FOODS HUMAN NUTRITION. 259 



"The most strikiiis difference between this chicken stored for three years 

 and those stored for shorter periods or those which are fresh is this pronoiniced 

 infiexibility and the general green tint of the skin. The whole appearance of 

 the bird was unpleasant in the extreme. The odor was not that of pntrefac- 

 tion, but was of a sharp, penetrating, unpleasant character having a biting 

 property, which suggested the effect of acrolein on the eyes and nostrils. While 

 this was plainly detected in the unopened bird, the muscles and the viscera 

 gave it far more distinctly, and a decided Increase in its intensity was noticed 

 while the study was progressing." 



Other differences in the chickens examined are also pointed out and refrig- 

 eration and refrigerator methods are discussed. 



"The changes in the chickens which have been described are not the most 

 pronounced of their kind, other specimens exhibiting more marked degenera- 

 tions and some showing better conditions. These were, rather, alterations rep- 

 resenting as nearly as possible the mean. 



"Such being the case, the dictum of the warehousemen that there is no change 

 in cold-storage poultry and that it may be kept for an indefinite period can not 

 be accepted in its entirety. Both microscopic study and the taste of the cooked 

 fowl confirm the fact that macroscopieally visible degeneration does take place. 



" Considering the enormous growth and the wide extent of the refrigeration 

 of foodstuffs, as well as the absolute lack of authoritative supervision of such 

 frozen products before they are offered for sale, it seems most desirable that 

 a careful study should be made to determine whether such alterations as have 

 been noted affect the appearance and histological integrity of the flesh only, or 

 whether, as has been asserted by some, the consumption of poultry after long 

 periods of cold storage is not responsible for some of the obscure intestinal dis- 

 orders and the imperfect metabolism from which modern humanity, especially 

 the dwellers in large cities, are so apt to suffer." 



The grades of wheat in the Manitoba inspection division, crop of 1907 

 {Canada Cent. Expt. Farm BuL 60, pp. 1-21). — This bulletin consists of two 

 articles. 



(1) The mining and baking qinilitics of the grades of wheat in the ManltoJja 

 inspeetion. division, crop of 1901, by C. E. Saunders (pp. 7-11). — Manitoba hard, 

 Manitoba northern, and commercial grade wheats of the crop of 1907 were 

 studied in comparison with the results of earlier work, milling tests and baking 

 tests being made. The majority of the samples showed the effects of water 

 and frost. 



"The crop of 1904 [see a previous note (E. S. R., 17, p. 379)1 was of an 

 unusual character owing to the prevalence of rust. It was therefore to be 

 expected that the grades of the past season would show some points of differ- 

 ence from those of 1904. The flours from the grades of 1904 showed a lower 

 water absorption and a lower protein content than those of 1907 . . . but gave 

 bread of larger volume, especially in the lower grades. These observations 

 perhaps justify the conclusion that wheat which is lacking in plumpness on 

 iiccount of the action of rust will produce better flour than wheat, of about the 

 same degree of plumpness, which has been injured by frost." 



(2) A chemical study of the grain and flour of the grades of wheat, 1901, by 

 F. T. Shutt (pp. 12-21). — In general the samples were characterized by a decid- 

 edly high protein content which it is pointed out might indicate superior rank 

 for bread-making purposes, though according to the author it might in some 

 degree be due to immaturity and so not necessarily be an indication of greater 

 strength as applied to bread making, though it might imply higher value from 



