566 EXPERIMENT STATION KECOBD. 



of tomatoes as influenced by variety and other conditions, discusses the prob- 

 lems of tomato canning, and gives analyses of a large number of fresh tomatoes, 

 canned tomatoes, and other tomato products, together with a bibliography of 

 tomato literature. 



In a study of the acid constituents of tomato juice " the acids of fresh tomato 

 juice and canned tomato juice were found to be oxalic and citric, with perhaps 

 a very small amount of malic acids. The greatest amount of the acid in toma- 

 toes is due to oxalic acid." 



[Food analyses and other pure food and drug topics], E. F. Ladd and Alma 

 K. Johnson {North Dakota Sta. Spec. Bui., 2 {1913), No. 20, pp. 341-350, figs. 

 3). — A number of pure food and drug topics are discussed, and information is 

 given regarding the examination of miscellaneous foods, a proprietary rem- 

 edy, and a number of samples of ferric chlorid. 



A study of The Crease of the V/heat Kernel, by W. L. Stockham, which 

 Included data obtained with a number of samples, led to the conclusion " that 

 the closed type of kernel produces a somewhat superior product on the average 

 than does that with an open crease. Better results could probably be obtained 

 if each sample had all its kernels of the type it represented. Because of present 

 variation in type of crease, its relation to seed treatment, and milling quality, 

 the crease offers as many if not more possibilities as a basis for selection than 

 many factors now employed." 



[Food analyses and other pure food and drug topics], E. F. Ladd and Alma 

 K. Johnson {North Dakota Sta. Spec. Bui, 2 {1913), No. 21, pp. 357-368).— 

 Some data are given regarding the relative cost of a meal in hotels and restau- 

 rants of different grade and the relation of fancy marketing of food products 

 to the cost of living. Pure food and drug topics are discussed and information 

 given regarding the examination of miscellaneous foods, beverages, etc. 



A sample of cloth said to have been purchased as " all wool " flannel was 

 examined and found to contain approximately § cotton and i wool. " This 

 is characteristic of a good share of the material sold as ' all wool ' or ' com- 

 mercial wool.' " The need for a textile law is urged. 



[Food analyses and other pure food and drug topics], E. F. Ladd and Alma 

 K. Johnson {North Dakota Sta. Spec. Bui., 2 {1913), No. 22, pp. 373-392, figs. 

 2). — Miscellaneous food and drug topics are discussed and data reported 

 regarding the examination of proprietary remedies, miscellaneous foods and 

 beverages, and a number of samples of canned celery and tomato soups. 



•' The several constituents in these soups vary greatly, as for example, in the 

 celery soups the percentage of sugar varies approximately from 0.08 to 1.37 per 

 cent ; while the total solids or extract for the same soups ranges from 3.08 to 

 8.49 per cent and in the tomato soups the range is even greater, or from 1.57 

 to 11.65 per cent." 



It is stated that a number of samples of bottled carbonated beverages, 

 " pops," have been submitted for examination, because either the bottle or its 

 contents showed an insanitary condition. As yet experiments have not been 

 made with such goods at the station, but the belief is expressed that manufac- 

 turers have sometimes been careless with respect to cleanliness and sanitary 

 conditions, and attention is directed to the fact that illness may be conveyed by 

 this means, particularly when the " pop " is drunk from the bottle, as is often 

 done by children. 



T. Sanderson reports a study of Milling and Baking Results of Marquis Versus 

 Bluestem and Fife Wheats which takes into account the quality of the wheat as 

 well as the results of milling and baking tests. Some variations were noted. 



