464 ANNUAL RECORD OF SCIENCE AND INDUSTRY. 



salt, and, as long as ice is melting, salt will be dissolved, and 

 the cooling action will thus be kept uninterrupted. No turn- 

 ing is required ; the freezing compound, however, should be 

 stirred occasionally, as the portion in immediate contact with 

 the freezing mixture will congeal first. The temperature at- 

 tained is about 6-7 below zero of Fahrenheit. 8 (7, May, 

 1872,192. 



ABNORMAL COLORATION OF RYE-BREAD. 



It has been frequently observed that rye-bread is discolored 

 from the seeds of several species of weeds gathered with the 

 grain. In most cases such bread is not absolutely injurious, 

 but neither the taste nor the looks are improved by an ex- 

 traordinary blue, reddish, or black tinge. Lately blue-violet 

 rye-bread was submitted to Professor Ludwig, of Jena, for 

 examination. He found the cause of the coloration to be the 

 seed of the Crotalaria juncea, which in comparatively small 

 quantities injures the appearance of good and healthy bread. 

 Prof. Ludwig succeeded in separating the coloring principle, 

 and named it Rhinantin. It consists of colorless crystals, and 

 it has not yet been ascertained how the process of baking 

 develops the peculiar blue-violet shade. 8 C,3fay, 1872, 195. 



PASTEUR PROCESS FOR WINES. 



Pasteur, some years ago, published the result of experi- 

 ments tending to show that if wine, beer, and other fer- 

 mented liquids were thoroughly sealed up, and then sub- 

 jected to a temperature of 130 to 150 Fahr., any subse- 

 quent change by fermentation would be avoided, and the 

 liquid could be kept indefinitely in the same condition. This, 

 in his opinion, was due to the fact that fermentation is pro- 

 duced by a yeast fungus, the spores of which are contained 

 in all liquids exposed, even momentarily, to the atmosphere. 

 By heating the liquid, after being hermetically sealed, to a 

 sufficient degree to destroy the vitality of these spores, ger- 

 mination is prevented, and further alteration stopped. 



This announcement was one of immense practical impor- 

 tance, and its value has now become well established. Not 

 only wine, beer, cider, etc., are protected in this way, but 

 fruit, preserves, and the like. In a recent communication to 

 the Academy of Sciences in Paris, Pasteur gives the result of 



