890 EXPERIMENT STATION RECORD, 



or less coloring matter and nutritive material also, which is to he regarded as 

 a loss since the water is not used. 



Comparative tests were, therefore, made with carrots, beans, and peas to see 

 whether the losses could not be avoided if the vegetables were steamed. The 

 samples cooked by steaming were found to be soft 3 to 5 minutes before the 

 samples cooked in water. The water in which the vegetables were boiled was 

 cloudy and of a green color in the case of beans and peas, and of a yellow color 

 in the case of carrots. When the vegetables were steamed, the water in the 

 steamer was neither cloudy nor colored. 



As shown by analyses of the water in the 2 cases, the total amount of material 

 extracted from boiled carrots was 3.75 per cent, peas 3.31 per cent, string beans 

 whole 1.008 per cent, and string beans cut up 1.208 per cent. In the case of the 

 steamed vegetables the quantities were carrots 0.69 per cent, peas 0.088 per cent, 

 string beans whole 0.280 per cent, and string beans cut up 0.227 per cent. The 

 amount of protein, nitrogen-free extract, and mineral matter (potassium oxid 

 and phosphoric acid) in the dry matter was determined, and nitrogen-free 

 extract was found to be the principal constituent. 



Results of examination of canned vegetables, O. Schutte (Pure Product*, 

 2 (1906), No. 1, pp. 21-26). — A report of the examination of 19 samples of canned 

 asparagus, peas, string beans, corn, tomatoes, and mushrooms. All but 3 of the 

 samples were American goods. Most of the samples were of good quality and 

 free from added preservatives. The 2 samples of mushrooms examined (French 

 products) had a putrid odor and were badly decomposed, though they were free 

 from bacteria. In the author's opinion they were unfit for use. 



The dangers attending the use of spoiled canned goods are spoken of. 



Regarding canned asparagus, the author notes that " while some degree of 

 corrosion can scarcely be avoided when asparagus is preserved in tins, the dis- 

 coloration of the vegetable indicates a contamination too serious to be over- 

 looked ; at any rate the pieces showing a marked discoloration should not be 

 used." 



Report on food products for 1905, B. W. Kilgore (Bui. N. C. Dept. Agr., 26 

 (1905), No. 12, pp. 35). — In addition to a general summary of the work under- 

 taken in 1905 under the provisions of the State pure-food law, the bulletin con- 

 tains the following special articles : Vinegar, Examination of Canned Corn, 

 Examination of Olive and Other Table Oils, and Malts, Beers, Phosphates, 

 Ciders, Tonics and Bitters, by W. M. Allen; and Maple Sugar and Sirup, by 

 J. M. Pickel. 



The total number of samples of food products and beverages examined was 

 179, and of these 40.22 per cent were found to be adulterated. Of the 52 sam- 

 ples of vinegar examined 34 were found to be as represented. Twenty-nine 

 samples of canned corn were tested for chemical preservatives but none was 

 found. Of the 14 samples of table oils examined, 12 sold as olive oil were 

 apparently true to name. Two samples were labeled salad oil and apparently 

 consisted largely, if not entirely, of cotton-seed oil. Thirteen out of the 15 

 samples of maple sirup examined were found to be adulterated — 12 with cane 

 sugar, while one, as stated on the label, contained glucose. Of the 2 samples of 

 maple sugar examined one was found to be adulterated. 



Report of food and drug inspection, C. D. Howard (A. H. San it. But., 2 

 (1906), No. 10, pp. 158-163). — A number of samples of oysters, cider vinegar, 

 mincemeat, chocolate candy, and drugs were examined. 



"When the work of examining oysters was commenced at the State Labora- 

 tory of Hygiene 2 years ago, we found 44 per cent of the samples collected as 

 fresh oysters to be preserved with borax or preservaline. Several cases of ill- 



