FOODS NUTRITION. 989 



Composition of a number of preservatives, K. Farnsteiner et al. [Ber. Ilyg. 

 Inst. Jhiiiiburg, I'.iOO-lUO.:, pp. IS, 19; ahfi. in XlscJir. riifrr.vicJi. Nalir. ii. (lenus.'iiiitL, 7 

 {1904), ^0. 5, p. 31S). — The composition of a number of commercial preservatives is 

 reported. 



The occurrence of leaf lard showing high iodin absorption, W. 1). Iviciiakd- 

 SON {Jour. Amcr. Clwin. Soc, 2G {1904), ^'o. 4, pp. 372-S74). — In a discussion of the 

 standards reconiniended for leaf lard by the committee appointed by the Secretary 

 of Agriculture, the author reports determinations of the constants of a luimber of 

 samples, calling especial attention to the high iodin absorption number of lard from 

 mast-fed jiigs. Carcasses of such animals, it is stated, may be easily identilied 

 "owing to the fact that even at the freezing point, their fat does not harden, while, 

 if the leaf or back fat of such an animal be placed in room temperature, the oil runs 

 freely from the tissue." 



The data reported, in the author's opinion, would indicate "that the limit of 60 

 [of the proposed standard] is ample, indeed somewhat excessive, for the iodin num- 

 ber of leaf fat from the kind of hog most frequently marketed. The fact remains, 

 however, that we may have samples of leaf lard ranging in iodin value all the way from 

 50 to 85, and all genuine. That the majority of hogs shipped to our various stock 

 yards will yield a comparatively hard fat indicates simjily that such a hog is more 

 easily marketable (more in demand) than the other kind." 



The aroma of margarins, P. Pick {Chem. Rev. Fell u. Ilarz-Ind., 10 {1903), pp. 

 175-178; abs. in Zlschr. Uiilersuch. JVahr. u. GenussmlL, 7 {1904), No. 7, i)p. 415,410).— 

 The causes of unpleasant flavor in different sorts of margarin are spoken of, and 

 various methods of improving the flavor are discussed. 



Honey, 1903, T. Macfarlane {Lab. Inland Ber. Depl. Otlmoa, Canada, 1903, 

 Bui. 90, pp. 15). — Of the 99 samples of honey examined 81 were regarded as genuine, 

 5 as doubtful, and the remainder adulterated. The analytical methods are briefly 

 discussed. A further examination of 1.3 samples of honey showing right-handed 

 rotation was made by Miss E. Davidson. 



Heated honey, K. Farnsteiner et al. {Ber. Hyg. Inst. Hamburg, 1900-1902, p. 

 70; abs. in Zlschr. Unlersuch. Nahr. u. GenussmlL, 7 {1904), No. 5, p. 310).— The 

 changes brought about by the pasteurization of sour honey were studied. 



Edible bulbs, J. H. Lacjemann {Jour. Columbus Horl. Soc. 19 {1904), No. 1, pp. 

 9, 10). — A note on the use of various bull)s as food. 



The coloring matter of red grapes, II, L. Sostegni {Gaz. Chim. Hal., 32 {1903), 

 II, pp.- 17-10; abs. in Zlschr. Unlersuch. NaJir. u. GenussmlL, 7 {1904), No. 6, p. 347). — 

 Coloring matters were isolated, which, in the author's opinion, were tannin deriva- 

 tives of protocatechuic acid. 



Some cellulosic constituents of orange peel, 11. Stanley {Chem. Neivs, 87 

 {1903), No. 2267, pp. 220, 221). — Elementary analyses of the outer and inner layer 

 of orange peel are reported, as well as determinations of furfurol and cellulose in the 

 peel, the effect of acids, alkaline hydrolysis, and the dyeing properties of the cellu- 

 lose present. 



The permissibility of treating cocoa with alkalis, the so-called Holland 

 process, M. Mansfeld {Oeslcrr. Chem. Zlg., 7 {1904), No. 8, pp. 175-177). — On the 

 basis of analytical data, the need of changes in the provisions of the propo.sed Codex 

 ulimentarius auslriucus for the analysis of cocoa beans and cocoa in'oducts is pointed 

 out. 



The antiseptic qualities of coffee, W. H. Crane and A. Friedlanuer {Amer. 

 Med., 6 {1903), No. 10, pp. 403-407). — With the object of determining the antiseptic 

 properties of coffee, a number of experiments were carried on. It was found that 

 ground coffee well mixed with the yolks and whites of eggs and with chopped beef 

 prevented flccomposition. Coffee infusion expose<l to the air became covered with 

 mold on the surface, but never turbid through bacteria. A 10 per cent infusion pre- 



