FOODS — HUMAN NUTRITION. 557 



The authors discuss tho data and raise tlie question as to whether bran 

 mixed with dough without previously wetting acts merely as so much inert 

 matter, and whether or not a bettor graham bread would be obtained If the 

 bran were mixed with water and allowed to soak for some time before adding 

 it to the tlour. See also previous notes ( E. S. li., 20, p. 80.') ; 30, p. 164). 



Corn meal as a food and ways of using it, C. F. LANciWORTiiY and Caroline 

 L. Hunt {U. 8. Dcpt. Agr., Farmers' Bui. 565 {19J4), pp. 2//).— The origin and 

 composition of Indian corn are discussed, as well as corn meal, methods of 

 milling it, and its nature and uses, the relation of corn meal to the balanced 

 ration, the combination of corn meal with more highly flavored foods, cookery 

 of corn meal, and similar questions. 



A large number of recipes collected from various sources and standardized 

 are given for corn-meal mushes and similar dishes, corn meal and meat dishes, 

 corn-meal bread, corn-meal puffs, griddlecakes, and watlles, corn-meal pud- 

 dings, and corn-meal cakes. A portion of these have been previously noted 

 (E. S. R., 29, p. 864.) 



In preparing the bulletin experimental studies were made of the subjects under 

 consideration, and the recipes were studied by laboratory methods. 



It is pointed out that the purpose of the bulletin is not to recommend Indian 

 corn to the exclusion of other cereals, but "to speak of its value as a food 

 and its distinguishing qualities which call for special methods of cooking, and 

 to show how it may be used to secure variety in one of the principal lines 

 of food materials which make up the usual dietary. . . . 



" Corn meal compared with other foodstuffs of a similar nature is a low- 

 priced food material, and when used alone or with other equally low-priced 

 foods make economical dishes. 



With reference to the use of corn meal ground in different ways, the following 

 statement is made : 



" Since the composition of the new-process meal differs from that of the old- 

 process meal in having less fat as well as less water, it is desirable to make 

 allowance for this when using the new meal. In making such simple dishes as 

 hoecake and corn-meal pone, which originally were prepared from the meal 

 and water alone, a little lard or butter should be added and in other dishes the 

 allowance of fat should be slightly increased." 



The importance of maize as human food, O. Rammbtedt (Ztschr. Offentl. 

 Chem., 19 (1913), Nos. 15, pp. 288-294; 16, pp. 305-^16; 11, pp. 527-334).— The 

 author reviews the literature of maize and its methods of use in different parts 

 of the world, reports original analyses, and advocates the more extended use of 

 the cereal in Germany and its greater cultivation in the German colonies. 



Immense value of rice as a food, L. M. Bbiggs {Griilf States Fanner, 7 

 {1913), No. 12, p. 11).— A popular article containing a few statistics of rice 

 consumption and recipes for rice dishes. 



Investig-ations of the nutritive value of Finnish rye bread, O. von Hellens 

 (Skand. Arch. Physiol., 30 (1913), No. J,-6, pp. 253-28.',)-— i^he author carried 

 on digestion experiments with normal subjects living for from 2 to 3 days on 

 diets of different types of rye and famine breads with butter and tea. The 

 results indicate that the losses through the feces increased in proportion to 

 the amount and co;irseness of the cellulose present. 



Aguman — a new nutritive meal made from the soy bean, R. Kafemann 

 iUmschau, 17 (1913), No. 50, pp. 1041-1043) .—The preparation here referred 

 to is described as an easily soluble powder of pleasant flavor which may be 

 consumed in water, milk, or other liquids, used as the basis of soup, or made 

 into bread or cake. 



