FOODS NUTRITION. 285 



of 5 samples they were in good condition. Boric acid was found in 21 samples, l)ut 

 in no ease "has it exceeded the limit fixed by tlie British Parliamentary Conunission, 

 viz, 0.5 per cent, and in most cases it has fallen markedly below this amount." 



American corn meal and hominy in France, T. Haynes ( U. S. Consular Rpts. 

 73 {lOOS), No. J76, 2>P- 101, 102). — In order to secure any extended market for Amer- 

 ican corn meal the author believes that it must be marketed in more satisfactory 

 packages, sold for a more reasonable price, and methods of preparation suggested 

 which are in keeping with the dietary habits of the French people. 



Arrowroot, C. T. Musson {Agr. Gaz. Neiv South Wales, 14 {1903), No. 5, pp. 452, 

 453, Jigs. 2). — Directions for extracting starch on a small scale from Carina edidis are 

 given. 



Canned vegetables, A. McGill {Lah. Inland Rev. Dept. Ottawa, Canada, 1003, 

 Bid. 87, pp. 9). — With 2 exceptions all of the 100 samples of canned vegetables 

 examined were found to be in good condition and in no case were added preserva- 

 tives found. Traces of copper were found in 2 samples of canned peas and a larger 

 amount in a sample of French peas. 



The principal vegetables used as food in the French Colonies, Balland 

 {Compt. Rend. Acad. Sci. Paris, 136 {1903), No. 15, pp. 934-936). — The composition is 

 reported of peanuts, Cajanus indicus, several varieties of beans, and the so-called 

 African peanut ( Voandzia, suhteiTanea) . 



The chemical composition of nuts used as food, J. B. AVeem.s and Alice W. 

 Hess {Proc. loica Acad. Sci., 10 {1902), pp. 108-111). — Analyses of a number of 

 native and foreign nuts are reported and their food value discussed. 



Coffee substitutes {Agr. News [Barbados'], 2 {1903), No. 36, p. 281). — A note on 

 tlic use <.A soy beans as a coffee substitute. 



Sources of sugar, C. A. Kern ( Dietet. and Hyg. Gaz. , 19 { 1903 ) , No. 9, pp. 522-524) ■ — 

 A popular article discussing the manufacture of sugar from various sources, a num- 

 ber of which are unusual. 



Preservation of cane sirup, W. K. Dodson {Louisiana Stas. Bid. 75, 2. ser.,j}p236- 

 249). — Believing in the desirability^of preserving cane sugar as a means of increasing 

 its home consumption and sale, tests were undertaken to learn the value of various 

 methods. Attempts to preserve sirups in small quantities by the ordinary house- 

 hold methods employed in preserving fruit were entirely successful, but attempts to 

 preserve sterilized sirup of 22° Baume density in large quantities in sterilized kegs 

 did not succeed. However, sirup of 36° density so preserved fermented very little, 

 while similar sirup not sterilized fermented very badly. The author believes, there- 

 fore, that "thick sirup, sterilized in tight wooden vessels, can be kept practically 

 without fermentation during the entire summer." 



The belief is rather widespread that filtering cane juice through Spanish moss 

 materially increases the keeping qualities of sirup made from it and prevents crys- 

 tallization. As shown by a number of experiments there is no foundation for this 

 belief. 



A number of tests which had to do with the causes of fermentation are reported, 

 leading to the conclusion that cane fermentation is due to micro-organisms intro- 

 duced from without and not to enzyms present in the cane. Freezing the cane facil- 

 itated the entrance of the micro-organisms causing fermentation. 



The enzyms of the sugar cane, C. A. Browne, Jr. {Louisiana Stas. Bui. 75, 2. 

 ser., 2>p- 249-2.56). — The presence of enzyms was demonstrated in sugar cane, includ- 

 ing a catalase, an oxidase, and a peroxidase, the first 2 being always and the latter 

 sometimes present. 



Special device for keeping sirup in a sterile condition, W. R. Dodson {Louisi- 

 ana Stas. Bui. 75, 2. ser., pp. 256-258, fig. 1). — A modified form of faucet is described 

 which was designed to permit the withdrawing of a small quantity of sterilized sirup 

 from a large vessel without disturbing the sterile condition of that which remains. 



