DOCSLIB.ORG

Wheat Requirements in Europe

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

TECHNICAL BULLETIN NO. 535 SEPTEMBER 1936 WHEAT REQUIREMENTS IN EUROPE (Especially pertaining to Quality and Type, and to Milling and Baking Practices) By J. H. SHOLLENBERGER Principal Marketing Specialist Foreign Agricultural Service Division Bureau of Agricultural Economics UNITED STATES DEPARTMENT OF AGRICULTURE, WASHINGTON, D. C. For sale by the Superintendent of Documents, Washington, D. C* Price 15 cents Technical Bulletin No. 535 September 1936 UNITED STATES DEPARTMENT OF AGRICULTURE WASHINGTON, D. C. WHEAT REQUIREMENTS IN EUROPE^ (Especially Pertaining to Quality and Type, and to Milling and Baking Practices) By J. H. SHOLLENBERGER, principal marketing specialist, Foreign Agricultural Service Division, Bureau of Agricultural Economics ^ CONTENTS Page Page Introduction 1 Requirement situation in individual coun- Concern of United States in European wheat tries 45 requirements Belgium 46 Requirement situation for Europe as a whole. British Isles 53 General characteristics of European Denmark 65 wheats France 73 General milling practices Germany 83 Type and quality of wheat required for Hungary 103 European trade Italy 115 History and present status of European Netherlands 122 bread consumption Norway 131 The breads of Europe Poland 138 Certain economic factors affecting the Portugal 141 European wheat-requirement situation- Spain 146 European bread-grain production Sweden _.._ 152 Government regulations affecting the Switzerland 163 wheat-requirement situation Literature cited 170 General conclusions regarding factors Appendix 171 affecting the future European demand for wheat ._ INTRODUCTION Europe has been for centuries the world's greatest consuming center for wheat. The inabihty of most of the countries in that part of the world to produce wheat in sufficient quantity or of satisfactory quality to fulfill domestic requirements has been the main incentive for the increase in production of wheat in the New World. Moreover, the revenue derived from this trade has been an important factor in the prosperity and development of the export countries which have supplied this trade in past years. To continue to derive benefit from this trade, these countries must keep their production in step with demand as regards both quality and quantity. 1 Exclusive of the Union of Soviet Socialist Republics. 2 Credit is due Hally H. Conrad for preparation of tables of wheat and rye statistics in European countries and Caroline G. Gries for preparation of tables of United States trade statistics. 75366°—36 1 1 2 TECHNICAL BULLETIN 5 3 5, U. S. DEPT. OE AGBICULTURE To do this, it will be necessary to anticipate future requirements and trade possibilities, but first there must be available much informa- tion concerning a number of subjects, some of which may have only an indirect relationship to import requirements. It is with the presentation of such information that this bulletin is chiefly concerned. The descriptive information presented in the following pages is based largely on field investigations made in Europe by the author during the period from June 1931 to June 1934. CONCERN OF UNITED STATES IN EUROPEAN WHEAT REQUIREMENTS In the past the wheat defi.cits occurring in European countries have had to be made up by importations from the United States and other surplus-producing countries. Countries in other parts of the world that were deficient in wheat production have also provided a market for some wheat from the United States, but of the total quantity of wheat exported from this country, European countries have taken the major portion (figs. 1, 2, and 3). The United States produces wheat of all the various types needed for use in the wheat-importing countries throughout the world, and of many of these types it has had, until recent years, a surplus over its own requirements (table 1). In the nineteenth century this country had in Europe a market for all the wheat it had to spare. In the crop year 1898-99 wheat and wheat-flour exports from the United States, a great preponderance of which went to Europe, amounted to 227,240,000 bushels. The early years of the twentieth century saw a considerable decline in this trade and by 1911-12 it had dropped to 81,891,000 bushels, of which44,240,000 went to Europe. The World War of 1914-18 greatly changed this situation, as evidenced by the fact that during the 4 years of the war annual exports of wheat and wheat flour from the United States averaged slightly in excess of 230,000,000 bushels, of which 196,000,000 bushels went to European countries. During the 5 crop years (1919-23) which followed, average annual exports continued at about the same level. TABLE 1.— United States exports of wheat, by classes, 1920-21 to 1934-35 Hard red Soft red Hard red Durum White Total Year beginning July 1— spring winter winter 1,000 1,000 1,000 1,000 1,000 1,000 bushels bushels bushels bushels bushels bushels 1920 18,421 31,937 162,544 69,296 21,070 293, 268 1921 25,613 25,645 99,651 29,274 28,138 208,321 154,951 1922 --- --- - 13,975 43,188 61,165 22,770 13,853 1923 2,068 18,836 26,984 10,464 20,441 78,793 1924 - 21, 567 33,816 120, 573 8,333 11, 201 195,490 1925 - -- --- 4,958 26,834 9,677 2,563 19,157 63,189 1926 - - 2,174 21, 970 73,123 31, 352 27, 631 156, 250 1927 - - 6,000 36,500 60, 300 12,800 30,400 146,000 1928 - --- - --- 2,200 47, 600 35,000 3,000 15,400 103,100 1929 - --- - -- - 1,900 14,800 54, 400 2,700 18,400 92,200 1930 _ - -- --- 600 12,100 47,300 2,600 13, 700 76,300 1931 . 100 4,700 75, 500 2,200 14.000 96,500 1932 1,700 17,000 2,200 20,900 1933 1,400 17,400 18,800 1934 170 10 2,839 3,019 Division of Statistical and Historical Research. Computed from total exports by customs districts on the basis of inspections of wheat for export by ports and classes in tBe United States and Canadian Ji^astern Grain Division» I_40 120 100 80 _ 60 »O 20 180 160 140 120 100 80 60 40 20 2 0 AO 6 0 8 0 100 120 140 ISQ '80 FIGURE 1.—The wheat acreage of the world lies almost wholly in the temperate zones; much the greater share of it lies in the North Temperate Zone. CO rf^ INTERNATIONALTRADE IN WHEAT* EXPORTS AND IMPORTS AVERAGE 1927-28-1930-31 EACH SOLID LINt RCPRCSENTS TEN MIUJON BUSHELS: EACH BROKEN UNE REPRESENTS FIVE MILLION BUSHELS OR LESS • WHEAT AND WHCAT nOUH IN TCRMS OF WHEAT — 120 1^0 '60 '00 riGUEE 2.-The principal wheat-exporting countries of the world were Canada, Argentina, United States Australia and the Union »'f»™„t^f°S'^¿^?tingSt?i *' (xTe uSoïo? ^ieTsSASX«^^^^^ around 50,000,000 bushels.) WHEAT BEQUIREMENTS IK EUROPE 5 Since then, nowever, exports have decHned rapidly, falling in the 3^ear 1934-35 to 21,000,000 bushels. For additional statistical WHEAT: GROSS EXPORTS OF LEADING AREAS CROPYEARS (JULY-JUNE) AVERAGE AVERAGE AVERAGE 1909-13 1924-28 1933-34 ALGERIA. CHILE. ALGERIA. CHILE. AND TUNIS AND TUNIS BRITISH '* i.u.o«. «» .«w.«- "*'°'* ALGERIA. CHILE. UNION OF SOVIET r..al lunTiiuie BRITISH ^ SOCIAUST REPUBLICS 0-^^ •" *'^° ^"'"^ INDIA 2.8% 676.441.000 829.393.000 553.893.000 BUSHELS BUSHELS BUSHELS FIGURE 3.—Average exports of wheat (including flour) during the 1924-28 period were more than one- fifth greater than during the 1909-13 period, whereas in the crop year 1933-34 they were nearly one-fifth less. The Union of Soviet Socialist Republics and the Danube Basin were the leading exporting areas during 1909-13, and Canada and the United States were the leading exporting countries during the 1924-28 period. In 1933-34 Canada and Argentina held this distinction. BUSHELS (MILLIONS) 350 A. ^^ To Eljrope (incluties exports i 0 Canada) 300 JA! Y 1 #. 250 Ox 200 1 r^- 1 1909-lS AVEMG \\ TÓ ALL COUNTR WS 150 'k N- "--.... __„\ /\ \ 100 h u..\. I y v/ 1 - \ 1 ' 50 : /. Ô.. 1 1909-J3 AVERAGE TOEUROPE ^ 0 - 1 1 1 1 1 1 1 1 1919 1921 1923 1925 1927 1929 1931 1933 1935 CROP YEARS (BEGINNING JULY I ) FIGURE 4.—^WHEAT (INCLUDING FLOUR) EXPORTS FROM THE UNITED STATES TO EUROPE AND TO ALL COUNTRIES. AVERAGE 1909-13, ANNUAL 1919-34. Since 1920 exports have declined from a total of 370,000,000 bushels per year to about 21,000,000 bushels During the years of high exports, all except a very small percentage went to Europe. information regarding United States exports of wheat and flour, see tables 2 and 3, and figure 4. TABLE 2.—Exports of wheat from the United States hy countries, average and annual for specified crops, 1900-1901 to 1934-SS a> Average for years beginning July 1 Annual for year beginning July 1 1^ County to which exported 1934 1900-1904 1909-13 1914-18 1919-23 1924-28 1929 1930 1931 1932 1933 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 bushels bushels bushels bushels bushels bushels bushels bushels bushels bushels bushels 1,558 1,001 325 United Kingdom _ ._ - 46,241 21,806 53, 743 44,486 29,694 23,931 17, 863 15,112 62 5,073 1,290 3,694 7,009 3,379 11,149 3,149 0 0 Greece 0 48 Belginm 8,442 7,195 8,536 14, 582 8,087 6,314 7,394 10, 707 2,372 171 99 21 Netherlands 8,857 8,351 15,162 11,456 10,857 6,197 6,943 8,681 700 3,002 21,014 14,884 7,765 2,214 7,859 6,148 1,121 38 58 France _ 1,672 30 Germany 10, 435 6,155 530 11, 605 4,841 4,769 1,722 3,530 263 0 398 0 120 Italy 332 2,367 26,351 32,320 10,901 905 3,675 1,441 2,652 3,018 2,146 887 1,065 2,328 857 Irish Free State 0) 0) 0) 0 18 0 Denmark - 1,287 561 1,113 «127 428 254 44 40 44 1,703 563 363 80 266 19 0 0 0 Norway - __ -- - (2) 0 0 0 0 12 20 0 99 19 0 Finland - 88 40 0 0 Sweden 3 354 54 2,853 560 546 159 32 120 343 168 184 214 12 0 0 0 0 Malta, Gozo, and Cyprus 0) 0 0 0 Other Europe 2,025 769 8,189 6,044 2,431 1,615 637 327 10, 685 3,665 1,459 Total Europe 79, 645 50,486 144, 610 138, 097 82, 463 56, 679 51,972 58, 228 8 492 8 17 83 Canada - 4,183 1,776 11,472 19,683 38,023 5 16,777 512,493 5 5, 799 29 77 27 59 .
Recommended publications
  • Feeding the German Army.Pdf

    Feeding the German Army.Pdf

    Notes on below article. The below article appeared in the New York State Journal of Medicine , July 15, 1941 (pp. 1471-1476) The official citation is: Gerson, M.: Feeding the German Army, NY State J Med, 41:13, pp. 1471-1476. July 15, 1941. Once again, I have tried to maintain the typography, if not the overall format, since the original was in two-column medical journal format, and in a font that I am not familiar with. But this is pretty close. FEEDING THE GERMAN ARMY MAX GERSON , M.D., New York City N RECENT reports the great efficiency of the German Army has been ascribed not only to its excellent I arms and the best of training but also to use of special methods of nutrition. It is important to know what parts of such reports are propaganda and what are the facts. It is the purpose of this paper to describe the nutrition of the German Army and the general directions in which it is further being developed. As a great deal of ground must of necessity be covered, one cannot go into many details or show many of the practical aspects involved. The science of nutrition had progressed at a rapid pace when the new German government began with the upbuilding of its conscripted army. A host of special problems appeared and were promptly submitted to the leading physicians. Special institutions for their study were established, while schools and courses were set up to distribute the new knowledge. In order to avoid costly mass experiments, physicians acted with extreme caution in the introduction of new methods.
  • Fermented Foods

    Fermented Foods

    Chapter 6 Fermented Foods Fermentation in food processing is the process of converting carbohydrate to alcohol or organic acids using microorganisms, yeasts or bacteria-under anaerobic conditions. Fermented foods are rich in probiotic bacteria so by consuming fermented foods the health of gut microbiome and digestive system can increase and also can enhances the immune system. Sauerkraut Sauerkraut is a finely cut raw cabbage that has been fermented by lactic acid bacteria. It is made by a process of pickling called lactic acid fermentation. The cabbage is finely shredded, layered with salt and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 150C or below. The fermentation process involves three phases. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation and beginning to produce an acidic environment that favors later bacteria. The second phase starks as the acid levels becomes too high for many bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. take dominance. In the third phase, various Lactobacillus species including L. brevis and L. plantarum ferment any remaining sugars, further lowering the pH. Properly cured sauerkraut is sufficiently acidic to prevent a favorable environment for the growth of Clostridium botulinum, the toxins of which cause botulism. Tempeh Tempeh is a traditional Indonesian Soy product made from fermented Soybeans. The principal step in making tempeh is the fermentation of soybeans which undergo inoculation with Rhizopus spp. mold Rhizopus oligosporus. The beans are spread into a thin layer and are allowed to ferment for 24-36 hours at a temperature around 300C.
  • Pgdbst – 05: Bread Industry and Processes

    Pgdbst – 05: Bread Industry and Processes

    POST GRADUATE DIPLOMA IN BAKERY SCIENCE AND TECHNOLOGY PGDBST – 05 BREAD INDUSTRY AND PROCESSES DIRECTORATE OF DISTANCE EDUCATION GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY HISAR – 125 001 2 PGDBST- 05 B.S.Khatkar UNIT 1: BREAD MAKING PROCESS STRUCTURE 1.0 OBJECTIVES 1.1 STATUS OF BAKING INDUSTRY 1.2 BREAD FORMULATION 1.3 BREAD MAKING PROCEDURE 1.4 FUNCTIONS OF MIXING 1.5 TYPES OF MIXERS 1.6 FUNCTIONS OF MOULDING AND DIVIDING 1.7 FUNCTIONS OF PROVING 1.8 CHANGES DURING MIXING, FERMENTATION AND BAKING 1.9 SUMMARY 1.10 KEY WORDS 1.11 SELF ASSESSMENT QUESTIONS 1.12 SUGGESTED READINGS 3 1.0 OBJECTIVES Thorough study of this unit will enable the reader to understand: • Status of baking industry • Bread making procedure • Types of mixers • Functions of mixing, moulding, dividing and proving • Changes during mixing, fermentation and baking 1.1 STATUS OF BAKING INDUSTRY India is the 2nd largest wheat producing country in the world next only to China. The present production of wheat in India is about 72 million tonnes indicating 6-fold increase in the three decade due to onset of green revolution. The five major wheat producing states in India are U.P., Punjab, Haryana, Bihar and Himachal Pradesh. Unlike in other economically developed nations, bulk of the wheat produced in our country is processed into whole wheat flour for use in various traditional products. About 10 per cent of the total wheat produced is processed into different products like maida, suji, atta, etc. in roller flour mill, which forms the main raw material for bakery and pasta industry.
  • Handbook of Preparation of Milk Bread 2

    Handbook of Preparation of Milk Bread 2

    PM Formalisation of Micro Food Processing Enterprises (PM-FME) Scheme HANDBOOK OF PREPARATION OF MILK BREAD AATMANIRBHAR BHARAT Indian Institute of Food Processing Technology Ministry of Food Processing Industries, Government of India Pudukkottai Road, Thanjavur Tamil Nadu Indian Institute of Food Processing Technology TABLE OF CONTENTS Page No. Chapter 1: Introduction 1.1 Status of Baking Industry 3 1.2 Bakery Industry 3 1.3 Constraints of Bakery Industry 4 1.4 Introduction to Bread Making 4 1.5 Principle of Bread Baking 4 Chapter 2: Preparation of Milk Bread 2.1 Ingredients and their Functions in Bread Making 5 2. Methods of Bread Making 8 2.3 Bread Manufacturing 11 2.4 Bread Making Procedure 13 Chapter 3: Packaging of Milk Bread 3.1 Introduction to Packaging 17 3.2 Packaging Material Used for Bakery Products 17 3.3 Techniques for packaging of bakery products 19 3.4 Shelf Life of Packaged Bakery Goods 20 Chapter 4: Food Safety Regulations & Standards 4.1 Definitions and Standards 23 4.2 Food Safety 26 4.3 Labelling Standards 27 PMFME Handbook of Preparation of Milk Bread 2 Indian Institute of Food Processing Technology CHAPTER 1 INTRODUCTION 1.1 Status of Baking Industry India is the 2nd largest wheat producing country in the world next only to China. The present production of wheat in India is about 72 million tonnes indicating 6-fold increase in the three decade due to onset of green revolution. The five major wheat producing states in India are U.P., Punjab, Haryana, Bihar and Himachal Pradesh. Unlike in other economically developed nations, bulk of the wheat produced in our country is processed into whole wheat flour for use in various traditional products.
  • (EX) Sheeting Line

    (EX) Sheeting Line

    Rise Together. Tromp Extrusion (EX) Sheeting Line Offering maximum product flexibility with unmatched accuracy across a wide range of pizzas, flatbreads, pita, naan, and more. Suitable for green doughs and straight doughs up to 55% water absorption. AMFBAKERY.COM | [email protected] 2 DESIGN INNOVATIONS AMF’s stress-free Tromp Sheeting Lines are designed to support the natural processes that are key in top quality bread production. Designed for midsize to large industrial bakeries, the flexible AMF Tromp Extrusion Sheeting Lines offer 55% water absorption by means of a 3-roll dough extruder to produce a finer dough structure for green or straight doughs. Capacities range from 3,000 kilo/hour (6614 lbs) to 6,000 kilo/hour (13228 lbs). for consistent, reliable production. FLEXIBILITY Offering up to 55% water content for green or straight dough production, the AMF Tromp EX Sheeting Line creates a finer dough structure than other sheeting methods. ACCURACY AMF Tromp lines ensure accurate dough sheet thickness with repeatable performance and controlled baking parameters through recipe-driven control systems. AMF Sheeted Pizza/Flatbread System RELIABILITY Best-in-class engineering solutions designed with our master baker mindset guarantees simple, low maintenance operation with unparalleled service and support for the life of your bakery. SANITATION Open frame, hygienic wash-down design and toolless parts removal allows for easy sanitation and maintenance. Tromp EX Sheeting Line From Mixer To Marketplace AMF TROMP EX SHEETING LINE 3 SHEETING PROCESS Multiroller reduction station gently reduces the raw dough sheet without damaging dough structure to the required thickness, adjustable between 1-30 mm.
  • Propiedades Físicas Y Sensoriales De Un Pan Fresco, Con La Adición De Las Enzimas Lacasa, Xilanasa Y Lipasa Physical and Senso

    Propiedades Físicas Y Sensoriales De Un Pan Fresco, Con La Adición De Las Enzimas Lacasa, Xilanasa Y Lipasa Physical and Senso

    Revista EIA, ISSN 1794-1237 / Año XII / Volumen 12 / Edición N.24 / Julio-diciembre 2015 / pp. 87-100 Publicación semestral de carácter técnico-científico / Escuela de Ingeniería de Antioquia —EIA—, Envigado (Colombia) PROPIEDADES FÍSICAS Y SENSORIALES DE UN PAN FRESCO, CON LA ADICIÓN DE LAS ENZIMAS LACASA, XILANASA Y LIPASA 1 2 Óscar Vega3 Rubén De Marco RESUMEN Cecilia Di Risio - El objetivo de la presente investigación fue evaluar algunas propiedades físicas y sensoriales de un pan elabora do con la combinación de las enzimas lacasa, xilanasa y lipasa, con el fin de proponer un producto panificable sin aditivos químicos. La metodología incluyó la determinación del volumen, volumen específico y análisis de características internas del pan como color de miga según la Norma IRAM 15858-1. El análisis sensorial se realizó mediante una mediante - prueba triangular compuesta por 38 jueces no entrenados, las diferencias significativas de los resultados se analizaron lumen de los panes obtenidos con las diferentes formulaciones varió entre 4,76 cm3 3, en tanto que el volumen las tablas Bengtsson’s con un nivel de significancia del 95 %. Como resultado principal se obtuvo que el vo 3 y 7,84 cm investigación versus especifico obtenido para la formulación de un pan compuesto por lacasa-xilanasa-lipasa fue de 5,23 cm /g. En cuanto al análisis sensorial, no reportó diferencias significativas la aceptabilidad del pan formulado en esta un pan con aditivos químicos tradicionales. Se puede concluir que la combinación de las tres enzimas utilizadas dio un lugarPALABRAS a un panificado CLAVE :con características propias del producto.
  • Non-Wood Forest Products from Conifers

    Non-Wood Forest Products from Conifers

    NO\ -WOOD FOREST PROaCTS 12 Non-wood forest products from conifers Food and Agriculture Organizahon of the United Nations NO \--WOOD FOREST PRODUCTS 12 Non-wood forest products from conifers by William M. Ciesla European Forest Institute FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 1998 Reprinted 2001 This paper discusses both traditional and contemporary uses of products from conifers. This material is presented for information only and does not imply endorsement by the author or by FAO. Some of those products have medicinal purposes; however, they should only be used under the care and guidance of a qualified physician. Transport of certain non-wood forest products (e.g. foliage, Christmas trees, seeds and landscape or ornamental plants) across international boundaries poses a risk of accidental transport and introduction of insects, fungi or other potentially destructive agents.Itis recommended that anyone planning to move plant materials across international boundaries check with appropriate authorities in the country from which the products are to be exported and the countries into which the products are to be imported for import permit requirements or restrictions which might apply. Movement of non-wood forest products across international boundaries may be subject to trade restrictions (both tariff and non-tariff). Appropriate authorities should be contacted prior to planned movement of any non-wood forest products across international boundaries. A review of trade restrictions affecting international trade in non-wood forest products may be found in Non-Wood Forest Products No. 8, 1995. The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
  • Rich Yeast Doughs

    Rich Yeast Doughs

    9 RICH YEAST DOUGHS AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO: 1. Produce simple sweet doughs. 2. Produce laminated yeast doughs. 3. Make up a variety of products using sweet doughs, laminated doughs, and sweet-dough fillings and toppings. THIS CHAPTER COMPLETES the study of yeast doughs with a survey of the most important rich yeast doughs. As explained in Chapter 6, rich doughs are those with higher proportions of fat and, sometimes, sugar and eggs as well. Simple sweet-roll doughs are the easiest of these products to handle. Even these, however, require care, as they are usually softer and stickier than bread doughs. Because their gluten structure is not as strong as that of lean doughs, more care must be taken in proofing and baking sweet dough products. Laminated doughs, such as those for Danish pastries and croissants, are especially rich in fat because they consist of layers of butter between layers of dough. Like other sweet doughs, these yeast-leavened doughs are often the responsibility of 181 Gisslen-c09.indd 181 3/22/2016 4:35:38 PM 182 CHAPTER 9 RICH YEAST DOUGHS the pastry chef rather than the bread baker. Considerable practice and skill are required for the makeup of fine Danish products. As in Chapter 7, the dough formulas and makeup techniques covered in this chapter are given in separate sections because each dough can be made up into a great many items. This chapter also includes a selection of fillings and toppings suitable for rich yeast-dough products. Review Chapters 6, 7, and 8 with respect to the basic mixing methods and other produc- tion procedures for yeast doughs.
  • Science and Charity: Count Rumford and His Followers*

    Science and Charity: Count Rumford and His Followers*

    FRITZ REDLICH SCIENCE AND CHARITY: COUNT RUMFORD AND HIS FOLLOWERS* The topic of this paper might at first glance appear to lack interest. In fact, however, it is for many reasons of real significance. The men who brought about the set of achievements, to be discussed, and its migra- tion, respectively, played roles on the stages of history, science, and business; and a whole bundle of social and economic problems was solved by a concatenation of measures. Last but not least, we can study here almost step by step a case of eighteenth- and early nine- teenth-century institutional migration. Before we describe the exploits that are the subject of this paper we must throw some light on the star actor, Benjamin Thompson, Count von Rumford (1753-1814). His life data may not be familiar to the readers, although they are generally available.1 Benjamin Thompson was born in Woburn, Mass., and received what was for the time an education. He was trained for business; but, having taken some courses at Harvard College, he started his career as a teacher in what is now Concord, N.H., then called Rumford. In 1722, a judicious marriage with a middle-aged widow brought the nineteen-year old youngster a fortune and contacts with the New Hampshire colonial elite. As a result he became a commanding officer in the militia, an experience which before long would stand him in good stead. When political difficulties between the colonies and the mother country started, Thompson, who had aroused much antagonism, chose to remain loyal * The following essay is based on pertinent articles in contemporary periodicals and on pertinent contemporary imprints.
  • Industrial Fermentations

    Industrial Fermentations

    INDUSTRIAL FERMENTATIONS BY PAUL W. ALLEN, M.S., Ph.D. Professor of Bacteriology and Head of Department University of Tennessee Formerly Associate in Bacteriology, University of Illinois; Bacteriologist of Washington Eaperiment Station; for some time Chief Chemist for Food Manufacturing Companies BOOK DEPARTMENT The CHEMICAL CATALOG COMPANY, Inc. 19 EAST 24th STREET, NEW YOBK, U.S.A. 1926 COPTEIOHT, 1928, BY The OHEMIOAL CATALOG COMPANY, Inc. All rights reaervod PnnUd in tht United StaUi of Amorica by J. J. LITTU AND IVXfl COMP1HY, XIW YOJUC Mr FATHER AND MOTHER Preface. The object of this book is to bring together in a general way some of our present information concerning the application of micro- organisms to industry. In so far as possible the plan of arrangeme&t has been to place together as groups those pages having to do with closely allied products. In each chapter the different products have been discussed somewhat as to history and use of product, processes of manufacture, microbiology involved, and bibliography. There is no intention of treating any of these subjects exhaustively, These subjects are developing so rapidly and the fields are so large that it is out of the question to try to do more than to indicate some of the lines of their development in America. The omission of much important work is recognized. Mechanical steps having little to do with the microbiology in- volved are only briefly described. It is often necessary, however, to deal with processes- as a whole in order to bring out the relation and importance of the fermentations considered.
  • Scientific American INVENTIONS and DISCOVERIES

    Scientific American INVENTIONS and DISCOVERIES

    11164 Carlisle_ffirs.m.qxd 5/26/04 9:58 AM Page iii Scientific American INVENTIONS AND DISCOVERIES All the Milestones in Ingenuity— from the Discovery of Fire to the Invention of the Microwave Oven RODNEY CARLISLE John Wiley & Sons, Inc. 11164 Carlisle_ffirs.m.qxd 5/26/04 9:58 AM Page iii 11164 Carlisle_ffirs.m.qxd 5/26/04 9:58 AM Page i Scientific American INVENTIONS AND DISCOVERIES 11164 Carlisle_ffirs.m.qxd 5/26/04 9:58 AM Page ii 11164 Carlisle_ffirs.m.qxd 5/26/04 9:58 AM Page iii Scientific American INVENTIONS AND DISCOVERIES All the Milestones in Ingenuity— from the Discovery of Fire to the Invention of the Microwave Oven RODNEY CARLISLE John Wiley & Sons, Inc. 11164 Carlisle_ffirs.m.qxd 5/26/04 9:58 AM Page iv This book is printed on acid-free paper. ●∞ Copyright © 2004 by Rodney Carlisle. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008.
  • NERAL Ct N1-17..RNCE AKOMA PA WAS I+

    NERAL Ct N1-17..RNCE AKOMA PA WAS I+

    NERAL Ct N1-17..RNCE AKOMA PA WAS i+ WHY GIRLS SHOULD NOT SMOKE By Daniel H. Kress, M.D. of the cleverly written, misleading, and untruthful advertisements of the various tobacco concerns. De- ploring this, one editor, in a publi- cation devoted to music and drama, said: "I wonder if some artists are not going too far in yarawalla testimonial writing." Of a tenor, The finer touches in art cannot be given by those who are addicted to tobacco. whose name was attacked to two rival cigarettes, he said: "Each 14 HERE exists a craze among should do a little thinking before testimonial signed by this man was girls and young women to reduce, reaching for either a cigarette or so eloquent and extreme that you and maintain a slim and trim fig- a sweet. If they study into the wonder how he could endure an- ure. Tobacco companies have problem, one thing is certain, they other brand." This artist, like taken advantage of this in ad- will not reach for the cigarette. many of his colleagues of high mad vertising their favourite products. They may or they may not reach low degree, sold his name and The mode of advertising has been for the sweet instead. There is prestige for the sake of advertising. a success, for thousands of no objection to an occasional The editor said further, "I know thoughtless young women and in- sweet, since a sweet is a food. It of some endorsers of cigarettes nocent girls have, as a result, be- is not the most wholesome food who have never smoked in all came slaves to a habit which is and, therefore, should be used their lives." To give some idea ruinous to the complexion, ruin- sparingly.