FOODS HUMAN NUTRITION. 363 



Edible beans from the East Africa Protectorate (Bui. Imp. Inst. [So. Ken- 

 sington], 8 (1910), No. 3, pp. 252-261). — Analyses of a number of samples of 

 beans are reported and discussed. In most cases the east African beans ex- 

 amined agreed closely in composition with well known leguminous seeds already 

 on the market. 



Maple sirup, A. McGill (Lab. Inland Rev. Dept. Canada Bui. 214, pp. 13). — 

 Of the 138 samples of maple sirup collected in Canada, 117 were found to be 

 genuine, 4 doubtful, and 17 adulterated. 



According to the author, " it is certain that although many genuine samples 

 of sirup are of such a character as to admit of their dilution with cane sugar 

 sirup, and still fall within such limits as to pass for genuine, the great majority 

 of fraudulent samples will be clearly indicated while genuine maple sirup is 

 quite safe from being adjudged as other than it is." 



Contribution on jelly making', Nellie E. Goldthwaite (Jour. Indus, and 

 Engin. Chem., 2 (1910), No. 11, pp. 457-462, fig. 1). — Tests were made with 

 apple and quince juice and with the juices from such small fruits as currants, 

 raspberries, strawberries, blackberries, blueberries, and cherries, the results in 

 general strengthening the conclusions drawn from the author's earlier work 

 (E. S. R., 21, p. 461). Tests were also made of the jelly-making qualities of 

 orange juice, and with the whole fruit, the whole skins, and the inner and outer 

 portion of the skin of oranges, under different conditions. Some tests were also 

 made with lemons. 



According to the author's summary, " in what is usually a waste product (the 

 white inner skins of oranges and lemons) we have an abundant source of 

 pectin from which excellent jelly can be made if properly acidified. . . . 



" It was noteworthy that the purest pectin yet prepared in this research was 

 obtained from oranges and lemons. It was isolated . . . and was reprecipitated 

 three times. By long manipulation of the precipitated pectin (supported on a 

 very fine cloth suspended from the corners) the liquid was so completely 

 worked out of the substance that a powdery white body, somewhat starch-like 

 in appearance, was obtained. This was dried in a current of dry hydrogen 

 over sulphuric acid. 



" Ash determinations of orange pectin so obtained showed less than 0.5 per 

 cent of ash — of lemon pectin about H.^ per cent. ... No melting point of this 

 pectin could be obtained, but the substance, when out of contact with air, chars 

 strongly at 170° C. It is hoped to continue this work on the isolation and 

 examination of pure pectin." 



The report also contains a number of interesting deductions regarding suc- 

 cessful jelly making from the housekeeper's standpoint. 



Recipes for tomatoes, peppers, and cucumbers, Carrie B. Hyde (Winthrop 

 Norm, and Indus. Col. 8. C. Bui., 3 (1910), No. 6, pp. 14). — A number of recipes 

 for utilizing these materials are given. 



Solubility of copper in preserved vegetables, A. Behre (Ber. Chem. TJnter- 

 such. Ami. Chemnitz, 1909, p. 36; ahs. in ZtscJir. Untersuch. Nahr. u. Genussmtl., 

 20 (1910), No. 10, p. 655). — Artificial digestion work was undertaken to deter- 

 mine whether the proteid copper compound present in preserved spinach was 

 soluble in gastric juice. Copper could not be directly identified in the filtered 

 liquid, but about one-half of that originally present was recovered in the 

 material after evaporation and incineration. 



The solubility of zinc electroplate in lemonade and citric acid solutions, 

 H. E. Barnard and H, E. Bishop (Ann. Rpt. Bd. Health Iiid., 27 (190S), pp. 

 254-256). — Experiments were undertaken to determine the amount of zinc dis- 

 solved when lemonade and citric acid solutions were kept for varying lengths 

 of time in galvanized iron receptacles. 



