256 EXPERIMENT STATION RECORD. 



of the Japanese quince, dried bananas, pulp from cider presses, and raspberry 

 juice; an investigation of a vegetable food product prepared by combining 

 cereals, legumes, and fresh vegetables ; a study of the material lost in the blanch- 

 ing of mushrooms; and tests of the comparative value of pears preserved in 

 different ways. 



The chemistry of fiesh foods. — II— IV, The composition and nutritive value 

 of the retail cuts of mutton and lamb, A. :M. Wright (Trans, and Proc. Xew 

 Zeal. Inst., 47 (1914), PP- 569-572). — The investigations here reported are a con- 

 tinuation of previous work (E. S. R., 28, pp. 365, 366). Ten each of average 

 quality sheep and lambs were weighed alive, immediately slaughtered, and 

 weights and percentages of the carcasses and of each of the by-products deter- 

 mined. A carcass of mutton and a carcass of lamb were cut into the joints 

 usually offered for sale in the retail trade and the weights and percentages of 

 fat, lean meat, and bone in each of the cuts recorded. Data are given regarding 

 the relative costs of tlie different retail cuts and the composition of the boneless 

 meat. 



The density of wheat as an index of its milling value, Lindet, Fleurent, 

 and Akpin (Compt. Rend. Aead. Ayr. France, 1 (1915), No. 21, pp. 632-S3S). — 

 Analytical data are given from which the authors conclude that the weigiit of a 

 unit volume of grain is of practically no use as a standard for the evaluation of 

 wheat. A number of factors which affect this value are considered somewhat 

 at length. 



The nutritive value of hay, straw, and other plant parts, H. Fbiedenthal 

 (Die NdhrwerterschVusHuny in JIcu und Stroh und Pflanzenteilcn allcr Art. 

 Leipsic: Reichenbach'sche Verlagsbuehhandlung, 1915, pp. 47, figs. 7). — A sum- 

 mary and digest of data which considers especially the metlioil of preparing 

 such materials for food purposes. Analyses of several kinds of straw are given, 

 and the composition of these substances compared with that of some common 

 food materials. 



Army biscuit recipes, Miss L. M. Badcock (Jour. Roy. Army lied. Corps, 2S 

 (1914), ^0. 4' PP- 4-i^-450). — Recipes are given for the preparation of several 

 dishes of which army biscuits form a basis. 



Banana meal from Jamaica (Bui. Imp. In^t. [So. Kensington], 13 (1915), 

 No. 2, pp. 200. 201). — Comparative analyses are reported of banana flour, wheat 

 flour, and maize meal. The banana flour contained less protein and fat but 

 more ash than either wheat or maize flour. 



Viability of Bacillus typhosus in ice cream, O. W. H. Mitchell (Jour. 

 Amer. Med. Assoc., 65 (1915), No. 21, pp. 1795-1797).— In discussing the rea- 

 sons for undertaking this investigation, the author refers to several epidemics 

 of typhoid fever in which the evidence pointed strongly toward ice cream as 

 the cause, although conclusive proof was not secured. In the experiments re- 

 ported six mixtures of ice cream were prepared according to common house- 

 hold recipes, and typhoid bacilli added in quantities varying from 40.000 to 

 320.000 bacilli for each cubic centimeter of the mixture. After freezing, samples 

 of 100 cc. of the inoculated ice creams were packed in ice and salt and stored 

 at temperatures varying from —3 to —4° C. The lengths of time after which 

 Bacillus typhosus was isolated from the various samples varied from 12 to 39 

 days. 



[Food inspection, pure food, and other topics], E. F. Ladd and Alma K. 

 Johnson (North Dakota Sta. Spec. Bui., 3 (1915), No. 21, pp. 355-368) .—The 

 results of the inspection of a number of .samples of food and beverages are 

 given, together with Information regarding some patent medicines. Among the 

 pure food topics considered are warnings against the use of second-hand kegs 

 for soft drinks and the use of saccharin in foods. 



