FOODS HUMAN NUTRITION. 867 



pis. 16, figa. 2). — The food standards in force in Idaho, data regarding the 

 examination of a large number of samples of food and drugs, the results of 

 sanitary inspection work, and other similar data are included in this report. 



Preliminary report of the dairy and food commissioner for the year 1912, 

 J. FousT (Penn. Dept. Agr. Bui. 240, 1913, pp. 56). — Data are given regarding 

 the examination of a large number of samples of dairy products and other food 

 materials. 



Analyses of confectioners' g-lucose, E. Gtjdeman (Jour. Indues, and Engin. 

 Chem., 5 (1913), No. 8, pp. 665-668, figs. 7).— Curves are given showing the 

 maximum, miuimimi, and average content of total ash, chlorids, sulphur dioxid, 

 and copper in confectioners' glucose, as determined from an analysis of over 

 1,000 samples as purchased in the market. 



" The fluctuation in the amounts of all ingretiients is so large that none of 

 them can be taken as indicating the quality of the product, and also shows that 

 no fixed figures can be taken as standards for commercial glucose or corn 

 sirup." 



The possibility of adulterating salt with, potassium salt rich in sodium 

 chlorid, S. Goy (Ztschr. Untersuch. Nahr. u. Oenussmtl., 26 (1913), No. 4, pp. 

 185-187). — According to the data presented, salt containing potassium is used 

 as an adulterant of table salt. 



The potassium salt is regarded as harmful to health. 



A new method of canning, Kochs (Konserv. Ztg., 14 (1913), No. 28, pp. 217, 

 218; Pure Products, 9 (1913), No. 9, pp. 440-443) .—The author calls attention 

 to the fact t±iat in the blanching of fruits and vegetables preparatory to 

 canning, as ordinarily carried out by parboiling in water, large amounts of 

 soluble constituents are lost, especially if the blanching water is thrown away 

 as is usually the case. The substitution of steam at 4 lbs. pressure in the 

 blanching process is recommended, since this decreases the time of cooking and 

 greatly diminishes the loss of soluble constituents. 



A description is given of a new method of canning which, it is claimed, will 

 prevent the loss of nutrients and fiavor of canned foods due to their extraction 

 by osmosis through contact with the filling water. In this process a can is used 

 which is provided with a perforated false bottom placed a short distance above 

 the real bottom, the space between these two bottoms being filled with water. 

 The space above the false bottom is filled with the goods which have previously 

 been blanched by steam, and the can is sealed in the usual manner. During 

 the processing of the cans the water boils and generates steam which cooks and 

 sterilizes the contents of the can. On cooling, the steam condenses and runs 

 back into the bottom of the can, thus reducing to a minimum the amount of 

 water in the can. Care must be taken to keep the can in an upright position 

 during the processing and cooling, to prevent the water coming in contact with 

 the goods. 



Ftoux a comparison of foods canned by this process with those canned by the 

 older process, it is claimed that the former have a superior quality, and a 

 chemical examination of these products showed a smaller loss of protein, sugar, 

 and mineral substances. 



Factors in the cost of living', F. W. Blackmae (Quart. Rpt. Kans. Bd. Agr., 

 82 (1913), No. 125, pp. 47-58). — Statistical and other data are presented in this 

 discussion of the causes and prevention of the high cost of living. 



[Marketing and the cost of living] (N. Y. Dept. Agr. Bui. 35, 1912, pp. 875- 

 1230, t>ls. 7). — At the seventy-second annual meeting of the New York State 

 Agi'icultural Society a number of papers were read upon the relation of market- 

 ing to the cost of living, among which were the following: 



