ANIMAL 



RODUOTION. 1 1 77 



water ci nit cut of differenl sorts of cucurbil fruits was determined before, during, and 

 after maturity. The sugar, which was abundant in the unripe fruit, diminished during 

 the ripening processes, increased after the fruit was ripe and again diminished. The 

 starch content increased until the fruit was harvested and then diminished, while the 

 water contenl firsl increased, then diminished markedly at maturity, and afterwards 

 increased. 



The chemistry of celery i Apium graveolens ), I, M. Bamberger and A. Lano- 

 biedl (M(mat8h. Chem., 25 {1904), pp- i" : " t084; abs. in Ztschr. Untersuch. Nahr. u. 

 GenussmtL, 10 (1905), No. W,p.619). In the roots of tuberous rooted celerj the 

 authors report 0.48 per cenl asparagin, and :i smaller amount of tyrosin in addition 

 to mannit. Leucin was not found. 



The absorption of sulphurous acid from the air by meat, A. Kickton 

 (Ztschr. Untersuch. Nahr. u. GenussmtL, // ' 1906), No. 6, pp. ■■ | The experi- 



ments showed thai when sulphurous acid was present in air meat would absorb it, 

 tlic surface containing considerably more than the interior. 



Evaporated cream (Mo. Bui. Bd. Health Mass., n. 8er., 1 I 1906), No. 8, p. 61). 

 Determinations of t'at showed that so-called evaporate) creams were merely unsweet- 

 ened condensed milks, having somewhat the consistency and appearance but neither 

 the taste nor physical characteristics of cream. 



The artificial coloring- of mustard, P. Kopcke (Pharm. Ceniralhalle, 

 />. ..".i. i; abs. in Ztschr. Untersuch. Nahr. u. GenussmtL, ll I 1906), No. 6, pp. 

 The method of detection suggested depends upon the extraction of the coloring 

 matter with ammonia and showing the presence of artificial coloring matter by 

 dyeing a sample of woolen goods. 



Honey vinegar, J. J. Hofmann i Pharm. Weekbl., i .' ( 1905), pp, abs. in 



Ztschr. Untersuch. Nahr. u. GenussmtL, ll (1906), No. 6, p. S56). Honey vinegar is 

 manufactured <>n a commercial scale in Holland. A number of samples were exam- 

 ined and found to possess an. aureeal lie aroma and taste. 



Report of work in the food and drug laboratory, II. I'. Barnard and .1. N. 

 Hurty (Mo. Bui. In'l. Bd. Health, 7 (1905), No. 11, pp. ISO 144; 8 (1906 . Vb. 1, 

 i>i>. '< 21). — Over 50 per cent of the foods, condiments, and beverages examined under 

 the provisions of the state pure food laws were found to l>e adulterated. 



The pure food and drug laws of the State of Indiana Mo. Bui. Tnd. Bd. 

 Health, ; (1905), Nos. ;, /-/'. 75-88; 8, p. 95).— The legislative enactments regarding 



pure food and drugs in the State of Indiana and the f 1 and din- nil.- of the State 



Hoard of I lealth are quoted. 



The pure food law in Germany, its origin and growth, and its effect upon 

 the commercial food industry and upon diet, A. .In kena< k />"'/. Vrtljschr. 

 Offentl. Gsndhtspfiege, 81 (1905), pp. 678-688; abs. in Ztschr. Untersuch. Nahr. ». 

 GenussmtL, ll (1906), No. 6, />/•. 858, 859). The growth, development, and results 



of the German pure food law are discussed. In the author's opinion this law is 



responsible for a great improvement in the quality of food product- and in food con- 

 sidered from a sanitary standpoint. 



ANIMAL PRODUCTION. 



The composition of some Hawaiian feeding stuffs, E. ( '. Shorey Hawa S 

 Bui. 18, pp.98).— Proximate and ash analyses are reported of a number of samples 

 of sorghum, sugar cane tops, millet, Kafir corn, wild and cultivated grasses, alfalfa, 

 wild cowpea, cowpea, 2 sorts of Desmodium, pigweed, bow thistle, Oommelina nudir 

 flora, Bidens pilosa, prickly pear, Acacia farnesiana, banana tops and butts, tarn top.. 

 sweet potato tops, ti leaves (Cordyline terminalit . cassava roots, brewers 1 grains, 

 molasseuit, algeroba beans I whole beans- pods and seeds), rice bran, rice polish, and 

 cocoanut meal. In addition t<> the usual constituents the percentage of total, proteid, 

 and amid nitrogen was determined. 



