FOODS — HUMAN NUTRITION. 685 



the Society of Hygiene regarding the use of antiseptics; recommendation is made 

 thai the use of chemical preservatives be forbidden with the exception of Buch well- 

 known preservatives as salt, Bmoke, sugar, si.it-.-. etc. 



Food inspection, ('. I>. Woods \Laim sin. Bui. 119, pp. 187-152).— D&ta are given 

 regarding the examination under the State pure-food law of a number of samples of 

 baking powders and vinegars. 



"While there were low-grade imitation vinegars on the market, no harmful ingre- 

 dients wcfc found. The fraud in every case was upon the i ketbook rather than 



upon the health of the consumer. . . . The makers and handlers of vinegar in the 

 State are in apparent sympathy with the purpose of the law ami desire to meel its 

 requirements." 



Report of food inspection, ('. D. Howard I N. II. Sanit. /.'"/.. / | t905), No. '■>, pp. 

 188-145). — Data are given regarding the samples "i' honey, canned fruit ami vegeta- 

 bles, jollies, extracts, etc. analyzed under the State pure-food law. 



Report of work in food laboratory, II. E. Barn lrd I N. II. Sanit. />'"/., : i 1905 I, 

 No. 8, pp. 118-125). — Of the 426 samples of food products analyzed in :; months, 

 56.4 per cent were found to be adulterated or to vary from the legal standard. The 

 remainder were pure or of standard quality. 



Data are given regarding the examination of the adulterated or sophisticated goods, 

 which includes principally canned fruits, jellies and jams, honey, extracts, vinegar, 

 molasses, maple sugar and sirup, meat products, and catsups. 



The report regarding- the law against adulteration, made to the Chamber 

 of Deputies, Fayolle {Rev. Soc. Sci. Hyg. Aliment, : (1905), No. 1, pp. 1-80). — A 

 summary, discussion, and exposition of the French laws regarding fraud and adul- 

 teration. 



Special report of analyses of condensed milks and infants' and invalids' 

 foods, C. B. Cochran (Penn. Dipt. Agr., Mo. />'"/. Dairy and Fund TXv. } ■'• (1905), X". 

 ■'>, p/>. 20-27). — Analyses of condensed milks, malted milks, and similar goods are 

 reported. The conclusion is reached that, as a rule, " the condensed milks put upon 

 our markets are made from milk of fairly good quality." 



Corn beef containing flour, 11. Matthes (Ztschr. Untersuch. Nahr. u. Genussmtl., 

 9(1905), No. l ?, p. 782). — Flour was identified as an adulterant of canned corn 

 beef. 



[Sweet potato flour], T. M. Wuki.an | Natal Agr. Jour. <m<) Min. Rec, 8 (1905), 

 No.8,pp. 884, 885). — Experiments with sweet potatoes at the Winkle Spruit Experi- 

 ment Farm are briefly spoken of, maturity of tubers and other topics are discussed, 

 and an analysis of sweet potato flour reported. 



Rotten eggs for food (A. //. Sanit. />'"/.. .' (1905), No. 9, pp. 149, 150).— Accord- 

 ing to data summarized stale or rotten eggs when treated with formaldehyde become 

 odorless and aresold to bakers and others for use in the preparation of foods. Prose- 

 cutions for the sale of such goods have been made in .Massachusetts by the State 

 board of health. 



Judging egg noodles and similar goods, II. Luhrig {Ztschr. Untersuch. Nahr. 

 a. Genussmtl., 10 (1905), No. 8, pp. 158-159). — The analytical data reported show, in 

 the author's opinion, that egg noodles change somewhat in composition on storing, 

 hut that, whatever the age, it is possible, on the basis of analysis, to judge of the 

 amount of eggs used in their manufacture. 



The rancidity of fat, J. Klimont (Osterr. Chem. Ztg., 8 \ 1905), No. 11, pp. : '49- 

 253). — A summary and discussion of investigations on the cause of rancidity of fat. 



Concerning damaged tea, P. Buttenberg (Ztschr. Untersuch. Nahr. u. Genussmtl., 

 10(1905), No. 1-2, pp. 110-117, Ji<j. I).— Different methods of packing tea are difl- 

 DUSSed, with special reference to the possibilities of contamination with lead used 

 for lining tea chests or other packages. 



