280 



EXPEEIMENT STATION EECOED. 



Food products examined for the dairy commissioner in the twelve months 

 ended July 3 1 , 1 899 ( Connecticut State Sta. Rpt. 1899, pt. 2, pp. 157, i55).— Brief state- 

 ments are made concerning the samples of butter, molasses, honey, etc., examined. 



Contribution to the study of slimy bread, A. Jl'CKaxack {Ztschr. Analyt. Chem., 

 39 {1900), No. 2, pp. 73-Sl). — The bacterial origin of slimy bread is discussed, many- 

 investigations being cited. 



Vegetable cheese, C. F. Langworthy {Sanitary Hovie, 2 {1900), No. 3, pp. 

 55-57). — A jjopular article describing the bean cheese or bean curd and other food 

 products made in the Orient from soy beans. 



The chemical composition of authentic samples of spices and spice adulter- 

 ants, A. L. WiNTON, A. W. Ogden, and W. L. Mitchell ( Connecticut State Sta. Rpt. 

 1899, j)t. 2, pp. 100-105). — Details are given of the analyses of pepper and other spices 

 under the Connecticut pure food law. 



Coffee, A. L. WixVtoxN ( Connecticut State Sta. Rpt. 1899, pt. 2, pp. 106-111) .—Analyses 

 of a number of samples of coffee under the Connecticut pure food law are reported. 

 A marked decrease was observed during the year over the samples of adulterated 

 coffee foimd in the previous year. The author beUeves this is due to the work of 

 the station. 



Carbonated, non-alcoholic beverages ("temperance drinks," "summer 

 drinks") and fruit flavors, A. L. Winton, A. W. Ogdex, and W. L. Mitchell 

 {Connecticut State Sta. Rpt. 1899, pt. 2, p)p. 112-137).— 't^oda water, bottled carbonated 

 beverages, and sirups are described, and the analyses of a large number of samples in 

 accordance with the Connecticut pure food law are reported. Many of these con- 

 tained coal-tar colors, artificial flavoring, and such preservatives as salicylic and 

 boric acids. 



Peanut butter and peanolia, A. L. Winton {Connecticut State Sta. Rpt. 1899, 

 pt. 2, 2>. 138) .—Analyses of 2 samples of peanut butter are reported. 



Composition of banana and plantain fruits {Bui. Bot. Dept. Jamaica, n. ser., 

 7 {1900), No. 2, pp. 24-30). — A partial reprint of an earlier publication.^ The com- 

 position of green and ripe fruit and banana flour is quoted. The chemical and other 

 analytical work on bananas and plantains of a number of investigators is summarized. 



Banana flour, vinegar, milk, and cream ( Connecticnt State Sta. Rpt. 1899, pt. 2, 

 pp. 156, 157). — Samples of banana flour, vinegar, milk, and cream were analyzed. It 

 is stated that Imnana flour is prepared from the dried flesh of the fruit. The com- 

 position of the different sorts of banana flour follows: 



Compo-ntion of banana flour of different sorts. 



The use of chemicals for preserving food, M. Gruber {Oesterr. Chem. Ztg., 3 

 {1900), No. 4, p. 84). — The legal situation regarding added food preservatives in 

 Austria is tn-ated of. 



The use of added preservatives, T. Smith {New England Kitclien Mag., 12 {1900), 

 No. 4, ppj. 127-129). — The author discusses the properties and methods of detection 

 of a number of the more common food preservatives. 



Chemical preservatives, E. H. Jenkins, W. L. Mitchell and A. W. Ogden 



1 Bui. Misc. Infor. Roy. Garden Kew, 1894, pp. 305-310. 



