386 EXPERIMENT STATION RECORD. 



])arthi'iu>geiu'!jifs in bees aii<l otlu-r insei-ts are better explaineil hy the assmnj)tinii of 

 hei'uiaphroilitisni. 



Partitions in beehives, J. Ckei'ieltx-Jamix {lice. JnlcnKil. Apicudt., Jo {1U03), 

 No. 9, pp. 16J-165). — Notes on the importance of partitions between the frames of bee- 

 hives and the relationship of these structures to the preservation of Avarmth in the 

 bee colonies. 



Report of the bee inspector, J. .Sutton {Jovr. Dept. A(jr. Went Aux(r< ilia, 7 {l'JU.3), 

 Noi^. 1, pp. JJ-25; S, pp. 177-170). — Brief notes on the cronditif)ns of T)ee raising in 

 various parts of Western Australia, together with recommendations regarding the 

 care and management of bees. 



FOODS— NUTRITION. 



The baker's book, E. Braun {Neiv York: I). Van No-^trand Co., 1903, vol.2, 

 pp. 307-671, pl>'. 'J, figx. 212). — -As was the case with the preceding volume (E. S. E., 

 14, p. 1102), this second volume summarizes information of use to bakers and others 

 interested in this trade. The material has been gathered from a variety of sources, 

 and includes recipes and practical directions for making various sorts of bread, as 

 well as miscellaneous articles on a variety of topics connected with bread and bread 

 making. 



The complete cookbook, Marion Harland {Indianapolis: The Bohhs-Merrill Co., 

 1903, pp. XIV -{-7 SO, ph. 33, figs. 16). — In addition to a large number of recipes for 

 various foods, beverages, etc., which it is said have been carefully tested, this volume 

 contains discussions on marketing, carving, kitchen utensils, preparation of foods, 

 and related topics, and furnishes a large amount of useful information. 



Breakfast and savory dishes, Florence B. Jack {London: T. C. & E. C. Jack, 

 1903, pp. V-\- 142). — Concise and clear directions are given' for the preparation of a 

 numljer of dishes with eggs, tish, meat, cheese, vegetables, etc. 



The art of cooking for invalids, Florence B. Jack {London: T. C. cC- E. C. Jack, 

 1903, 3. ed., pp. VIII -{^205). — The author discusses the general i)roblem of cookery for 

 invalids, and gives a number of recipes for preparing suitable dishes, the directions 

 in every case being very explicit. In most cases the time of preparation and the 

 probable cost of the dish are also given. 



Treatise on hyg-iene, P. Smolensky {Traite d'hygihie. Paris: G. Steinheil, 1904, 

 pp. XXXII-\-752,figs. 119). — This volume, which is translated from the Russian by 

 S. Broi'do and A. Zaguelmann, is designed as a laboratory manual for the examination 

 of foods and for the detection of adulteration or sophistication. It treats also of the 

 general principles of nutrition and the princii^al groups of foods. The extended sum- 

 mary of Russian investigations is an interesting feature, and the work as a whole is a 

 valuable digest of availaV)le information on the subjects treated. The volume con- 

 tains notes by L. Guiraud and A. Gautie, and an extended bibliography, and is thor- 

 oughlj' indexed. 



A study of dietaries at Iia-wrence, Kansas, E. H. 8. Bailey ( Trans. Kansas 

 Acad. Sci., IS {1902), pp. 49-53).— T\iO dietary studies with students' clubs at the 

 University of Kansas are briefly reported. During the first study, which covered 1 

 month, the average cost of the food was 19.5 cts. per person per daj-, the club includ- 

 ing 46 members, one-third being men and two-thirds women students. The fuel 

 value of the diet was 3,923 calories per person per day, and the nutritive ratio 

 about 1:8. 



In the second and more recent study the club comprised 22 persons and records 

 were kept for 65 days. The author states that the average cost per jjerson per day 

 was 17.8 cts., the fuel value 3,437 calories, and the nutritive ratio 1 : 7.6. The numl^er 

 of men and w^omen included in the study is not stated, but from available data it 

 was calculated that there were 10 of the former and 12 of the latter, and that the 



