FOODS — HUMAN NUTRITION. 773 



of stroiijitli, iiroper niixingr, baking, and similar features are insisted iipoii. .ind 

 llie Hour nsfd. it is statetl, should be at least 70° F. in teniiM-ratuic 



The molecular weight of dextrin of honey from Coniferae, II. Hakschall 

 (Alii. A. (i.siiillilsiiiiil.. J,S {I'JOS), PI). .',(l.j-Jil<); (lbs. in Clicin. Zrntbl., IHOS, II, 

 \<i. I. It. !)l). — It is considered probable that the honey dextrin under con- 

 sideration is a trisaccharid, though more data regarding its chemical nature are 

 consideretl desirable. 



The composition of pineapples, W. Bonewitz (Chem. Ztg., 32 (1908), No. 15, 

 ini. nc. ni ; abs. in Chrni. Abs., 2 (1908), No. 10, p. i.'/6"6*).— The data reported 

 include proximate and ash analyses. 



Spoiled plum jam, I*. Kopckk (Pliarni. ZcnlralhaUc, .y.) (1908), i)i>. 370, 

 .ill; ab.s. in Clicni. Zentbl., 1908, J I, No. 1, />/). 91, 92). — An analysis is reported of 

 spoiled plum jam in conii)arison with analyses of 2 sami)les of norma 1 taste 

 and ai>pearance. 



Olive oil, A. Mctiiu. {Lab. Inland Rev. Dcpt. [Canada] Bui. 159, pp. 10).— Ot 

 82 sjimples of olive oil examined 64 were found to be genuine and 15 adulter- 

 atetl. while .'} sanii)les which were sold as salad oil without the use of the word 

 "olive" were designated as doubtful. 



New experiments on olive preservation, G. Frezzotti (Bol. Uffic. Min. Agr., 

 liiiliis. r Coin, [h'onicl, 7 ( 1908). IV, No. 9. pp. ,s\W-89<S').— Experiments cm dif- 

 ferent methods of preserving olives for oil making are reported and discussed. 



Treatment of green olives which have undergone fermentation due to 

 Bacterium coli commune, A. Kossowicz (Ztschr. Landic. Versuchsic. Ostcn:, 11 

 ( 1908), No. 9, pp. 725-727). — According to the author, olives in which fermenta- 

 tion had been caused by Bacterium coli commune, and which possessetl a dis- 

 agreejible odor, became of good odor and appearance after treatment with a 2 

 per cent solution of common salt and sour milk. 



Swedish berry and fruit wines, O. IIokman-Bang (Pomol. Form. Aars.skr., 

 1908. Feb.. Srensk Fein. Tidskr.. 20 (1908), No. 5. pp. .90-.9.3).— Analyses of do- 

 mestic wines are given, with discussions of the results obtained. 



Some notes on claret, P. Sciiidrovvitz (Jour. InM. Brew., 13 (1907), No. .), 

 pp. 302-319; Rev. Soc. Sci. Hyg. Aliment., // (1907), No. 2, pp. 52-6',).— The 

 relations between quality and chemical composition were studied. Analyses of 

 clarets at ditlerent stages indicated that as it gi'ows older the amount of glyc- 

 erin increases, the amount of alcohol, extract, ash, sugar, and tannin usually 

 decreases, and the ])ercentage of acidity is variable. 



Analyses of malt liquors (Mo. Bui. N. Y. State Dept. Healtli, 2'/ [1908). 

 No. s, pp. 213-211)). — The results of the exannnation of 219 samples of beers 

 brewwl in the State are reported with special reference to the use of hop substi- 

 tutes and preservatives. Sul[)hites were found in the majority of the samples 

 and salicylic acid, saccharin, or fiuorids in a very few samples. Xo hop substi- 

 tutes were noted. 



Pickles, A. .Mc(;ii,L (Lali. Inland Rcr. Dipt. \i'anada\ Bui. 1(!3, pp. I',). — 

 'I'he author reports the results of the examination of 140 samples of jiickles 

 er)lie(ted in Canada. With two exceptions the pickles were in good condition. 

 Hvidently both of the un.satisfactory sjimples were i»repared witli weak vinegar 

 or the vegetables used contained so much water as to dilute the vinegar, the 

 respective strengths being 1.02 and 0.01 per cent of acetic anhydrid. 



To (leterniine whether alum was used in making pickles, the gootis were exam- 

 ined for s«»lul»le alumitia and it was found to be present in 2."» of the sanu>les. 



■■ It would not, however, be sjife to Infer the use of alum in every case in 

 which a reaction for iiMnnina was obtained. Owing to the proni> habit of cu- 

 cumbers, and the liability to take ui>, in the creases of tlu' pericarp, minute 



