60 EXPERIMENT STATION KECOED. [Vol, 35 



The preservation of com meal, A. Marbach (Osterr. Chem. Ztg., 18 {1915), 

 No. 11, p. 96). — In the author's opinion Indian corn meal can be preserved satis- 

 factorily by germination previous to milling. 



Indian com for bread making-, J. Brudeelein (Bui. Soc. Bot. Geneve, 2. ser., 

 6 {191/i), No. 5, pp. 139, 140).—A preliminary report of experiments to utilize 

 micro-organisms of the Mucor group as leavening agents for corn bread. 



The nutritive value of whole Indian com bread, F. Rohmann (Berlin. 

 Klin. Wchnschr., 53 (1916), No. 5, pp. 105, 106). — A summary and digest of data 

 concerning the advantages of milling the entire kernel of grain for use in human 

 nutrition. 



The use of dun-a in human nutrition, G. Tropea (Bol. R. Giard. Colon. 

 Palermo, 2 (1916), No. 4, pp. 243-250).— Analytical data are reported giving the 

 comparative composition of samples of flour made from wheat, durra, feterita, 

 and potatoes. In the author's opinion, durra possesses a nutritive value equal 

 in some respects to wheat flour and infinitely superior to potato flour. The 

 use of one part of durra flour to three parts of wheat flour is advocated for 

 bread making. 



Increasing the supply of bread materials, S. Theelee ( Centbl. Zuclcerindus., 

 23 (1915), No. 20, pp. Ji'>l, Ji5H). — Baking experiments are described from which 

 the author concludes that raw beet sugar and sugar-beet flour may both be used 

 as additions to rye flour for bread making. The bread is said to be palatable, 

 satisfying, and of good keeping quality. 



The estimation of potatoes in war bread, W, Herter (Chem. Ztg., 89 (1915), 

 No. 88-89, pp. 555, 556). — The percentages of potato starch found in several 

 samples of war bread are reported. 



Experiments with straw bread, G. Wollstadt and W, Klebergee (Fiihling's 

 Landw. Ztg., 65 (1916), No. 1, pp. 27-52).— Baking tests are described Avith 

 mixtures of varying proportions of rye flour and finely milled oat straw. The 

 bread was heavy and unsatisfactory. Digestion experiments of six weeks' 

 duration also indicated that straw bread is an iindesirable food, as evidenced 

 by the facts that physiological disturbances were noted and the subjects (men) 

 lost weight. 



Concealing the use of blood in bread, R. Droste (Chem. Ztg., 39 (1915), No. 

 100-101, p. 63^). — The use of hydrogen peroxid instead of yeast or baking 

 powder is advocated for making bread to which blood is added. The oxygen 

 Avhich is set free both raises and bleaches the bread. The blood should first 

 be kept in a refrigerator for from 24 to 36 hours, after which the serum is 

 filtered off and added to the dough. 



Skim milk and potatoes as a meat substitute, T. Pfeifeer (Wiener Landw. 

 Ztg., 65 (1915), No. 46, pp. 866, 367).— Data are given showing the economy that 

 may be effected by the use of skim milk and potatoes as a meat substitute. 

 The protein content and calorific value of 4.5 liters of skim milk and 1.1 kg. of 

 potatoes, it is stated, are equal to those of 1 kg. of beef. 



Examination of Scallops, A, L. Sullivan (Amer. Food Jour., 10 (1915), No. 

 9, pp. k12, Ifi8). — Analytical data are reported from which the author concludes 

 that the practice of soaking scallops lowers the food value of the product and 

 makes the consumer pay for a large excess of water. 



Hydrocarbons in fish-liver oils, H. Mastbaum (Chem. Ztg., 89 (1915), No. 

 139-1 JiO, p. 889). — The author noted that certain fish-liver oils contained from 

 80 to 90 per cent of unsaponifiable oil. He considers the presence of mineral- 

 like oils in fish of particular importance as evidence in support of the theory 

 that the deposits of mineral oils on the earth originated from fish residues. 



Sources of fat, O, Neuss (Umschau, 19 (1915), No. 1,9, pp. 965-967, fig. 1) .— 

 The author describes some comparatively uncommon sources of edible fat which 



