60 EXPERIMENT STATION EECOED. 



sinensis) and other legumes, Naras {Cucvrbitacea acantJiosicyos horrida), 

 Sapotacea (Butyrosperm parkii) , etc. 



Soluble nitrogen as a factor in judging flours, E. Rotjsseaux and M. SiEOT 

 (Ann. Falsif., 6 (1913), No. 52, pp. 7S-S-J). — The studies here reported were in- 

 spired by the difficulty of determining the bread-making qualities of flour by 

 ordinary laboratory analysis. Several qualities of flour were analyzed with 

 special reference to the proportion of soluble to insoluble nitrogen contained, 

 and the following conclusions were drawn : 



In flours of good bread-making quality the ratio of total to soluble nitrogen 

 is about 5.72 : 1. When this ratio fell below 5.2 : 1 the flour was in all cases in- 

 ferior for bread making. Acidity appears to be of little use as a criterion as 

 it is often low in poor flours, and the ratio of total to soluble nitrogen is be- 

 lieved by the authors to be the best guide yet found in determining the baking 

 quality of flour. 



The technique of sour dough fermentation, M. P. Neumann and K. Mohs 

 (Ztschr. Gesam. Getreidew., 5 {1913), No. 2, pp. 56-66, figs. 9). — Experiments 

 regarding the behavior of sour dough in rye bread making are here reported, 

 special reference being made to the effect of time and heat employed and the 

 amounts of moisture and leaven in the dough during different stages of fer- 

 mentation. 



Vegetables — their food value and preparation, Elizabeth Jefferson and 

 Maky Edmonds (Agr. Col. Ext. Bui. [Ohio State Univ.], 7 {1912), No. 10, pp. 16, 

 figs. 11). — A summai-y of information regarding the nutritive value of vegetables 

 and directions for vegetable cookery, designed particularly for teaching 

 purposes. 



Candy making revolutionized — confectionery from vegetables, Maey E. 

 Hall {New York, 1912, pp. XI+154, pis. 6, figs. 3). — In this book a system of 

 candy making is described with various vegetables as ingredients. 



It is claimed that this candy will insure against the dangers of overeating, 

 since the large bulk obtained by the addition of the vegetable material will 

 satisfy the appetite before too much sugar is eaten. It does not seem that this 

 would be always the case as in some instances the bulk of the vegetable does 

 not appear to be large enough. The vegetables are believed to give certain 

 flavors and colors which are desirable. 



Full directions and a large number of recipes are given. 



Canned tomatoes, A. McGill {Lab. Inland Rev. Dept. Canada Bui. 2Jf6, 1912, 

 pp. 23). — Data are given regarding 140 samples of canned tomatoes examined. 



Soaking nuts, M. and L. Rigotard {Ann. Falsif., 6 {1913), No. 52, pp. 95, 

 96). — After harvesting, nuts aye frequently subjected to washing and sul- 

 phuring, with a view to improving the keeping quality. 



In the opinion of the authors, sulphuring does not change the flavor of the 

 nuts or cause deterioration unless the shells are cracked. The practice of 

 soaking old nuts to give them the appearance of new is, on the other hand, to 

 be condemned as fi-audulent. According to the authors, there are no accurate 

 figures to show the increase of weight by such soaking, nor has any- test of the 

 quality of the nut meats yet been found other than simple tasting. The 

 question is of special importance among French producers since American 

 dealers are inclined to refuse all importations from regions where the practice 

 is suspected to exist. 



The adulteration of jams, E. Marriage {Jour. Roy. 8oc. Arts, 61 (1913), 

 No. 31U, pp. 37 1-38 J/).— This paper treats of the practice of some English 

 manufacturers of adding the juices of less expensive fruits in the manufacture 

 of the more expensive jams, and the sale of these products as "improved" 

 jams. 



