FOODS — HUMAN" NUTRITION. 263 



largely due to environmeut, iiicludiug climate and soil, and also apparently to 

 the rainfall during the growing season, the average percentage of protein in the 

 flour decreasing fairly regularly as the rainfall during the growing period 

 increased. 



The spring wheat samples obtained from the southwestern part of the State 

 showed the highest baking strength on an average, while those obtained from 

 the northwestern part were poorest in this respect. Samples from the south- 

 eastern section shewed the highest percentage of total flour on an average, vphile 

 the lowest percentage was obtained from samples from the central section, 

 owing to the large proportion of badly shriveled kernels which they contained. 



Samples of the 1911 crop of Montana grown hard spring wheats, which wer«> 

 also tested, were nearly equal in average milling qjality to the same class of 

 wheats grown in Minnesota. The hard red winter wheats of the Turkey type 

 grown in Montana were inferior to the hard spring wheats grown there and in 

 Minnesota. 



The methods followed In making experiments are outlined, and illustrations 

 are given of the electrically heated fermentation cabinet in which the doughs 

 were raised and of the electric oven in which the bread was baked. 



The influence of the environment on the milling' and baking qualities of 

 wheat in India. — II, The experiments of 1909—10 and 1910—11, A. Howard, 

 H. M. Leake, and Gabrielle L. C. Howard {Mem. Befit. Agr. India, Bot. Ser., 

 5 (1913), No. 2, pp. 106, pi. 1, fig. 1). — This paper reports the continuation of 

 work previously noted (E. S. R., 23, p. 7GS). General data are given, together 

 with a report including the results of baking and milling tests applied to several 

 varieties of wheat, each grown in a number of regions in India. The conclu- 

 sions are summed up in part as follows : 



" Weak wheats . . . can be improved to some extent ... by cultivation, but 

 they have not been made to behave like strong wheats." Strong wheats retain 

 strength and good milling qualities in the various wheat-growing regions. The 

 quality and yield of the crop are affected by the same conditions, and the 

 authors recommend the use and improvement of a wheat combining high yield- 

 ing power and good baking qualities. 



Processes of flour manufacture, P. A. Amos [London, New Yor-k, Bombay, 

 and Calcutta, 1012, pp. X+280, figs. 112).— To a lack of literature and instruc- 

 tion on flour milling in England is attributed the writing of this volume. 



The introductory chapters describe the general conditions peculiar to Eng- 

 land, the history of flour milling, and the characteristics of wheat lands and 

 wheat in various parts of the world. The greater part of the volume is de- 

 voted to the technical features of mill construction, equipment, and operation, 

 but at the end there is a brief discussion of the subject-matter of the annual 

 examinations given under the auspices of the City and Guilds of London In- 

 stitute and the National Association of British and Irish Millers. 



Grain Germ as food, PI. Boruttau (Ztschr, Pliys. u. Didtet. Ther., 16 (1912). 

 No. 10, pp. 577-583; abs. in Zentbl. Biochem. u. Biophys., H (1912), No. 3-4, 

 p. 103). — Experiments with man and animals showed that the nitrogen of a com- 

 mercial food product made from grain germ was about as digestible as that of 

 meat and that it stimulated the growth of dogs, rabbits, and mice. 



The occurrence of nicotinic acid in rice bran, U. Suzuki and S. Matsunaga 

 (Jour. Col. Agr. Imp. Univ. Tokyo, 5 (1912), No. 1, pp. 59-61; abs. in Chem. 

 ZcnibL, 1913, I, No. 11, p. 1036). — The authors report the occurrence of nicotinic 

 acid in rice bran in a quantitative study. 



The composition of different varieties of red peppers, L. M. Tolman and 

 L. C. Mitchell (U. S. Dept. Agr., Bur. Chem. Bui. 163, pp. 82).— The investi- 

 gations reported were undertaken to determine the normal composition of the 



