1J>20] FOODS — HUMAN NUTRITION. 663 



A pink yeast causing spoilage in oysters, A. C. Huntee {Amer. Food. 

 Jour., 15 (1920), No. 6, pp. 16-19). — Essentially noted from another source 

 (E. S. R., 42. p. 8G0). 



Some considerations concerning tlic salting of fish, D. K. Tkkssler (U. S. 

 Dipt. Com., Bur. Fisheries Doc. 8S4 {1920), pp. 55, figs. 8). — Tbis publication 

 consists of a survey of present coniuiorcial methods of sa'.ting fish, and the 

 results of an experimental study of the inlluenccs of various factors upon the 

 quality of the final product. The general conclusions drawn are as follows : 



Calcium and magnesium salts and sulphates as impurities in common salt 

 retard tlie penetration of salt into fish, and consequently cause fish to spoil 

 during salting at a lower temi>erature than salts not containing these impuri- 

 ties. Fish packed in dry salt have better keeping qualities than fish salted* in 

 brine. 



The predominant factors in controlling the qualities of the salt fish are 

 thorough cleaning of the fish and the use of perfectly fresh fish. 



School hmches at Columbus, Ind. {Mo. Bui. Irid. State Bd. Health, 2S 

 {1920), No. 4, P- 43)- — A school lunch project is described which was found to 

 be very successful. Parents were requested to pledge 15 cts. a week for milk 

 and to prepare each morning a large bread and butter sandwich to be properly 

 wrapped and brought to school by the child. The school in return agreed to 

 provide a half pint of milk per child per day. The luncheons were eaten before 

 the mid-morning recess. At the end of the first month after this luncheon 

 plan was put into effect the children participating showed an average gain of 

 12.2 oz. and at the end of the second month of 16.3 oz. As pointed out, this is 

 equivalent to the expected gain in weight for normal children. 



Cafeterias for industrial plants {Hotel Mo., 28 {1920), No. 821, p. 19).— 

 Some information rcgai'ding the value of cafeterias from the industrial stand- 

 point is summarized. 



Dietitian supervises employees' meals, E. Becker {Hotel Mo., 28 {1920), 

 No. 327, pp. 22-2.'t). — In an address at Hotel Men's Show, Chicago, the author 

 described methods of supervising employees' meals in a very large hotel in New 

 York. 



Restaurant economics in England {Hotel Mo., 28 {1920), No. 327, p. 5^). — 

 Brief statements are made regarding some practices which have been intro- 

 duced for reasons of economy. 



The metabolism of sulphur. — III, The relation between the cystin con- 

 tent of proteins and their efliciency in the maintenance of nitrogenous 

 equilibrium in dogs, II. B. Lewis {Jour. Biul. Chein., J/2 {1920), No. 2, pp. 

 289-296).— T\ni investigation previously noted (E. S. II., 38, p. 570) has been 

 extended to include proteins of known sulphur and cystin content in order to 

 determine to what extent the minimum of these proteins is determined by their 

 cystin content. The relative efiiciency of serum albumin, casein, and casein plus 

 cystin in the nutrition of dogs was determined by a comparison of the nitrogen 

 balances of the different experimental periods. 



With a low protein intake, serum albumin proved more effective in maintain- 

 ing nitrogen equilibrium than did casein. Casein supplemented by cystin 

 proved, however, to be as efficient as seium albumin. These results are thought 

 to furnish additional evidence that cystin is essential for maintenance as well 

 as growth. 



Accessory food factors (vitamins) in the feeding of infants, E. Mel- 

 LANBY {Lancet [London], 1920, I, No. 16, pp. 856-862, figs. 14).— This paper, 

 which consists of the opening remarks at the discussion on the influence of 

 vitamins in infant nutrition previously noted (E. S. R., 43, p. 1G6), deals chiefly 



