FOODS NUTRITION. 797 



courts rendered since the last edition of this \A(irk have been inc'lu(U'(l, and the 

 authors state that the whole volume has been carefully revised. 



Report of work in food laboratory, H. E. Barnakd (Xeir HaiiipKliirc Sdinlari/ 

 BuL, -•* {1904), Xo. 1, pj>. 5-16). — The work of the New IIanii)shire fo()d lab(jratory 

 carried on under the provisions of the State Pure Food Law is l)riefly described. Of 

 the 549 samples examined 172, or 81.3 per cent, were found to be adulterated. The 

 article is followed by the food standards and definitions decided upon by tlie State 

 board of health. 



Eighteenth Annual Report of the Ohio Dairy and Food Commissioner, 

 ^H. Ankenky {Ohio Daivij (tmJ Fond f'omr. Rpt. 1903, pp. 73). — ^Under the provisions 

 of the State Pure Food Law a number of samples of food were examined, and prose- 

 cutions were made in necessary cases. Of 1,947 samples examined 536 were found to 

 l)e adulterated. The usual stati'inents are also included regarding the funds received, 

 disbursements, etc. 



Disinfection and the preservation of food, S. Rideal {Xeir Yorlr. Jolni Wiley 

 it- Sous, mo.!, ,•>. I'd., }ip. X-\-4U4]. — It has l)een the author's purpose to summarize the 

 information which has accumulated on the subject of disinfection with special refer- 

 ence to the needs of the chemist and bacteriologist, aq well as medical officers and 

 others who have a practical interest in the subject. Mechanical disinfection, sterili- 

 zation by heat, chemical disinfectants, personal and internal disinfection, preservation 

 of food, legal statutes and regulations, and methods of analysis are some of the sub- 

 jects treated of. The present edition, it is stated, has been revised and new material 

 incorporated which has accumulated in the last few years. The author has designed 

 the section on food preservation especially as a manual for those commercially 

 interested in the subject. 



"Notwithstanding a general concensus of opinion against the use of preservatives 

 a few years ago," he states, "it would seem impossible under modern conditions of 

 life to do without some methods of keeping perishable articles of food without incur- 

 ring a very large loss, and it can not be denied that with proper safeguards in some 

 instances even chemical treatment may be desirable." 



The influence of food preservatives on digestion, II. W. Wiley {Dietet. and 

 Ihig. Gaz., 20 {1904), Xo. ..', ])p. 70-72). — In an address l)efore the Society of Arts, 

 Massachusetts Institute of Technology, the author Ijrietly described the experiments 

 carried on at the P>ureau of Chemistry of this Department to studv the effect of food 

 preservatives on man. 



The use of antiseptics in food in New South Wales {PidjUc Health [Lnndi>n'\, 

 16 {1904), No. 4, p. 243). — The regulation of the use of food preservatives is one of 

 the duties of the New South Wales board of health. While their use is not 

 forbidden the amount wliich may be used is limited to not over 0.001 grain per 

 pound, which is regarded for jjractical purposes as equivalent to prohibition. The 

 law further recpiires that when preservatives are added the kind and amount shall 

 be legibly stated on the label. 



The list of preservatives given in the schedule and the amount iiermitted follow: 

 Sulphurous acid not more than 1.75 grains, salicylic acid or benzoic acid not more 

 than 1 grain, and boric acid not more than 10 grains per pint of liquid or per pound 

 of solid food. In the following foods none of these antiseptics may be used, save in 

 the proportion of 0.001 grain per pound or pint: Milk, including condensed milk; 

 cream, canned and bottled foods, jams and fruits, aerated waters and temperance 

 drinks, fresh fish, vinegar, sauces, and pickles. The use of sulphurous acid and 

 V)oric acid is jjermitted for preserved fish, bac<in, and ham. 



Concerning the injurious effects of unripe fruit, R. Otto and W. Kinzel 

 {Laiidir. \'ers. Slid.., .','.) {190.;), Xu. S-4, pi>. ;.^/7-;.''.7/).— Detailed chemical analyses of 

 fruits of varying degrees of ripeness are reported, as well as the results of exiieriments 



