1916] FOODS — HUMAN NUTRITION. 663 



Both nymphs and adults readily attached to man, monkey, rabbit, and mouse, 

 and became fully engorged in from 15 to 30 minutes. A sharp pain is felt at 

 the time the bite of the tick takes place and the point of attachment remains 

 highly irritated for several days, during which time a scab forms. An exten- 

 sive swelling of the affected part may follow its bite. 



FOODS— HUMAN NUTRITION. 



Skim milk in human and animal nutrition, L. Malpeaux {Vie Agr. et 

 Rurole, 6 {1916), No. 23, pp. 401-Jf07, fig. 2).— Data are given regarding the 

 nutritive value of skim milk and its use as food for man, calves, and pigs. 



The soy bean as a food material, W. Schiedee {Seifcnsieder Ztg., ^2 {1915), 

 No. 22, pp. 47i, Jf72). — Descriptions and analyses are given of a number of 

 different products prepared from the fermented and the uufermented soy bean. 



Chemical composition of the fruit of the cheroraayer, A. Cutolo {Stas. 

 Sper. Agr. Ital., J,8 {1915), No. 12, pp. 8S9-S9S).— Data are reported regarding 

 the chemical composition of the pulp, skin, and seeds of this fruit, which some- 

 what resembles the pear. 



Mate tea, O. Rammstedt {Pharm. ZentraUialle, 56 {1915), Nos. 4, pp. 29-34; 

 47, pp. 708-710). — Analytical data are given regarding a number of commercial 

 samples of mate, which is obtained from the Brazilian herb Erica vulgaris. 

 The active principle of mate is mattein, a substance identical with or closely 

 i-elated to caffein. The composition of mat§ is also compared with that of tea 

 and coffee. 



[Analyses of] extracts and spirits {Maine Sta. Off. Insp. 77 {1916), pp. 

 21-40). — This publication reports the results of the analysis of a number of 

 samples of extracts of peppermint, wintergreen, vanilla, lemon, etc., together 

 with a statement regarding them by A. M. G. Soule. 



[Food and drug inspection and analysis], C. L. Clay {Bien. Rpt. La. Bd. 

 Health, 1914-15, pp. 63-105, figs. 2). — Analytical data are reported regarding 

 2,017 samples of water, miscellaneous foods, drugs, and patent medicines. The 

 results of the inspection of dairies are also given. 



[Food inspection], A. W. J. MacPadden {Ann. Rpt. Local Govt. Bd. [Gt. 

 Brit.], 44 {1914-15), pp. 18-20).— This is a review of the work of the food in- 

 spectors during the year 1914-15. In addition to the routine work it included 

 the inspection of food for the troops, a continuation of the studies of infant 

 foods (E. S. R., 32, p. 661), the inspection of food for exports, and the investi- 

 gation of several outbreaks of food poisoning. 



Food and oil laws of the State of Wyoming {Cheyenne, Wye: Office Dairy, 

 Food, and Oil Comr., 1915, pp. 82). — The text of the laws is given, together 

 with rules and regulations adopted by the food commissioner, and the standards 

 of purity for food products. 



Hints on inspecting canned foods, W. D. Bigelow {Chem. Engin. and 

 Manfr., 24 {1916), No. 3, pp. 108-110). — Among the factors stated to be of im- 

 portance in the inspection of canned goods are a knowledge of the raw product 

 and the methods and conditions of manufacture; the external appearance of 

 the can; the odor, flavor, and appearance of the contents of the can on being 

 opened ; and the bacteriological examination. 



A proposed score card for refrigerators, W. A. Evans {Amer. Jour. Pub. 

 Health, 6 {1916), No. 7, p. 743). — A score card is described which can be used 

 by health departments, food departments, manufacturers, merchants, or house- 

 wives. The apparatus required consists of ice scales, a thermometer, a tape line, 

 and a hygrometer. The factors considered are the temperature of the food 



