264 EXPERIMENT STATION RECORD. 



than from the Velvet Chaff, and the loss in milling 1.1 per cent lower. As to 

 the power used in the manufacture, there is no perceptible difference. . . . 



Assuming that a bushel of hard red spring wheat is worth $1.1691, a bushel 

 of Velvet Chaff on the same basis would be worth $1.1482. 



Baking tests with wheats, made by C. H. Bailey, of this Department, are 

 briefly summarized, which " show the straight flours milled from fife and blue- 

 stem samples to be a little better ou the average than the Velvet Chaff samples 

 as regards baking qualities, although in a number of cases Velvet Chaff wheat 

 flours gave results better than the average of the fifes and bluestems. 



Experiments on the baking quality of wheat, W. Schneidewind (Landw. 

 Jahrb., 39 (1910), Ergdnzungsh. 3, pp. 124-126, 204, 205).— Baking tests were 

 made with wheat which had been fertilized in different ways. 



According to the author, the best results were obtained with wheat grown on 

 plats which had previously been fertilized with stable manure, and he concludes 

 that owing to its slow action this material exercises a favorable effect on the 

 quality of wheat. In general he considers that baking quality is not dependent 

 upon the amount but upon the character of the gluten, and this in turn is de- 

 pendent upon the weather conditions and the fertilizer. 



Bleached flour, R. M. Allen (Kentuck-y Sta. Bill. 149, pp. 65-124). — A con- 

 siderable amount of data regarding the purpose and effect of flour bleaching 

 in milling and in the trade, is summarized, the action taken under the Ken- 

 tucky law is pointed out, and opinions regarding flour bleaching obtained from 

 65 Kentucky millers are presented. The majority of the millers were not in 

 favor of bleaching. 



[Miscellaneous food topics], S. C. Dinsmore (Nevada Sta. Circs. S-11, p. 1 

 each ) . — The subjects included are artificial coloring in food products, the use 

 of benzoate of soda and cereals in meat products, ice cream cones, and vinegar. 



Food inspection decisions (TJ. 8. Dcpt. Agr., Food Insp. Decisions 121, pp. 6; 

 128-129, pp. 2 each). — The subjects considered are the decision of the Attorney- 

 General in regard to the labeling of whiskies sold under distinctive names, sago 

 and tapioca, and the certification of straight dyes and mixtures under secondary 

 certificates, the last being an amendment to Food Inspection Decision No. 77 

 (E. S. R., 19, p. 461). 



Notices of judgment (U. 8. Dept. Agr., Notices of Judgment 609, p. 1; 610, 

 l)p. 2; 611, p. 1; 612. pp. 2; 613-614, p. 1 each; 615-617, pp. 2 each; 618. p. 1; 

 619-621, lip. 2 each; 622, p. 1; 623-624, pp. 2 each; 626, pp. 2; 621, p. 1; 630-631, 

 p. 1 each; 633-635, p. 1 each; 636-631, pp. 2 each; 639, pp. 2; 640-643, p. 1 each; 

 644-645, pp. 2 each; 646-641, p. 1 each; 648, pp. 3). — These notices of judgment 

 have to do with the adulteration of a desiccated egg product, desiccated eggs, 

 evaporated eggs, tomato catsup, lemon flavor, vinegar, and olives ; the misbrand- 

 ing of drug products, coffee, " vanoleum, concentrated vanilla," a breakfast food, 

 olive oil, vanilla extract, and currant jam ; and the adulteration and mis- 

 branding of blackberry cordial, cider, vinegar, olive oil, lemon extract, and 

 mincemeat. 



State control of milk and meat supplies, A. M. Tkottee (Trans. IX. 

 Internat. Vet. Cong. The Hague, 1 (1909), 8. G. V. 1, pp. 14). — According to 

 the author's summary, all meat should be put on the market in the following 

 forms : " Beef, in sides or quarters ; veal, in carcasses or sides ; mutton and 

 lamb, in carcasses ; pork, in sides ; and exception might be made in the case of 

 certain choice cuts, which would be specified in the international code. 



" Meat should be imported only through certain ports, at each of which the 

 Government should station the necessary staff, who would be bound to observe 

 the same method and standard." 



Summaries in French and German are appended to the paper. 



