864 EXPERIMENT STATION RECORD. [Vol. 37 



garcUng sanitary inspection and the examination of foods and beverages, in- 

 formation is given on a proprietary drug preparation by C. P. Guthrie, and on 

 Stealing Bread and Butter, by R. E. Remmingtou, is included, the latter having 

 to do with " a very general sale of short- weight butter " which " inspectors of 

 the food department have discovered." 



How to select foods. — III, Foods rich in protein, Caroline L. Hunt and 

 Helen W. Atwatek (f7. S. Dept. Agr., Farmers' Bui. 824 U9n), pp. 2-19, figs. 

 2). — In this, the third of the series (E. S. R., 37, p. 668), the proper selection 

 of foods rich in protein is discussed in relation to the other four food groups into 

 which foods may be conveniently divided for the discussion of dietary problems. 



" Since the protein foods include many of the more expensive foods in com- 

 mon use, and since an adequate supply of protein is essential to the growth and 

 upkeep of the body, it is especially important for the housekeeper to know 

 how much her family needs and to be able to choose the materials which, in her 

 particular circumstances, will best provide the proper kind and amount." 



Among the generalizations made are the following: " The foods usually classetl 

 as rich in protein are: Milk and cheese; eggs; meat, poultry, and fish; dried 

 legumes, such as peas, beans, cowpeas, soy beans, and peanuts ; and almond and 

 some other nut.s. Wheat, oats, and some other cereals also furnish considerable 

 amounts of protein. Milk is the best source of protein for children. There is 

 about one-fourth ounce of protein in each of the following: One glass of milk, 

 one egg, li to 2 ounces of meat, 1 ounce of chee.se, and 13 ounces of bread." "A 

 man at moderate muscular work is believed to need about 3J oz. of protein a 

 day, and a family consisting of father, mother, and three small children alxnit 

 12 oz. a day." 



" It is possible to plan an attractive and wholesome diet in which one-half 

 of the necessary protein is supplied by bread and other cereal foods which are 

 relatively cheap. The more milk, eggs, and other protein-rich foods are com- 

 bined with other foods in cooking, the less protein-rich foods are needed for use 

 as separate dishes. Skim milk is not a substitute for whole milk as a food for 

 little children, but it can be so used as a source of protein in the diet of adult.>*. 

 A quart in cooking or to drink will add as much whole.-^time protein to the gen- 

 eral diet as a quart of whole milk. Providing they are clean and wholesome, 

 sour skim milk and buttermilk may be used instead of sweet. Real economy in 

 the use of protein foods lies not in leaving them out of the diet, but in choosing 

 and combining kinds which will supply the total amount needed as cheaply a« 

 circum-stauces permit." 



ANIMAL PRODUCTION. 



A quantitative comparison of casein, lactalbumin, and edestin for growth 

 or maintenance, T. B. Osborne, L. B. Mendel, et al. {Jour. Biol. Chem., 20 

 (1916), No. 1, pp. 1-23, figs. 4)' — To avoid criticisms made in the case of previous 

 experiments when food was given ad libitum, in this case the animals were 

 fed equal amounts of the i-solated food materials. By keeping the food below the 

 amount ordinarily consumed and varying the amount from day to day the 

 animals were kept growing at nearly the same rate. 



The results of the test show that with rats of similar initial weights and with 

 the same amount of food in equal portions daily, the lactalbumin foods in 

 every case gave the largest gains. These later experiments prove also what was 

 formerly indicated, namely, that the comparative inferiority of casein may be 

 corrected by the addition of the essential amino-acid cystln. The experiments 

 further show that protein beyond a concentration of approximately 12.5 per cent 

 of the total calories failed to give increa.se of body weight. 



In a second experiment instead of giving each animal equal amounts of food 

 daily it was increased to t'uch individual in pruimrticn to the gains made. Lac- 



