FOODS — HUMAN NUTRITION. 661 



Extract material of cider, A. Andouakd (BuI. Sta. Agran. Loire-Inf., lOOG-7, 

 Itp. SJ-J7). — The results of a minibor of analyses are reported. 



Quality and composition of Charente wine, J. M. Guillon (Rev. Vit., 29 

 (lOOS), \os. l.i.l I,],. (IS; 7.?'/, pp. ,n-'il ; IStJ, pp. 92-9.',; 737, pp. 120, 130).— 

 Analytical data are reported and discussed. 



White wine which has been decolorized, K. Orlianges {Rev. Vit., 29 (1908), 

 :Sos. 736, pp. 99-101; 737, pp. i2.'/-i 29). —Analyses of wine decolorized by differ- 

 ent processes are reported in comparison with red. wine and legal enactments 

 regarding such wines discussefl. 



Citric acid and natural wines, H. Astruc (Ann. Chim, Analyt., 13 (1908), 

 pp. 22'i-22(i; (ihs. in Chcni. ZcntbL, 1908, II, No. 5, p. .'/32). — Investigations led 

 the author to conclude that citric acid, like tartaric acid, is to be regarded as a 

 normal constituent of wine. 



Caffein-free coffee, K. Scheringa (Pharni. Weckbh, J,5 (1908), pp. 773, 77-'/; 

 (i^.v. in Chnn. ZcntbL, 1908, II, A'o, Jf, p. S-'/l). — Analyses of commercial so- 

 called caffein-free coffee prepared in Bremen showed that it was not caffein 

 free though it contained only about one-twentieth as much as ordinary coffee. 

 The fat content was, on the other hand, much higher than usual. 



Caffein-free coffee, K. Lendrich and 11. Murdfield (Ztsclir. Untcrsiich, Nahr. 

 u. (Irnu-s.snttl.. l.'> (1908), Xo. 12, pp. 705-715). — The so-called caffein-free coffee 

 examined contained about one-sixth as much of this constituent as natural 

 coffees and showed a lower amount of water soluble material. 



Hibiscus seeds as coffee adulterant, A. R. Chiappella (Bui. 8oc. Bot. Ital., 

 1905, No. 9, pp. 264-276, figs. 2; abs. in Ztsclir. Untersuch. Nahr. u. Genussmtl., 

 15 (1908), No. 7, p. 4^4). — ^An illustrated description of these hibiscus seeds 

 and their structure with a view to their detection by microscopical methods 

 when used as an adulterant of coffee. 



Examination of teas on sale in Turkestan, Karpow (Ztsclir. Angcw. Chem., 

 21 (1908). pp. 1319-1321; abs. in Vhvm. Zty., 32 (1908), No. 55, Repert., p. 

 5.j.'M.— Analyses are reported. The thein content was noticeably low. 



The composition of Horlick's malted milk, G. F. Richmond and W. E. 

 .MusGRAVE (I'ltHippinc Jour. Sci., 3 (1909), No. 2, pp. 87-90).— A detailed analy- 

 sis is reported. The work was undertaken especially to study fat content. 

 Extraction with petroleum ether gave S.18 per cent fat. 



Medicinal foods (Jour. Amer. Med. Assoc, 1,8 (1907), pp. 1G12-1G1.',. 169.',; 

 J,9 {1908), pp. 129.',, 1295; abs. in Chem. Abs., 2 (1908), No. 12, pp. 17.',0. 17.',1).— 

 Analyses of 18 samples of so-called predigested foods such as peptonoids. pep- 

 tones, etc., and of a sample of cow's milk are reported. The average energy 

 value of the.se goods, including the alcohol in them, was 802.4 calories per 500 

 gm. and their value is accordingly regarded as limited. 



Book of recipes (the auto-cook) (Grand Rapids, Mich., 1908, pp. 156, fig. 

 1). — A collection of recipes for cooking meat, vegetables, puddings, etc., by 

 means of a tireless cooker. In many cases the use of heated soapstone plates 

 is reconiniendfMl as a source of heat in the cooker, particularly as a means of 

 itaking. 



Cheap food (Brit. Med. Jour., 1908, No. 2/,63, pp. 639, 6.',0).—A discussion of 

 niiniicipa! kitchens, workingmen's restaui'ants, and similar institutions in 

 Euroi)e, which are designed to supply food of good quality at low cost. 



The relation of nutrition investigations to questions of home economics, 

 (\ V. Lanowohthv (V. S. Dipt. Agr., Offiic llrpt. Sins. h'pt. 1907. pp. 355-368). — 

 The results of tin? nutrition investigations of this Oflice which i)ear |»articularly 

 U|ioii lioirie niaiiagenieiit problems are discussed, esp«>cially witii reference to 

 variety iu the diet aud ways of ubluiuiug it, the preparation of food in the home, 



