770 EXPERIMENT STATION RECORD. 



The feeding of school children (Pub. Health ILcmdon], 22 (1908), No. 3, pp. 

 .97, 98). — xV i-eview of a report by Hope published by the Liverpool Corporation 

 on the subject of the InsuflRcient or improper feeding of school children. A 

 large amount of data is presented regarding existing conditions, the providing 

 of meals for poor school children, and also regarding general food conditions. 



" It will be seen that improper and injudicious feeding is exceedingly common, 

 and by no means restricted to the poorer classes." 



The feeding of the soldier (Med. Rec. [N. T.], 7 J, (1908), A'o. /J, /). 622).— 

 A discussion of recent information regarding the feeding of soldiers which led 

 to the conclusion that a varied diet is best for the soldier as for the majority 

 of individuals and " that a soldier on active duty benefits by a goodly pi'opor- 

 tion of meat in liis rations." 



Diets in tuberculosis, N. D. Bardsman and J. E. Chapman, Xew York. 1908. 

 pp. 18.1,; rev. in Jour. Amer. Med. Assoc, 51 (1908), No. 13, pp. 1098. 1099).— 

 From their own observations and experience and the summary of results ob- 

 tained by coworkers in Europe and America the authors have deduced some 

 general principles regarding the diet of consumptives and the comparative 

 Aalue of different foodstuffs for the purpose. 



Notes on scurvy in South Africa, D. M. Macrae (Lancet [London], 1908. I. 

 No, 26. pp. 18S8-18.'iO) . — In this discussion of a scurvy outbreak in Soutli Africa, 

 which the author attributes to tlie fact that the Kafirs, after having received 

 the more generous rations supplied by the Government, were forced to subsist 

 on a rather low diet lai'gely of corn and with little meat, he states that marked 

 success in treating scurvy has attended the use of a diet relatively rich in 

 meat and that in cases where the recovery has been attributed to other food 

 material it nnist be remembered that fresh meat has formed an important part 

 of the ration. " It seems beyond doubt, however, that the elements necessary 

 to maintain the equilibrium of bodily health belong to botb. fresh vegetables 

 and animal food. Yet the facts of clinical experience have convinced the 

 writer that the recent tendency to ascribe even the preponderance of mei'it in 

 the treatment of scurvy to the use of fresli meat is not without considerable 

 justification. In fresh raw meat or raw meat juice the physician possesses a 

 remedy which he may use even in severe cases of scurvy." 



How to cure spleens for food, E. T. Williams (Amer. Med., n. ser., 2 (1907), 

 No. 9, pp. 522, 523). — Continuing work previously noted (E. S. 11., 19. p. 459), 

 the author on the basis of personal experience and other data discusses the 

 palatibility and wholesomeness of spleens and their preparation for the table, 

 and points out that although raw spleens do not keep well, the cooked material, 

 particularly when boiled, has excellent keeping qualities. Attention is also 

 directed to the high iron and phosphoric acid content of spleens. 



The cooking' of legumes (Pure Products, -'/ (1908), No. 6, pp. 252-25.'f). — A 

 summary and discussion of reports by Kochs on the effects of different methods 

 of cooking hulled peas, green peas, and lentils. Under all experimental con- 

 ditions the largest amount of material was removed from hulled peas, as is 

 natural, since the skin if present hinders extraction. Move material was re- 

 moved l)y combined soaking and boiling than by either process alone. 



The book of fruit bottling, Edith Bradley and May Crooke (London. 1!)07. 

 pp. XVI +97, pis. 10, figs. 7). — A large number of recipes are given for canning, 

 preserving, and drying fruit, and on cider making. Some information on 

 cookery in ancient times is also summarized. 



Recipes for the preserving of fruit, vegetables, and meat, E. Waoner (New 

 York and London, 1908, pp. VIII +119, figs. IJ)). — This woi'k contains instruc- 

 tions for the beginner and the expert in preserving fruits and nuts in bottles and 



