772 EXPERIMENT STATION RECORD. 



The origin, manufacture, and uses of extract of meat (Lancet {Londot}]. 

 J'JOS, II, Xo. 11, 1)1). I^dS-l^.'i-i, fiya. 8, dyin. 1, mdim S). — Au illustrated, descrip- 

 tive article on the Argentine meat extract industry. 



Meat extract, A. Rohbig {Ber. Chem. Untersuch. Anst. Leiyziy, 11)07, p. 11; 

 abs. in Ztschr. Lntcrsuch. Nahr. u. Gentissmtl., 16 {1908), No. 6, p. 361). — 

 Analyses of 5 samples of meat extract are reported. 



The food value of the herring, T. H. Milroy (Ann. Rpt. Fishery Bd. Hcot.. 

 2-'t {WO-5), pi. 3, pp. 83-101 ; 2-5 (1906). pt. 3, pp. 191-208; Bio-Cheni. Jour., 3 

 (1908), Xo. 6-8, pp. 366-390). — The results of au extended series of analyses of 

 herring taken on diffei-ent parts of the Scotch coast are reported and discussed 

 with reference to the changes which the herring undergoes before, dnring, and 

 after the spawning period. I'hosphoric acid was determined, as well as water, 

 protein, and fat, and in later analyses determinations were also made of the 

 coagulable muscle proteins. 



Added preservatives in fish goods, M. Kozyn (Vyestnlk Ohnhch. Hiy., 

 ,Si(deb. i rriikt. Med., .'/2 (1906), pp. 1J,39, lUO; ahs. in Ztschr. Untersuch. Nahr. 

 u. Genussmtl., 16 (1908), No. 6, p. 359). — A study of the character of the pre- 

 servatives and the extent to which they are used in canned fish and similar 

 goods in Moscow. 



The penguin egg (Set. Amer. Sup., 66 (1908), No. 1116, p. 330). — An account 

 of the collection and use of penguin eggs which are eaten in quantity in South 

 Africa. The article states that the eggs are not very different in flavor from 

 those of the common hen although the penguin feeds on fish. On cooking, the 

 all)umiu does not become solidified but retains a jelly-like character and is of a 

 bluish color. In size the egg approximates that of a goose. Successful ship- 

 ments of these eggs have been made to Great Britain. 



Preserved egg goods, A. Rohrig (Ber. Chem. Untersuch. Anst. Lcipziy, 1901, 

 pp. IJi, 1.5; al)s. in Ztschr. Untersuch. Nahr. u. Genussmtl., 16 (1908), No. 6, 

 p. 361t). — Data given regarding the composition of 3 sorts of preserved egg goods. 



Preserved egg yolk, G. Benz (Ber. Untersuch. Ami. Heilbronn, 23 (1901), 

 pp. 14, 15; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 16 (1908), No. 6, p. 

 36 '1 ) . — In this account of commercial egg yolk preparations the author declares 

 against the use of methyl alcohol as a preservative. 



Experiments on bread fermentation, A. ,J. J. Vandevelde, L. Bosmans 

 and A. Revijn (Separate from Yer.^lag. en Meded. K. Vlnam. Akad. Taal en 

 Lettcrk., 1908, pp. .'{93-526). — In continuation of work previously noted (E. S. R., 

 20, p. 463). the authors studied the factors which affect fermentation and 

 quality of bread. 



The use of sugar in bread making as a m^eans for increasing the con- 

 sumption of sugar, F. Dupont (Ztschr. Ver. Dent. Zuckerindus., 1908, No. 634, 

 II, pp. 992-99J/). — The addition of sugar to bread is proposed as a desirable 

 method of increasing sugar consumption. 



A new type of bread for peasants, P. Gibelli and E. Gruner {Ann. 1st. 

 Ayr. [ililan]. 1 (1905-6). pp. 95-106). — In view of danger from pellagra a 

 special method of bread making is described and an analysis reported in com- 

 parison with maize bread. 



Potentialities of plantain meal (Indian Ayr., 33 (1908), No. 8, p. 2^3).— In 

 an article quoted from the Indian Trade Jaurnal the value of plantain or banana 

 flour is discussed and an analysis by Hooi^er quoted. 



How to prevent checking in biscuits and crackers, W. B. Crocker ( lipt. 

 Ann. Meetiny Biscuit and Cracker Manfrs.' Assoc. 1908. pp. 16-18).— On the 

 basis of experience the author discusses the cause and prevention of checking 

 in crackers and similar goods. The importance of flour of the right degree 



