FOODS HTTMAN NUTRTTTON. " 1163 



Native wines, A. Mc(iii.i, {Liib. Jiihiiitl Rcr. hipl. I'nnada Bui. 160, pp. 23). — 

 Aii.-ii.vsi's i)f a lari,'(> uiiuibor of saiiii»li's of nativi- w iiit's arr reported ami dis- 

 ci isseil. 



Swiss wine statistics (Landw. Jahrl). Schweiz, 22 (1908), No. 11, pp. 601- 

 623). — A siiiiiiiiary of statistics of the wine produced iu Switzerland in 1'907. 



A study of certain g-enuine wines from the province of Florence, R. Sal- 

 VADoiJi and A. .Mazzahon iildz. CJiiiii. Hal.. SS {IHOS). /. pp. .» J-o'.i, figs. 2). — 

 Analyses of 15 saiiii>Ies of red wine and ?> samples of white wine are included 

 in this report. 



Composition of Maconnais-Beaujolais wine, G. Paturel {I'rof/. .It/r. ct. 

 \ it. {lULVEst-Ccntn), JO {WOO), Xo. J, pp. 7 '/7-i.5^).— Samples of 4!» wines 

 were analyzed. 



Analyses of musts and wines from vines sprayed with arsenic compounds, 

 A. SzAMKiTAT (lUr. K. Lchmnst. M'eiu. Ohnt ii. (Jartciihait Gci.sniltciiti. lOiH, 

 pp. I7i;~n!h. — The analyses in most cases showed only a slight trace of arsenic. 



The occurrence of arsenic in German wines, A. Szameitat (Brr. K. Lehniiist. 

 W'cin, Ob.'<:t II. (fiirtcnbdu (ieiscnheim, 1907, pp. 180-185). — Of 38 sami)les 

 analyzed 24 .showed small amounts of arsenic, the source of which was not 

 identified. 



Investigation of musts and wines from vines infested with Peronospora 

 (Her. K. Lchrunxt. Wein, Ohst ii. (jUrtciibiiii (Ici.scnliriiii, 1907, pp. 191-20'/). — 

 The fermentation of the musts and comitosition of the wine were found to he 

 entirely normal, and the conclusion is reached that the so-called peronosi)ora 

 taste noticeable in some wines must be due to faulty fermentation, incorrect 

 cellar treatment, or some other similar cause. 



Olive oil for protecting wine, U. Rossi- Ferrini (Rivista, //. .srr., U, (1908), 

 No. 17. pp. .i:i2--i!i.')). — Spoiling of wine owing to the rancidity of olive oil 

 floated on lop to protect it is discussed. 



Effects of coffee and objections to the use of chicory, R. Grimshaw (Brit. 

 Food .lour., II ( 1909), No. 121. p. 3). — Data on the effects of coffee and chicory 

 are smnmarized from which the following statements are quoted: 



"The organic constituents of roasted chicory mainly consist of sugar, with 

 caramel, inulin, and albumin. With the caramel there are also other organic 

 coloring matters; and the tinctorial power being very great, this is a princii)al 

 reason for the employment of chicory as an addition to coffee, very slight quan- 

 tities thereof sufficing to make true coffee infusion appear very dark brown, 

 hence apparently very strong. Digestion is more impeded by chicory than by 

 coffee. The constant use of extract of chicory as a drink may cause injury 

 to the system by reason of the great quantity of potash salts which it con- 

 tains, and it exhibits no compensating advantages in the way of nourishment 

 or stimulating and exhilarating effects on the sy.stem." 



Concerning' the quality of tea, C. Hahtwicii and P. A. Du Pasquier {.\potli. 

 '/J(j., 2.'i {1909), No. I.'i, pp. 130, 131). — A number of analyses are reported and 

 discussed with reference to judging the quality of tea. 



Concerning coco, K. Farnsteiner (Ztschr. VntcrKUch. Nahr. u. Gcnu.<t.smtl., 

 16 (1908), No. 11, pp. 62.'>-6.',7).—A study of the effects of tlie different methods 

 of treating coco to increase its solul)ility. 



The microscopical examination of chocolate and powdered coco, E. Col- 

 lin (Ann. Chitn. Anuli/t.. 13 (1908), No. 12, pp. .',71-.',78, ////. /).— With a view 

 to facilitating the examination of coco and chocolate the author reports the 

 results of a nncroscopical study of the histological elements of these materials. 



Pepper adulterated with vetch seeds, Fleury iTmv. i^ci. Univ. Wch/k'.s-. 6 

 (1907), pp. l'iO-lJi2). — A sample of unground black pepper examined was 



