FOODS HUMAN NUTRITION. 67 



elude that there should not be more than 1 bu. of corn to 20 gal. nor less than 1 

 bu. to 40 gal. of the lye liquid. At this concentration, a temperature of 70° C. for 

 about 1^ hours is recommended, or a temperature of 90° for a shorter time. 

 Efficient stirring is required. The product must finally be thoroughly washed 

 to remove all the lye from the corn. 



Kafir, feterita, mile, P. W. Davis (Texas Dcpt. Ayr. Bui. 42 {1915), pp. 

 IS). — Information is given regarding the use of Kafir corn, feterita, and milo 

 maize in bread malting. Recipes are included. 



Vinegar (Maine Sta. Off. Insp. 70 (1915), pp. 69-80) .—General data regard- 

 ing the making of vinegar and specific directions for its home manufacture are 

 given, based on Bulletin 258 of the New York State Station (E. S. R., 16, p. 

 899). A definition of vinegar is given, together with the results of the inspection 

 of a number of samples purchased as cider vinegar. 



The effect of the mineral content of water on canned foods, H. L. Hueninic 

 and E. Bartow (Jour. Indus, and Engin. Chem., 7 (1915), No. 6, pp. 495, 496). — 

 A number of factors which influence the quality of canned goods are considered, 

 and laboratory exi^eriments are reported on the canning of beans in which dis- 

 tilled water and water containing varying amounts of calcium, magnesium, and 

 sodium salts were used. 



The results of these experiments indicate that magnesium and calcium salts, 

 present in any of the forms studied, have a hardening effect on the canned 

 beans. " With bicarbonates of calcium or magnesium the gradation in hardness 

 was not so marked and consistent as with the chlorids or sulphates. This may 

 be due to the fact that calcium bicarbonate and magnesium bicarbonate solutions 

 are unstable, causing the concentration to change during the soaking and heat- 

 ing. No difference could be detected between the beans canned with water con- 

 taining magnesium salts and those canned with water containing calcium salts, 

 when the quantities of the salts in solution were equivalent. It would seem, 

 therefore, that the effects of the magnesium ion and of the calcium ion are 

 identical. 



" The beans canned with the water containing NasCOs and those canned in 

 water containing NaHCOs were compared and practically no difference could be 

 detected. The same softening effect was observed in the cases when water con- 

 taining NaHCOa was used as when Na2C03 was used." 



Experiments with other soaked vegetables and with fresh vegetables, fruits, 

 and berries are to be undertaken. 



[Food inspection and analyses], E. F. Ladd and Alma K. Johnson (North 

 Dakota Sta. Spec. Bui., 3 (1915), No. 20, pp. 337-352).— This contains the re- 

 sults of the inspection of stores and other places where foods are prepared, 

 manufactured, and sold ; of analyses of several samples of rye flour ; and of 

 milling and baking tests with samples of red durum wheat. A list of foods 

 and beverages analyzed is also given. 



Clinical calorimetry. — I, A respiration calorimeter for the study of dis- 

 ease, G. LusK (Arch. Int. Med., 15 (1915), No. 5, pp. 793-804, figs. ^).— The 

 calorimeter established in Bellevue Hospital, New York City, is essentially a 

 modification of the Atwater-Rosa type, the history and principles of which are 

 briefly described in this article. 



Clinical calorimetry. — II, The respiration calorimeter of the Russell Sage 

 Institute of Pathology in Bellevue Hospital, .1. A. Riche and G. F. Soder- 

 STROM (Arch. Int. Med., 15 (1915), No. 5, pp. 805-828, figs. 13).— The apparatus 

 Is described in detail, and results reported of alcohol and electric checks. 



"The accuracy is such that in observations lasting 3 or 4 hours the heat 

 production, carbon dioxid elimination, and oxygen consumption, as determined 



