19161 FOODS — HUMAN NTJTRITION. 367 



Ptomaine poisoning from " creamed " codfish, M. A. Blankenhobn, G. E, 

 Habmon, and P. J. Hanzlik (Cleveland Med. Jour., 15 (1916), No. 2, pp. 97- 

 104; abs. in Jour. Amer. Med. Assoc, 66 (1916), No. 15, p. 1166). — A number of 

 cases of so-called ptomaine poisoning, attributed to ttie eating of creamed 

 salted codfish, are reported. 



Bacteriological examination of tlie creamed fisti showed the presence of 

 Bacillus coli communis and other saprophytes and some staphylococci, but the 

 authors do not attribute the symptoms to infection by the organisms in the 

 fish material. The same physiological reactions were given by extracts of the 

 creamed fish and of the same brand of salted codfish which was allowed to 

 putrefy and was then prepared in the same manner as the food which the 

 patients had been eating. The purified active extract of the creamed putrefied 

 codfish contained a physiologically active base, whose chemical reactions re- 

 sembled those of the group of diamins to which putrescin, cadaverin, and 

 histamin belong. 



Suitability of different kinds of wheat for bread making, O. Rammstedt 

 (Ztschr. Offentl. Chem., 21 (1915), Nos. 20, pp. 306-312; 21, pp. 321-329; 22, pp. 

 337-345). — Analytical data and baking tests are herein reported from which 

 the author concludes in part as follows : 



Small amounts of albumin and globulin are necessary in flour to give good 

 results in baking, but too much or too little of these constituents acts unfavor- 

 ably. The ratio of gliadin to glutenin influences the volume of the loaf, and the 

 higher the total phosphoric acid content the greater the loaf volume. The 

 water-soluble extractives also determine baking quality, and there seems to be 

 a relationship between the carbohydrates soluble in water and the volume of 

 the loaf. 



A modified war bread, Rossmann (Chem. Ztg., 40 (1916), No. 18, p. 135). — 

 The composition of this substance (called N-bread) is as follows: Water 44.31, 

 ash 1.31, fat 0.2, crude fiber 0.03, protein 5.87, and nitrogen-free extract 48.28 

 per cent. The bread is made by mixing 217 gm. of rye or wheat flour with 56 

 gm. of potato flour and adding to this 200 cc. of water containing 7 gm. of nutri- 

 tive yeast, 8 gm. of table salt, and from 4 to 5 gm. of yeast as a rising agent. 

 The product contains more protein than previously noted war breads and is 

 recommended by the author for general use even after the war. 



Fruit preservation and inspection, T. Zschokke (Landw. Jahrb. Schweiz, 

 29 (1915). No. 5, pp. 588S90). — As a part of the report on fruit investigations 

 are included the results of experiments on preserving plums and cucumbers, 

 fruit inspection, the testing of fruit kilns, etc. 



Factors which influence the quality of tea, J. J. B. Deuss (Dept. Landb. 

 Nijv. en Handel [Dutch East Indies], Meded. Proefstat. Thee, No. 42 (1915), pp. 

 26, pi. i).— This bulletin contains data regarding the judgment of tea, such 

 factors as the caffein content, the ash content, the quantities of essential oils, 

 and the amount of stems present in the tea being considered. Some of the 

 material has been noted from another source (E. S. R., 34, p. 166). 



The dairy and pure food laws of the State of Connecticut ([Hartford, 

 Conn.]: Off. Dairy and Food Comr., [1916], pp. 52). — The text of the laws ig 

 given as amended to the close of the legislative session of 1915. 



Twenty-second annual report of the dairy and food commissioner of the 

 State of Michigan for the year ending June 30, 1915, J. W. Helme (Ann. 

 Rpt. Dairy and Food Comr. Mich., 22 (1915), pp. 405, pis. 11). — The various 

 activities of the department during the year ended July 1, 1915, are recorded. 



The report of the state analyst, F. L, Shannon, contains the results of the 

 examination of 2,195 samples of miscellaneous foods and beverages, of which 



