284 EXPERIMENT STATION RECORD. 



products and methudsof examination are described and analyses reported of samples 

 of 45 brands. Of these 12 were found to be adulterated and 7 to be compound cocoa. 



Mmrlhnii'OKs mmpleK, A. L: Whiton, M. SUvernmn, mid K. M. Bailri/ (pp. 255, 256). — 

 Proximate analyses are reported of gluten bread and a preservative for yeast, as well 

 as examinations for the detection of adulterants of cream of tartar, sage, granulated 

 sugar, butter, curd, canned beets, green tea, preserving mixture, baking powder, and 

 vinegar, and the alcohol content of several samples of liquors. 



Food products examined for tlie dairy commissioner in the tivelre months ending July 31, 

 1902 (pp. 264, 265). — A number of samples of butter, molasses, honey, and vinegar 

 were examined for the State commissioner in dairying, the results being briefly 

 reported. 



The effects of roasting on the chemical composition of cocoa beans, A. L. Winton, M. Sil- 

 verman, and E. M. Bailey (pp. 265-269). — Taking into account the work of earlier 

 investigators, the changes brought about in cocoa beans by roastiiig are discussed and 

 analyses reported of a test made with raw and roasted Caracas cocoa beans, one sample 

 being roasted at a lower heat than is customary, a second in the usual manner, and 

 a third at an abnormally high heat. The operation of roasting was conducted in a 

 chocolate factory by skilled workmen in the presence of a representative of the sta- 

 tion. So far as could be judged*by the analyses, the chemical composition of the 

 cocoa nibs was altered little, if at all, by roasting. Apparently no starch was con- 

 verted into dextrin or other soluble carbohydrates, nor were the percentages of fat 

 or the fat constants changed, nor the theobromin, caffein or other nitrogenous sub- 

 stances altered. The crude fiber content in the roasted samples was slightly increased, 

 probably owing to the presence of a little finely-divided charcoal^ from the shells 

 which was constantly present. 



"These results do not by any means prove that only the mechanical condition of 

 the nibs is affected by roasting and no chemical change whatever takes place during 

 the process. As a matter of fact, the flavor of roasted beans is materially different 

 from that of the raw beans, and this must be due to some difference in chemical 

 constitution, but this difference would appear to be slight and justifies the adoption 

 of standards of composition based on analyses of beans roasted at a medium heat." 



Analyses of authenticated samples of cocoa beans, A. L. Winton, M. Silverman, and 

 E. M. Bailey (pp. 270-287) . — Analyses are reported of a number of samples of 

 roasted cocoa nibs, roasted cocoa shells, and roasted unshelled cocoa beans. Methods 

 are described and the analytical data discussed with reference to its bearing upon 

 the composition of chocolate and the fixing of standards of composition. 



The anatomy of edible berries, A. L. Winton (pp. 288-325). — Extended studies are 

 reported of the following American edible berries: Cultivated strawberry, American 

 field strawberry, American red raspberry, black raspberry, blackberry, dewberry, 

 red currant, black currant, American gooseberry, European gooseberry, American 

 cranberry, and huckleberry; and of some European species, including the forest 

 strawberry, European raspberry, and mountain cranberry. 



While the special purpose was to ac(-umulate data for use in the examination of 

 jams, preserves, etc., the author's investigations furnish a large amount of informa- 

 tion regarding the macroscopical and microscropical appearance of the different ber- 

 ries and their normal structure, the text being supplemented by numerous drawings. 

 Detailed directions are given for the examination of jams and preserves made from 

 the various berries, attention being called in every case to the more striking features 

 which may be expected. 



A German translation" of this article has previously appeared. 



Canned meats, A. McGill {Lab. Inland Rev. Dept. Otta^va, Canada, 1903, Bui. 85, 

 pp. 3, 4). — Ninety-nine samples of canned meats were examined. With the exception 



«Ztschr. Untersuch. Nahr. u. Genussmtl., 5 (1902), pp. 785-814. 



