FOODS HUMAN NUTRITION, 63 



The peacock edible, Martha McC. Williams {Couiitry Life Amcr., 13 

 (HXIl), \(). .^. iip- -•'.-, .''>'h '^■J'U ftff- i)- — Directions are given for preparing and 

 coolving pea fowl. Though not connnonly eaten, these liirds are considered of 

 sui)erior quality and when range bred are very much lilce game. 



Analyses of canned sausage, Balland (Rev. ^cvv. Intend. Mil. [Par/s], 20 

 (1907), \(). I') I, pp. 77, 78). — Proximate analyses are reported of 4 samples 

 which had been canned several years before. 



Analyses of canned fish, Maljean (Rev. Scrv. Intend. Mil. [Paris], 20 

 (l!i()7). A o. l.).'i, pp. 3.~)l-,i.j7). — Examination was made of salt water tish when 

 c;inned and when i)nt up for soups. The canned fish was made up of 1(;4 parts 

 of tlesh to 100 of .lelly. The proportion of .jelly to flesh, as the author points 

 out, is nuich higher than in the case of canned beef and hence the nutritive 

 value is lower. The fish canned for soup making was rich in. fat, but the 

 author believes that it is not suitable for army rations owing to the compli- 

 c;ited process reijuired in preparing it for the table. 



A new method of preserving meat, II. de Lapparent {Bill. >SV>c. T^dt. Agr. 

 France. (H {t!l07). pp. 2S0~2S6 ; abs. in Uj/!/. Viande ct Lait, 1 {1D07), No. It, 

 pp. .'>ll, r)12). — In the method of preserving described, meat is exposed to sul- 

 l)hnr vapor for 24 hours and then stored in an atmosphere of carbon dioxid. 

 Analyses showed that meat so iireserved did not contain free sulphuric acid 

 and that the cooked meat showed 22 gm. of sulphites and bisulphites per TOO kg. 



Slaughtering and meat packing (liar, of tlie Census [U. /S'.] Bnl. S3, pp. 

 7--'//). — According to the statistical data summarized and discussed the value 

 of the combined slaughtering and meat packing industi'y in the linitetl States 

 in l«JOr> was .$!)13.!>I4,(>24, an increase of 10.6 per cent over 1900. 



Meat inspection, M. Toubeau (Bui. Mens. Off. Renseig. Agr. [Paris], 6 

 {1907), Xo. 11, pp. 13'i0-13.j9). — A summary of French legislation on this 

 subject. 



Pasteur's theory applied to diastatic action in bread making, or rational 

 bread making, Serand {Rei\ i^erv. Intend. Mil. [Paris], 20 (1907), Nos. 157, 

 pp. oJi9-590 ; 159, pp. 777-83.'/). — Part 1 of this article discusses the processes 

 of bread making. Parts 2 and 3 treat of the biology of the various fermenta- 

 tions with detailed directions for making bread sufficient for 300 rations and 

 explanations of the rationale of each step. 



Survival of pathogenic bacteria in bread after baking, J. Koussel (Rev. 

 Serv. Intend. Mil. [Paris], 20 (1907), No. 152, pp. 122-131; ahs. in Rev. Ilyg. 

 et Pol. Sanit., 29 (1907), No. 8, pp. 722, 7.3 J). —According to the author's obser- 

 vations the temperature in the crumb of bread during baking ranged from 101 

 to 103° C. and in the crust from 125 to 140°. The author also studied the 

 effect of such temperatures on tuberculosis bacilli artificially introduced into 

 the dough with si»ecial reference to the question of the employment of tuber- 

 cular subjects in bakeries. 



Experimental studies of the character of flour, bread, and Italian pastes 

 sold in Venice, A. Zoso (Separate from Lab. Ctrini. Miinie. Venezio, 1907 ; abs. 

 in Vlieni. Zentbh, 1907, II, No. 21, pp. 175.'/, 1755). ^-A large number of analyses 

 are reported in this study of Venetian flour and flour products, undertaken with 

 a view to studying the relation between composition and quality. Phosphoric 

 acid and other ash constituents are reported in addition to the usual analytical 

 data. 



Cultivation of cassava and the manufacture of cassava flour in Sao Paulo, 

 J. P.. Soukinho (AVr. Agr. |.sV?f> Paulo], 13 (1907), No. I.'i7, pp. 'i79-',83). -Sta- 

 tistical and other data regarding the ijroduction of cassavii flour are i)resented, 

 together with an analysis of this material. 



