FOODS — HUMAN NUTRITION. 763 



" The filtration method is the process of relating, in the most efficient way, 

 culTee in Its most efficient brewing state, viz, pulverized, to water at its most 

 efficient brewing temperature, boiling. ... It develops the distinctive char- 

 acters of various coffees clearly and has a purity to the taste which is strikingly 

 confirmed by the purity shown in tlie chemical analysis. In using this method 

 emphasis must be placed upon the fact that boiling water, at the full boiling 

 point, 212°, and pulverized coffee are essential. Also that the cloth used must 

 be wet to be kept sweet. , . . Drying the cloth causes decomposition and 

 keeping it in clean, cold water Is like putting It in cold storage, preserving It In 

 sweet condition. Pouring the water through more than once obtains a darker 

 liquor but ... a deteriorated flavor from the addition of tannin and other 

 undesirable elements. The full flavor ... is extracted by one pouring under 

 efficient conditions." 



See also a previous note by WIllcox (E. S. R., 30, p. 558). 



Monthly bulletin of the dairy and food division of the Pennsylvania 

 Department of Agriculture (Penn. Dept. Agr., Mo. Bui. Dairy and Food Div., 

 11 {19 IS), No. 4-5, pp. ISl).— This bulletin contains the text of the Pennsylvania 

 laws of 1913 relating to food products, notes on food topics from miscellaneous 

 current publications, tabulated analyses of food products made under the direc- 

 tion of the dairy and food commissioner up to June 1, 1913, and miscellaneous 

 data Incident to food Inspection. 



[Report of Congress of Royal Sanitary Institute, Exeter, 1913]. — Section 

 C — domestic hygiene (Jour. Roy. Sanit. Inst., S4 {1913), No. 11, pp. 509-526). — 

 Among the titles of papers presented are the following: Labor-saving Con- 

 trivances, by Miss E. P. Hughes ; How to Make the Lessons on the Care and 

 Feeding of Infants of Practical Use to the Babies of To-day, by Miss A. C. Hen- 

 derson ; and The Training of Boys In Cooking after Leaving School, by C. H. 

 Senn. 



The popular cook book and family book — a new practical manual of 

 Spanish, French, Eng-lish, and Mexican cookery, hygiene, and domestic 

 economy {La Cocinera Pohlana o el Libro de las Familias — Novisimo Manual 

 Prdciico de Cocina Espahola, Francesa, Inglesa y Mexicana, Eigiene y Econo- 

 mia Dom^stica. Mexico, 1913, 8 ed., rev. and enl., pp. -^77). — Besides numerous 

 recipes for dishes common In other countries, this book contains a section de- 

 voted to Mexican cooking. 



Food materials and condiments — their composition and influence upon 

 health with special reference to the ash constituents, R. Berg {Die Nahrungs- 

 und Genussmittcl — ihre Zusammensctzung utid ihr Ein-fluss auf die Gesundhcit, 

 mit besonderer Beriicksichtigung der Aschenbestandteile. Dresden, 1913, pp. 

 60). — This volume contains the results of original analyses of over 300 common 

 food substances, the proportions of the different mineral constituents present 

 having been determined in each case. In his introduction, the author develops 

 the theory previously noted (E. S. R., 30, p. 5G2) that to be adequate the diet 

 must furnish sufficient inorganic bases to maintain the alkalinity of the body 

 fluids, and for the practical application of this he believes that such detailed 

 analyses as are here given are essential. 



[Rations and equipment for men engaged in fire prevention and control 

 on national forests], S. C. Bartrum (In Fire Prei^ention and Control on 

 National Forests. [Ogdcn, Utah: U. S. Forest Serv., 1913], pp. 8-10, 18-20, 

 pl^ J). — Lists are given, among other data, as to the cooking equipment and 

 subsistence supplies required per day for 1 to 30 men. There Is also a brief 

 discussion of the commissary, which Includes some suggestions for the camp 

 cook and information regarding the purchase of supplies and similar topics 



