FOODS HUMAN NUTRITION. 361 



so that it will not form h;ird curds the casein of raw milk offers serious 

 digestive difficulties that are not present in boiled milli. 



Investigation and judgment of anchovy butter, A. Behre and K. Frerichs 

 (Ztschr. Untersuch. Nahr. u. Genussmtl., 24 (.1912), No. 11, pp. 676-682).— 

 Analyses of true anchovy butter and a similar butter made from herrings show 

 tlie former to have a lower fat content and lower values for the iodin number 

 and refractive index of the extracted fat 



Anchovy butter containing less than 10 per cent fat, as a rule, may be 

 regarded as containing no other fish than anchovies. In mixtures made of 

 equal parts of butter and fish it is impossible to detect the presence of foreign 

 fish. 



Oysters and how to cook them (New York, pp. 2Jf, figs. 2^). — This recently 

 published pamphlet contains a large number of recipes for preparing oysters 

 and a number of menus in which oyster dishes are prominent features. 



The story of a loaf of bread, T. B. Wood (Cambridge and liew York, 191 S. 

 pp. Vl+lJfO, figs. 17). — Wheat growing and marketing, milling, baking, the 

 composition of bread, the relative value of different kinds of bread, .-ind similar 

 topics are discussed in this popular summary. 



Bermuda arrowroot (Bui. Imp. Inst. [So. Kensington], 10 (1912), ^o. 7/, pp. 

 566-669). — Only 2 of 5 samples of so-called Bermuda arrowroot purchased in 

 London responded to tests characteristic of genuine samples. 



" The differences shown by the test probably depend on differences in the 

 mode of preparation of the arrowroot in the countries of origin. Further 

 experience is therefore necessary in order to determine whether the test is of 

 permanent value." 



Arrowroot from the Gold Coast (Bui. Imp. Inst. [So. Kensington], 10 (1912), 

 No. 4, p. 569).- — The examination of a sauiiile is reported. 



Tapioca (cassava) flour and starch (Bui. Imp. Inst. [So, Kensington], 10 

 (1912), No. If, pp. 562-565). — Samples of tapioca of different origin were 

 examined. 



Recipes for the preparation of the dasheen, R. A. Young (U. S. Dept. Agr., 

 Bur. Plant Indus. Giro. 127, pp. 3^-36). — Recipes are given for cooking dasheen 

 in a variety of ways. 



As the author points out, " this vegetable is a staple article of food for millions 

 of people in tropical and subtropical countries. In general it is used in the 

 different ways in which the white potato is used. It may also be candied like 

 the sweet potato. The flesh of the coi-ms and large tubers is frequently some- 

 what gray or violet when cooked, but this does not afl'ect the flavor. 



" When uncooketl dasheens are being scraped or pared they should be handled 

 in water to which a teaspoonful of sal soda to the quart has been added, in 

 order to prevent irritation to the hands." 



Dried bananas (Lancet [London], 1913, I, No. 1, p. 44)- — An analysis is re- 

 ported of a sample of dried bananas. 



Cocoa from the Gold Coast (Bui. Imp. Inst. [So. Kensington], 10 (1912), No. 

 Jf, pp. 556-561). — Descriptive and analytical data are included in this report of 

 the examination of 4 samples of cocoa. 



Bottled pickles, A. McGlll (Lab. Inland Rev. Dept. Canada Bui. 249, 1913, 

 lyp. 11). — The results of the inspection of 80 samples are reported. 



Studies of the origin of the caffeols, V. Gbaee (Monatsh. Chem., 38 (1912), 

 No. 10, pp. 1389-1406). — The formation of the aromatic substances during the 

 roasting process was studied in the case of ordinary coffee and " caffein-free " 

 coffee. 



Concerning a number of foodstuffs of local origin, Adlxjng ( Tropenpflanzer , 

 17 (1913), No. 4, pp. ni-ldl, figs. 4). — Descrijitive and analytical data are given 



