2^54 EXPERIMENT STATION KECORD. [Vol. 35 



are reported of an organism thouylit to be identical with Bacillus amaracrylus, 

 wliicli is sometimes contained in water and wliicli is able to dehydrate s,'lyceria 

 with the formation of acrolein. 



Chemical determination of the nutritive value of wood and straw, E. Beck- 

 MANN (^Abs. in Zentbl. Biochvm. u. Biophijs., 18 {1915), No. 11, p. 379).— Chemi- 

 cal analyses are reported indicating the following percentages of starch in 

 different kinds of wood cut during the autunm : Birch, 0.95; alder, 1.54; 

 maple, 2.G5 ; and elm, 5.9. In the spring of the year the birch was found to 

 contain 3.67 per cent of starch and 2.44 per cent of ether extract. The amount 

 of ether extract contained in the woods during the autumn varied from 0.37 

 to 1.35 per cent. 



The bacteria in ice cream, W. M, Esten and Chkistie J. Mason ( Connecticut 

 Starrs Sta. Bui. S3 (1915), pp. 128-134, fig. /).— This investigation was made to 

 determine the effect of storing frozen ice cream on the numbers and kinds of 

 bacteria present. Different grades of cream were used in order to determine 

 the effect of a low or a high initial content of bacteria on the bacterial content 

 of the resulting product. Examinations were generally made of the cream 

 before and after mixing it with the ingredients and of the product just after 

 freezing, and then at intervals of twice a week for a month. Ordinary house- 

 hold methods of freezing were used and the cream was packed in quart bricks 

 which were wrapped in paper, enclosed in pasteboard boxes, and packed in an 

 ice-salt mixture, the latter being renewed as often as necessary to keep the 

 cream solid. No exact temperature measurements were kept. Plate cultures 

 were made of litmus lactose gelatin and these were incubated at 21° C. for seven 

 days and then counted. A table is given which shows the total number of 

 bacteria present, the number of acid-forming organisms, and the number of 

 liquefying bacteria present in the different samples examined. 



A few samples of ice cream purchased at retail stores in pint paraffin paper 

 carriers were packed in ice and salt and kept for two or three days before 

 bacteriological examinations were made by the methods used in the above 

 tests. The results of the examinations of the retail samples are reported in 

 tabular form and correspond closely to the results obtained by other inves- 

 tigators in various studies. 



The authors conclude that " when ice cream is kept frozen for periods of at 

 least a month there is no marked increase or decrease in the bacterial content 

 a.s shown by litmus lactose gelatin plate cultures. The percentages of acid 

 bacteria and of liquefying bacteria also remained fairly constant. The source 

 of most of the bacteria is the cream used." 



Tomato ketchups, C. H. LaWall and L. Forman (Penn. Dcpt. Agr. Bui. 212 

 {1915), pp. SO). — This bulletin reports the results of the chemical analysis of 

 142 samples of tomato ketchups and compares them with a similar investiga- 

 tion made in 1904. 



The authors state that great improvement has occurred in the quality of 

 tomato ketchups on the market in the matter of the use of chemical preserva- 

 tives. The use of artiticial coloration has entirely disappeared, and there is 

 no basis in fact for the allegation of the use of injurious amounts of acids and 

 spices in brands containing no sodium benzoate. Information on the 142 

 samples examined showed no use of unsound materials. Less than 2 per cent 

 of them were illegal, and saccharin was not found to be present in any of those 

 examined. 



(Food and drug inspection], R. B. Fitz-Randolph and W. G. Tice {Ann. 

 Rpt. Bd. Health N. ./., 38 {191 J,), pp. 133-183, pi. i).— The food and drug inspec- 

 tion work of the board during the year ended October 31, 1914, is reported. In 



