684 EXPERIMENT STATION RECORD. 



The protective power of asparagin, M. Mullee (Fuhling's Landw. Ztg., 54 

 {1905), Xo. 13, pp. 437-441). — Investigations showed that intestinal bacteria used 

 asparagin as a nitrogenous nutrient in preference to proteid bodies which are soluble 

 with difficulty. The nutritive value of the more complex bodies formed from aspara- 

 gin by the micro-organisms and the bearing of this synthesis upon the nutrition of 

 herbivora are spoken of. 



The value of inorganic salts in metabolism, A. Hirschler and P. von Terray 

 (Ztsclir. Klin. Med., 57 (1905), No. 1-2; abs. in Biochem. OmibL, 4 (1905), Xo. 8-9, p. 

 258). — Experiments with young dogs showed that an egg diet with a high content of 

 phosphorus in the form of lecithin was more favorable to gains in nitrogen and body 

 growth than a milk and dried meat diet. Clinical experiments are also reported. 



Measuring- the body temperature through long periods, E. Oertmann [Arch. 

 Physiol. [Pfluger], 108 (1905), Xo. 6-7, pp. 300-322, figs. 5).— The author describes 

 several forms of thermometers which he has devised for recording body temperature, 

 and discusses his methods and those of other investigators. (See also E. S. R., 

 16, p. 999). 



Principles of cookery, Anna Barrows (Chicago: American School of Household 

 Economics, 1904, pts. 1, pp. 1-54,. tigs. 18; 2, pp. 55-97, figs. 18; 3, pp. 99-139, figs. 13) .— 

 In a series of lessons designed for instruction by correspondence different, sources of 

 heat, methods of cooking in water with dry heat, canning and preserving foods, 

 principles of cookery, cooking of meats, vegetables, bread, and related questions are 

 taken up. 



Notes on food and diet in Cuba, C. F. Langworthy (Boston Cooking-School Mag., 

 10 (1905), Nos. 1, pp. 1-8, figs. 10; 2, pp. 77-79).— A. number of Cuban foods are 

 described and food habits and dietetics briefly discussed. 



Studies on an ash-free diet, A. E. Taylor (Univ. Cal. Pubs. Path., 1 (1905), 

 No. 7, p. 71; abs. in Biochem. CentbL, 4 (1905), Xo. 8-9, p. 258) .— The diet selected 

 furnished 70 to 75 gm. protein, 120 gm. fat, 200 gm. sugar, and less than 0.1 gin. 

 mineral salts per day. 



After some days loss of appetite, muscular pains, and other unpleasant symptoms 

 were noted. The metabolism of nitrogen and the assimilation of protein, however, 

 were little affected. The conclusion was reached that the disturbances noted were 

 due to the withdrawal of cations. The results are discussed from the standpoint of 

 physical chemistry. 



Meals served for twenty cents at dairies, J. Tribot (Rev. Soc. Sci. Hyg. Ali- 

 ment., 2 (1905), Xo. 2, pp. 168, 169). — Data regarding the food value of meals served 

 at Paris dairies are reported with a view to determining the amount of nutrients sup- 

 plied. This and the 2 following articles are^a contribution to the study of French 

 dietaries. 



Meals served at restaurants for twenty-three cents and twenty-five cents, 

 J. Tribot (Rev. Soc. Sci. Hyg. Aliment, 2 (1905), Xo. 2, pp. 169-176). — On the basis 

 of data gathered in 5 Paris restaurants, the character and nutritive value of meals 

 served for a low price are discussed. 



The physiological value of foods served at cheap restaurants in Paris, 

 J. Tribot (Rev. Soc. Sci. Hyg. Aliment., 2 (1905), Xo. 2, pp. 176, 177).— On the basis 

 of data collected from cheap restaurants (soup kitchens) in Paris, frequented by 

 workingmen, the character and nutritive value of the meals served are discussed. 



Retail prices of food, 1890 to 1904 {Bur. of Labor [U. &] Bui. 59, pp. 148- 

 301, dgm. 1). — Continuing earlier work (E. S. R., 16, p. 688), statistics have been 

 compiled showing the retail prices of food in a large number of American cities and 

 towns. 



Means adopted for the preservation of foods, Halphen (Rev. Soc. Sci. Hyg. 

 Aliment., 2 (1905), Xo. 1, pp. 81-90). — In a report presented to a committee of 



