986 EXPERIMENT STATION RECORD. 



Food products examined for the dairy commissioner in the twelve montlis ending July SI, 

 190S (pp. 156, 157). — The 882 samples examined included butter, molasses, and vine- 

 gar. Of these, 98 samples were found to be adulterated or below the required standard. 



Tlie cumposition of Achecn and Lampong black pepper, A. L. Winlon and E. M. Bailey 

 (pp. 158-164). — Analyses of Acheen and Lampong black pepper were made with a 

 view to determining the amount of ash which should be allowed as a maximum in a 

 standard of purity. 



The anatomy and microscopic identification of tJie fruits of darnel and chess, A. L. 

 Winton (pp. 165-174). — The anatomical structure of darnel {Loliam temnlentum) and 

 chess {Bromus secalinu^) seeds, which are of common occurrence in wheat screenings, 

 are described and methods of identification proposed which depend upon histologi- 

 cal characteristics. 



The anatomy of certain oil seeds with especial reference to the microscopic examination of 

 cattle foods, A. L. Wintmi (pp. 175-198). — The materials studied included hemp seed, 

 upland cotton seed, sesame seed, madia seed or common tar weed {Madia, saliva), 

 niger seed {Guizotia abyssinica), poppy seed, and their products. On the basis of 

 microscopical studies, methods are proposed for the identification of a number of 

 seeds important for the oil they produce and the residue or cake from the oil press, 

 which is used as cattle food or in some cases for human consumption. 



Report on work in food laboratory, H. E. Barnard {New Hampshii-e Sanitary 

 Bid., 2 {1904), No. 3, pp. 37-52). — Data regarding the examination of the various 

 food products and condiments are reported. Of the 290 samples examined 139 were 

 found to be adulterated or to vary from the legal standard. The manufacture and 

 composition of fruit jams, jellies, marmalades, etc., are discussed. Wood alcohol 

 and the harmful effects which attend its consumption are also spoken of. 



Adulteration of food {Ottawa, Canada: S. E. Daicson, 1904, pp- 123). — Brief 

 statements are made regarding the nature and extent of the work of the official 

 analysts, and the following bulletins of the inland revenue department, which have 

 been previously noted, are reprinted as appendixes: No. 82, Unfermented Grape 

 Juice (E. S. R., 14, p. 894), No. 83, Lime Juice and Catsup (E. S. R., 14, p. 894), 

 No. 84, Cereal Breakfast Foods (E. S. R., 14, p. 892), No. 85, Canned Meats (E. S. 

 R., 15, p. 284), No. 86, Fertilizers, 1903 (E. S. R., 15, p. 349), No. 87, Canned Vege- 

 tables (E. S. R., 15, p. 285), and No. 88, Paris Green (E. S. R., 15, p. 279). - 



Anatomy of the fruits of darnel and chess, A. L. Winton {ZtscJir. Untersuch. 

 Nahr. u. Genussmtl, 7 {1904), iVo. 6, pp. 321-327, figs. ^).— Noted elsewhere from 

 another publication (see above). 



Anatomy of hemp seed, A. L. Winton {Ztschr. Untersuch. Nahr. u. Genussmtl., 

 7 {1904), iVo. 7, 2^P- 385-388, figs. 5). — Noted elsewhere from another publication 

 (see above). 



Cereal foods, E. Gudeman {Jour. Amer. Chem. Soc, 2.6 {1904), A^o. 3, pp. 321- 

 324). — On the basis of an examination of a large number of cereal foods, including 

 analyses and digestion experiments, some general conclusions are reached. The 

 amount of soluble material in raw cereals before digestion, according to the author, 

 varied from 2 to 8 per cent, in prepared cereals, i. e., cooked or roasted, from 4 to 23 

 per cent, and in malted cereals, from 4 to 60 per cent. It is stated that raw cereals 

 should be cooked for at least an hour in order to render them satisfactory as articles 

 of diet. 



"It was found that the raw cereals, if sufficiently cooked, were as quickly digested 

 as the best malted cereals, more quickly than the prepared cereals and a large 

 majority of the so-called malted cereals. . . . 



"It was found that the only advantage the prepared and malted cereals have over 

 the raw cereals is that they come to the consumer ready for immediate consumption, 

 and the preliminary preparation of boiling for one hour or so is not required. The 

 claim that the prepared cereals are predigested food applied only to the malted 



