788 EXPERIMENT STATION RECORD. 



acter of the articles cited supplement the bibliographical data in a number of cases. 

 For earlier work see E. S. R., 16, p. 999. 



Pure food [Rpt. Bur. Agr., Labor and Indus. Mont., 9 (1904), pp. 262-272).— -The 

 Montana statutes which relate to pure food are summarized and the fact pointed out 

 that the State has no pure-food law. Some data regarding the extent of adulteration 

 in the State and an article on the importance of milk and meat inspection to 

 the public health by T. J. Sullivan are also included. Sixty-five per cent of the 

 foods and vinegars examined were found to be adulterated or sophisticated. 



Food preservatives, their advantages and proper use. The practical 

 versus the theoretical side of the pure-food problem, R. G. Eccles (New York: 

 J). Van Nostrand Co., 1905, pp. VI J r202). — The author believes that used in a reason- 

 able way there is less danger from the ordinary food preservatives than from bacteria 

 and other micro-organisms whose growth and development they hinder. The ma- 

 jority of his opinions and deductions favoring the use of preservatives are not in accord 

 with the consensus of opinion of food chemists. The volume contains an introduction 

 by E. W. Duck wall. 



Coloring' matters for foodstuffs and methods for their detection, W. G. 

 Berry (17. S. Dept. Ayr., Bur. Chem. Oirc. 2~>, pp. 40). — The introduction states that 

 this summary of data on the classification and detection of coloring matters, which 

 was presented as a report to the Association of Official Agricultural Chemists, is 

 regarded as preliminary and is published in the hope of eliciting suggestions and 

 criticisms. The classification of colors includes coal-tar color lakes, natural colors of 

 vegetable and animal origin, organic lakes, mineral pigments, and coloring compounds. 



The use of coal-tar colors in food products, H. Lieber (New York: II IAeber 

 & Co., 1904, pp. 150; rev. in Jour. Amer. Chem. Soc, 27 (1905), No. 10, p. 1364).— 

 The main portion of this volume is taken up with an account of physiological experi- 

 ments with dogs and rabbits on the effects of coal-tar colors given hypodermic- 

 ally and in food. It is apparently very largely a translation of T. Weyl's Die Theer- 

 farben. 



A summary is also given of the laws of different countries relating to the use of 

 coal-tar colors in foods. The author urges that dealers in colors intended for food 

 products be forced to sell only colors which have been demonstrated to be harmless 

 and that manufacturers of food products should exercise more care in selecting colors. 



The composition of West Indian foods as shown by analyses made in the 

 laboratory of the Colonial Museum at Haarlem, M. Greshoff et al. (Bui. 

 Kolon. Mus. Haarlem, 1904, No. SO, Sup.; 1905, No. 33, Sup.). — Continuing earlier 

 work (E. S. R,, 15, p. 495) analyses are reported of 150 food products obtained 

 from Suriname and Curacao. 



Some of the materials analysed were corn meal of local production, rice, yams, taro, 

 yautia or tannia, banana flour, breadfruit flour, colocasia flour, cactus flour made from 

 the stems of a variety of Cereus, cassava, breadfruit, mango, passion flower fruit, 

 mammea, guava, papaya, spondia, memordica, banana, pineapple, rose apple (Eu- 

 genia jambosa), sapodilla, tamarinds, beans, peanuts, carcoyar nut, and various other 

 fruits and nuts, as well as vegetables, meat, fish, etc. 



Analyses of some Martinique food plants, P. Ammann (Agr. Prat. Pays 

 Chauds, 5 (1905), No. 32, pp. 439, 440). — Analyses of several samples of yautia and 

 yam are reported. 



The value of wheat for bread-making purposes. Experiments and analy- 

 ses, F. F. Bruyxing, Jr. (Separate from Arch. Teyler, 2. ser., 9 (1905), pt. 3-4, pp. 217, 

 pis. 4)- — An extended series of investigations is reported on the composition and 

 bread-making value of a number of varieties of wheat of special importance in the 

 Low Countries. The experimental and analytical methods followed are described 

 and a large amount of data is summarized regarding the work of other investigators. 



