FOODS HUMAN NUTRITION, 



763 



butter substitutes and also insists upou the need for thoroughly purifying 

 animal fats. 



Perennial rice in Senegal, P. Ammann {Bui. Soc. Nat. Agr. France, 70 

 (1910), No. 10, pp. 893-900). — According to the author, various wild or spon- 

 taneous rices have been observed in Senegal, but the variety described differs 

 from others in that it si^reads by means of rhizomes and may be propagated by 

 this method as well as by seed. The presence of this root system also aids the 

 plant in surviving through an S months' dry season. 



Analyses are reiwrted of this rice, of a wild and a cultivated rice of the 

 same region, and of the stalks which, together with the young shoots, are used 

 as fodder. In the author's opinion propagation of this perennial rice is prob- 

 ably easy and he believes the plant might be improved by hybridizing. Data 

 regarding the composition of perennial rice (plant and seed), wild rice, and 

 rice cultivated locally follow : 



Composition of perennial rice and other rice samples. 



Pomegranates {Pure Products, 7 {1911), No. 2, pp. 66, 67). — Data regard- 

 ing the composition and uses of pomegranate are summarized, particularly 

 with reference to the making of pomegranate sirup, which is commonly known 

 as grenadine sirup. 



The preservation of fruit juices with fluoric acid, II, R. Cohn {Ztschr. 

 Offentl. Chein., 17 {1911). No. 1, pp. 2-12). — Analytical and other data are 

 presented which have to do with the use of fluoric acid as a preservative, its • 

 subsequent removal from the material preserved, and the status of such goods 

 under the pure-food law. 



Studies of the use of fluorids in preserved tomatoes, E. Cablinfanti and 

 R. TuFFi {Arch. Farmacol. Spcr. e. 8ci. Aff., 8 {1909), Nos. 8, pp. 377-38Jf; 9, 

 pp. S85-39'f) .—A large number of samples of preserved tomatoes were studied. 



Salts of tin in canned sardines, E. W. Duckwall {Cannier and Dried Fruit 

 Packer, 32 {1911), No. 2, pp. 36, 38). — Almost no bacteria and only very small 

 quantities of dissolved tin were found in 4 samples of sardines. In the case of 

 other samples examined tin at the rate of 2.2 grains per pound in one case and 

 2.8 grains per pound in another was noted, the latter being sardines packed in 

 vinegar, oil, and mustard, in which, as the author points out, " the corrosive 

 action ... Is increased by the other ingredients." 



Concerning coffee, K. Gorter {Liebig's Ann. Chem., 379 (1911), No. 1, pp. 

 110-130).— The author has continued his investigations of chlorogenic acid 

 from coffee previously reported (E. S. R., 20, p. 262). 



Concerning coffee glazes, E. von Raumer (Ztschr. Untersuch. Nahr. u. 

 Genussmtl., 21 (1911), No. 2, pp. 102-109) .—Since changes in the German coffee 

 duties have been in force the soluble coffee glazes are again noted. With a 

 view to securing data concerning such materials, the author reports the results 

 of the examination of unglazed and glazed coffees and the composition of a 

 coffee glaze. 



