676 EXPERIMENT STATION RECORD. 



A caponizino- exporiinont is also briefly n-poi'ted. A cockerel and 

 capon, each weighing 1.9 lbs. at the beginning of the test, were fed 

 for about 10 months under the same conditions. The capon then 

 weighed 7 lbs., the cockerel 6.4 lbs. Although there was little differ- 

 ence in weight in the two cases, the meat of the capon when cooked 

 was regarded as of superior equality, as was also the appearance of the 

 dressed bird. 



Aspects of mental economy, 'SI. V. O'Shea {Bid. Unir. Wiscormn No. 36, pp. 

 S-3-19S, fiy.'<. IS, rlun-tii S) . — As stated in the subtitle, the autlior discusses some phases 

 of the dynamics of the mind and records observations on the students at the Univer- 

 sity of Wisconsin. These include the kind and amount of food consumed, statistics 

 regarding living habits, etc. On the basis of his observations and a review of some 

 of the literature of the subject, a number of deductions regarding the value of differ- 

 ent foods, etc., are drawn. These are not always in harmony with the commonly 

 accepted conclusions of j^hysiologists and specialists in nutrition. The lack of refer- 

 ences to the great mass of the recent scientific work on the topics discussed is 

 noticeable. 



Compendium for food chemists, A. Bujakd and E. Baier {Hilfsbuch fur Nah- 

 ning-vnitlelchemiker. Berlin: J. Springer, 1900, 2. ed., pp. XXIII+454-^165,figii. 8; rev. 

 in Zfschr. Unter.mch. Nahr. u. GenvssmtL, 3 {1900), No. 8, pp. 590, .55i).— This edition 

 has been revised and enlarged. 



Flesh foods -with methods for their chemical, microscopical, and bacterio- 

 logical examination, C. A. ^Mitchell {London: (_']iiir1es Grij^in tt- Co., Ltd., 1900. 

 2>p. XV+oSe, 2)J. l,fig)<. 58). — As the suljtitle explains, this book is designed as a 

 practical handljook for physicians, analysts, inspectors, and others interested in the 

 topics discussed. The structure and composition of flesh foods, their methods of 

 examination and preservation, and similar topics are treated of, the author's purpose 

 being to collect and summarize the records of the many investigations which have 

 been reported in English and foreign publications relating to these subjects. 



Air, water, and food from a sanitary standpoint, Ellen H. Richards and 

 A. G. Woodman {New York: John Wiley & Sons; London: Chapman & Hall, Ltd., 

 1900, pp. 226, j)l. l,fig^- 1^)- — I" ^ manner designed to suit the needs of students 

 the authors treat of such topics as air, the problem of ventilation, water — its sources 

 and properties; water as a possible carrier of infection; food and nutrition, and food 

 adulteration. The important analytical methods necessary for chemical analyses and 

 examinations connected with these topics are described. Many tables useful in com- 

 puting results of analyses and a somewhat extended bibliography of the subjects 

 treated of are also included. 



Chemical foods in modern times, E. Eichengrun {Ztschr. Angeic. Chem. 1900, 

 No. 11, pp. 261-269). — In an address the author discusses some of the recent food 

 preparations, such as albumoses, peptones, malt preparations, and the like. 



Certain determinations introduced in the analysis of bread, A. Scala {Staz. 

 Sper. Agr. ItaL, 32 {1899), pp. 489-498). — The composition (including calculated 

 digestibility and power to absorb water) of a number of ,'^amples of bread is reported. 

 One of the samples was made in part and another entirely from Indian corn. 



The acidity of flours, Marion and Magnet {Ann. Chim. Anal, ef AppL, 5 {1900), 

 p. 164; nhx. iu Bid. Am>c. Beige. Chim., 14 {1900), No. 5, p. ^^5) .—Experiments are 

 reported and iiiodifications of Balland's method of determining acid suggested. 



The manufacture and adulteration of sausages, ]M. H. Martel {Public Health, 

 12 {1900), No. 8, pp. 636-638). — This is an abstract of an article in La Pressc Mcdi- 

 cnle, January 24, 1900. The author describes and discusses the principal methods 

 of adulterating sausages — /. e., (1) by the addition of antiseptic substances, of pre- 



