FOODS -HUMAN M TIM [TON. 59 



The potatoes were placed in cold wain-, then boiled slowly and steamed for a few 

 moments before serving, each sample being cooked in a separate pot. Judged by 

 flavor, texture, and appearance the Essex potatoes were markedly superior to the 

 others, the highest Bcore being made with Essex-grown Charles Fiddler and Sim 

 ( i iay. The Scotch samples scored the fewest points. The need of a test in the spring 

 also was pointed out by the judges. 



After 1l' weeks an additional test was made to learn the effects of storage on cook- 

 ing quality. Factor and Warrior were the varieties which had the highest total 

 Bcore on the basis of flavor, texture, and appearance when freshly cooked. After 

 standing tor 24 hours the cooked potatoes were again examine*!, the above mentioned 

 varieties and several others being unchanged, though the majority had deteriorated. 



Does an egg change in weight in cooking? I., ("amis i Qompt. R //</. Soc. Biol. 

 [Paris], 51 t 1904), No. .'■'>, pp. 87-90). — A number of tests are reported which showed 

 that eggs cooked in hot water lost more or Less in weight, the amount in all cases 

 being small. This loss the author attributes to the evaporation of a little water 



through the porous shell. It' the egg was cooled in the water in which it wa- cooked 

 it increased a little in weight. 



The "yolk cure" in the treatment of the underfed, II. Stern {Med. Rec. 

 [X. )'.], 66 (1904), No. 27, pp. 1049-1052). — In a discussion of the use and impor- 

 tance of egg yolks in invalid dietetics, the author has reported some data mi the 

 digestibility of eggs obtained in experiments with healthy subjects. 



It was found that raw or half-raw yolk was very readily digested, 2 to 4 raw-egg 

 yolks leaving the stomach in from 70 to 100 minutes. One or 2 egg yolks taken in a 

 cup of hot coffee with some sugar and milk left the stomach in 60 to 70 minutes. In 

 the author's opinion the fat of egg yolks is especially veil home and readily assimi- 

 lated, as is shown by the recovery of only 1.5 to 3.5 per cent of the yolk fat in the 

 feces as compared with larger amounts in the case of milk fat and other animal fats. 



In the author's opinion, the high digestibility of egg-yolk fat is probably due to 

 the fact that it has a low melting point and is fluid at ordinary temperatures. The 

 importance of the lecithin present is spoken of. 



The examination and valuation of raspberry juice, P. Buttenbkrg (Ztschr. 

 Uhtermch. Nahr. a. Genimmtl., 9\1905), No. ■>, pp. 141-145). The results of exami- 

 nations of raspberry juice and sirup prepared in different ways are reported and 

 discussed. 



Concerning the examination and valuation of candied coffee, E. Ortb 

 (Ztschr. Unterauch. Nahr. u. Genussmtl., 9 [1905), No. 8, pp. 137-141) . — The results of 

 a Dumber of tests are reported on the amount of soluble material on the coffee beans, 

 and the total amount of coffee produced when the coffee berry was treated with dif- 

 ferent amounts of sugar and heated for varying periods. The author states that 

 other material awaits publication. 



Note on a vegetable cheese from Kamerun, \V. Busse ( Cenibl. Bakt. [etc.'], .'. 

 M>i., I ; i 1905), No. 15-16, p. 480). — Brief notes are given on a cheese-like material 

 prepared from the seeds of Treculia <i/ric<ii><t. 



Studies of arsenic in a number of food products, F. Bordas (Rev. Soc. Sri. 

 Hyg. Aliment., 1 (1904), No. }, pp. 338-386).— A summary of .lata regarding the 

 occurrence of arsenic in food products, including the author's investigations. 



Expenses for food in laborers' budgets, E. Levasseur I Rev. Soc. Sci. If;/;/. 

 Aliment., 1 (/.'">/'). No. /,/>/>■ 989-296). — A summary of data regarding the propor- 

 tion of the income of laborers which is expended for food. 



Legislation relating to commerce in food products (Rev. Soc. Sci. Hyg. Ali- 

 ment., 1 i /.'"//'). Nos. 4, />//. 847-888; •<, pp. 588-558; 6, pp. 651 664). — A summary of 

 legislation enacted in Europe and America. 



The value of nutrients (Rev. Soc. Set. Hyg. Alumni., l \ 1904), A'". 5, /•/>. 453- 

 457). — Replies received from a number of investigators are summarized having to . 1 . . 



