FOODS IIUMAX XUTRITIOX. 771 



tins, iihv/A'd iiiul caiulied fruits, fruit juices, sirups anil ijulps, jollies, jaius and 

 ma rnui lades, eitron and orange peels, vegetables, mushrooms and truffles, pickles 

 and piccalilli, meats and meat pastes. 



The household gas-cookevy book, IIklkx Edden and Mrs. Moskr ( Loiidon, 

 190S; ICC. ill Kiiirurc, Jo (I'JOS), Xo. JSO, p. 310). — A cook book ''with a con- 

 siderable amount of practical information about the use of the gas cooking 

 range." 



The up-to-date home. Labor and money-saving appliances (Bill. Aiiirr. 

 School Home Econ., Ser. 1, 1908, Xo. 11, pp. Jp, figs. 5'/). — Information is given 

 regarding a number of labor-saving devices which have been tested at the 

 American School of Home Economics. The desirability of labor-saving devices 

 in tlie home is pointed out. " Any household appliance should save more time 

 and labor than it takes to adjust it and clean it after use. . . . An api)liance 

 should be used suflicientiy often to save more time and trouble than it gives." 



Refrigeration on the homestead, II. Y. Jackson and A. E. Lea (A<ji: (Ui::. 

 y. S. Wales, 19 (1908), No. 7, pp. 537-552, pi. 1, figs. 9).— A description of re- 

 frigerating machines and directions for storing eggs, fruits, vegetables, rabbits, 

 poultry, pork, ham, bacon, and fish. 



Canned meats, A. McGill (Lab. Inland Rev. Dept. [Canada] Bui. IG'i, pp. 

 II). — Data are given regarding the examination of 76 samples of cannetl and 

 potted jioultry and meats. With the exception of a sami»le of potted pheasant 

 the goods " have been found in perfect condition of preservation." Roracic 

 acid, the only preservative found, was present in 28 samples or nearly ',i~ per 

 cent of tiie total number examined. Examinations for starch in potted meats 

 showed that 17 samples contained less than 1 per cent, 5 samples between 1 and 

 2 per cent, and S samples above 2 per cent, while no starch, or only traces, was 

 found iu 4(3 samples. As the author points out, all of the samples containing 

 above 2 per cent of starch were sold as " loaf " meats, with the exception of a 

 sample of sausage. 



On the nature and causes of taint in miscured hams, E. Klein (Lancet 

 [London], 1908, I, Xo. 20, pp. J832-183.'i, figs. 3). — According to the author's 

 observatiou.s, the taint occasionallj' found in miscured hams which have under- 

 gone dry curing is due to a micro-organism which he isolated and studied and 

 for which the name liacilliis fccdans is proi)Osetl. 



Drawn v. undrawn poultry, E. W. Burke (Amrr. Food Jour., 3 (1908), Xo. 9, 

 Pl>. 7-10). — A summary and discussion of data including legal enactments 

 regarding drawn versus undrawn poultry. More extended legislation is recom- 

 mended. According to the authoi*, arguments are all iu favor of drawing 

 i«)nltry. As he points out, it should be carefully drawn and kept as clean as 

 largi'r animals " not only for keeping qualities but for healthfulness and 

 llavor." The article was presented at tlie twelfth annual convention of the 

 Association of State and National FtMxl and Dairy Departments, 11)08. 



The water content of sausage, A. Kohrio (Ber. Vhcm. Untvr.such. Anst. 

 j.iipzig, 1907, p. 13; ahx. in Zt.schr. Unicrsuvh. Xalir. ii. Grniissnitl., Ui (1908), 

 Xo. 6, p. 3(!0). — IX'terminations of the water content of several sorts of sausage 

 jirc n>porled. 



Water content of sausage, II. Kreis (Iter. Clirni. Lab. nastl, 1907. pp. 2f. 22; 

 uhs. in yjuchr. Unlcr.'iUcli. Xalii: u. G<iius.sintl., li! {I90S), Xo. 0, p. 300). — 

 Analytical data are reported. 



Nut sausage, (}, Kappei.ler and W. Tiikopoi.i* din: Xohrwtl. rntrrfiuoh. 

 Anil. .Maydrhitrg, 1907, p. 22; ab.<t. in ZlHrlir. I'ntrrsuch. Xalir. u. G'ch«*',v»i//.. 

 /'.• (1908), Xo. a, p. 3r,t).—An analysis is reported. 

 77180—0!) r, 



