264 EXPERIMENT STATION RECORD. [Vol. 37 ' 



Food economics at agricultural school, Minnesota University (Hotel Mo., 

 25 (1917), No. 290, pp. 40-45, figs. 5). — It is stated that this institution is able 

 to serve abundant, weil-plfinned meals to its students at a cost of 21 cents per 

 person per day for food materials. This is made possible by careful planning, 

 by purchasing in quantity when prices are low, and by the use of specially 

 planned cold-storage houses, detailed plans of which are given. Fruits and 

 vegetables are put up in their season for winter use and bread is made from 

 cleaned whole-wheat berries which have been ground in the coffee mill at the 

 school. Only good cream or butter is used on the table. The cost quoted was 

 for January, 1917. 



Food [of the Labrador Eskimo], E. W. Hawkes {Canada Depi. Mines, Geol. 

 Survey Mem. 91 {1916), pp. 29-36). — This article gives an account of the food 

 habits of the people and describes the methods of preparation of the foods. The 

 diet consists largely of game (seal, walrus, whale, and reindeer), fish, eggs of 

 wild birds, herbs, and berries. 



The food supply of the United Kingdom {Jour. Bd. Agr. [London'\, 23 

 {1917), No. 11, pp. 10.'f6-1052). — This is a brief report of a survey made by a 

 committee of the Royal Society appointed by the Board of Trade to study the 

 food supply of the United Kingdom. It contains data regarding the food supply 

 before the war, the food supply in 1916, and possible methods of economizing 

 the available food supply. 



Great Britain's measures for control of food, P. C. Williams (U. S. Dept. 

 Com., Com. Rpts., No. 101 {1917), pp. 407-410). — A brief review of the efforts 

 of the British Government to insure the conservation, economical distribution, 

 and increased production of foodstuffs. 



The growth of rats upon diets of isolated food substances, T. B. Osborne 

 and L. B. Mendel {Biochcm. Jour., 10 (1916), No. 4. pp. 534-63S).—Jn this 

 paper the authors call attention to the fact that In an article by McCollum 

 (E. S. R., 35, p. 472) the facts reported were es.sentially in harmony with their 

 own experience in the study of the growth of white rats fed upon mixtures of 

 isolated food substances. The results of their experiments upon certain phases 

 of the problem are reviewed and discussed in their relation to the results of 

 other Investigators in order to make clear that their own views are not at vari- 

 ance with those of some other Investigators in this field at the present time. 



The supplementary dietary relationship between leaf and seed as con- 

 trasted with combinations of seed with seed, E. V. McCollum, N. Simmonus, 

 and W. PiTZ (Jour. Biol. Chem., SO (1917), No. 1, pp. 1S-S2, figs. J^).— Earlier 

 work of the authors has demonstrated the close resemblance of wheat, maize, 

 and oat kernels In their dietary properties, namely, the relatively poor quality 

 of the proteins, poor content and composition of the inorganic portion of each 

 seed, and the inadequate supply of fat-soluble A. 



The present paper presents further data regarding the lines on which suc- 

 cessful nutrition is to be attained when the diet is derived solely from vege- 

 table sources, the discussion being limited to the results obtained with com- 

 binations of seeds from several sources and of seeds with the alfalfa leaf. 

 Feeding experiments have shown that the nutritive requirements for rats and 

 swine are essentially the same and that neither species can grow satisfactorily 

 when restricted to one of the cereal grains, although both respond in much 

 the same way with growth and reproduction to specific modifications of the 

 diet when restricted as to source. 



The authors have been unable to make up a ration derived solely from 

 the seeds of plants which would support normal nutrition through the growing 

 period even though from 2 to 5 seeds of widely different varieties were em- 

 ployed. However, results of a very different character were secured when 



