FOODS HI MAN M TUITION. 1097 



Food products, A. I.. Winton et al. (Connecticut State *t". Rpt. 1905, pt. ;. pp. 

 107-144). — Under the provisions of the State pure-food law L,347 samples of milk, 

 olive oil and substitutes, coffee, apices, chocolate, candies, jams, extracts, and simi- 

 lar products were examined, over half of the samples being collected by the station 

 and the remainder submitted by the dairy commissioners and bj health officers, 

 consumers, ami dealers. Of these samples 388 were adulterated or below the stand- 

 ard, 94 were compounds, while the remaining 865 were nol found to be adulterated. 



Cereal breakfast foods, C. I ». Woods and II. Snydeb I U.S. Depl. Agr., Farmers' 

 Bui. 249, pp. 86). — The results of investigations carried on al a number of experiment 

 stations on the digestibility and nutritive value of cereal breakfasl f Is are summar- 

 ized, as well as general information on this important class of I I products. Borne 



of the questions discussed are the preparation of modern cereal breakfasl foods, 

 predigested and malted goods, cooking, the absorption of water by differenl cereals 



and their solubility, cost of cereal breakfasl f Is as compared with other foods, and 



the place of these foods in the diet, information regarding the use of cereal products 

 as coffee substitutes is also summarized. 



"In the selection of cereal breakfasl foods the consumer maybe guided by the 

 results of analyses of disinterested chemists, by the digest ibilityas determined by 



actual tests, by cost, by taste, by economy, or by the observed effects of theg Is 



upon individuals. It seems fair to conclude that the chemical composition, consid- 

 ered in connection with digestibility and cost, furnishes a satisfactory guide for 

 selection, due attention being paid to palatability and individual preferences. 



"All things considered the cereal breakfast 1 Is as a class are nutritious, conven- 

 ient, and reasonably economical foods and worthy of an important place in the diet 

 when judiciously combined with other foods." 



Food and the principles of dietetics, R. Hutchison (London: Edward Arnold, 

 1906, pp. 582; rev. in Brit. Med. Jour., 1906, No. 2862, p. 806).— This handbook has 



been revised and some new material added, including ai ig other topics a discussion 



of underfeeding. 



Unpolished rice, II. S. Clubb (Philadelphia: Vegetarian Society of America, 1905, 

 pp.82). — On account of its higher protein content the use of unpolished instead of 

 polished rice is advocated. In addition to discussing the various topics connected 

 with the use of rice in the diet the author has summarized a large number of recipes 

 for preparing it for the table. 



The digestibility of flour made from legumes, M. Wintgen ( VeroffenU. Mil. 

 Santtatsw., 1905, No. 29, pp. 87-55; abs. in Ztschr. Untersuch. Nahr. u. GenussmU., 

 11 (1906), No. 4, pp.225, 226). — Artificial and natural digestion experiments with 

 pea meal, bean meal, and lentil meal are reported. As shown by the experiments 

 with man the pea meal was more digestible than the other sorts studied. 



Preserved eggs and egg substitutes, A. Beythien and L. Waters (Ztschr. 

 Uhtersuch. Nahr. u. GenussmU., il (1906), No. 5, pp. 272-274)- — Data are reported 

 regarding the composition of egg powders and similar goods. 



Chemical change produced in foods, etc. | Pure Products, .' (1906), Nos. P, pp. 

 70-?.'; 8, pp. 118-120).— A summary of data regarding the chemical changes due to 

 micro-organisms, etc., which take place when food of different sorts is stored or 

 preserved in different ways. 



Preserved fruits in lacquered tins (Lancet [London], 1906, /, No. 8, pp. 529, 

 530). — Examination of fruits in tin cans with the interior surlace lacquered showed 

 that this method of treating the can prevented metallic contamination. 



A number of experiments were made with tins method of canning, using rasp- 

 berries, straw hemes, gooseberries, plums, blackberries, greengages, and damsons. 

 "In no instance was there the least indication of any action on the tin and not a 



trace of tin could he found m the sirup, while the color of the lruit was satistactorily 

 preserved." 



