied but slightly as compared 

 with the surface and migratory species. 



The grayfish. — Try it {U. S. Dept. Com., Bur. Fisheries Econ. Circ. 22 

 (1916), pp. 8, fiv- !)■ — This circular describes the grayfish (commonly known 

 as dogfish) and discusses its food value. 



Grayfish is said to have been eaten for some time on the shores of the Mediter- 

 ranean and in northern Europe, and the Bureau of Fisheries recommends that 

 it be used for food purposes in this country. It is said to be excellent when 

 eaten fresh, canned, salted and dried, or smoked. The circular contains a num- 

 ber of recipes for its preparation. 



Tenth annual report of the chemical department of the [Indiana State] 

 Laboratory of Hygiene, H. E. Baknard (Ind. Bd. Health, Ann. Rpt. Chem. 

 Div. Lab. Hyg., 10 (1915), pp. 85). — The work of the laboratory during the year 

 ended September 30, 1915, is reviewed. This included analyses of 652 samples 

 of different foods, of which 481 were found to conform to existing standards of 

 composition and labeling. The work also Included the examination of 246 

 samples of drugs and patent medicines and the sanitary inspection of a large 

 number of food establishments, including canneries. 



Annual report of the food and drug commissioner, F. H. Fricke (Ann. 

 Rpt. Food and Drug Comr., Missouri, 1916, pp. 45, pis. 5). — This report covers 

 the work of the food and drug department for the year ended December 31, 

 1916. This included the examination of a large number of samples of miscel- 

 laneous food products, the inspection of miscellaneous food establishments, etc. 



[Food and drug inspection in North Dakota], E. F. Ladd and Alma K. 

 Johnson (North Dakota Sta. Spec. Bui., If (1911), No. 11, pp. 259-330, figs. 3). — 

 This bulletin contains a report on The Composition of Canned Corn, by R. E. 

 Remington, including a large number of analyses ; the results of the examina- 

 tion of 35 samples of tincture of iodin, by Matty Jongeward ; and the results 

 of the sanitary inspection of a large number of groceries, restaurants, hotels, 

 slaughterhouses, etc. 



California pure foods and drugs acts, food sanitation act, cold storage act 

 ([Sacra7nento], CaL: State, 1916, pp. 160). — The texts are given of the acts as 

 amended to 1915, with rules and regulations for their enforcement, standards of 

 purity, etc. 



The dairy and food laws of the State of Michigan (Lansing, Mich.: State, 

 1915, pp. 201).— This is a compilation of the texts of the laws and digests of 

 court decisions relating thereto. 



Manual for army bakers, 1916 (War Dept. [U. S.}, Doc. 563 (1911), pp. 

 123, pi. 1, figs. 20). — This book contains information regarding the nature, care, 

 and storage of different food materials, recipes for the preparation of bread, 

 and general information regarding post and field bakeries and baking equipment. 



Economical dishes for wartime, Florence A. George (Birmingham {Eng- 

 land'i: Cornish Brothers, Ltd., 1916, pp. 48). — A compilation of recipes. 



