556 EXPERIMENT STATION EECORD. [Vol.35 



weight of the bread a little greater than that of the wheat. It is stated that 

 this system of bread making has the further advantage of utilizing nutritive 

 material which is lost in other methods — e. g., protein, phosphoric acid, lecithin, 

 phytin, organic phosphorus compounds, magnesium salts, and diastatic ferments. 



Some factors affecting the cooking of dholl [red gram or pigeon pea] 

 (Cajanus indicus), B. Viswanath, T. L. Row, and P. A. R. Ayyangak {Mem. 

 Dept. Agr. India, Cheiii. Ser., 4 {1916), No. 5, pp. U9-163, pi. 1, fig. i).— The 

 factors which were studied with reference to their influence upon the rate of 

 cooking of dholl (C. indicus) included the composition of the water, the fat 

 content, the variety, and the method of preparation. The results of the in- 

 vestigation are summarized in part as follows : 



" Dissolved salts, such as are found in natural waters, exert a marked influ- 

 ence on the time taken to cook dholl. Calcium and magnesium salts and the 

 chlorids of hydrogen and sodium exert a strong retarding effect, whereas alka- 

 lis and alkaline carbonates have the reverse action. Whether the action 

 exerted by any salt is a retardation or an acceleration, the effect is approxi- 

 mately proportionate to the concentration, i. e., the harder the water the slower 

 is the rate of cooking. The addition of sodium bicarbonate or sodium carbonate 

 to a hard water materially hastens the cooking. 



" The rate of cooking of dholl is approximately proportionate to the rate of 

 solution of the dholl substance — i. e., to the rate of solution of the proteid and 

 starch. The proportion of proteid to starch dissolved is not constant but varies 

 with different solutions. Alkalis aud alkaline carbonates dissolve a greater 

 proportion of proteid than starch as compared with pure water, whereas hydro- 

 chloric acid dissolves a greater proportion of starch. In addition, alkalis and 

 alkaline carbonates greatly accelerate the rate of cooking. 



" The rate of solution of the proteid appears to he the factor which mainly 

 controls the rate of cooking. , . . The fat content plays a very unimportant 

 part. . . . Dholls of different localities have varying rates of cooking." 



In connection with the investigation a study was made of the influence of 

 different salts on the liquefaction of pure starch. 



Cultivation and canning of mangoes in India, T. C. Chaudhuri {Jour. 

 Indus, and Engin. Chem., 8 {1916), No. 7, pp. 618, 619). — The author discusses 

 briefly the use of mangoes as food, methods of cultivation, and the problems 

 involved in preserving the fruit. 



Case of poisoning by daffodil bulbs (Narcissus pseudo-narcissus), W. G. 

 McNab {Pharm. Jour. [London'], Jf. ser.. ^2 {1916), No. 2738, pp. 361, 368).-— In 

 this article and its discussion, references are made to several cases of food 

 poisoning caused by eating the bulbs of the common daffodil, these being mis- 

 taken for onion and used in the preparation of stews. Severe gastro-intestinal 

 disturbances were experienced but no deaths resulted. It is stated that daffodil 

 bulbs contain an alkaloid whose physiologic action differs according to the stage 

 of growth of the plant. 



The investigation of some cases of cheese poisoning, G. Spica {Atti R. 1st. 

 Veneto Sci., Let. ed Arti, 69 {1909-10), pt. 2, pp. 685-691).— Gasei^ of food 

 poisoning attributed to cheese are reported. Four samples of the cheese in 

 question were examined. Extraction with water and ether yielded a substance 

 of unknown chemical composition which was toxic to frogs. 



The soy bean and condensed milk in infant feeding, J. Ruhrah {Amer. 

 Jour. Med. Sci., 150 {1915), No. 4, pp. 502-512).— The author reports the results 

 of clinical experience and concluded that the soy bean, condensed milk, and 

 some cereal (as a source of additional carbohydrate) in proper proportions may 

 be used without danger. 



