1918] FOODS — HUMAN NUTRITION. 8f)9 



and activity) ; Preserved Meat and I'reserved Sausage for tlie Nutrition of 

 the Army and tlie Nation, by P. Koonln ; and Tlie Treatment and LtUlzallun 

 of Frozen Beef, by U. I'lanic and l-:. Kallert. 



Circulars on human nutrition {Zcnt. Einkaufage»cll. lieachrdnkt. liaftung, 

 Flugschr. [1915], Oriy., Nos. 2, pp. 15; 8, pp. 23; 9. pp. 16: 11, pp. 20, flgt. 4; 

 12. pp. 16; 13, pp. 12; I4, pp. 82; 15, pp. Iti; 2S, pp. 32, fig». 26; 25. pp. \0).— 

 Tins series of short popular articles deals wltli tlie ect.nomlcul use of foo<l 

 in the liome. The titles and their authors follow: The Protein Supply «'f 

 the German Empire, by H. P. Wamser; Sea Mussels as Food {KtgtHua vduliM 

 and Mya arcnuria], by Ehrenbaum and F. Diiu'c : Cookery with Little Kat. by 

 Hedwig Heyl and N. Zuntz; Winter Vej^etables as Human Food, by K. Weln- 

 hausen, Wilhelmine Tschernoglasow, and M. Uul)ner ; Potato Cookery In War- 

 time, by Josepliine Nagel and E. Abilerlialileii ; Clirlstuuis llakluK la Wartime; 

 Sliort Contributl()ns to Human Nutrition (collected articles from KrUg»koat) ; 

 Cured Fish as Human Food and its Utilization in Minced and Suusat'o Form, 

 by C. Kallert and Johanna Martin ; Our Wild Plants in Cookery, by U. Wlnckel ; 

 and War Cooliery in the Summer of 191G. — Recipes for Rations Poor In Meat 

 and Fat, by Josephine Nagei and C. Oppenheimer. 



The shortage in the fat supply, its cause, and means of remedy, E. Mauuel 

 {Rev. Uijij. ct Pol. l<!auit., 3S (1U16). No. 1, pp. C-}J-6"7i).— The author discusses 

 the fat requirements of France, tlie sources of supi)ly, tlie causes of the 

 diminution of production and increase in cost, and appropriate measures for 

 avoiding a deficiency in the supply of fat (thereby avoiding the increase Iq 

 price). Tlie fat requirements of the individual are placed at 1 gm. iht kilogram 

 of body weight ; that is, G5 gm. for tlie average adult. Of this about 35 gm. la 

 eaten as a constituent part of the average food and 30 gm. as added fat. The 

 actual supply of fat in the Republic is held to be quite sufliclent for the needs 

 of the inhabitants. 



Bacteriological analysis of oysters sold at Marseille, A. Gioon nnd O. 

 RiCHET, Jb. {Rev. Hyg. ct Pol. Sanit., 3S {1916), Nu. 7, pp. 621-641, fig. i).— 

 Bacteriological examination of the oysters sold in JIarseille showed them to be 

 badly contaminated. High bacterial contents, with a large percentage of Bacillut 

 coli, were found in the case of the shell liquor and the intestinal mass. The 

 organisms of typhoid and paratyplioid A and B were also i.solated. The waters 

 from which the oysters were taken and those in which they were lloated were 

 badly polluted with sewage. Recommendations are formulated for improving 

 the sanitary quality of the oysters. 



Milling and baking, L. Ammann {Meuneric et Boulangerie. Paris: J. B. 

 book of milling and baking. Information is given regarding the different 

 varieties of wheat and their composition and food value. The methods em- 

 ployed and tlie apparatus used in cleaning nnd milling wheat are described in 

 detail. Information is also given regarding the preparation of doughs and 



baking. 



Making light bread, Addie D. Root {Vniv. Missouri, Col. Agr. Ext. Serv. 

 Circ. 11 {1916), pp. 11).— A. popular bulletin whicli gives information regarding 

 the ingredients' used and their proportions, the handling of the ingredients, and 



bread diseases. , ,. ,, 



Rice, as prepared for food in Bengal, J. N. Rakshit (Agrt. Jour. India. 11 

 {1916)' No 2 pp nJf-rJS).— This article describes in detail the method of 

 prepar'ation, properties, and uses of a number of native dishes prepared from 

 both the unhusked and husked rice. 



Breakfast foods and their relative value, G. E. YouNGnuKC. {South Dakota 

 Sta Bill. 168 {1916), pp. 447-^02) --Analytical and co.st data are giv.-n regard- 

 ing a number of breakfast foods sold in the State. The retail price per pound 



