998 EXPERIMENT STATION RECORD. 



Highly colored confectionery, T. Macfaklane {Lab. Inland Rev. Dept. [Canada] 

 Bui. 112, pp. 11)- — An examination was made of 111 samples of highly colored con- 

 fectionery. One sample was found to contain arsenic, but the quantity was so very 

 minute that it would be, in the author's opinion, completely harmless. None of the 

 other samples contained lead or arsenic. The report furnishes data regarding the 

 character of the coloring matters found and the cost of the confectionery. 



Concerning- spices. I, Pepper and cinnamon, H. Luhrig and E. Thamm 

 (Ztschr. Untersuch. Ndhr. u. GenussmtL, 11 {1906), No. 3, pp. 129-134) .—Analyses of a 

 large number of samples of pepper showed that with one exception the sand-free 

 ash ranged from 4.67 to 5.28 per cent, and the alkali value of total ash from 9.7 to 

 11.3 per cent. The importance of these and other similar factors in determining the 

 purity of pepper is discussed. In the case of cinnamon, the analytical data reported 

 indicate that such factors are not equally satisfactory for judging of quality. 



Ground pepper, A. McGill (Lab. Inland Rev. Dept. [Canada] Bid. 106, pp. 20). — 

 < )f 2i»0 samples of ground pepper examined 116 were found to be adulterated and 3 

 were doubtful. "The very high ash found for some samples of black pepper leads 

 to the inference that the outer husks, separated in the preparation of the berries for 

 grinding as white pepper, have been added to black pepper. It is difficult other- 

 wise to account for such high ash as 10 to 15 per cent found in at least 12 samples 

 analyzed." 



Peppers, T. Macfaklane (Lab. Inland Rev. Dept. [Canada] Bui. 103, pp. 9). — The 

 data reported show that 47.7 per cent of the 86 samples of black and white pepper 

 examined were adulterated and 40.7 per cent were genuine, while the remainder 

 were doubtful. 



Tincture of ginger, A. McGill (Lab. Inland Rev. Dept. [Canada] Bui. 110, 

 pp. 14). — In this investigation 108 samples of alcoholic preparations of ginger were 

 examined, 70 per cent of these being so-called extract of ginger and the remainder 

 ginger tinctures and essences. Of the samples of tincture of ginger 74.2 per cent 

 were considered genuine. 



Vinegar, A. McGill (Lab. Inland Rev. Dept. [Canada] Bui. 108, pp. 15). — The 

 mean acetic acid content of 242 samples of vinegar examined was 5.66 per cent, 

 though the range was considerable. In the author's opinion, samples containing 

 less than 3 per cent of acetic acid were objectionable as being too weak, while those 

 that contained more than 8 per cent were fortified by the addition of acetic acid and 

 therefore factitious. The question of possible metallic impurities w r as also studied 

 and it was found that 12 of the samples examined contained traces of lead and 2 

 traces of zinc. 



Cream of tartar, A. McGill (Lab. Inland Rev. Dept. [Canada] Bui. 109, pp. 14)- — 

 The author reports data regarding the examination of 180 samples of cream of tartar. 

 Of these 73 per cent were genuine, 19 per cent adulterated, and 8 per cent doubtful. 



German food book (Deutsches Nahrungsmittelbuch. Heidelberg: Carl Winter, 

 1905, pp. VIII -\- 245, Jigs. 6). — This volume, which was prepared by the German 

 Association of Food Manufacturers and Dealers, contains explanatory definitions 

 of the principal foods, condiments, and commercial products; a summary of German 

 legislation of interest to manufacturers; and related data. 



The value of fruit and vegetables in the diet, M. Rubner (Hyg. Rundschau, 

 15 (1905), Nos. 16, pp. 817-828; 17, pp. 865-872). — The author has summarized and 

 discussed data regarding the composition and food value of fruits and vegetables, 

 the importance of their ash constituents, the hygiene of handling and storing these 

 food products, and related questions. 



Distinctive features of animal and vegetable dietaries, L. B. Mendel ( Amer. 

 Med., 10 (1905), No. 20, pp. 818-820).— The comparative value of animal and vege- 

 table diets is discussed on the basis of recent investigations in physiology and phys- 

 iological chemistry. 



