FOODS — NUTRITION. 283 



mary of the report of a committee appointed l)y tlie I.onls of the Admiralty which 

 propoises a number of t-hanges. 



The food factor in education [Britl.sJt Med. Juur., 1903, No. 225, pp. 424, 425). 



The diet commonly found in Britif^h schools is discussed and suggestions for improve- 

 ment are made, as it is regarded as inadequate. 



Composition of the principal proteids in foods, L. Gkandeau {Jour. Agr. 

 Prat., V. xcr., 6 {I'jOS), Xo. 00, pp. 205, 206). — A brief summary. 



Food and food adulteration, J. B. Weems {Dktet. and IL/g. Gaz., 19 [190.3), Xo. 

 9, pp. 513-518).— The extent of food adulteration, the need of legislation to restrain 

 it, and similar topics are discussed. 



Chemical composition of foods and condiments, J. Konig and A. Bomer 

 [Cheinisdie Zamminensetzunrj der menschUchen Xuhriuujs- und Gemissmittel. Berlin: 

 Julius Springer, 1903, vol. 1, 4- ed., pp. XX-\-1535, figs. 4)-—li is stated that the 

 revision of the new edition of this valuable handbook has been prepared by Pro- 

 fessor Bcmier. The original form of reporting the analytical data in considerable 

 detail has been adhered to, the large amount of recent analyses pulilished since the 

 earlier editions being included, in addition to the older material. The introductory 

 chapter on the theory of nutrition has not been retained, as it is planned to elaborate 

 this subject in a subsequent volume. 



Seventh report on food products, A. L. Winton et al. ( Connecticut State Sta. 

 Rpt. 1902, pt. 3, x>P- 179-325, figs. 36).— In the introduction to this report, by E. H. 

 Jenkins, it is stated that during the year 1,205 samples of foods and food products 

 purchased by the station, or submitted to it, were examined, as well as 662 collected 

 by the State Dairy Commission, making a total of 1,867 samples. 



Milk, A. L. Winton, M. Silverman, and E. M. Bailey (pp. 183-195). — Of the 292 sam- 

 ples of milk purchased from milkmen, 10.9 per cent were found to i^e adulterated, in 

 4 cases ])y the use of added preservatives, in 7 cases by dyes, and in the remainder 

 by watering and skimming. Analyses are also reported of a sample of preserved 

 cream and a number of samples of milk which were not collected by the station. 



Carbonated nonalcoholic Leverages and fruit flavors, A. L. Winton, xi. W. Ogden, M. 

 Silverman, and E. M. Bailey (pp. 195-215). — Two hundred and eleven samples of 

 sirups, fruit juices, and carbonated beverages were analyzed, and 72 were found to 

 be unadulterated. The majority of them contained coal-tar dyes. Added preserva- 

 tives were also conmion. A sample of lemon extract and 3 samples of vanilla extract 

 were examined and were all free from adulteration. 



Siveet 2>ickles, A. L. Winton and A. W. Ogden (pp. 216-221). — Only 1 of the IS sam- 

 ples of sweet pickles (cucumbers and other vegetables) examined was free from glu- 

 cose, saccharin, or chemical preservatiyes. Most of the pickles contained small 

 quantities of alumina and sulphuric acid, and 1 sample was colored with copper. 

 The methods of examination are described. 



Lard, A. L. Wintoyi and A. W. Ogden (pp. 221-227). — During the year 166 samples 

 of lard were examined, 55 of which were adulterated. 



Cheese, A. L. Winton and E. M. Bailey (pp. 228, 229).— The fact that various soft 

 cheeses sold in jars, tin-foil packages, etc., differ in keeping qualities led to an exami- 

 nation Uiv ailded preservatives with the result that borax was found in 7 samples. 

 Fourteen samples were not adulterated. 



Maraschino cherries, A. L. Winton and E. M. Bailey (pp. 229, 230). — Six l)rands of 

 Maraschino cherries were examined and coal-tar dye found in all. 



Ground spices, A. L. Winton and E. M. Bailey (pp. 230-245). — During the year 233 

 samples of spices were examined, of which 40 were found to be adulterated. 



Coffee, A. L. Winton (pp. 246-248). — Only 3 of the 33 samples of coffee examined 

 were found to be adulterated. A marked decrease in the adulteration of this class of 

 goods during the last 7 years is noted. 



Cocoa, A. L. Winton, M. Silverman, and E. M. Bailey (pp. 248-255, 257-263). — Cocoa 



