464 EXPERIMENT STATION RECORD. 



Notices of judgment {V. S. Dept. Agr., Notices of Judgment 692-693, p. 1 

 each; 69 Jf, pp. 2; 695, p. 1; 696, pp. 2; 691, pp. 11; 698-699, pp. 2 each; 700, pp. 

 12; 701, p. 1; 702, pp. 2; 703, pp. 3; 704-705, pp. 2 each; 706, p. 1; 707, pp. 3; 

 708-709, pp. 2 each). — These notices of judgment have to do with the misbrand- 

 ing of vanilla extract, drug products and cheeses; the adulteration of biscuits, 

 canned pineapples, and olive oil ; the adulteration and misbranding of straw- 

 berry jam and quince jam, corn sirup and sorghum compound, peach preserves, 

 blacliberry preserves, apple butter, and pi-eserves; and the alleged misbranding 

 of drug products. 



[Meat and fish goods], P. Kickelhahn {Jahrh. Dent. Landw. OeselL, 25 

 (1910), No. 3, pp. 59-'i-605). — A summary of data regarding the examination of 

 a number of samples of canned goods and other preserved meat and fish 

 products. 



Concerning the policy followed in the inspection of meat in German cities, 

 H. Geelich {Aixh. Dent. Lundw. Rats, 34 {1910), pp. 130-212).— A large amount 

 of statistical and other data are summarized and discussed. 



Note on the setting of gelatin, Olive G. Patterson and Clara C. Benson 

 (Jour. Home Econ., 2 (1910), No. 6, pp. 656, 657 ) .—According to the authors' 

 experiments, which are briefly summarized, gelatin may be freed of its mineral 

 matter and tyrosin-holding impurities without affecting the gelatinizing power 

 of its solutions. The effect of boiling on gelatin solutions was also tested and 

 it was found that while boiling for 1 hour did not prevent gelatinizatiou long- 

 continued boiling diminished it. With respect to the effect of citric and 

 acetic acids, it was found that 4 per cent gelatin solutions containing citric 

 acid to a concentration of 1 per cent would gelatinize in the cold after 15 

 minutes' boiling, but that after 10 minutes' boiling of a 3 per cent solution 

 with 0.5 per cent citric acid the gelatinizing power had considerably decreased. 



In the authors' opinion more work is needed before definite deductions can 

 be drawn. 



Microscopical study of cereal foods, W. H. Kendell (Midland Druggist 

 and Pharm. Rev., JfJ, (1910), No. 7, pp. 419-1,22; ahs. in. Chem. Zentbh, 1910, II, 

 No. 17, pp. 1322). — The results of an extended microscopical study are reported 

 of the starch and cell tissue of breakfast foods made from wheat, corn, oats, 

 rice, and barley. 



Iroquois uses of maize and other food plants, A. C. Parker (N. Y. State 

 Mus. Bui. 144^ PP- 119, pis. 31, figs. 23). — A large amount of data is sum- 

 marized regarding the preparation and uses by the Iroquois Indians of Indian 

 corn and other food materials. A list of authorities quoted is appended. 



The chemical composition of Kafi.r corn, I, R. O. Baird and C. K. Francis 

 (Jour. Indus, and Engln. Chem., 2 (1910), No. 12, pp. 531-534, fig. i).— The 

 results of a comparative study of Kafir corn and Indian corn are reported, 

 particularly with reference to l^roximate composition, the composition of the 

 nitrogen-free extract, tlie value of the two grains for producing alcohol, the 

 character of the fat and ash constituents, and the draft of the two crops on 

 the soil. According to the authors' summary, proximate analysis shows that 

 Kafir corn compares favorably with Indian corn. 



" Kafir corn is more uniform than corn in composition. It is a cheap food. 

 Alcohol and glucose can be produced cheaper from Kafir corn than from corn 

 if the cost of the raw material is alone considered. Kafir corn removes a 

 smaller quantity of the important plant foods from the soil than corn. This 

 fact has been shown by analyses of the ash of both grains which wei'e grown 

 under similar conditions. The fat from the Kafir kernel is a solid which 

 melts at 44.2°. It should be valuable in the manufacture of soaps and fatty 

 acid products." 



