566 EXPEEIMENT STATION RECOED. 



The cooking of roots and tubers, C. H. Senn {Jour. Roy. Hort. Hoc. 

 [London], 38 (WIS), No. 3, pp. .5.'/0-5 ////). —This article coutaius general infor- 

 mation and gives several recipes for cooking root vegetables. 



Additional notes on roselle, P. J. Wester {Philippine Agr. Rev. [English 

 Ed.], 6 {1913), No. 5, pp. 223-227 ) .—New varieties are described and data 

 including recipes are summarized. 



Canarium nut milk as a food for infants, W. G. Booesma {Kanarizaden- 

 MeUc als Voedsel voor Zuigelingen. Batavia, pp. 28; abs. in Chem. ZentM., 1912, 

 II, No. 16, p. 1389). — The use of an emulsion made of crushed Canarium nuts 

 (Java almonds) with water and milk sugar is favorably noted, the emulsion 

 being mixed with cow's milk in proportions to suit the infant's age. 



Biochemistry of seaweeds, H. Kylin (Iloppe-Seyler's Ztschr. Physiol. 

 Chem.. 83 {1913), No. 3, pp. 171-197; ahs. in Jour. Chem. Soc. [London], lOlt 

 {1913), No. 606, I, p. .'i3.5). — The properties are described of fucosan, the red 

 constituent of the bladders of the Fucoidete. 



Maunitol was found in several species of Fucus and Laminaria and small 

 quantities of dextrose and levulose were found in several species of Fucoidese 

 but in none of the Floridete. Some of the Fucoidese contained laminarin, a 

 polysaccharid built up from dextrose and analogous to starch in the higher 

 plants. 



The Floride?e contain starch, which gives dextrose when boiled with dilute 

 acids and is quickly hydrolyzed by malt diastase. 



The seaweeds are rich in slimy cell-wall constituents, such as algin, fucidin, 

 and similar products, which are described. 



Tea infusions and their constituents, H. L. Smith {Pharni. Jour. [London], 

 J,, ser., 36 {1913), No. 2593, pp. 897, 898).— Tests were made to determine 

 whether or not the belief is correct that water used for tea making should not 

 be too hard. 



From the results, " it is evident that the extraction of caffein is unaffected 

 by the hardness of the water, but there is distinctly less tannin exti'acted by 

 hard waters in the case of Ceylon and China teas [than from Indian tea]. 

 The addition of sodium bicarbonate increases the amount of tannin extracted, 

 but such an infusion does not pi-ecipltate gelatin." 



From further tests, it appeared "that the tannin of China tea is not so 

 readily extracted as the tannin of Indian and Ceylon teas. . . . Further work 

 is being carried out which, it is hoped, may throw more light on this subject." 



See also previous note (E. S. R., 29, p. 463). 



Nascent ozone as a preserving' ag'ent of foods, A. Eloiee {Rcc. M6d. V6t., 

 90 {1913). Nos. 7, pp. 237-239; 11, pp. SS5-SSS ) .—The author discusses the pos- 

 sibility of using nascent ozone as an aid to or a substitute for refrigeration in 

 the preserving of meats, fish, and other perishable foods. It is claimed that 

 ozone formed from the air by means of an ozonizer placed in the storage room 

 or car destroys the micro-organisms present in the air and upon the foods and 

 thus prevents decomposition of the foods without any injury to them. 



Food inspection decision (17. 8. Dept. Agr., Food Insp. Decision 151, p. 1). — 

 This decision applies the Food and Drugs Act of June 30, 1906, to meat and meat 

 food products prepared, transported, or sold in interstate or foreign commerce, 

 under the meat inspection law. 



Food and drug- laws of Louisiana {[Baton Rouge. La., 1913], pp. 31). — 

 This includes the food and drug laws and the food and drug regulations adojited 

 by the Louisiana State P.oard of Health, as effective July 1, 1913. 



Laws enforced by food and drug- department of the State of South Dakota 

 {Vermilion, 8. Dak., 1913, pp. 57). — This pamphlet contains the text of the 



