996 EXPERIMENT STATION RECORD. 



silkworm eggs. E. Verson presents the results of a conference on a disease known 

 as calcification of silkworms (pp. 66-76). 



Notes are also given by E. Bisson on the influence of external conditions upon the 

 physical properties of silk cocoons (pp. 93-101) . As usual in the reports of the seri- 

 cultural station, a bibliography is presented of literature relating to sericulture 

 published during the year of the report. 



FOODS— HUMAN NUTRITION. 



The history of bread from prehistoric to modern times, J. Ashton (London: 

 The Religious Tract Society, 1904, pf>- 185, pi. 1, figs. 30). — It has been the purpose of 

 the author to trace the history of bread making from prehistoric times to the pres- 

 ent. Some of the subjects discussed are prehistoric bread, cereal grains in E^ypt 

 and Assyria, bread in Palestine and classic lands, eastern lands, Europe, and America, 

 early English bread, milling, and bread making. 



The varieties of bread {Pure Products, 2 (1906), No. 1, pp. 13-20). — A summary 

 of data on the characteristics of graham bread, aerated bread, and other varieties. 



Comparative values of different grades of wheat of crops of 1903 and 

 1904, R. Harcourt (Jour. Amer. ('hem. Soc, 28 (1906), No. 1, pp. 66-73).— The 

 analytical data reported, in the author's opinion, indicate "that the milling, chem- 

 ical, and baking tests fail to bring out any very wide difference in the products of 

 the individual lots of wheat studied. In yield of flour and in color of the bread the 

 products of the lower grades are inferior, but in strength, as shown by the chemical 

 analysis, and in yield of bread there appears to be little or no difference." 



Estimating- the fineness of fiour,, N. Wender (Ztschr. Untersuch. Nahr. u. 

 Genussmtl., 10 (1905), No. 12, pp. 747-756). — A summary of data regarding various 

 methods of judging of the fineness and quality of flour led to the conclusion that no 

 very satisfactory means of judging such factors are available. 



The author reports a number of experiments in which wheat flour and rye flour of 

 different degrees of fineness were treated with hydrogen peroxid. The amount of 

 oxygen liberated in a given time increased with the degree of fineness. The deter- 

 mination of this factor, which he calls the oxygen value, is of great promise, though 

 the method is not perfected. 



The facing- of rice, C. H. Cribb and P. A. E. Richards (Analyst, 31 (1906), 

 No. 359, pp. 40-45). — The examination of a large number of samples of rice showed 

 that the amount of ash in the polished samples, ranging from 0.52 to 2.22 per cent, 

 was much greater than in the dull samples where it ranged from 0.29 to 0.57 per 

 cent. The extra ash, it was found, could be removed by agitating the rice with 

 water 2 or 3 times and apparently consisted of magnesia and silica. Talc, French 

 chalk, or some similar substance was probably used in polishing rice and was respon- 

 sible for its added mineral matter, though the authors point out that the exact 

 method of polishing is a trade secret. 



"The proportion of foreign matter present in some of the samples is quite sufficient 

 to constitute a fraud, inappreciable, perhaps, by the individual purchaser, but ample 

 to give to one unscrupulous vendor an unfair advantage over his more honest rivals. 

 ... As the alleged adulterant is more expensive than the rice itself, there could be 

 no possible temptation to the manufacturer to adopt the process for the purpose of 

 fraud, and in addition to this, it might also be urged that the foreign matter generally 

 is, and always might be, largely removed during cooking. We understand this is 

 the custom of native cooks in India, by whom the rice is always soaked and washed 

 before use. AVhatever may be the opinion in regard to the legal aspect of the ques- 

 tion, it is somewhat startling to reflect that an article of diet of such common and 

 widespread use, hitherto accepted as one of the purest forms of vegetable food, should 

 so frequently contain a substance of a foreign nature." 





