1917] FOODS HUMAN NUTKITION. 165 



soy beans, canned soy-bean soup, whole beans, soy-bean flour, and war bread 

 and biscuit made with soy-bean and wlieat flours. 



The chemistry of bread making-. J. Grant {New York: Longmans, Orcen d 

 Co., 1917, 2. ed., pp. VI+230, pis. J,, figs. 3.5).— The earlier edition of this book 

 has been noted (E. S. R.. 31, p. G.57). 



The bread-fed man, H. Snyder (Northicest. Miller, 110 (1917), No. 4, pp. 

 239, 240, 265).- — This paper discusses the relative cost of bread as a food, and 

 summarizes considerable information regarding the nutritive value of bread. 



The sablefish [or] black cod, H. F. Moore (C7. S. Dept. Com., Bur. Fisheries 

 Econ. Circ. 23 (1917), p. 6, fig. 1). — A popular treatise on the food value of 

 the sablefish, in which are included recipes for it-s preparation for the table: 



The nutritive value of niarg-arin and butter substitutes, J. C. Dkummond 

 and W. D. Halliburton (Jour. Physiol., 51 {1917), No. 1-2, pp. VIII-X).— 

 This is a preliminary report of an investigation of the nutritive value of 

 various commercial edible fats, data being here reported regarding margarin. 



The authors state that their experiments with oleo-oil margarins have con- 

 firmed the re.sults of other investigators and have shown these fats to be 

 " quite able to i*eplace butter in satisfying the nutritive requirements of the 

 young rat." With reference to the vegetable-oil margarins, they state that 

 their experiments thus far have shown that margarins prepared with a basis 

 of coconut fat are not equal in nutritive value to butter or oleo-oil margarins. 



Included in this study was a heterogeneous collection of butter substitutes 

 which consisted of a basal vegetable fat with which was incorporated a greater 

 or less proportion of crushed, dried nuts. The nutritive value of these products 

 was found to vary considerably. One composed of the basal vegetable fat and 

 dried walnuts was entirely unable to replace butter, while another preparation 

 made from the same basal fat and crushed coconut fiber had a high nutritive 

 value. 



Two preparations, one apparently a deodorized coconut oil and the other 

 probably a hydrogeuated cottonseed product, were also examined. Both were 

 found to be free from the fat-soluble accessory food substances. 



The edible canna, M. O. Johnson {Hatoaii Sta. Rpt. 1916, p. 25). — Analyses 

 are reported of two samples of rootstalks of the edible canna {Canna ediilis). 



Caramels, A. McGill {Lab. Inland Rev. Dept. Canada Bui. 365 {1917), pp. 

 IS). — This bulletin reports the results of an examination of 110 samples of 

 caramels. Of these 51 were found to contain paraffin in amounts varying from 

 1 to 7 per cent by weight. 



Fermentation of sauerkraut, L. A. Round {Amer. Grocer, 95 {1916), No. 7, 

 p. 55). — In this address the author outlines the conditions necessary for the 

 successful fermentation of sauerkraut. 



The fermentation of sauerkraut, L. A. Round {Conner, 42 {1916), No. 9, p. 

 116). — This contains essentially the same information as that noted above. 



Botulism, E. C. Dickson {Proc. Soc. Expt. Biol, and Med., 14 {1916), No. 2, 

 pp. 47, 48).— In extension of earlier work (E. S. R., 33, p. 866) on the growth 

 of Bacillus botuliiius in vegetable medium, the author has found that corn and 

 apricots are also suitable for the development of the toxin of the organism. 



Report of division of food and drugs, H. C. Lythgoe {Ann. Rpt. Dept. 

 Health Mass., 1 {1915), pp. 433-.534) .—T\\\s report covers the work of the divi- 

 sion for the year ended November 30, 1915, which included the inspection of 

 slaughtering, dairy inspection, and the chemical examination of a large number 

 of samples of milk, miscellaneous foods for adulteration, foods held in cold 

 storage, drugs, poisons, etc. A list of legal actions taken and food confiscations 

 is given. As an appendix is added a report by L. I. Nurenberg on dairy 



