64 KXPRRFMRNT STATION RECORD, 



Flour and grist mill products, E. K. Ellswoktii (Bur. of the Census [[/. S.], 

 liuL Ci'i. ii/i. -'/■'>-Sj). — From an oxtoiulod suiuinary of data it appears that the 

 total vahio of the tlour and ^rist mill products produced in the rnit(>d States 

 in mof) was .^Tl.'t.O.'Jo.oDr), an increase of 42.2 i)er cent over 1!)()0. 



Starch, 1{. H. Mkkkiam (liur. of the Census | T. .s'. | Bui. U'l, />;). 85-92).— Tho 

 statistical data reported in this article show that the total value of the starch 

 px'oducts produced in the I'nitcd States in I'.K)") was $8,082,1)04, au increase of 

 12.5 i)er cinit o\er 1000. 



Bacteriological studies of field-grown vegetables from Moscow, M. B. 

 KozYN {VraeJi |*S7. Petersh.], 6 {11)01), p. 22; abs. in. Client. Ztg., 31 (1907), 

 No. 86, Repert. No. 78, p. 522). — Examination of a number of samples of vege- 

 tables showed that 3 had tetanus bacilli on the surface. Sixty samples showed 

 no typhoid bacteria though the surface was more or less infected with in- 

 testinal bacteria. Cenerally speaking, bacteria were not found in the interior 

 of the vegetal)les through pus bacteria were finally found in 5 samples. 



The soy bean as a feeding stuff in Italy, (4. Ruata and G. Testoni {BoL 

 Uffle. Min. Ayr.. Indus, e. Com. \h'oine\, (! {19(17), VT, No. 6, pp. 698-718, pis. 

 5). — In a discussion of the ])robal>le value of soy bi'ans as a feeding stuff 

 under ItJilian conditions data are summarized regarding the culture of this 

 crop and the chemical comp()sitit)n and nutritive value of the beans, and 9 

 analyses are reported of Italian-grown samples. Determinations of the pento- 

 san content of 5 samjiles which are (pioted showed that it ranged from 2.8G to 

 3.80 i)er cent. 



Descriptions and anal.\-ses of bean curd and other soy-bean products used as 

 food for man are quoted and the possible use of soy beans as a bread stuff and 

 as iiorridge is discussed. A bibliograiihy is appended. 



The nutritive value of the avocado, C. A. Garcia (Bill. Assoe. Chim. Sucr. 

 et DistiU., 25 (1907), No. 5, pp. 516, 517). — The author analyzed Peruvian- 

 grown avocado and found the following values : Water 38.00 per cent, protein 

 3.70 ])er cent, fat 34.10 per cent, cellulose and undetermined material 28.10, and 

 ash 3.50 per cent. The phosphoric acid content of the pulp was 0.817 per cent 

 or 12.9 per cent of the total ash. Neither starch nor sugar were found. 



The lai'ge proportion of fat, protein, and phosphoric acid, the author con- 

 cludes, indicates that avocadoes have a high feeding value. On the basis of 

 personal experience he believes that they may be valuable in invalid dietetics, 

 l)articularly in the case of tuberculous and dial)et!c patients. 



Some observations on the date, A. E. Vinson (Plant World, 10 (1907), No. 

 11, pp. 259-262). — On the basis of his observations, the author briefly discusses 

 the composition of dates with special reference to stages of ri})eniiig and related 

 topics. 



" The development of the fruit takes place in 3 stages. After fertilization 

 very little change in the fruit itself can be observed for several weeks, but dur- 

 ing tills period the entire energy seems to be expended in building a long mas- 

 sive stem. AVhen this is nearly completed, the fruit starts to grow and the seed 

 to mature. When the fruit has reached its full size, but is still green, it cor- 

 responds very closely in chemical character to any other nonstarchy fruit, 

 and contains about 20 per cent of dry matter. The third stage now begins and 

 additional sugar is heai)ed into the fruit at a rapid rate without any apparent 

 change in size until upwards of (iO per cent dry matter is present. It then 

 softens, the tannin becomes insoluble with consequent loss of astringency, and 

 the fruit is ripe." 



Concerning the quantity of fatty substance in some samples of olive flesh, 

 N. Passkrini (.S7«:f. i^per. Agr. Ital., J,0 (1907), No. 6-7, pp. 606-617 ; Afti R. 

 Aeead. Eeon. Agr. Georg. Firenze, 5. ser., J, (1907), No. 3, pp. 322-333).— Fifty 

 samples were analyzed and the results discussed. 



