66 EXPERIMENT STATION" RECORD. [Vol.41 



other foods of animal origin. It is, at this price, cheaper as a source of pro- 

 tein than are dry beans and peas at 15 cts. a pound. On the basis of energy the 

 cost of sliim milli and dry beans and peas is nearly the same. Cottage cheese is 

 a much more economical source of protein than are other animal foods. It is an 

 excellent meat substitute. On the basis of energy cottage cheese and meats cost 

 nearly the same. It is cheaper than fresh fish, and at 15 cts. a pound is cheaper 

 than eggs at 30 cts. a dozen. American Cheddar cheese costs very much less 

 than meat, poultry, eggs, or fish sufficient to furnish an equal amount of protein 

 or of total energy and is an excellent substitute for these foods." 



[Miscelianeous food topics], E. F. Ladd and Alma K. Johnson (North Da- 

 dota ,S7ff. Spec. Bill, J {1919), No. 9, pp. 191, 192, 208-218) .—The authors 

 note that when butter contains over 16 per cent of water it is liable to taxation, 

 and give information regarding adulterated and misbranded butter. It is stated 

 that a tendency has been observed in some places to sell butter short weight 

 and adulterated by the addition of excessive amounts of water. 



An article on so-called egg substitutes by La Wall (E. S. R., 40, p. 558) is re- 

 printed. 



The Chinese petsai as a salad veg'etable, D. Fairchild {Jour. Heredity, 9 

 {1918), No. 7, pp. 291-295, figs. 2). — The author believes that the Chinese petsai, 

 a leaf vegetable of pleasant taste, might well be used to supplement lettuce. 



Food sauces of Europeans and Indo-Chinese compared, Rose {Bui. Econ. 

 Indochine, n. ser., 21 {1918), No. 131, pp. 525-532). — Analyses of nuoc-mam (a 

 product similar to soy sauce) and other sauces are reported. The uses and 

 value of such products are discussed. 



[Food inspection], A. M. G. Soule (Agr. of Maine, 1917, pp. 78-89). — A report 

 of the chief of the bureau of inspection on the enforcement of the pure food 

 law in IVIaine for the year 1917. 



[Food inspection] (Brit. Food Jour., 20 {1918), No. 241, pp. 127-136) .—An 

 abstract from the annual report of the Principal of the Customs and Excise 

 Laboratory on the work of the laboratory for the year ended March 31, 1918. 



Report of the fifteenth convention of the Association of German Food 

 Chemists {Ztschr. Untersuch, Nahr. u. Genussmtl, 35 {1918), No. 1-3, pp. 152). — 

 This report includes, among other addresses and discussions, the following: 

 Food Substitutes and Their Regulation, by A. Beythien ; Food Substitutes and 

 Their Valuation, by S. Rothenfusser ; Beer Substitutes, by K. Windisch ; 

 Colfee Substitutes, by M. Klassert ; Fruit Juices and Their Substitution, and 

 Marmalades and Artificial Marmalades, by P. Buttenberg; The Use of Mineral 

 Matter in Baking Powder, by L. Griinhut ; Baking Powder, by F. Wirthle ; Soup 

 and Broth Cubes, by C. Mai ; Calculation of Food Value of Foods, by E. Seel ; 

 and Ascertaining the Food Value of Mushrooms, by M. Klostermann. 



Ten lessons in thrift {Washington: War Loan Organ., U. S. Treas. Dept., 

 1919, pp. 16). — This outline includes thrift in the household, the household 

 budget, family accounting, and similar topics. 



Cold storage reports, season 1917—1918. — Apples, butter, American cheese, 

 eggs, and poultry, J. O. Beix {U. S. Dcpt. Agr. Bui. 776 {1919), pp. U, figs. 

 19). — This publication, designed particularly for trade uses, reports statistical 

 data containing earlier work (E. S. R., 40, p. 68). 



Food surveys {U. 8. Dcpt. Agr., Food Surreys, 2 {1919), Nos. 25, 26, pp. 8 

 each). — Data are reported as to commercial stocks of grain, flour, and mis- 

 cellaneous food products in the United States on April 1 and IMay 1, 1919, re- 

 spectively. 



Europe's larder. — Record American exports {Nat. Food Jour. [London], 2 

 {1919), No. 34, p. 266). — A tentative record of the quantity and value of the 

 food exported from the United States to England during the year 1918. 



