6^ EXPEEIMENT STATION EECOKD. [Vol.35 



on under the state food and drug laws during the fiscal year ended June 30, 

 1915, is summarized briefly. Miscellaneous information regarding pure food 

 topics, food standards, and definitions being included. 



National Association of Master Bakers {Nat. Assoc. Master Bakers [Proc], 

 18 (1915), pp. 189, figs. 21). — In addition to the report of the business trans- 

 acted during the convention a number of addresses are reprinted, among them 

 the following: The Effects of the Mineral Salts Contained in Natural Waters 

 upon the Fermentation of Bread, by H. A. Kohman ; Flavor in Bread, by A. C. 

 Junge; How the State University Can Help the Baker, by R. M. Allen; and 

 Mill Streams and Commercial Flours, by L. A. Fitz. 



A scale for marking nutrition, F. A. Manny {ScJiool and Soc, 3 {1916), No. 

 56, pp. 123, 12J/). — The scale discussed here is the one used by the Bureau of 

 Child Hygiene for the examination of children in the New York City schools. 

 Food for young children, Caroline L. Hunt {U. S. Dept. Agr. Farmers' Bui. 

 717 {1916), pp. 20, figs. 4). — This publication is written especially for mothers 

 and contains a short discussion in simple terms of the food requirements of 

 children between the ages of 3 and 6 years. The foods making up the diet are 

 classed in five groups, as follows : Milk and other protein foods ; bread and other 

 cereal foods ; butter and other wholesome fats ; vegetables and fruits ; and 

 simple sweets ; and it is stated that a child should receive at least one food 

 from each of these groups every day. Recipes and suggestions for the prepara- 

 tion of the foods in each group are given. 



The feeding and care of the baby {Bui. Bd. Health Maine, ^ {1916), No. 2, 

 pp. J^O). — A popular bulletin containing information regarding breast and bottle 

 feeding, diet during the second year, and the general care of the baby. 



Casein-milk feeding in infancy and childhood, W. Gellhorn {Jour. Amer. 

 Med. Assoe., 65 {1915), No. 10, pp. 853-855). — Data comparing the composition 

 of casein milk and other milks are reported together with a number of clinical 

 observations, from which the author concludes as follows : 



"Casein-milk feedings have been found to be successful as temporary food 

 in allaitement-mixte and whenever it was necessary to wean a very young child 

 abruptly. Although they do not seem to produce any harm during prolonged 

 use, the advantages they offer are not sufliciently clear to recommend their 

 substitution for the ordinary milk modifications in normal children, 



" They can not replace breast milk in some of the severest cases, but in the 

 great majority of nutritional disturbances, as seen in private practice, they 

 will be found to be of assistance. They are indicated in disorders of a fermen- 

 tative origin, and can be fed here in rapidly increasing doses, regardless of the 

 stool picture, provided the child does not develop symptoms of alimentary intox- 

 ication. Through their use may be avoided the prolonged or repeated thera- 

 peutic hunger periods with their deteriorating influence on the child's organism, 

 which are so frequently the cause of turning an originally mild into a serious 

 disorder." 



The mineral nutrients in practical human dietetics, E. B. Forbes {Mo. Bui. 

 Ohio Sta., 1 {1916), No. 4, pp. 123-128).— In this article considerable important 

 information is brought together regarding the minerals supplied to the body by 

 different food materials. 



In discussing the general mineral requirements of the body the author takes 

 up certain special phases of the question, among them the mineral requirements 

 of infants, including infant diseases due to mineral supply and the mineral 

 requirements during periods of growth, reproduction, and old age. It is pointed 

 out that liberal and diverse diets are most likely to supply a sufficient quantity 

 of each of the minerals, and that " the central features of improperly chosen 

 diets are usually an undue dependence upon meats and foods made from finely 



