g62 EXPERIMENT STATION RECORD. 



broken bulk packages and 92 from packaged fruit. Of these, 138 were found 

 satisfactory, 20 doubtful, and 17 adulterated. 



Preserves, E. Collin (Ann. Falsif., 6 {1913), No. 62, pp. 629-638, figs. 3).— 

 Tile results of microscopical studies are reported with reference to the examina- 

 tion of preserved fruits. 



The digestibility of the nitrogenous material in cocoa and cocoa shells, 

 S. GoY (Biochem. Ztsclir., 58 {1913), No. 1-2, pp. i57-i^7).— Experiments 

 showed that roasting lowered the digestibility of the nitrogenous material of 

 cocoa, the amount being proportional to the time of roasting and the tempera- 

 ture. The author's recommendation is accordingly made that roasting should 

 be carried only far enough to develop the desired aroma. 



Marked differences were noted in the digestibility of the protein of different 

 sorts of cocoa, the coefficients of digestibility of total protein ranging from 

 45.62 to 72.45 per cent. Considerable variations were also noted in the di- 

 gestibility of the protein of cocao shells, the highest range being from about 48 

 to 58 per cent in the different samples. 



Celery seed, A. Juillet {Ann. Falsif., 6 {1913), No. 62, pp. 671-674, figs. 2).— 

 Histological data are given with reference to the identification of celery seed 

 in materials used as seasoning. 



The complete official proceedings of the 17th annual convention of the 

 Association of American Dairy, Food, and Drug Officials, at Mobile, Ala- 

 bama, June 16-20, 1913 {Afner. Food Jour., 8 {1913), No. 7, pp. 195-298, pi. 1, 

 figs. 39). — This contains the full report of the sessions of this meeting of the 

 association together with the papers and discussions there presented. 



Report of the Commonwealth and States of Australia, second conference 

 on uniform standards for foods and drugs (Melbourne: Go^t., 1913, pp. 47)- — 

 As a result of the conference general recommendations are made for standards 

 and regulations regarding labels, preservatives, flavorings and colorings, pack- 

 ages and containers, poisonous metals in foods, and other related topics. The 

 numerous specific regulations formulated have to do with flour, bread and 

 meals, vegetables, meats, milk and milk products, condiments and spices, and 

 so on, as well as some drug products and soaps. Especially noteworthy are 

 the regulations for the protection of food from contamination and the large 

 amount of attention paid to this subject. 



The new cookery, Lenna F. Coopee (Battle Creek, Mich., 1913, pp. 9+298, 

 pis. 5). — This volume is made up very largely of recipes and directions for 

 preparing breads, soups, entrees, desserts, and other dishes. Milk and some 

 milk products, eggs, and some commercial meat substitutes and other commer- 

 cial goods are mentioned in addition to vegetable products, but the recipes do 

 not include meat and meat products. 



Some menus of meals made up of the kinds of food referred to in the book 

 are appended, and there is an introductory chapter briefly referring to theories 

 of nutrition from the standpoint of one who believes in low proteid and lacto- 

 vegetarian diet. 



Cooking by G. A. S., compiled by Helen Edden, edited by Mrs. M. A. C. 

 Beereton (Westminster, [London], pp. 126, figs. 20). — Ways in which gas can 

 be used in cookery are discussed and directions for using gas for such purposes 

 are given, together with a large number of reclines suitable for gas cookery 

 and some suggestions for quickly cooked meals and a number of menus. 



[Electricity for cooking and heating] (Jour. Gas Lighting, 125 (1914), No. 

 2643, pp. 21, 22). — X review is given of the progress in such uses of electricity 

 during the past year. 



The value of sanitation as applied to railway and other large corporations, 

 M. C. Thrush (Jour. Amcr. Med. Assoc., 61 (1913), No. 14, pp. 1286-1288) .— In 



