19161 FOODS — HUMAN NUTRITION". 765 



" Short maceration and percolation will not produce the maximum extract. 

 The hot process produces an inferior extract, one that is lacking in delicate 

 aroma. The most desirable extract is produced only by long maceration at 

 room temperature as in the circulatory displacement method. 



" Sugar does not increase the color of the extract and should be added to the 

 percolate. Glycerin tends to increase the color and should be added to the 

 menstruum before percolation or maceration. 



"Vanilla extract should not be left in contact with any metal that is not 

 completely covered with tin. 



"Vanilla extract is decidedly improved by aging. The period of the aging 

 should be at least one year and should be carried out at room temperature 

 (60 to 70° F.) and in unpainted, porous, wooden barrels." 



A bibliography is appended. 



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

 Dakota Sta. Spec. Bui., 4 (1916), No. 6, pp. IS^IBS).— In addition to giving 

 data regarding a number of samples of foods and drugs inspected, this bulletin 

 contains an article by Mae A. Englehorn on the Drug Plants of North Dakota, 

 abstracted on page 730, and an article by R. E. Remington on the use of starch 

 in canned corn. 



Portion of acts and documents relative to public hygiene. — The work of 

 the Superior Coimcil of Public Hygiene of France {Rec. Actes Off. et Doc. 

 Hyg. Pub., Trav. Cons. Sup. Uijg. Pub. France, 42 {1912), pp. 889, figs. 5).— 

 This publication presents in detail the results of the inspection of foods, drugs, 

 and beverages, and contains information regarding the handling and sale of 

 food products, the hygiene of containers for different kinds of foods, and the 

 preservation and adulteration of foods. 



Comparative statistics on foodstuffs and fuel for three years {Olympia, 

 Wash.: State, 1916, pp. 3). — The statistics given were based on prices pre- 

 vailing in April of the years 1914-1916, inclusive, and were compiled by the 

 state bureau of labor in connection with a study of the annual cost of living 

 for a family of five persons. 



Food for the family, A. Grace Johnson {Oreg. Agr. Col. Ext. Serv. Bui. S 

 {1916), No. 10, pp. 13). — A summary of information regarding the functions and 

 choice of foods, meal planning, etc. 



Kitchen organization and administration, C. S. PrrcHEB {Columbus, Ohio: 

 Bd. Admin., \_1916'\, pp. 62 pis. 4)- — This paper, read at a meeting of the 

 American Association of Officials of Charity and CJorrection, deals with the 

 construction of kitchens, the equipment of kitchen and dining rooms, employees, 

 and methods for the control of kitchen and table waste. The data given include 

 standard basic dietary tables. 



The problems of phjrsiological and pathological chemistry of metabolism, 

 O. VoN FtJKTH, trans, by A. J. Smith {Philadelphia and London: J. B. Lippin- 

 cott Co., 1916, pp. XV-\-667). — This is an English translation of one volume of 

 the original German edition. The material presented is based upon a series of 

 25 lectures, the purpose of which is to present the subject of normal and 

 pathological metabolic chemistry as a broad and connected whole. In addition 

 to an extended discussion of the digestion and metabolism of proteins, fats, 

 and carbohydrates, chapters are devoted to the nutritional requirements of 

 the body, energy and gaseous metabolism, tissue respiration, and fever. 



The influence of the nature of the diet on the retention of protein, 

 N. Umeda {Biochem. Jour., 10 {1916), No. 2, pp. 245-253).— Experiments are 

 reported in which a laboratory animal (dog) was given diets containing tb^ 

 same amount of protein and of the same fuel value, but varying greatly tt 

 their content of fat and carbohydrate. The following combinations were used: 



