EOODS HUMAN NUTRITION. 863 



ing the organization of the commission and the scope of its work and a sum- 

 mary of its findings and recommendations are included, as well as other similar 

 data and the full minutes of evidence. Appendixes contain articles on Ameri- 

 can beef trusts, wholesale prices at Sydney, Melbourne, and Brisbane, and the 

 grading and sale of meat at Mai'seille. 



Better transportation facilities, resting stock before slaughtering, better abat- 

 toirs, centralizing the authority for the inspection of slaughterhouses and car- 

 casses, and grading at the abattoirs all the meat for local consumption into such 

 classes as may be deemed desirable and stamping with marks indicating the 

 grade are among the recommendations. The commission further recommends 

 that the authority controlling the meat trade take into consideration the ad- 

 visability of adapting the system of limiting the sale of meat by retail butchers 

 to those grades which they declare their intention of selling. They also recom- 

 mend that the inspection of butcher shops and the control of their sanitation 

 and supervision be placed in the hands of the central authority, and that this 

 authority be empowered to open stalls for the retail sale of meat, if for any 

 exteptional reason it be deemed desirable to take this course. 



" We find, so far as the meat trade is concerned, that no sufficient statistics 

 are available to enable the student of economic problems to pursue an ex- 

 haustive investigation ; furthermore, the bookkeeping methods of most of the 

 firms engaged in the trade are not such as to allow of this information being 

 furnished. We recommend that full and complete statistics relating to prices 

 and wages in the meat trade be kept and tabulated by the statistician's depart- 

 ment, and that power be given that department to require from the firms en- 

 gaged in the trade such data as may be necessary for the purpose." 



Composition and judgment of sausages, E. Ave-Lajllemant {Arch. Eyg., 80 

 (1913), No. 1-6, pp. 154-168). — ^Analytical data are given for a number of 

 varieties of sausage, and methods of analysis are discussed. 



The presence of some organic bases in dried hei-ring roe, K. Yoshimttea 

 {Eoppe-Seyler's Ztschr. Physiol. Cheni., 86 (1913), No. 2, pp. i74-i77).— Cholin 

 and trimethylamin were isolated fi'om dried herring roe. 



Cheese as a food and its judgment from the standpoint of the food chemist, 

 R. Reich {Arch. Hyg.. 80 {1913), No. 1-6, pp. i(J9-i95).— Analytical and general 

 data are given regarding several kinds of cheese, including schweitzer, Edam, 

 Tilsit, Camembert, Brie, Neufchatel, and Limburger. 



The influence of germination on the milling qualities of wheat, C. O. Swan- 

 soN {Oper. Miller, 18 {1913), Nos. 2, pp. 98-100, figs. 4; 3, pp. 165-167, figs. 4; 

 4, pp. 225-221, fi^s. S; 5, pp. 293, 294, fiffs. 2; 6, pp. 365-368, figs. 7).— IMilling and 

 baking tests were carried out upon several samples of wheat which had been 

 allowed to germinate for periods of 1 to 6 days. 



A loss in weight of the different wheats during germination and scouring was 

 noticed, which loss increased with the length of the period of germination. 

 The yield of flour was poorer according to the length of germination, but 

 germination for 1 or 2 days had no deleterious effect. It was noticed that the 

 dough made with the flour from wheat germinated 3 to 5 days had a rubbery 

 consistency while working and became more brittle after standing than that 

 from sound wheat, while the loaves exhibited a poorer texture and a weaker 

 gluten according to the length of germination. An increase in the percentage 

 of amino-acid compounds was noticed in the flours from the germinated wheat, 

 due to the decomposition of the protein during the process of germination. 



In one experiment the germinated wheat was milled without being scoured. 

 Bread made entirely with flour from this wheat was of a very poor quality. 

 The addition of even a small amount of this flour to flour made from sound 



