ggg EXPERIMENT STATION EECORD. 



was influenced by tlie kind of cheese, by the degree of ripeness, and by similar 



factors. 



In general, cheese of all sorts was found to be very thoroughly digested and 

 little or no difference in the comparative digestibility of cheese at different 

 stages of riiieness was observed. It was also found that different kinds of 

 cheese closely resembled cheese made by the Cheddar process in thoroughness 

 of digestion, and, in general, " that all kinds of cheese, even the very high- 

 flavored and so-called condimental cheeses, have a high food value." 



In addition to the studies of the thoroughness of digestion, some experiments 

 were made in which the respiration calorimeter was used. Green and thor- 

 oughly ripened cheese constituted part of the diet with a subject sometimes at 

 rest and sometimes engaged in hard labor. The results obtained, like those of 

 the digestion experiments, also showed " that cheese, both green and cured, was 

 in all respects a good food product." 



In none of the investigations reported were physiological disturbances notal, 

 and contrary to the usual opinion, cheese was not found to cause constipation. 



lu the author's opinion, while experiments have furnished data regarding 

 some debatable questions, such as the comparative digestibility of green an<l 

 cured cheese, " perhaps the most valuable result has been in showing clearly the 

 great value as food of all the more common varieties of cheese. . . . 



" Cheese can no longer be discriminated against because of a suspicion that 

 it is not a healthful food. The absolute Jack of any disturbance of the general 

 health of the subjects used in the experiments reported in this bulletin is proof 

 that cheese can be eaten in large quantities without danger to health." 



Lard substitutes, D. Wesson (Bui. Interstate Cotton Seed Crushers Assoc. 

 1911, A"o. IS, pp: 3-7, figs. //). — Information is summarized regarding the process 

 of refining cotton-seed oil on a commercial scale for use in making lard substi- 

 tutes and in other ways. 



Table salt, A. McGill {Lai). Inland Rev. Dcpt. Canada Bnl. 220, pp. 27). —The 

 author reports the results of an examination of 273 samples of table salt col- 

 lected throughout the Dominion of Canada. It is pointed out that there is no 

 legal standard for salt in Canada, but judged by the standard adopted in the 

 United States 215 of the samples are to be regarded as normal. Of the re- 

 mainder, 39 contained an excess of material insoluble in water. " usually starch, 

 carbonate of lime, or other harmless matter, evidently introduced to render the 

 salt less hygroscopic." 



[Miscellaneous food topics], E. F. Ladd and Alma K. Johnson {North 

 Dakota 8ta. Spec. Bui. 27, pp. 227-2J,2). — Data are included regarding the ex- 

 amination of catsup, ice cream, canned goods, and miscellaneous food materials, 

 wines, and illuminating oils, and a special examination of canned tomatoes 

 with reference to the net weight and the proportion of water and solids. 



The authors discuss and comment unfavorably on enzym flour, a material 

 which it is claimed will give " a larger loaf of bread and a whiter loaf " if 

 added to flour. According to the authors, this material contains: Water, 5.93 

 per cent; flour (starch), 37.52 per cent; ammonia acid phosphate, 56.34 per 

 cent; calcium, a trace; and sodium, a trace. 



"All tests thus far have given negative results for any appreciable amount of 

 enzym. Further tests are to be made for any possible enzym which may be 

 present." 



Information is given regarding the inspection of packing hoiises, slaughter- 

 houses, etc., under the state law, and a number of miscellaneous food topics are 

 discussed. 



[Miscellaneous food topics], E. F. Ladd and Alma K. Johnson {North 

 Dakota Sta. Spec. Bui. 28, pp. 2Ji3-25Ji, 255-258) .—Data are summarized re- 



