FOODS N UTRITION. 



281 



pp. 237-239).— Tho author presents a detailed aoconnt of the extent of mulberry cul- 

 ture in France and the methods employed in thi.s industry. Mulberries are planted 

 either in orchards, with or without other crops between the trees, or in hedges. It 

 has been found important to pick the leaves in a dry condition, since they keep 

 longer than when picked wet, especially if prevented from being folded in handling. 



Silk culture in Greece, D. E. McGixley ( U. S. Consular Rpt.^., 72 {1903), No. 

 273, pp. 239, 240). — In Greece silkworms are not given any other food than mulberry 

 leaves. Mulberry trees are transplanted from January to March, and the maximum 

 age of mulberry trees varies from 50 to 70 years. The silkworm eggs used in Greece 

 are largely imjiorted from foreign countries. 



Silk culture in Syria, G. B. Ravxdal [U. S. Comvlar Rpta., 72 {1903), No. 273, 

 pp. 165, 166). — Silk raising is reported as in a less prosperous condition than in 

 former years. Notes are given on the culture of the mulberry in Syria and on the 

 utensils and methods used in the production of silk. 



FOODS— NUTRITION. 



Dietary studies in Boston and Springfield, Mass., Philadelphia, Pa., and 

 Chicago, 111. {U. S. Dept. Agr., Office, of Experiment Stations Bui. 129, pp. 103). — 

 Dietary studies carried on in a number of American cities are reported in this bulle- 

 tin, which was edited by R. D. Milner. 



Dietary .ttudies at the Boston School of Housekeeping, 1901-2, Lydia Soutliard (pp. 

 7-26). — The first of the 4 dietary studies was made under the usual living conditions, 

 to determine the cost and nutritive value of the diet ordinarily eaten and to compare 

 with this dietaries of medium, low, and high cost, menus being planned beforehand. 

 The general purpose was to learn something of the factors which influence the cost 

 of food, the relation between cost and an attractive menu, and the possibility of 

 applying practically the results of nutrition investigations. The range in cost, nutri- 

 ents, and energy in the different dietaries is shown by the following summary: 



Summary of results of dietary studies at Boston School of Housekeeping. 



The diet in every case was adequate, but the more expensive menu was the one 

 generally relished. 



"The results of tlie investigation as a wliole show plainly the impossibility of pro- 

 viding a universally satisfactory bill of fare, as long as the attitude of peoi)le toward 

 their food is so largely a question of personal whim. They do show, however, that 

 it is possible to provide a diet of a definite cost which may vary within rather wide 

 limits and which shall at the same time supply the protein and energy called for 

 by the commonly accepted dietary standards." 



A dietary .study at tlie Boston School of Housekeeping, 1.901, Susannah I'sJier and 

 Bertha M. Terrill (pp. 27-30). — For instruction in the practical application of dietary 

 studies a class in the Boston School of Housekeeping planned their dietary for one 

 week, the attempt being made to supply an adequate diet costing not over 25 

 cents per person per day. The menu pro\'ided, which was fairly satisfactory, cost 

 22.6 cents and furnished 94 gm. protein, 127 gm. fat, 317 gm. carbohj^drates, and 

 2,776 calories per woman per day. From this, according to the authors, it seems fair 



