780 EXPEEIMENT STATION RECOED. 



Food and its relation to health, II. SxYnErf (Farm Slurlents' Rev., 5 (1900), Xo. 

 96, pp. S3,S4)- — A general article. Among other jxjints, the author dih-cusses the 

 length of time required to digest foods and the desirability of consuming a mixture 

 of slowly and rapidly digesting foods. 



Sugar as food, G. H. McRpnY( IJ. S. Consular Rpis., 63{1900), Xo. .?3S,pp.321-324).— 

 A brief statement based on some of the recent European work on the food value of 

 sugar. 



Nutritive value of alcohol, W. O. Atwater {Harper's Mo. Mag., 101 {1900), Xo. 

 605, jyp. 675-684).— The problem of the nutritive value of alcohol is discussed, the 

 important work of earlier investigators cited, and the author's recent experiments with 

 the respiration calorimeter described in a popular way. Since alcohol is a source of 

 energy in the body, the author considers it a food. 



The food value of milk proteids; their properties and use for different 

 preparations, -with especial reference to "Eulactol," II. Lukk; [Molk. Zt</., 14 

 {1900), Xos. 29, jjp. 493-495; 30, pp. 509-511). — The value of foods prepared from 

 milk proteids is discussed and an experiment wdth man reported on the digestibility 

 of " Eulactol " when forming part of a mixed diet. 



A new skim milk product [Nutrium], {Farm Stiuknls' Rev., 5 {1900), Xo. 



6, p. 94). — A food product called " Nutrium " made from skim milk, evaporated and 

 ground is descri])ed and an analysis given. 



The iron content of egg yolk, Schmidt {Ztschr. Angew. Cliem., 1900, Xo. 28, p. 

 705). — It is reported that the iron content of egg yolk was increased by feeding iron 

 saccharate to hens, and it is claimed that the iron so incorporated in the eggs is more 

 assimilable than most iron preparations. 



Preserving eggs, E. F. Ladd {Xorth Dakota Sfa. BuL, 44, pp. 571-574). — The 

 success attending the preservation of eggs with water glass led the author to reprint 

 an earlier publication of the station (E. S. R., 11, p. 279) on the subject, with a brief 

 introductory statement. 



Eggs in cold storage, J. Stephenson {Agr. Gaz. Xetv South Wales, 11 {1000), Xo. 



7, 2^P- 551-555). — Methods and results of storing eggs in the Government export 

 stations of New South Wales are treated of. 



On the preservation of fresh eggs, H. Borntraeger {Oeste-rr. Chem. Ztg., 3 

 {1900), Xo. 12, pj. 295). — The author reports the examination of eggs which had been 

 spoiled by an attempt at preservation in weak (10° Be) water glass solution which 

 was, however, very alkaline. The eggs absorbed water glass, which rendered the 

 white and part of the yolk gelatinous and as translucent as horn. 



The utilization of fruit in Germany {Se\. Ainer. Sup., 50 {1900), Xo. 1282, 

 p. 20549). — Thi.s article is based on a consular report discussing the food of the 

 German people, the increasing use of fruit, and the manufacture and regulations gov- 

 erning the production of jams and marmalade. 



Compressed yeast— a study of the Boston yeast supply, C. W. Perley 

 {Amer. Kitchen Mag., 13 {1900), Xo. 2, pp. 43-48). — The author examined a number 

 of samples of compressed yeast and determined the amount of carbon dioxid pro- 

 duced by each, the relative number of yeast plants present, and the quality of bread 

 made from diSerent samples of yeast. 



Food adulteration in Europe, J. T. DuBois {XJ. S. Consular Rpts., 63 {1900), 

 Xo. 238, pp. 316-320). — The a<lulteration of a number of the more common food 

 materials in Europe is discussed. 



Food preservatives and coloring matters in food, A. S. Grunbaum {British 

 Med. Jour., 1900, Xo. 2068, pip. 424, 425).— Xn address before the sixty-eighth meet- 

 ing of the British Medical Association, Ipswich, 1900. 



The use and abuse of food preservatives, S. Rideal {Sci. Amer. Sup., 49 

 {1900), Xo. 1270, pp. 20363-20366). — A general discussion which summarizes much 

 experimental work of the author and other investigators. Reprinted from the 

 Journal of the London Society of Arts. 



