562 EXPERIMENT STATION RECORD. 



and the undrawn fowl. It is possible that on longer keei)ing there will be 

 developed, in from one to three years, important differences between the 

 drawn and imdrawn fowls which will enable them to be distinguished, both 

 by their bacterial flora and by their organoleptic and chemical properties." 



The studies reported show that histological changes take place which are 

 proportional to the length of time poultiy is held in storage. " The sinuous 

 outline of the fresh libers soon disappears in cold storage, and the fibers are 

 not by any means so flexible as they were in the fresh state." Some of the 

 poultry examined had been kept in storage as long as four years. " The most 

 obvious change, however, which takes place during this interval [up to 4 

 years] is manifested as a structureless, granular substance which lies between 

 the individual fibers and between their aggregations which are known as 

 bundles. The origin of the substance is in the fiber itself, and in the earlier 

 periods of storage its composition, according to I'eactions obtained with various 

 selective dyestuffs which afford excellent microchemical reagents, is not very 

 different from that of the normal fiber. As the storage period is lengthened, 

 however, most marked differences between the normal and cold stored tissues, 

 as exhibited in the staining reactions, make their appearance, and such changes, 

 whether referable directly to bacterial or enzymic action, are essentially 

 chemical, and deal with the fundamental principles composing flesh foods. . . . 



" The intestines, which are left in situ in storage birds, show a very marked 

 degeneration. Their muscular walls grow thinner in cold storage until they are 

 the merest remnants, which threaten to disappear altogether and which even 

 very cai'eful handling, may easily rupture. This degeneration is noticeably 

 active in the muscular rather than in the cellular tissues of the Intestines. This 

 is important when it is considered that the bacterial flora of the intestinal con- 

 tents will, of course, contain any pathogenic germs which usually accompany 

 the colon bacillus. Hence the perforation of the walls of the intestines, which 

 apparently takes place by continued digestive processes even in cold storage, 

 would open the way for a rapid migration of such bacteria on thawing and pre- 

 vious to cooking. Thus it is quite possible that dangerous bacterial organisms 

 might be translated to the edible portions of the fowl through the perforations 

 of the intestines in the period between thawing and cooking. This degeneration 

 of the walls of the intestines must, therefore, be regarded as highly significant." 



Canned salmon, A. McGill {Lab. Inland Rev. Dcpt. [Canada] Bui. 150, 

 pp. 10). — Of the 90 sami)les of canned salmon collected in the different Cana- 

 dian inspectoral districts all were found to be in good condition and true to 

 name. 



Poisonous fi.sh, V. G. Heiser {Ann. Rpt. Bur. Health Philippine Islands, 

 1907, pp. 70, 71 ) . — A brief account is given of several sorts of fish found in the 

 Philippine Islands, which are actively poisonous when eaten. A. Seale cooper- 

 ated in the investigation. 



On the occurrence of copper in oysters, J. T. Willard {Jour. Amer. Chem. 

 8oc., 30 {1908), No. 5, pp. 902-90Ji). — The uniformity with which copper was 

 found in the oysters examined, according to the author, warrants the conclu- 

 sion that it is a normal constituent. The methods followed in the analytical 

 work are briefly described. 



Young- bees as a delicacy, M. Takaishi {Bui. Col. Agr., Tokyo Imp. Univ., 

 7 {1908), No. 5. pp. GJ/l, 6'i2). — The use of young bees and bee larvfie as a food 

 in Japan is discussed and an analysis of such canned bees reported. 



Report on dehydrated vegetables, milk, eg-g, etc., H. A. Dent {Navy Dept., 

 Bur. Supplies and Accts., Mem. Inform. Off. Pay Corps, [etc.]. No. 85, pp. 626, 

 627). — Dehydrated eggs and a majority of the dehydrated fruits and vegetables 

 tested on vessels of the U. S. Navy gave satisfactory results. The results ob- 



