664 EXPERIMENT STATION RECOED. 



A study of the effect of mean temperature during the growing season on 

 the quality and grade of wheat, E. F. Ladd (North Dakota Sta. Rpt. 1912, 

 pt. S, pp. 404-48I, figs. 4). — Analyses and milling and baking tests are reported 

 for wheats grown at mean temperatures ranging from a little below 60° to a 

 little above 6G° F. 



The recorded tabular data show " that the mean temperature of the entire 

 growing season is not an important factor ; while there is no doubt that the tem- 

 perature from day to day does have its effect. The mean temperature does 

 not have any marked effect further than to show that the wheat produced with 

 a mean temperature of above 60° and below 66° F. seems to produce a flour 

 of a better baking quality than that produced below 60° and above 66°. The 

 number of samples we have had to work with along this line have been limited ; 

 in many cases only having received one sample. In such cases it is not fair to 

 draw definite conclusions." 



Foreign types of wheat, crops of 1908-1910 and 1911, E. F. Ladd (North 

 Dakota Sta. Rpt. 1912, pt. 3, pp. 396-403). — The results are reported of milling 

 and baking tests with a number of different types of foreign wheats. General 

 deductions were not drawn. 



Eighteenth report on food products, and sixth report on drug products, 

 1913, J. P. Street (Connecticut State Sta. Rpt. 1913, pt. 4, pp. 257-308).— 

 During the year 1913 the total number of samples examined was 1,902, of which 

 1,055 were not found adulterated, while 530 were adulterated or below standard 

 and 68 compound. 



Analytical and other data are reported regarding the character and composi- 

 tion of breads baked in Connecticut; candies, mostly of the cheaper sorts; 

 "dehydro foods" (evaporated or concentrated vegetables and fruits), "prepared 

 chiefly for travelers or campers who wish to carry food in a concentrated form " ; 

 diabetic foods; ice cream powders; jelly powders; canned pumpkin; some cereal 

 breakfast foods; a pudding compound; povrdered milk; coffee substitutes; 

 " health biscuits," and cheese. Data are also given regarding the examination 

 of dairy products and miscellaneous food samples, as well as the results of the 

 examination of drug products and Babcock test glassware. 



The cost of the samples of bread examined is discussed, among other matters. 

 " The bread cost from 4.2 to 6.9 cts. per lb., with an average of 5.7 cts.' The 

 average cost per lb. in the 3-ct. loaf was 3.9 cts., in the 4-ct., 4,8 cts., in the 5-ct., 

 5.8 cts., in the 8-ct., 5.4 cts., and in the 10-ct., 5.8 cts. The cheapness of the 

 3- and 4-ct. loaves indicated, therefore, a real saving, as far as quantity is con- 

 cerned, because the relative decrease in price was greater than the decrease in 

 weight. The data for the 8-ct. loaves are limited to 3 samples, but these indi- 

 cate that this sized loaf is a cheaper purchase than the 5-ct. loaf, about double 

 the weight of bread being furnished for an increase in price of but 60 per cent." 



From the actual weight of the samples of bread in comparison with the 

 claimed weight, the author concludes that there is no special difficulty in main- 

 taining the weight claimed. 



In the case of the candies examined, " no foreign fat was found in any of the 

 chocolate coatings, and no added mineral matter except in 1 sample of molasses 

 kisses, which contained 3.78 per cent of ash. 



"All but 2 of the 25 marshmallows contained gelatin. In many of these the 

 adhering powder, consisting of powdered sugar and starch, was excessive, in 2 

 cases amounting to 2 oz. in the pound. . . . 



"All but 2 of the 11 samples of licorice lozenges contained charcoal, in 1 case 

 0.23 per cent 



