270 m EXPERIMENT STATION RECORD. 



In the author's opinion, the varieties containing the low gliadin content and poor 

 baking qualities can not be improved by cultivation. 



"The demand at present is for a durum wheat that will make good macaroni, an 

 attractive flour, and a bread that is satisfactory in loaf, color, and flavor. This is 

 much to ask of one variety of wheat, but our work leads us to believe that the prob- 

 lem is capable of a satisfactory solution. The key to success lies in choosing only the 

 best kind or kinds for cultivation. After that the best localities for growing this 

 best kind to perfection must be carefully determined. 



"It is now well known that the macaroni wheats are preeminently dry weather 

 wheats. This leads to the inevitable conclusion that the driest parts of our country 

 are the natural habitats of these new wheats and it is to those localities we must look 

 for our supply of the highest grade of macaroni wheat." 



Report of the food commissioner, E. F. Ladd (North Dakota Sta. Rpt. 1904, pt. 

 '2, pp. 1-180, 191-208, pi. 1). — Detailed statements are made regarding the scope of 

 the pure-food work in North Dakota, the results of the examination under the pro- 

 visions of the State pure-food law of a large number of samples of sirups and sugars, 

 preserves, jams, and jellies, canned goods, meats, catsups, candies, flavoring extracts, 

 etc., and patent medicines, especially those containing large percentages of alcohol. 

 Data are also given regarding the composition of a canning compound, a filler for 

 tomato catsup and some other products. 



The present condition of food adulteration in North Dakota, the use of preserva- 

 tives and artificial coloring matters and other topics are discussed, and data regard- 

 ing standards of purity are summarized, as well as information regarding the deter- 

 mination of methyl alcohol and the analysis of sugars and sirups. Information 

 regarding the estimation and amount of sodium sulphite found in a number of sam- 

 ples of meat products and dried fruits is summarized from a publication previously 

 noted (E. S. R., 16, p. 896). 



The author considers that the character of the food products on sale in the State 

 has improved, but that within the last year there has been a very large increase in 

 the proportion of package goods showing short weight. 



"Packages that are supposed to contain 16 oz. have been found to range from 10J 

 -oz. to 16 oz. for different well-known brands. Baking powders have been found 1 

 and 2 oz. short. Extracts unlabeled, but supposed to contain 2 oz., would contain 

 from lh to If oz. Cartons of dried fruit assumed to be 10 lbs. would net 8 J lbs. 

 Packages of coffee sold for 25 lbs. would actually weigh less than 22 lbs. Our law is 

 defective in that it does not require the placing of the net weight on every package 

 of goods offered for sale in the State." 



Food inspection, C. D. Woods and L. H. Merrill (Maine Sta. Bui. 116, pp. 77- 

 92). — The provisions of the law enacted by the Maine legislature in 1905 to regulate 

 the sale and analysis of foods are given. It is pointed out that this law contemplates 

 '"the proper and truthful branding of all articles of food, and the exclusion from the 

 markets of deleterious food materials. The law does not seek to prevent the sale of 

 any article of wholesome food; but in case a food material is other than it appears to 

 be, it 'shall be plainly labeled, branded, or tagged so as to show the exact character 

 thereof.' " 



Saxony regulations regarding- the sale of foods, condiments, and commer- 

 cial products, E. Wimmek (Die im Konigreich Sachsen iiber den Verkehr mit Xahrungs- 

 rnitteln, Genussmitteln und Gebrauchsgegenstanden geltenden reichs- und landesrechtlichen 

 Vorschriften. Leipsic: A. Bossberg, 1905, pp. 136; rev. in Ztschr. Untersuch. Nahr. u.. 

 Genussmtl, 9 (1905), No. 5, pp. 308, 309).— In this volume, which is No. 168 of the 

 series called Juristischen Handbibliothek, Saxony laws and regulations are summarized 

 and some explanatory statements are given. 



Examination of spices, W. Frear, H. L. Wilson, and R. E. Stallixgs (Pennsyl- 

 vania, Sta. Bpt. 1904, pp. 137-140).— It has been suggested that the limits for ash 



