FOODS — HUMAN NUTRITION. 259 



2 cities. The hogs thus supplied furnished about oue-seventh of the amount 

 annually consumed and were regularly distributed in different districts by 

 arrangements with the butchers' associations and retailed at a price below the 

 prevailing one. The profits to both dealers and breeders are considered just, 

 though the latter naturally varied with the price of feed. 



Retail prices, 1890 to June, 1913, F. C. Ckoxton (U. S. Dept. Labor, Bur. 

 Labor Statis. Bui. 132, 1913, pp. i3//).— This publication, which is No. 10 of the 

 Retail Prices and Cost of Li\ing Series, contains a summary of data regarding 

 retail prices of food in different States in the United States from 1890 to June, 

 1913. 



Data are also given regarding the scaling weight (i. e., weight of dough 

 before baking) as well as the prices of the princii>al brands of baker's wheat 

 bread as reported by representative bakeries, and some statistics regarding the 

 cost of coal and gas. 



[Storage and the housekeeper's problems] {Proc. Amer. Warehousemen's 

 Assoc, 21 {1911), pp. 160-168, 232-258, pis. 2, figs. 2).— Among the papers pre- 

 sented at the annual meeting held in Chicago in December, 1911, several are 

 of interest to housekeepers, namely : Cold Storage for Household and Personal 

 Effects, by Aspinwall ; Economic Results of Cold Storage, by G. K. Holmes ; and 

 Effects of Temperature on Changes in the Flesh of Poultry, by Mary E. Pen- 

 nington. 



Exhibiting-, classifying", and judging" homemade products, J. B. S. Norton 

 {Eyattsville, Md., 1913, pp. 32). — This pamphlet, which was prepared while the 

 author was in charge of the home products exhibit of the Maryland Horticul- 

 tural Society, discusses the management of exhibits and related topics, awards, 

 and rules for judging, and gives some directions regarding the preparation of 

 fruit products and a collection of score cards for canned fruits, jellies, pre- 

 serves, and other fruit products. 



The economy administration cook book, edited by Susie R. Rhodes and 

 Grace P. Hopkins {Hammond, Ind., 1913, pp. 696, pis. Ji6). — It has been the 

 purpose, in collecting material for this volume, to include recipes for inexpensive 

 dishes and to present other data which would aid the housewife in economical 

 as well as good living. The recipes have been contributed by a very large num- 

 ber, including many women of prominence. A considerable number are quoted 

 from the Wilson Family Cook Book. Many menus are included, as well as 

 discussions of preparing and preserving food and other topics, such as an expen- 

 sive and an inexpensive luncheon regarded as equally attractive and palatable 

 and of practically the same nutritive value, by Mrs. T. R. Marshall, home 

 luncheons and lunch box combinations, by Emma S. Jacobs, and a list of 

 articles which should be served with the proper items in a menu. 



The twentieth century book for the progressive baker, hotel confectioner, 

 omamenter, and ice cream maker, F. L. Gienandt {Boston, 1918, 2. ed., pp. 

 27^, pis. 58, figs. 127). — This volume, which consists largely of recipes and 

 directions for the preparation of food, is designed especially for the use of 

 bakers and professional cooks. The author has summarized his experience in 

 various matters, among others the use of powdered milk, which he has found 

 in general to be satisfactory. 



Diet in health and disease, J, Friedjenwau) and J. Ruhbah {Philadelphia 

 and London, 1913, 4. ed., rev. and enl., pp. 857+16). — The authors state that in 

 preparing this edition (E. S. R., 17, p. 579) several new sections have been 

 added, including* those dealing with the mechanism of digestion, salt metabo- 

 lism, duodenal alimentation, and the use of the soy bean, while other sections 

 have been revised, including those on metabolism and the prescribing of diet, 

 infant feeding, and several sections dealing with diet in disease. New tabular 



