560 EXPERIMENT STATION RECORD. 



General recipe book for bakers and confectioners, L. A. Rosswaag (Allge- 

 meines Rezept-Buch fuer Backer und Conditoren. 'New York, 1913, vol. 1, 5. 

 ed., enl., pp. 128). — This handbook, intended evidently for the use of German 

 professional cooks in the United States, includes numerous recipes for cakes, 

 cookies, frostings, and other sweet dishes. 



Camp cookery, Ava B. Milam and Ruth McN. Smith iOreg. Asgr. Col. Bui. 

 76 {1913), pp. 47, fig. 1). — Camp food supplies, ration lists (including a suste- 

 nance table prepared by the Forest Service of the U. S. Department of Agri- 

 culture giving the amounts of different articles of food required per day for 

 1 to 10 men), camp equipment, and similar topics are discussed, and a large 

 number of recipes given for preparing camp dishes, including bread, meats, 

 vegetables, and pastry. 



Agricultural publications as aid to the housekeepers — hov^r they may be 

 obtained, Cakoline L. Hunt (Gen. Fed. {Women's Clubs) Mag., 11 {1913), 

 No. 15, pp. 15, 16). — Information is summarized regarding the publications of 

 the U. S. Department of Agriculture of interest to housekeepers. 



How to obtain home economics information, Helen L. Johnson {Oen. 

 Fed. {Women's Clubs) Mag., 11 {1913), No. 15, pp. U, i5).— Suggestions are 

 made regarding sources of information, particularly the publications of the 

 U. S. Department of Agriculture and other government departments. 



The statistical study of dietaries, K. Pearson {Biometrika, 9 {1913), No. 

 3-4, pp. 530-533). — A critical study of the recent investigation by Dorothy E. 

 Lindsay into dietary conditions among laboring classes in Glasgow (E. S. R., 

 29, p. 464), special emphasis being laid on the desirability of anthropometric 

 measurements in such work. 



Further investigations regarding digestion and resorption under normal 

 and pathological conditions, E. S. London et al. {Hoppe-Seyler's Ztschr. 

 Physiol. Chem., 87 {1913), No. 5-6, pp. 313-370).— A brief summary of the 

 results of a long series of experiments (E. S. R., 20, p. 662) designed to throw 

 light on the different phases of digestion and met<abolism. Surgical methods 

 of altering the course of digestion were frequently used. 



The influence of butter fat on growth, T. B. Osboene and L. B. Mendel 

 ET AL. {Jour. Biol. Chem., 16 {1913), No. 3, pp. 423-437, figs. 5).— In experiments 

 previously noted (E. S. R., 30, p. 64) it was found that young rats which for a 

 time grew at a normal rate on a "protein-free milk" diet sooner or later 

 ceased to grow, and, furthermore, that they recovered and resumed their nor- 

 mal mte of growth when a part of the lard in their food was replaced by a 

 corresponding quantity of unsalted butter. The authors' conclusion that butter 

 supplied some substance which exercises a marked influence on growth has 

 been substantiated by additional experiments which are summarized. 



In view of the possibility that even an extremely minute quantity of some 

 substance might be responsible for the favorable influence noted, the butter 

 was separated into three parts, namely, the fatty substances, the insoluble solid 

 elements, and the aqueous solution containing lactose, soluble inorganic salts, 

 and other soluble components of the milk. The feeding trials showed that the 

 growth-promoting factor was contained in the fat fraction, so the other frac- 

 tions were not considered further. 



In discussing the experimental data summarized, the authors state that it 

 appears improbable "that glycerids of the fatty acids ordinarily present in 

 foods are responsible for the promotion of the gi'owth observed when butter fat 

 replaces lard in the diet of rats which have ceased to grow. Lecithin and 

 other phosphorus- or nitrogen -containing substances are excluded by the ab- 

 sence of phosphorus and nitrogen from our butter fat; and cholestei-ol by the 



