558 EXPEKIMENT STATION EECOED. 



Chemistry and mycology of the fruit of Cicer arietinum, A. Zlatabow and 

 S. Stoikow (Ztschr. Untersuch, Naht\ u. Genussmtl., 26 {1913), No. 5, pp. 

 242-247; ahs. in Chem. Zentbl., 1913, II, No. 18, pp. 1607, 1608).— A progress 

 report of analyses of a common Bulgarian variety of the chickpea, both in the 

 raw state and in the roasted form called " Leblebiji", with special reference to 

 the amount and forms of phosphorus present. 



Contribution to the question of judging the meat of tuberculous cattle 

 as regards its use as food, 0. Titze, H, Thieeinger, and E. Jahn (Arl). K. 

 Gsndhtsanit., J,5 (1913), No. 3, pp. 364-424, pis. 6).— Recent investigations 

 along the line of this subject are reviewed, and original work is reported, but 

 the authors do not as yet feel justified in making direct practical application 

 of their results. 



Herring salts, P. Buttenberg (Mitt. Deut. Seefisch. Ver., 29 {1913), No. 3, 

 pp. 74-83; abs. in Hyg. Rundschau, 23 {1913), No. 22, p. 1416).—The chemical 

 composition and physical characteristics of different types of salt such as are 

 commonly used in Germany for curing herring are here noted. 



Concerning methods of making coffee, O. W. Willcox {Pure Products, 9 

 {1913), No. 12, pp. 611-615). — Experimental data are reported and summarized, 

 and tests by E. Aborn are also briefly reported. 



According to the conclusions drawn, boiling gave the greatest amount of ex- 

 tract (strong coffee), the solution containing a relatively high amount of 

 cafifein and cnffetannic acid. " Steeping gives a lower amount of caffein than 

 boiling but quite as much caffetannic acid. When operating with coffee of 

 medium granulation, steeping seems to yield the least amount of caffein than 

 any other method. Filtration gives less extract than boiling or steeping and 

 gives less caffetannin than any other method. Scalding gives results inter- 

 mediate between filtration and boiling. 



" Percolation gives a low extract, but high caffetannic acid and high caffein. 

 The reason why percolation gives such results is probably because the water in 

 the percolator is never exactly at the boiling point, and it seems from the work 

 of others that actually boiling water is necessary to dissolve some of the 

 soluble matters of the coffee. The caffetannic acid and caffein, however, be- 

 ing readily soluble in cold water, seem to be dissolved with great facility in the 

 percolation method, especially in view of the fine granulation used in brewing 

 coffee in the percolating method." 



According to the author, uniformity of quality in domestic coffee making 

 depends upon accuracy in measuring the proportion of coffee and water and 

 always having the water at exactly the same temperature, " which can always 

 be done by making sure that it is boiling vigorously before the coffee is added," 

 and by regulating the time in which the grounds remain in contact with the 

 water. 



Lemon essence, L. Wolfrum and J. Pinnow {Ztschr. Untersucfi. Nahr. u. 

 Genussmtl., 26 {1913), No. 8, pp. 409-422). — A description of analytical methods 

 and a definition of a standard for lemon essence from the state chemical lab- 

 oratory in Bremen. 



Report of the bureau of food and drugs, M. E. Jaffa (Bien. Rpt. Bd. 

 Health Gal., 22 {1911-12), pp. 272-304) -—This third biennial report of the 

 director of the state food and drugs laboratory includes a statement of work 

 done with miscellaneous food products, beverages, water, and drugs. A sum- 

 mary of analytical work is appended. 



State of Michigan Dairy and Food Department {Mich. State Dairy a/nd 

 Food Drpt. Bui. 214-15 {1913), pp. //.'/, ijU. 5). — Besides reports of food and 

 drug analyses, dairy inspections, and miscellaneous notes, this bulletin con- 

 tains a description of the special demonstration train in which the educational 



