FOODS HUMAN NUTRITION. 761 



chased in the poorer districts, and in only 3S per cent of tlie samples from the 

 more sanitary shops, and that the price per pound in these districts was 13 to 

 15 cents and 18 to 25 cents, respectively. 



In an attempt to determine the influence of sausage casings on the bacterial 

 content the scrapings from the interior of the casings from 7 samples were 

 examined in parallel with the interior contents of the same sausage. As a result 

 of this test the conclusion is drawn that " skins used as casings, if properly 

 prepared, can not be considered to increase the bacterial count or the danger 

 from pathogens." 



Sulphites were found in 7 of the 13 samples tested for the presence of this 

 preservative. 



Six samples of pork sausage were cooked in various ways in the laboratory 

 to determine the effect of household methods of cookery upon the bacterial con- 

 tent. Four samples of sausage cooked in restaurants were also examined 

 bacteriologically as an index of the efficiency of ordinary restaurant cooking. 

 It was found in general that cooking destroyed a very large percentage of the 

 bacteria, and that extra well-cooked sausages were sterile. The efficiency of 

 cooking varied only within the limits of 93.3 per cent and 100 per cent. 



The composition and evaluation of boullion cubes, G. Kappeller and A. 

 GoTTFKiED (ZtscJir. rntcrsuck. Xahr. u. CJenussmtl., 31 {1916), No. 1, pp. 1-6). — 

 Analytical data are reported showing the composition of 35 samples of boullion 

 cubes. The following variations in percentage composition were noted : Water, 

 10.0-1.1 ; protein, 26.9-0.43 ; phosphoric acid, 1.43-0.25 ; ash, 83.7-56.85 ; sodium 

 chlorid, 83.3-53.7; total creatinin, 1.2-0.0; fat, 9.6-0.0; and sugar, 14.7-0.0 per 

 cent. 



Mushrooms as food, W. Bbuhn (Gartenflora, 64 (1915), No. 21-22, pp. 353- 

 364, figs. 3). — Analytical data are given comparing the composition of mush- 

 rooms with that of many more common foods. 



Poisoning- by mushrooms, S. Chaxa'et (Les Empoisonnemcnts par les Cham- 

 pignons. Paris: Lc Francois, 1915, pp. 59, pis. 4, fiffs. 2). — The author brings 

 together in this book information concerning the causes of occasional poisoning 

 by fungi, and the diagnosis and treatment of such cases. The botanical charac- 

 teristics of some very poisonous varieties of mushrooms are described in detail. 



[Food and drug- inspection and analysis], R. M. Allen {Kentucky Sta. Food 

 and Drugs Bicn. Rpt., 8 {1913-1915), pp. 1-12, 26-44) .—Thin is a report of the 

 work done under the state food and drugs act during the biennium ended June 

 30, 1915, which included the analysis of 11,095 samples of foods and drugs, a 

 bacteriological study in cooperation with the Bureau of Chemistry of the 

 U. S. Department of Agriculture as to the packing, shipment, and sale of 

 oysters, an extensive sanitary survey of the establishments in the State en- 

 gaged in the slaughtering of cattle and the packing of meat, a study of eggs 

 sold on the market, and, in connection with the research work of the experi- 

 mental bakery, tests of the effects of a variety of different substances upon the 

 quality of the bread. 



From a study made of the effect of wrapping upon the quality of the loaf, the 

 the following conclusions are drawn : The chemical change is slight or none 

 at all for the different substances in the loaf for a limited time so more can 

 be deducted from the physical appearance, taste, odor, etc. The paraffin paper 

 caiises bread to retain all its moisture, which becomes equally distributed even 

 into the crust, destroys its stiffness and renders it less desirable for use. From 

 bread wrapped in porous paper, one secures all sanitary benefits without injury 

 to the loaf. Unwrapped bread is insanitary if exposed, and is liable to the 

 growth of mold. Wrapping in porous paper seems to be the most desirable 

 method." 



