964 EXPERIMENT STATION RECORD. 



The bacterial content of cooked fish, II. Rruns ( Vbrr das haktcrioJogische 

 Vcrhaltcn drs I'iscli/ifisclics ikhIi ihr Zuhmituni]. Innug. Diss.. Unir. Miinich, 

 li)()S. pi>. JD: Arch. //)/;/.. ()7 {limS). Xo. .i. pp. ^*0!)-JS(i ).—Tho author studied 

 the biU'terial couteut of the surface and interior of raw fish and lish cooked 

 and l<ei)t in diftVriMit ways. Aci-ordiui: to the results wliicli lie ohtained, the 

 interior of the tiesh and the sin-face of freshly cfioketl material are free from 

 bacteria and remain so for some days i)rovided the fish is properly handled and 

 storwl, as for instance by wrai>])in5i the fish in sterile paper and keeping at suit- 

 able temi)erature. It was also found that cooked fish imbe«ided in jelly re- 

 niaintvl free from bade Ma for a number of days. 



Edible fishes of New South Wales. I>. O. Stkad {Drpt. Fish(ii<s. \. N, 

 Wales: ntOS. pp. US. pis. St, map n.—\ list of eflible fishes of New South 

 Wales is jriven. tojiether with brief statements resarding each si)ecies. In the 

 introductory chapter statistics arc triven of the character and extent of the 

 New South Wales fishing industry. 



Edible seaweed, H. E. Annett. F. V. Darbishire, <ind E. .7. Russell (Jour. 

 Southeast. .If/;-. Col. Wye. 1907, No. 1(i. pp. 20',, 205).— An analysis of edible 

 seaweed (a mixture of Chondrus crispus and Oigartina mamUlosa) is reported 

 and some data are (pioted on the use of a jelly made from Irish moss (Chondrus 

 crispus) with milk in calf feeding. 



The water content of bread, O. 'SIkzv.er (Ztschr. Untvrsuch. Xahr. u. 

 Gc>iuss)ntl.. Id ( 190S), Xo. 7. pp. 395-397). — Analyses of both white and black 

 bread are reported and discussed. 



The behavior of ester compounds in the aging of wine, F. Sci^rti and 

 G. CoRSO (Staz. Sper. Apr. ItaL. .'// (190S), No. 8, pp. 507-519; ahs. in Chem. 

 Zeuthl., I90S, II. Xo. 19, p. 1622). — The author does not believe in the theory 

 that the total amount of esters in wine increases on aging. The article contains 

 a critical discussion of methods. 



Judging alcohol-free wine, J. M. Krasser (Ztschr. Futcrsuch. Xahr. u. 

 Gcnussiiitl., 16 {190S), Xo. 7, pp. 39S-J,00). — The author believes that the term 

 "alcohol-free wine" should only be applied to such products as are made by 

 removing aU-ohol from natural wines and that sterilized fruit juices should be 

 designated as such and not calle<l "alcohol-free wine." Analyses of so-called 

 " alcohol -free wines" are rejiorted. 



Report on the physical, commercial, social and general conditions of 

 Ichang and neighborhood, H. A. Ijttle (Diplo. and Cons. Rpts. \London], 

 .Vise. Ser.. I90S, Xo. 671. pp. 2'i. map 1). — In addition to statisti(-al and other 

 data regarding schools, salaries and wages, land tenure, agriculture, fertilizers, 

 the flora of the district, etc., this report contains considerable inforuiation 

 regarding the character and cost of the food of Chinese laboring men. 



[Diet in a reformatory for inebriates] (lUus. London Xeirs [Amer. Ed.], 

 43 {190S), X(K 112',, pp. 736. 737. fit/s. IS). — In an article descriptive of the State 

 Inebriates Reformatory at Aylesbury, a reformatory institution for women, 

 data are given regarding the kind and amount of food supplied per woman 

 per day. 



The daily fare consists of white bread, butter, potatoes, meat, a green vege- 

 table, a simple dessert, cereal porridge, tea. and cocoa. [From tlie quantities 

 given the nutrients supplied per wom;in i)er day were calculated to be 11.^ gm. 

 protein. 9() gm. fat. and 407 gm. carbohydrates, which would yield together 

 3,ol(» calories of available *'nergy.l 



Proposed ration for the agricultural school of Chile (A)i. Agron. [Santiago 

 de Chile], 2 (1907), Xo. 3, p. 283). — The proposed ration per man per day con- 

 si-sts of 2.'i0 gm. meat, 500 gm. bread. 50 gm. sugar, 200 gm. frejoles, GOO gm. 

 navy beans, 25 gm. rice, 15 gm. fat, 150 gm. milk, 10 gm. coffee, with salad and 



