470 EXPERIMENT STATION RECORD. [Vol.35 



or cod and nearly as much as halibut. The goosefish is used extensively for 

 food purposes in England, Scotland, and Germany. Recipes for the preparation 

 of this fish are included in the circular. 



Caviar: What it is and how to prepare it, L. Radcliffe (U. S. Dept. Com., 

 Bur. Fisheries Econ. Circ. 20 {1916), pp. 8, figs. 3). — This pamphlet was 

 issued especially to assist fishermen in making a better product. 



Fermented milk in infant feeding, A. E. Muckxow {Med. Rec. [N. Y.I, 89 

 {1916), No. 26. pp. 1134-1137). — Several formulas are given, together with 

 directions and suggestions for their preparation. 



Egg substitutes, E. Gerbek {Ztschr. Untersuch. Nahr. u. Genussmtl., 31 

 {1916), No. 2, pp. 45-^4). — Analyses are given of a number of egg substitutes. 

 All of these preparations contained too little lecithin to be considered complete 

 egg substitutes. 



The use of wild plants as food by Indians, T. Wilson {Ottawa Nat., 30 

 {1916), No. 2, pp. 17-21). — A number of roots, shoots, leaves, and berries are 

 described as having been used for food purposes by the Indians of British 

 Columbia. 



Dandelions as food, LucixE Beeweb and Helen Canon {Cornell Reading 

 Courses, 5 {1916), No. 105, pp. 79-91, pi. 1, figs. 6). — Directions are given for 

 preparing dandelions for the table. Recipes are included. 



The use of horse-chestnuts in human nutrition, H. Sekgeb {Chem. Ztg., 

 40 {1916), No. 31-32, pp. 221. 222). — The fruit of the horse-chestnut was found 

 to contain water, 40 per cent; protein, 5 per cent; fat, 2.5 per cent; sugar, 9 

 per cent ; starch, 42 per cent, and ash, 1.5 per cent. By extraction with water 

 and alcohol, the bitter principle was removed, thereby yielding a good grade of 

 flour which was satisfactorily used in bread making. 



The culture, extractive content, and preservation of edible fungi, R. Falck 

 {Ztschr. Forst u. Jagdw., 46 {1914), No. 11, pp. 639-645, figs. 4; 47 {1915), No. 

 10, pp. 583-601). — Information is given regarding the culture, preparation, and 

 preservation of edible fungi. The percentage composition of mushrooms and 

 mushroom extracts is compared with that of meat and meat extracts. 



Utilization of honey and wax, J. Tinsley {West of Scot. Agr. Col. Bui. 69 

 {1916). pp. 63-72). — Recipes are given. 



[Food, drug, and dairy inspection] {Ann. Rpt. Bd. Health Mass., 46 {1914), 

 pp. 401-523, fig. 1). — The work carried on under the state food and drug laws 

 for the year ended November 30, 1914, is reviewed. The report of the analyst, 

 H. C. Lythgoe, presents the results of the examination of 9,680 samples of foods 

 and drugs, of which 7,385 conformed to existing standards. Reports are also 

 included of the inspection of food products in cold storage, the inspection of 

 slaughtered animals and meat products, and the sanitary inspection of dairies. 

 [Food and drug inspection], E. F. Ladd and Alma K. Johnson {North 

 Dakota Sta. Spec. Bui., 4 {1916), No. 4, PP- 81-96). — Information is given 

 regarding a number of samples of food products, toilet preparations, and patent 

 medicines, including the text of a decision of the U. S. Supreme Court as to 

 containers for lard. 



Tenth biennial report of the dairy and food commissioner of the State of 

 Oregon, J. D. Mickle {Bien. Rpt. Dairy and Food Comr. Oreg., 10 {1912-1914), 

 pp. 108, figs. 22). — The work of the state dairy and food department for the 

 two-year period ended September 30, 1914, is reviewed, and recommendations 

 to the legislature are included. The work consisted chiefly of the inspection 

 of dairies and other places where food was prepared or sold and the examina- 

 tion of samples of food products. 



Preliminary report of the dairy and food commissioner for the year 1915, 

 J. FousT {Penn. Dept. Agr. Bui. 279 {1916), pp. 53).— The work of the dairy 



