FOODS — HUMAN NUTEITIOIT. 661 



Artificial colors used in the manufacture of food products, A. Gautiee, 

 Behal, et al. (Rec. Actes Off. et Doc. Eyg. Pub., Trav. Cons. Sup. Hyg. Pub. 

 France, 40 {1910), pp. 721-727). — The toxic effects of a number of different 

 coloring materials are discussed, and a list is given of a number of dyes the use 

 of which is permitted in producing artificial colors of food materials. 



[Food analyses and other pure food and drug topics], E. F. Ladd and Alma 

 K. Johnson (North Dakota Sta. Spec. Bui., 2 (1913), Nos. 12, pp. 181-196; 13, 

 pp. 197-228, figs. 4; I4, pp. 229-244', 15, pp. 245-260, fig. 1; 16, pp. 261-276).— 

 In addition''to analytical data regarding a number of foods and drugs, brief 

 notes, etc., the first and fifth of these bulletins contain information regarding 

 the inspection of restaurants, confectionery stores, and bakeries, score cards 

 used in the inspection of each of these being given. 



In the second bulletin the results are presented and discussed of a series of 

 baking and milling tests carried out to determine the effect of sprouted wheat 

 on the milling and baking qualities of an average No. 2 Northern wheat, from 

 which the conclusion is drawn that a sprouted wheat which has been dried and 

 kept in good condition may be present in quantities up to 10 per cent without 

 producing any bad effects uik)u the quality of the flour. A discussion of the 

 invisible loss in milling, by T. Sanderson, is included, also information concern- 

 ing the sanitary inspection of gioeery stores and the score card used in this 

 work. 



The third publication contains general information about several food prod- 

 ucts, together with a report by T. Sanderson containing the results of a study 

 by grades of the different types of wheat grown in North Dakota for the 5 

 crops, 190S to 1912, inclusive, from which it is concluded that " wheat can not 

 be successfully graded from general appearances without a milling and baking 

 knowledge of what the peculiar appearances indicate." 



The fourth publication contains a discussion of condensed chicken soup noted 

 on page 659 and ah analysis of a commercial egg preservative in powdered form 

 to be added to water in the same way as water glass. It was found to consist 

 of lime (30 per cent) and sodium silicate (70 per cent), with traces of iron and 

 alumina. " It is not necessarily true that [this product] under its fanciful 

 name . . . would prove any more valuable as an egg preservative than the 

 water glass itself." 



New ways and old — a manual of cookery especially adapted to the g'as 

 rang'e, Elsie G. Caring ( [Rochester, 2V. Y.], 1913, pp. 19). — A number of recipes 

 are given, together with tables which indicate the amount of heat to be used 

 and the time required for cooking the different articles. 



Camp cookery, Ava B. Milam and Ruth McN. Smith (Oreg. Agr. Col. Bui 

 Ext. Ser. 3, No. 1, 1913, pp. 7/7, fig. 1 ) .—This bulletin has been prepared for the 

 s-pecial use of forest rangers, campers, and sportsmen, and offers suggestions 

 as to the kinds of foods needed, ways of preparing them, and equipment needed. 



Hyg'ienic interpretation of recent changes in field rations and their prep- 

 aration, H. C. Fisher (War Dept. [U. S.], Off. Surg. Gen. Bui. 2, 1913, pp. 124- 

 129). — Various army rations and their method of preparation in the field are 

 described. 



Health through diet, K. G. Haig (London, 1913, pp. X+227). — This book 

 outlines and discusses the value which the author believes can be derived from 

 a uric-acid-free diet. 



Numerous personal experiences are cited and several questions concerning 

 diet are taken up. Lists of the foods forbidden and allowed on this basis, with 

 a discussion of their value in the diet, are given. The value of such a diet for 

 children and in cases of pregnancy and its slight modifications in disease are 

 also considered. 



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