FOODS NUTRITION. 795 



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The deterioration of meat, II. ^Iartki. ( Prinrijxilrs (tlfi'mfions r/cx riiniden. 

 raris: C. Xaud, Itxi,.', jiji.J.'). — In (liis article, which is a reprint fnnii La /'/v.s.sr 

 Mcdicalc, 1902, Xn. ■'>.'. aiiimal parasites, l>a<-teria] eoiitainiiuitinii ni meat, prophy- 

 laxis, and related sul)jects are discussed. 



Methods of judging meat extracts, I, V. Kitsciiek and 11. 8i'i:ri)K[, (Ztxclir. 

 Phi/.iiol. Chnii., oS {I'JOS), Xu. 1-2, ]>)>. 101-110) .—Like other investigators, the authors 

 note the occurrence of succinic acid in meat extract. Its relation to the purity of 

 this product is briefly di.scussed. 



Cream as food ( BuL Toim Slate Bd. Health, 17 {190.3), Xo. 4, p. 02) . — Data regard- 

 ing the dietetic value of cream are summarized. Cream as a fat-supplying food is 

 regarded as especially valuable on account of its mechanical condition and the 

 association of proteid material with the fat. Its value in invalid dietectics is also 

 spoken of. 



Analyses of breakfast foods, ( i. W. Shaw {( 'aliforvia Stcr. Jijil. 1902-.), pp. SG- 

 SS). — Analyses of (i sam])les of commercial breakfast foods are reported and 1)riefly 

 discussed. 



The source of the important foods used in Halle, K. ( Jkabenstedt {luaug. 

 Dixa., I'nir. Halle, 190.], pp. 0.}). — The author has gathered statistical and other 

 information regarding the food supply of the city of Halle. 



Cowpeas, G. W. Carver {Al(d>aina Taskegee ,Stn. Bid. .^, pp. 10). — Tlie importance 

 of cowpeas in the diet is briefly discussed, and 25 recipes are given for ])reparing 

 them in various ways for the table. 



Colored legumes, K. Lexdrich {Zti^chr. Untersuch. Xalir. u. GVjhw.sh;//., 7 {1904), 

 Xi>. 1, pp. 1-5). — The results of examinations made with a view to detecting added 

 coloring matter and material used for facing are reported of unshelled ]ieas and whole 

 and split shelled p>eas. 



Lentils, L. Irwell {D'letet. and Hyg. Ga~., 20 {1904), Xo. 1, pj>. n-9) . — A descrip- 

 tive article. 



Famine foods, D. N. Patox an<l J. C. Dunlop {Edhdmrgh, 190S, pp. 27; rev. in 

 British Med. Jont:, 1903, No. 224o, pip. 94, 9.5). — A considerable number of seeds and 

 other products from uncultivated jilants used by the Bhils in India during the recent 

 famines are described and analyzed. On the basis of the data reportt'd tiieir fo(Kl 

 value is discussed. 



Esculent tubers and vegetables in Liberia, E. Lyox ( T\ S. Con.vdar JijiLt., 74 

 {190.4), Xo. 2S1, p. 407). — Tubers and garden vegetables commonly eaten in Liberia 

 are enumerated and Ijriefly described. 



Italian chestnuts and chestnut trees, P. Cuneo( V. S. Considar Rptii.,74 {1904), 

 Xo. 281, p. 40S). — Brief statements regarding the use of chestnuts as food in Italy, 

 and concerning budding chestnut trees. 



An Arab food, "Halwa" {Nature IPari.^l, 31 {1903), No. 1565, p. .ms").— The 

 manufacture of Halwa, of which large quantities are consumed in the East, is briefly 

 described. This food is a paste made of 3 or 4 parts sugar, 0.5 to 1 part butter, and 

 0.25 part starch, flavored with a small amount of an aromatic substance resembling 

 essence of rose in odor. 



The cooking of shellfish {British Med. .Tour., 1904, Xo. 224S, p. 205) .—^tvriViyAng 

 small shellfish with steam as a method of preventing the communication of disease 

 to man was studied. The results obtained were fairly satisfactory. The fact is 

 recognized that if overcooked the palatability of the shellfish is lessened. There is 

 less danger of overcooking with steaming than with boiling. "There can be no 

 doubt that if the retailers of cooked shellfish can be induced to substitute steaming 

 for boiling — or rather fur scalding — in the cooking of shellfish for sale, there will be 

 a distinct gain in public safety." 



The art of home candy making, i\I. A. Pease {Canlon, (flilo: J'ea.^e it- Smith, 

 190.i, pji. SO). — A large number of rei'cipts for making candy are given, the methods 



