POODS — HUMAN NUTKITION. g7 



epiphyte peculiar to paddy, . . . probably a surface parasite or epiphyte affect- 

 ing the seed saprophytically after decortication. 



" The beriberi poison is probably an allialoid which is stable and nonvolatile, 

 and resembles atropin and muscarin in some of its effects. . . . The formation 

 of poison in stale rice is probably due neither to fermentation nor to bacteria, 

 but to the growth in It of a special fungus, . . . like that of toxic rye and 

 lolium, probably a parasite affecting the surface of the seed. ... If such an 

 agent can invade rice, the analogy of many other vegetable parasites renders it 

 improbable that it should be confined exclusively to that grain. It will be liliely, 

 under favoring circumstances, to attack other cereals, which may thus become 

 a cause of beriberi equally with rice. Rice is the common, but not the only, 

 vehicle of the disease. As already set out at length, beriberi is to be conceived 

 of more generally as a grain poisoning." 



Composition of food materials, C. F. Langwokthy {U. S. Dept. Agr., Office 

 Expt. Stas. Food and Diet Charts 15).— Of the 15 charts included in this series 

 13 give diagrammatic representations of typical foods, their composition being 

 indicated by dividing the outline into proper proportions and coloring the sec- 

 tions to represent the different nutrients. Green is used to represent water, 

 red protein, yellow fat, blue carbohydrates, and gray ash. Energy values are 

 shown by means of black squares, each square inch being equal to 1,000 calories. 

 The 2 remaining charts contain definitions and suggested dietary standards. 

 As a whole the charts are designed especially to facilitate instruction in nutri- 

 tion matters. 



The titles of the charts are as follows: Chart I, Milk and Milk Products; 

 Chart II, Eggs and Cheese ; Chart III, Meat — Fresh and Cured ; Chart IV, Fish, 

 Fish Products, and Oysters ; Chart V, Butter and Other Fat-Yielding Foods ; 

 Cliart VI, Cereal Grains ; Chart VII, Bread and Other Cereal Foods ; Chart 

 VIII, Sugar and Similar Foods; Chart IX, Roots and Succulent Vegetables; 

 Chart X, Legumes and Corn ; Chart XI, Fresh and Dried Fruit ; Chart XII, 

 Fruit and Fruit Products; Chart XIII, Nuts and Nut Products; Chart XIV, 

 Composition, Functions, and Use of Food ; and Chart XV, Dietary Standards. 



Food inspection decision (C7. 8. Dept. Agr., Food Insp. Decision 126, p. 1).— 

 According to this decision, canned goods prepared after January 1, 1911, will 

 be refused importation and interstate commerce if they contain more than 300 

 nig. of tm per kilo,gi-am, or an equivalent amount of salts of tin. 



Official inspections {Maine Sta. Off. Insps. 2',, pp. 73-84; 25, pp. 85-88).— 

 The results of the examination of a number of samples of canned vegetables, 

 cream of tartar, salt, canned milk, and prepared mustards are reported, and 

 various topics which have to do with the Maine food and drug regulations are 

 discussed, including among others shellfish, currants and raisins, dressed 

 poultry, and cold storage and preserved eggs. 



Slaughterhouse refuse [food analyses, and other food topics] (North 

 Dakota Sta. Spec. Bui. 25, pp. 195-210).— The authors insist that raw or de- 

 composed slaughterhouse refuse should not be fed to pigs since they consider 

 that it makes the pork unwholesome. 



The results of the examination of a number of foods and drugs and the re- 

 sults of milling and baking tests with Velvet Chaff and hard spring wheats are 

 briefly reported. The average yield of flour from the Velvet Chaff wheat was 

 66.8 per cent and from the hard spring wheats 67.9 per cent. Judging by the 

 volume of the loaf, the Velvet Chaff averaged somewhat better than the hard 

 spring wheats, and was also slightly superior in color. 



The bulletin also contains a brief discussion of preserving eggs in limewater, 

 and other nutrition topics. 



