760 EXPEEIMENT STATION EECORD. 



food requirements of man and the considerations whicli should underlie one's 

 judgment of the nutritive value of food, the subject being considered chiefly 

 with reference to the nutritive relations of food. 



The numerous references to the literature of the subject which follow each 

 chapter and the detailed index add much to the usefulness of the volume. 



Japanese meat inspection, G. N. West {Dailij Cons, and Trade Rpts. [U. 8.], 

 J4 (1911), No. JfS, p. 704). — Brief statements are made regarding the inspection 

 and slaughtering of cattle in Kobe and Osaka. " It would appear that the 

 precautions to insure that only sound and healthy fresh meat is placed on the 

 market are ample to protect the public, and that the abattoirs are kept in 

 cleanly condition." 



Information is also given regarding 2 canneries where chestnuts, bamboo 

 sprouts, and mushrooms are preserved. "■ In neither of them was there any 

 inspection of the vegetables canned or regulation governing cleanliness." 



The comparative rate of decomposition in drawn and undrawn market 

 poultry, Maky E. Pennington (U. 8. Dcpt. Agr., Bur. Chem. Circ. 70, pp. 22, 

 charts 6). — The investigation, briefly summarized, was made with 11 shipments 

 of dry-picked, dry-chilled, and dry-packed unwashed fowls killed, transported, 

 handled, and marketed under commercial conditions. The fowls were studied 

 at every stage of marketing from the packer to the consumer, " the marketing 

 throughout being in the market sense ' prompt.' " 



The data obtained showed that " undrawn poultry decomposes more slowly 

 than does poultry which has been either wholly or partially eviscerated. 



" ' Full-drawn ' poultry, that is, completely eviscerated, with heads and feet 

 removed, decomposes the most rapidly. 



" ' Boston drawn ' and ' wire drawn ' stand midway between the undrawn and 

 full-drawn in speed of decomposition. The ' wire drawn,' which is most like 

 the undrawn, is usually the better." 



" The effect of different methods of dressing in the case of delayed marketing 

 is now under investigation." 



Chemical and bacteriological data are summarized in an appendix. 



Drawn v. undrawn poultry, Maby E. Pennington (Ice and Refrig., J/0 

 (1911), No. 2, pp. 59-62, charts 6). — On the basis of her investigations noted 

 above, the author discusses the effects of different methods of handling and 

 storing poultry. 



[Baking' tests], L. R. Waldron (North Dakota 8ta., Rpt. Dickinson 8ubsta. 

 1910, pp. JjS, .'ill). — In the comparison made of the different varieties of wheats 

 of the crop of 1909 the Galgalos wheat flour produced the largest loaf, with 

 Ghirka second. The color of the Galgalos wheat bread " was very good, and 

 was only exceeded by the Ghirka loaf." The Bowman wheat produced the 

 largest number of loaves from the patent flour obtained per bushel of wheat; 

 on the other hand, it produced the fewest loaves per barrel of patent flour. The 

 Ghirka flour yielded only 36 pound loaves per bushel of wheat. 



In the test carried on in 1910 the largest loaf was obtained from Ghirka and 

 Red Fife wheats, and the bread was also of very good color. The smallest 

 loaves were obtained from some of the durum wheats tested. The number of 

 1-lb. loaves obtained from a barrel of patent flour was 278 for Red Fife, as com- 

 pared with 275 for Kubauka and 273 for Ghirka. " The flour of the Red Fife 

 would seem to be excellent both from the standpoint of the housekeeper and the 

 baker. The milling value of the Ghirka wheat is good, but it is somewhat 

 inferior to the Red Fife." 



Wheat investig'ations — milling', baking, and chemical tests, E. F. Ladd 

 and C. H. Bailey (Norh Dakota 8ta. Bill. 89, pp. J/,-SO).— An extended study 

 of the milling quality, the chemical composition, and the baking quality of wheats 



