FOODS — HUMAN NUTRITION. 257 



producers and intermediaries of the proceeds of the sale of meat products in 

 Paris. 



The author estimates that of the price paid by the retail buyer, 76 per cent 

 goes to the original producer, while, of the remaining 24 per cent, 2 per cent 

 goes to the railways, 1 per cent to the cattle commissioners, 5 per cent to the 

 city of Paris (for duties, slaughterhouse fees, market facilities, etc.), 3 per 

 cent to the wholesale dealers, and 13 per cent to the retail dealers. 



The appendix includes plates showing the method of cutting meats and the 

 names of cuts in vogue in the Parisian markets. 



The red color developed when meat is boiled in water, Klut (Mitt. K. 

 Landesanst. Wasserhyg. Berlin-Dahlem, 1913, No. 17, pp. 86-39; ahs. in Ghent. 

 ZentU., 1913, II, No. IS, p. 1162).— The red color was noted in meat cooked in 

 soft to medium hard water flowing from zinc-coated pipes and containing vari- 

 able quantities of free carbon dioxid and occasionally very small quantities of 

 nitrates. 



The experiments showed that the presence of minute quantities of N2O8 in the 

 water was sufficient to cause a red color and explained the observed red color in 

 boiled meat as due to the presence of minute quanities of N2O3 produced by the 

 reduction of nitrates by zinc in the presence of free carbon dioxid. The author 

 recommends that water which has stood in the pipes for a long time should not 

 be used for cooking purpose but allowed to run for a time before using. 



The Tellier method of preserving dried meat, Lalli6 (Deut. Schlacht u. 

 Viehhof Ztg., 13 {1913), No. 4S, pp. 655, 656). — In this summary of an article 

 in La Nature a method of preserving meat is described which consists essen- 

 tially of drying it in vacuum until about 20 per cent of the water is removed, 

 which requires from about 12 to 24 hours. The process is said to be inexpensive, 

 while the nutritive value and culinary quality of the meat are unchanged. 



The author states that such partially dried meat keeps well under ordinary 

 conditions. 



Seasoning's and bouillon cubes, K. Micko (Ztschr. Untersuch. NaJir. u. Ge- 

 nussmtl., 26 {1913), No. 7, pp. 521-559).— Analytical data are reported and dis- 

 cussed. 



The chemical composition of rye and its milling products — the distribu- 

 tion of the materials in the grain, M. P. Neumann, H. Kalning, et al. 

 {Ztschr. Gesam. Getreidew., 5 {1913), No. 2, pp. 41-50). — Determinations were 

 made of the composition of specially selected typical samples of the whole grain 

 and the various milling products of rye. The proportions of soluble to insoluble 

 protein and of various sugars and pentosans to the total starch, nonnitrog- 

 enous extractives, crude fiber, phosphoric acid, etc., found in the different 

 milling products are noted in detail. 



The chemical composition of wheat and its milling products — the distribu- 

 tion of the materials in the grain, H. Kalning and A. Schleimer {Ztschr. 

 Gesam. Getreidew., 5 {1913), No. 7, pp. 199-207) .—This work is carried out on 

 the same lines as that of Neumann on rye, noted above. 



The authors suggest the importance of a more extended knowledge of the 

 various milling products for the sake not only of making technical improve- 

 ments in the milling processes, but also of a better imderstanding of nutritive 

 value. The significance of ferments in the grain during bott storage and bread 

 making is also indicated. 



The bread making qualities of domestic [German] and foreign wheats, 

 M. P. Neumann {Ztschr. Gesam. Getreidew., 5 {1913), No. 8, pp. 223-229, figs. 

 11). — Bread making tests were made to determine the behavior of characteris- 

 tic mixtures of German and foreign wheats. In general, the addition of the 

 hard foreign wheats increased the bread making qualities of the domestic flour. 



