POODS HITMAN NUTEITION. 59 



6 (191S), ffo. 52, pp. 89-94). — A report of methods and results of official 

 analyses of meat patties, cheese, meat jellies, sausages, and similar goods. 



Notes on preserving eggs in China, J. Hanzawa {CentU. Bakt. [etc.], 2. 

 Am., 36 {1913), No. 15-18, pp. JflS, 419).— Three ways of preserving ducks' 

 eggs common in the provinces of Tschekiang and Kiangssu are here described. 



One form (Pidan) is prepared by coating the eggs with a mixture of red clay, 

 lime, salt, and water, and allowing them to stand 5 or 6 months. The whites 

 are then coagulated into a brown, transparent, gelatinous mass containing 

 tyrosin-like crystals. The yolks are dark green and have the consistency of 

 thick soup. The eggs are eaten with or without soy and sugar. The second 

 form (Hueidan) is obtained by leaving the eggs for 3 weeks in a mixture of 

 red clay, salt, and water. The yolks become reddish yellow and the eggs are 

 eaten cooked with soy and sugar. The third form (Dsaudau) is simply left for 

 5 or 6 months in a tightly closed dish. 



The changes in the first 2 forms are popularly ascribed to salt, but in the 

 opinion of the author they are due to micro-organisms. He obtained 5 species 

 of bacteria from Pidan eggs. Fresh eggs inoculated with cultures of these bac- 

 teria underwent changes similar to those which had occurred in the original 

 eggs. 



[Chemical examination of milk and ice cream], J. O. Halvebson {Bui. Dept. 

 Food and Drag Imp. Missouri, Jf {1912), No. 7-11, pp. 3-7/9). —Results are given 

 of the examination of a large number of samples. 



Cheese, A. McGill {Lab. Inland Rev. Dept. Canada Bui. 2^7, 1913, pp. 19).— 

 Analyses are given of 141 samples of cheese purchased throughout Canada. 



The nutritive value of overripe cheese, H. KtJHL {Phann. ZentralhaUe, 53 

 {1912), No. 32, pp. 883-888; Hyg. Rundschau, 23 {1913), No. 4, pp. 185-192).— 

 The normal ripening processes in various types of cheese are here described, 

 and the more imijortant investigations us to the chemical and bacteriological 

 changes which affect the various nutrients in overripening are summarized. 

 A few original observations and practical suggestions are given and a brief 

 list of publications on the subject is appended. 



Studies of yoghourt, with special reference to dried preparations, M. Ho- 

 HENADEL {Avcli. Hyg., 78 {1913), No. 4-5, pp. 193-217, pi. i).— The history of 

 the use of milk fermented with Bacterium bulgaricum in diets for gastric and 

 intestinal disorders or as an intestinal disinfectant is reviewed and brief 

 descriptions are given of the preparation of yoghourt in eastern Europe. 



Maya, obtained from old yoghourt much as leaven is obtained from bread 

 dough, is used as the medium of fermentation. Original experiments are 

 reported designed to test the efficiency of the micro-organisms of the maya 

 after preservation in tablet or other desiccated form. The conclusion is reached 

 that the dried maya products contain living yoghourt bacteria. Living Bacte- 

 rium bulgarica were also found in commercial preparations sevei-al years old. 

 Liquid cultures undoubtedly work more quickly, but the keeping qualities and 

 resistance of the dried preparations increase their practical value. 



A bibliography of the subject is appended. 



Important vegetable foodstuffs of the natives in German protectorates, 

 AuLTJNG {Tropenpflanser, 16 {1912), Nos. 10, pp. 547-555; 11, pp. 609-615; 12, pp. 

 662-669). — This descriptive summary of the most important native vegetable 

 foods of German Africa was made partly in the hope of preserving information 

 regarding certain rapidly disappearing forms. It includes notes on the habitat, 

 culture, nutritive value, ways of utilization, and export of the various plants. 

 Among the less known plants described are the ground almond {Cypertus 

 esculentus), a variety of millet {Pennisetum spicatum), the Vigna beau {Vigna 



