1919] FOODS — HUMAN NUTRITION. 65 



In a mortar and sift through fine muslin. The meal may be used in bread and 

 cakes by mixing with an equal portion of wheaten flour, or it may be cooked 

 and eaten as oatmeal porridge or rice pudding. 



" Dasheen, sweet potato, tannia, and yam meals can all be made in the same 

 way as advised for banana meal, i. e., peeling, washing, slicing, and milling the 

 drier chips. Excellent bread, etc., can also be made from equal parts of 

 wheaten flour and any of the above meals." 



The utilization of yeast in the animal organism, E. Schill (Biochem. 

 Ztschr., 87 (1918), No. 3-4, pp. i63-i75).— Feeding experiments with laboratory 

 animals (dogs) in which the food value of yeast was studied indicate, in the 

 author's opinion, that the protein of yeast is well utilized. 



Digestibility of certain miscellaneous animal fats, A. D. Holmes (U. S. 

 Dept. Agr. Bui. 613 (1919), pp. 25).— Continuing earlier work (E. S. R., 36, 

 p. 860) the digestibility of 9 animal fats was studied, with young men as sub- 

 jects. 



The coefficients of digestibility were found to be 98.4 per cent for goat's 

 butter, 95.3 for kid fat, 93.7 for hard-palate fat, 93.9 for horse fat, 96.8 for oleo 

 oil, 80.1 for oleo stearin, 93.5 for ox-marrow fat, 96.6 for ox-taQ fat, and 98.6 

 per cent for turtle fat. 



" In the reports of their physical condition during the test periods, the sub- 

 jects did not note any physiological disturbances except in the case of ox- 

 marrow fat, which seemed to have a slightly laxative effect. No evidence was 

 secured as to whether this condition resulted from the nature of the fat or 

 from the fairly large amount [74.5 gm.] ingested daily." 



On the basis of the experiments reported, it is concluded that these fats, 

 when eaten in amounts equivalent to the amount of butter eaten in the normal 

 dietary, are well assimilated, and that judged by this and what is known of 

 their use as food fats they should prove wholesome sources of fat for human 

 consumption. 



Whale meat as food, V. Stubbins (Food and Cookery and Catering World 

 [London], 23 (1919), No. 2/,7, pp. 16, 17).— It is calculated that many of the 

 whales caught average about 50 tons in weight and that after the removal of 

 the bone and blubber between 5 and 6 tons of flesh available for human food 

 remains. This flesh is said to be very tender, agreeable in taste, and richer than 

 beef in protein by 2 per cent. 



Whale meat in the diet (Jour. Agr. and Hort. [Canada], 22, 1919, No. 9, 

 p. 159). — Some data on the extent of shipping whale meat as food from the 

 Canadian Pacific coast are given. " Whales taken on the Pacific coast yield from 

 3 to 12 tons each of prime meat, and this only is used for canning and freezing. 

 . . . Analysis of the flesh shows it somewhat to resemble corned beef or 

 mutton. It contains 34 per cent of protein, the principal tissue-forming mate- 

 rial of food, as compared with from 13 to 14 per cent in mutton or pork. Sales 

 of whale meat are not yet large in Canada or the United States, but a good deal 

 has been shipped to Samoa and Fiji." 



Food values and dairy products, O. R. Overman (Illinois Sta. Circ. 235 

 (1919), pp. 3-28, fig. 1). — The author summarizes a large amount of data in this 

 comparison of dairy products (milk, skim milk, cottage cheese, and American 

 Cheddar cheese) with other foods. His conclusion is that these are to be re- 

 garded as among the cheapest foods of animal origin, both as to protein and 

 total energy. 



" Milk containing 4 per cent of fat is a more economical source of both protein 

 and energy than are meats, eggs, poultry, or fresh fish. . . . Skim milk 

 at 15 cts. a gallon is far cheaper as a source of protein and energy than are 



