FOODS HUMAN NUTKITION. 865 



number of recipes given for their preparation for the table which were studied 

 experimentall3\ 



A chemical investigation of Asiatic rice, A. S. Cushman and H. C. Ftjlleb 

 (Trans. Amer. Inst. Chem. Engin., 5 {1912), pp. 10-11). — This paper presents 

 results previously noted from another source (E. S. R., 28, p. 360). 



Eice as a food (Bol. Agr. [Sao Patilo], IJf. ser., 1913, No. 3, pp. 146-159).— 

 Data are given regarding the nutritive value of rice, studies being made of the 

 amounts of protein, carbohydrate, and mineral matter. A comparison is made 

 of the rice with other foods, and the medicinal value of rice flour is discussed. 

 Data are also given regarding the extent of consumption of rice in various 

 countries. 



Pol3meuritis gallinarvun caused by different foodstuffs, with special refer- 

 ence to the effect of commercial rice coating on nedritis production, O. Well- 

 man and C. C. Bass {Amcr. Jour. Trop. Diseases and Prev. Med., 1 {1913), 

 No. 2, pp. 129-139, pis. 3).— The authors find that "glucose and tale, when fed 

 together or separately, do not produce polyneuritis gallinarum in birds receiv- 

 ing a diet which does not itself produce the disease. Glucose and talc in large 

 amounts do not prevent prompt recovery from polyneuritis gallinarum. Poly- 

 neuritis gallinarum can be produced by feeding milled rice and many other 

 food substances which have neither glucose nor talc on them. Glucose and talc, 

 therefore, play no part in the production of polyneuritis gallinarum which re- 

 sults from an exclusive diet of ' polished ' rice." 



They believe further that their experiments indicate that neither legislation 

 nor regulations against the sale of polished rice, based upon the fact that the 

 exclusive feeding of it produces polyneuritis in fowls, is warranted. 



Pigeons and chickens were used in these tests. Milled rice, raw and boiled, 

 boiled sweet and Irish potatoes, corn grits, cornstarch, macaroni, sago, wheat 

 flour, a wheat breakfast food, and a rice breakfast food were used. 



The data secured indicate that several other articles of diet produced poly- 

 neuritis as certainly as either polished or unpolished rice and. in three instances 

 the disease was more quickly induced. 



The soy bean, L. Geanato {Bol. Agr. [Sao Paulo], IJf. ser., 1913, No. 3, pp. 

 159-161, figs. 3). — Data are given regarding the botanical characteristics, the 

 composition and food value, and the uses of the soy bean. 



Concerning the nutritive value of edible fungi, O. Von Hellens {Finska 

 Ldkaresdllsk. Handl., 55 {1913), pp. 408-434; a6s. in Zentbl. Biochem. u. 

 Biophys., 15 {1913), No. 12-13, p. 483). — Digestion experiments with man in 

 which from 1,250 to 2,557 gm. of a mixture of four different sorts of Boletus 

 were eaten showed that 62.66 per cent of the total matter, 42.85 per cent 

 of the protein, and 81.16 per cent of the nitrogen-free extract were retained in 

 the body, as well as 52.01 per cent of the total energy value. 



The author points out that the fungi had about the same nutritive value as 

 cabbage, lettuce, etc., and so are worth using in quantity in the diet, especially 

 in Finland where the diet of the country people is much too monotonous. 



The judgment of fruit products, F. Haetel {Arch. Hyg., 80 {1913), No. 1-6. 

 pp. 228-249). — Adulteration and methods of analysis are discussed, especial 

 attention being given to marmalades. 



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

 Alma K. Johnson {North Dakota Sta. Spee. Bui., 2 {1913), Nos. 11, pp. 211- 

 288; 18, pp. 293-304, 311-324, figs. 5; 19, pp. 325-331, 340).— A number of topics 

 are discussed, including in the first publication, among others, gelatin or gum 

 in ice cream, benzoate of soda, and responsibility for the use of canned food 

 prepared from a product unfit for use. Analyses of miscellaneous foodstuffs and 



