1916] FOODS HUMAN NUTRITION. 61 



may be utilized if necessary. Among these are hemp, poppy, and mustard seeds, 

 hazel and beech nuts, and the stones of certain fruits like the peach. 



The utilization of fruits and vegetables, Kochs (Landto. Jahrb., JfG (1914), 

 Ergdnzungsh. 1, pp. Ji5-50, figs. 2). — In this report directions are given for 

 the preparation of a numl)er of fruit and vegetable products, among them 

 rhubarb juice, rhubarb-apple jelly, jelly from Japanese quinces, and some 

 banana preparations. 



Losses and other chemical chang'es in boiling vegetables, Katharine I. 

 Williams (Chcm. News, 113 {1016}, No. 29^0, pp. 145-14T).—A summary and 

 digest of data, most of which has been noted from other sources. 



Nutritive yeasts as food, P. Sohbumpf {M'unchen. Med. WcJmscJir., 63 

 (1916), No. 8, pp. 269, 270).— A summary and digest of data. 



Effect of storage on moisture content of cloves, A. W. Ogden (Ainer. Food 

 Jour., 10 (1915), No. 9, p. 1/74) ■ — The average loss in weight of whole cloves 

 during storage was found to vary from 2.42 per cent for a 6 months' period 

 to 4.7 per cent for a period of 54 months. 



The influence of the seasons on the toxicity of egg albumin fed to white 

 rats, F. Maignon (Assoc. FrauQ. Avanc. Sci., Compt. Rend., 43 (1914), pp. 553, 

 554)' — In the experiments here reported the animals fed during the winter on 

 egg albumin with the addition of mineral salts died in about three weeks with 

 a loss of more than 40 per cent of their body weight. Similar experiments 

 in spring and autumn resulted in the death of the animals in three or four 

 days with the loss of only 20 to 22 per cent of their body weight ; these animals 

 appeared to have died of nitrogen intoxication. It is suggested that the fre- 

 quency of certain epidemics in spring and autumn may be due to a lowered 

 resistance of the organism at that time and greater sensitiveness to nitrogen 

 intoxication. 



Is it hygienic to use apricot and peach kernels in the preparation of 

 marchpane? K. B. Lehmann (Chem. Ztg., 39 (1915), No. 91-92, pp. 573-575). — 

 Analytical data are given comparing the amounts of the bitter principle in 

 the apricot, peach, and almond. The author concludes that apricot and peach 

 kernels may be used in the place of almonds for confections, provided they 

 are soaked in water at 50° C. (122" F.) for several hours to reduce the 

 benzaldehyde content below 40 mg. per 100 parts of the confection. 



The presence of tin in canned foods, P. Carles (Ann. Chim. Analyt., 20 

 (1915), No. 10, pp. 216-219) .—The quantity of metal dissolved from tin con- 

 tainers is said to vary according to the amount of sodium chlorid present, the 

 acidity of the medium, the surface area of the exposed tin, and the duration of 

 contact. 



[Food and drug inspection], F. H. Fricke (Ann. Rpt. Food and Ding Comr. 

 Missouri, 1915, pp. 59). — The report of the state chemist, H. E. Wiedemann, 

 contains the results of the examination of 1,259 samples of foods, of which 

 1,000 were found to be in accordance with existing standards. The reports 

 of the state inspectors contain the results of sanitary inspections of groceries, 

 bakeries, and other establishments where foods are prepared and sold. 



[Food and drug inspection and analysis], E. F. Ladd and Alma K. John- 

 son (North Dakota Sta. Spec. Bui., 4 (1916), No. 2, pp. 33-64).— This bulletin 

 reports the results of the inspection of a number of restaurants, hotel kitchens, 

 bakeries, confectionaries, meat markets, and slaughterhouses, made in various 

 parts of the State during the year 1915, the score of each place inspected being 

 given. The results of the examination of a few samples of foods and drugs, 

 including toilet soaps, are also reported. 



Twelfth annual report of the food commissioner and state chemist, E. F. 

 Laud et al. (North Dakota Sta. Rpt. 1915, [pt. 2], pp. 25). — ^The work carried 



