FOODS HITMAN NTTTRTTTON. 1159 



nf corn as food, (^sinH-ially since ••tlicic lias appeared in llie Southeni Stales a 

 disease wliieli is i)Ossibly (rue pellagra. . . . 



"The culture of maize in the United States has been practiced since before 

 the discovery of America, and it lias always been a staple article of diet over a 

 larfje area of territory, yet. with the exception of a few si)oradic cases in 

 Mexico and Central America, the North American continent has been singu- 

 larly free from the disease. This has been attributed by writers on pellagra 

 lo a climate well adapted to growing maize, and i>robably to better general 

 hygienic conditions among the poorer rural classes." 



As regards the prophylaxis treatment of the disease, " this may be summed 

 up brietly — cease using spoiled maize as food. This seems simple enough, but 

 in reality is often ditflcult of accomplishment for many obvious reasons. In 

 individual cases it may often be easy, but to apply it to a large area of ter- 

 ritory is aiiotlii'r matter. The only apparent methods would seem to be: (1) 

 Avoid alterations in maize and consequent feeding on a toxic substance; (2) 

 replace maize with some other cereal and cease using all food and drink de- 

 rived from maize [where the disease exists]. 



" Many and various attemi»ts have been made in Italy to do the former by 

 the establishment of drying ovens, economical kitchens, pellagrous hospitals, 

 etc.. but such efforts have not met with great success. As for the latter, at 

 present the ditficulties seem almost insuperable." 



Corn oil in the treatment of pulmonary tuberculosis, J. Ritter (Jour. 

 Aiiicr. Med. As.soc, .7/ {IHOS), Xo. /, pp. J9. J/O). — In this discussion of the use 

 of corn oil in the treatment of tuberculosis the author presents data on its 

 manufacture and general food value. In his opinion corn oil is an economical 

 and useful food fat. 



Aboriginal methods of preparing corn for food by the American Indians 

 of Arizona and New Mexico, E. Krulish {Dietet. and II mi. dnz., .t'> il!)()!)), 

 Xo. J, pp. .JJ-J7). — On the basis of personal knowledge the author discusses 

 the methods followed in making corn bread and other corn food dishes and 

 beverages. 



Some useful maize dishes (NaUil Ar/r. Jour., 11 (1908), Xos. 10, pp. l^oy- 

 l.iO.i; 11. Pit. I 'I'ld-I 'i')-') ). — A collection of recipes for Indian corn dishes. 



Rice, cleaning and polishing, H. McK. Fuloiiam (Bur. of the Census \ U. S.], 

 Munfr.s. I'.iDo, pi. .i. pp. '/.?/-'/'/.i ). — Noted from another source (K. S. U.. 1!), p. 



Flour and grist mill products, 10.- K. Ellswohtii (liur. of flic Census 

 \l'. .S'.], Miinfrs. I'JO.'). pt. .}. pp. .I'll^ilU). — Noted from ynolher source (E. S. K., 

 20, p. 64). 



Milling of wheats, J. C. Bkunnicii (Ann. Rpt. Dept. A(jr. and t>toek 

 \(jur(iislinid\. nxn-H, pp. 67, 72-77). — As part of the work of the agricultural 

 chemist milling tests of a large number of varieties of wheat were made and 

 reported. The author notes that in the case of some of the Hours gluten could 

 not he obtained in the usual manner, by washing, as it crumbliHl into small 

 Iiieces. This the author attributes to previous treatment of the Hour with 

 sMli)liur fumes. 



Hungarian wheat and Hungarian flour, T. Kosut.vnv (/)(/• rnnurischc 

 Weizen und das Cnf/arisrlie Melil. Hudapest, 1U07, pp. S'jG, /i(/s. liO, map /). — 

 An exhaustive sunnnary and digest of data on Iliiiigarian wheat and tlour. The 

 author subdivides his volume into three divisions, namely. (1) wheat from the 

 standpoint of clieinislry. iilaiit iiliysiology, pliysical and agricultural value, (2) 

 flour, and (H) itread. 



The theory and practice of testing flour, ('oi{ni;i,i.\ Kknnkdy (Pure I'rod- 

 uels. ', (190U), No. 3. pp. 127-135). — The author summarizes and describes the 



