FOODS HUMAN NUTRITION. 361 



turinsf cocoa of definite fat content \Yliicb will correspond with the require- 

 ments of the pure-food law is discussed and analytical data summarized. 



The aroma of black tea, T. Katayama {Bui. Imp. Cent. Agr. Expt. Sta. 

 Japan, 1 (1907), No. 2, pp. U9-ir,2; aT)S. in Chem. Ztg., 32 (1908), No. 21, Re- 

 pert., p. 135). — According to the author's observations, the aroma is due to an 

 enzym acting upon a glucosid present in the tea. The experimental work is not 

 yet concluded. 



Gulasch extract, F. Schulze (Ztschr. Vntersuch NaJir. u. Genussnitl., 

 15 (1908), No. 5, pp. 287, 288). — A commercial Gulasch extract is described and 

 data regai'ding its composition reported. Apparently this material consisted 

 of onion, paprika, and animal fat. 



Economical preservation of food, Leona B. Gaerett (III. Agr., 12, 1908), 

 No. 5, pp. 139-lJfl). — In a comparison of the cost of home-canned fruit and 

 vegetables with commercial products of the same grade, it was found that in 

 every case the homemade product was cheaper as well as of superior quality. 



Preserving' wild mushrooms, E. F. I'ernot (Oregon Sta. Bid. 98, pp. 3-6. — 

 According to the author mushrooms may be readily canned in their own liquor 

 in either tin or glass by household methods, the young mushrooms being best 

 for the purpose. Sterilizing the cans at intervals for several days is recom- 

 mended. The author also states that mushrooms may be readily canned if 

 cooked in milk or in any other way which is preferred. 



When older mushrooms are used for canning they reduce vei"y much in 

 quality, turning black and becoming mushy. The flavor is not injured, though 

 the appearance is not so attractive as that of young mushrooms. The author 

 therefore recommends that the older mushrooms be dried and powdered. 

 " Mushroom powder keeps very well and it is one of the most delicious flavor- 

 ing condiments of the kitchen. The powder should at once be placed into well- 

 stoppered dry bottles or fruit jars well sealed and kept in a warm, dry place. 

 JNIushrooms that are wet can not be successfully dried. The best are those 

 which grow and are gathered dry." 



Directions are also given for making mushroom catsup. 



Different methods of preserving meat, P. Razous and R. Nourisse (Les 

 divers proeedes de conservation des viandes. Paris, 1907, pp. 11+79, figs. 11). — 

 This volume contains chapters on preservation of meat by antiseptics, cooking 

 and sterilization, low temperature, and desiccation, and a special chapter on the 

 preparation and preservation of pork products. 



The fireless cooker, Witt (Osterr. Mollc. Ztg., 15 (1908), No. 5, j)p. 60-63, 

 figs. 11). — So-called fireless cookers of different sorts are described and this 

 method of cooking briefly discussed. 



General results of the investigations showing the effect of benzoic acid 

 and benzoates upon digestion and health, H. W. Wiley (TJ. 8. Dept. Agr., 

 Bur. Chem. Circ. 39, pp. 15, figs. 2). — Using healthy young men as subjects the 

 effects of benzoic acid and benzoate of soda were studied to secure data which 

 would be of use in judging these materials as food preservatives. Variations 

 in body weight, the composition and character of the excretory products, the 

 balance of income and outgo of sulphur, nitrogen, and phosphoric acid, the 

 characteristics of the blood and urine as shown by the microscope and similar 

 data were recorded. 



Quotations from the general conclusions follow : 



" From a careful study of the data in the individual cases and of the sum- 

 maries of the results, it is evident that the administration of benzoic acid, 

 either as such or in the form of benzoate of soda, is highly objectionable and 

 rtroduces a very serious disturbance of the metabolic functions, attended with 

 injury to digestion and health. 



