POODS — HUMAN NUTKITION. 659 



Hoot Valley, L. D. Fricks (Pub. Health Rpts. [U. S.], 2S (1913), No. 52, pp. 

 1647-165S). — In the experiment carried on, over 87 per cent of 295 ticks placed 

 in the wool of unshorn sheep were recovered dead, as were tlie majority of 

 the ticks recovered from sheep grazing naturally over tick-infested territory. 

 Many of tlie engorged females recovered appeared not to have been fertilized, 

 and comparatively few ticks, either alive or dead, were found on tbe sheep 

 after they had been sheared. 



" It is believed that these findings warrant the continuation of the experi- 

 ment by the placing of a band of 2,000 wethers on some selected range west 

 of the Bitter Root River as early in the spring as possible. The selected range 

 should be closely grazed until shearing time, and then, if desired, the sheep 

 could be sheared, dipped, and transferred to the east side of the valley without 

 danger of carrying wood ticks, or returned immediately to the range until the 

 experiment is completed. 



" Four factors are to be considered in the sheep-grazing experiments : First, 

 the removal of undergrowth and the consequent destruction of ' good tick 

 country ' by close grazing ; second, the destruction or removal of other mammals, 

 domestic and wild, from the sheep range; third, the destruction of ticks them- 

 selves by the grazing sheep ; fourth, the placing of the problem of tick eradica- 

 tion on an industrial basis." 



Ehizoglyphus echinopus as an orchid pest, M. J. Sirks (Ztschr. Pflanzen- 

 Tcrank., 22 (1912), No. 6, pp. 350-356, figs. 2; abs. in Internat. Inst. Agr. [Rome\, 

 Bui. Bur. Agr. Intel, and Plant Diseases, 3 (1912), No. 10, pp. 2311, 2.3iS).— This 

 acarid is reported to have been the cause of alterations of the roots and the 

 bases of leaves of orchids at Leyden. 



FOODS— HUMAN NUTRITION. 



Analysis and value of concentrated or condensed chicken soup, L. A. Cong- 

 don (North Dakota Sta. Spec. Bui., 2 (1913), No. 15, pp. 246-256, fig. i).— In the 

 investigation here reported, an examination was made of 8 differet brands of 

 concentrated or condensed chicken soup as purchased on the market. Data are 

 given and discussed regarding the general analysis of the products, the nature 

 and amounts of the materials used in preparation, their food value and cost as 

 compared with some common articles of food, the nature and properties of the 

 fats, and the amounts of chicken and beef present. 



Comparison with 2 standard recipes for chicken soup showed, in the opinion 

 of the author, that the soups in many cases contained excessive amounts of 

 boiled rice which had been substituted for chicken, and that beef and beef 

 extract were also substituted for chicken and chicken extract in some of the 

 products. The meat fiber detected ranged from 2.2 to 15.2 per cent, averaging 

 only 8.1 per cent. 



Researches on frozen meat, V. Ascoli and S. Silvestki (Arch.Farmacol. Sper. 

 e Sci. Aff., U (1912), No. 6, pp. 229-244) .—In the frozen condition, meat under- 

 goes slight changes, probably due to the action of enzyms, and which consist 

 chiefly of an increase of soluble protein, the development of a peculiar flavor, 

 and a decrease in the aromatic odor of the broth. 



The use of preservatives with fi.sh, Potjchet (Rec. Actes Off. et Doc. Hyg. 

 Pub.,Trav. Cons. Sup. Hyg. Pub. France, 40 (1910), pp. 507, 508). — In this report 

 concerning the use of boric acid to preserve fish during shipment, it is recom- 

 mended that the use of this substance be prohibited. 



The chemical composition of cooked vegetable foods, III, Katharine I. 

 Williams (Jour. Indus, and Engin. Chem., 5 (1913), No. 8, pp. 653-656). — In 

 continuation of work previously noted ( E. S. R., 19, p. 259) , analytical data are 



