462 EXPERIMENT STATION RECORD. 



8 per cent of tlie insoluble starch is changed to a soluble form, and very many 

 grains are ruptured and rendered more susceptible to the action of solvents, 

 such as the digestive fluids, by combined action of heat and ferments. The 35 to 

 40 per cent of water prevents the temperature in the interior of the loaf from 

 rising much above 100°, thus accounting for the small amount of soluble starch 

 in comparison with the 10 to 18 per cent in bread crust and. 5 to 12 per cent in 

 crackers. 



" With the modern process of bread making on the large scale it is evident 

 that differences in methods or in constituents make only a very slight difference 

 in products, and that claims of superiority, other than on the basis of taste, 

 are untenable." 



Salt in bread making, O. J. Freed (Oper. Miller, 18 {1913), No, 12, pp. 794- 

 797, figs. 9). — The results of experiments are given on the effects of salt, not to 

 exceed 31 lbs. per barrel of flour (196 lbs.), upon the yield and quality of 

 bread. The author's conclusions in the main were as follows : 



With an increase of salt, the color was improved, the texture and grain were 

 greatly benefited, the volume or size was increased, and the crust of the 

 bread was softened. The more salt the longer it takes the dough to rise, and 

 the less salt, the faster the dough rises. 



" When all these points are taken into consideration, we are forced to the 

 conclusion that the safest amount of salt for [white] bread ... is 3 lbs. to a 

 barrel. . . . Any amount above this, say 3^ lbs., will not only work to retard 

 the fermentation, but will also impair the quality. A bread that has no salt, 

 or insuflicient salt, is tasteless and insipid. The salt will retard the fermenta- 

 tion only when it is used in excessive amounts." 



In the author's opinion, in extremely hot weather ^ lb. more salt is bene- 

 ficial, while in the winter time it is desirable to decrease the amount i lb. and 

 raise the temperature of the dough to 86" F. In working with hard water less 

 salt is needed than when using soft water. 



A new method of handling- preserved foods and its value for army and 

 navy use, J. R. Katz (Umschau, 17 (1913), No. 47, pp. 975-978).— The use of 

 pulp or paper containers for sterilized foods is described, a method devised by 

 Miss M. Rutten. 



Report of Missouri Home Makers' Conference Association, 1913 (Missouri 

 Bd. Agr. Mo. Bui., 11 {1918), No. 3, pp. 130, figs. 41; Ann. Rpt. Missouri Bd. 

 Ag^r., 45 {1912), pp. 149-275, figs. 4I). — The report contains a number of papers 

 presented, including, among others. The Feeding of Children, [with Menus], 

 by Amy L. Daniels; Hot Lunches in Rural School, by Mrs. Fannie Quick; 

 Teaching Cooking in the Fruitville Rural School, by Helen Swift; The Short 

 Course for Women in the University of Missouri, by Louise Stanley ; A Lesson 

 in Drafting Patterns, by Nelle Carter; Art and Hand Work in Rural Schools, 

 by Ella V. Dobbs; School Sanitation, by Louise Stanley; How to Make a Gar- 

 den Serve the Table the W^hole Year, by Mrs. S. W. Ravenel ; Farm Home 

 Management, by O. R. Johnson ; Farm Home Management, by Mrs. J. E. Hall ; 

 Salt-rising Bread, by Winona Woodward : and An International Movement for 

 the Betterment of Rural Homes, by Maude M. Griffith. 



Household discoveries and Mrs. Curtis's cook book, S. Morse and Isabel 

 G. Curtis {Petersburg, N. Y., 1918, rev. ed., pp. XXII-j-33-1173, pis. 6, figs. 

 247). — Data regarding the care of the home and its equipment, insect pests, and 

 other matters of interest to the housekeeper are presented, the material being 

 arranged in encyclopedic form. A large number of recipes and discussions of 

 food problems are included. Material published by the U. S. Department of 

 Agriculture has been freely drawn upon. 



