FOODS — HUMAN NUTBITION. 761 



" The evidence dealt with throughout this report emphasizes very forcibly the 

 importance of breast feeding for the young of all species and shows the special 

 importance of breast feeding during the early weeks of life. 



" Where artificial feeding has been employed in animal experiments, boiled 

 milk of a foreign species has given more satisfactory results that similar milk 

 raw. The Berlin figures dealing with infants fed on boiled cow's milk, give ex- 

 tremely favorable results, and in view of the evidence collected in this report 

 could scarcely be expected to be surpassed had raw cow's milk been used. 



" It may be . . . pointed out that the Berlin babies who are artificially fed in 

 connection with the Consultation receive milk of a known excellent quality. 

 The excellence of the results obtained in Berlin are almost certainly largely due 

 to the care and supervision exercised at and through the Consultation." 



An extensive bibliography is appended. 



The composition of carabao's milk, E. R. Dovey {Philippine Jour. Set., Sect. 

 A, 8 (1913), Xo. S, pp. 151-157).— This study gives detailed analyses of the milk 

 of the carabao. which is described as "with the possible exception of goat's 

 milk, . . . the principal native dairy product in the Philippine Islands." The 

 composition of cheese made from it is also given. 



Contribution to the study of " black spots " in frozen meat, M. Mlxler 

 (Ztschr. Fleisch u. Milchhyg., 2Jf (1913), No. 5, pp. 97, 9S, figs. 2).— The material 

 here described was Norwegian reindeer meat, the mold producing the spots be- 

 ing the same as that found in other frozen meats in England and elsewhere, 

 ChidoKporium herharnui. References are given to the literature of the subject. 



The sandwich and its sig-nificance in popular diet, M. Rubner and Schulze 

 {Arch. Hyg., 81 (1918), No. 4-5, pp. 260-271).— In Germany the custom of 

 buying bread spread with butter and some meat preparation to make up the 

 entire meal has become so common among working people in the cities that a 

 systematic study of such sandwiches seemed to the authors desirable. They 

 give analyses and data as to the relative cost of nutrients and energy from 

 sandwiches of different types purchased in the open market, and conclude that 

 these articles provide nutrients in a relatively expensive form. Their u.se is 

 especially condemned in cases where buying them precludes all use of hot 

 meat at other meals or of a hot beverage with the sandwich. 



The sig-nificance of finely divided vegetable foods in the economy of the" 

 body — a contribution to the study of cellulose dig-estion, F. W. Stbauch 

 iZtsehr. Expt. Path. u. Ther., 14 {1913), No. S, pp. Jf62-Jf7 9). —In the extensive 

 digestion experiments on which the author's statements are based the digesti- 

 bility of fresh vegetables (string beans, green peas, spinach, carrots, and savoy 

 cabbage) prepared in the usual way is compared with that of the same mate- 

 rials reduced to powdered form and then cooked. 



Although the relative nutritive values of the ordinary and powdered forms 

 differed somewhat in the various kinds of vegetables used, the coetficients of 

 digestibility of protein and energy from the powdered material were in all 

 cases higher than those from the ordinary preparations. Especially notice- 

 able was the increased resorption of cellulose from the powdered vegetables. It 

 was found possible to include in the daily diet 300 gm. of the dried powders, a 

 much greater amount of the vegetables than could be consumed if taken in the 

 usual way. This is considered of importance for certain dietary regimens, a.? 

 is also the further fact that even when taken in large quantities or by patients 

 suffering from enteritis, abdominal typhus, fermentative dyspepsia, etc., the 

 cellulose in the powdered vegetables appeared not to irritate the intestinal 

 mucus. 



A copper balance on 7 experimental subjects to determine the effect of 

 eating coppered vegetables, C. L. A. Schmidt {Jour. Amer. Chem. Soc., S6 



