FOODS NUTRITION. 885 



in the majority of cases less than 2 per cent. This would indicate, according to the 

 authors, "that the soluhle sugars are present only to a limited extent in the break- 

 fast foods. Those who are not troubled with indigestion should not desire predi- 

 gested foods, and those who have indigestion should consult the family physician." 



The general conclusions which were drawn from the investigation follow: 



"The breakfast foods are put up in an attractive form and many of them are 

 pleasing to the taste. The statements printeti on the packages are greatly exagger- 

 ated and little reliance can be placed in many of them. 



The cost of the prepared foods is 10 to 16 cts. per pound and the unjjrepared 6 to 7 

 cts. i)er pound. These products do not possess any nutritive vahie in excess of ordi- 

 nary footl materials. The attractive features are the packages and the palatableness 

 of the food. The claims made for many of the predigested foods are of little or no 

 value. The breakfast foods are not medicines and no reliance should be placed in 

 statements which claim that they are a remedy for any disease." 



Breakfast foods, J. B. Weems and C. E. Ellis [Iowa Sta. Bui. 74, popular ed., 

 pp. lOl-ina). — An abridged form of the above bulletin. 



On the relation between gluten and total nitrog-enous matter in different 

 kinds of wheat, E. Fi.eukext {('ompt. Rend. Acad. Sci. I'urix, l.i7 [I'.to.i), Nn. ,^G, 

 pp. ISlS-l.Un; Bid. Agr. Alger ieet. Tmmie, 9 {190S), No. 24, pp- 544-546; ah^. hi. Bev. 

 Scl. [P((r/.s], 5. ser., 1 {1904), No. 2, p. 57). — According to the author the wheats at 

 present grown on a large scale in France have a lower gluten content than those 

 formerly grown. Estimating the total amount of nitrogen in the wheat is not 

 regarded as a satisfactory method for judging of its value. To learn this the amount 

 of gluten should be determineil. 



The chemical composition of cooked vegetable foods, Katharine I. Wil- 

 LiAiis {Jour. Amer. Chem. Soc, 26 {1904), No. 2, pp. 244-252). — Analyses uf anumljcr 

 of cooked vegetable foods are reported, the data including sulphur and phosphorus in 

 addition to the usual determinations. It was found that in almost every case the 

 cooked foods contained more water than the raw. However, with broccoli the 

 weight of the raw and cooked material was practically the same, and in the case of 

 asparagus there was a considerable loss in weight due to cooking which was ascribed 

 to a loss of soluble nitrogenous constituents. The large percentage of waste, both 

 before and after cooking, makes asparagus expensive. Raw-green burr artichokes 

 are tough, and in the process of cooking absorbed a larger proportion of water than 

 the other vegetables studied. 



The food value of fruit, \V. R. Lazenby ( Columbus Hort. Soc. Rpl. 190S, pp. 

 126-129). — A number of jioints in connection with the food value of fruits are 

 discussed. 



The adulteration of foods and medicines, G. McCarthy {Bui. North Carolina 

 Bd. Health, IS {1004), No. 11, pp. 124-l.U). — Food adulteration and food preserva- 

 tives are discussed, and some of tlu^ work of the North Carolina department of 

 agriculture is summarized. 



The composition of poultry, W. O. Atwater ( Connecticut Storrs Sta. Bpt. lOO.i, 

 ]>p. 147-15S). — Analyses are rej)orte(l of a number of sorts of fresh and preserved 

 poultry and ixniltry products. 



Poultry as food, R. D. Milneh {Connecticut Starrs Sta. Rpt. 190,), pp. 159-175). — 

 Noted from another publication (F. 8. R., 15, p. 701). 



Cold storag'e of eg-gs, H. V. Jackson {Agr. Gaz. New South Wales, 14 {1903), No. 

 S, jyp. 713-715). — It is stated that the attempts made l)y the department of agricul- 

 ture of New South Wales to preserve eggs in cold storage liave been very successful. 

 The method employed is briefly described. 



Preserving eggs in water-glass solution {Agr. Gaz. New Sontli Wales, 14 {1903), 

 No. 7, p. 676) . — In an article quoted from the ^fark Lane /i'.rpms-.s' concise directions 

 are given for the use of water glass in j)reserving eggs, which, it is stated, are based 

 on the results of 5 years' experience. 



