ABSTRACTS 



Authors of scientific papers are requested to see that abstracts, preferably 

 prepared and signed by themselves, are forwarded promptly to the editors. Each 

 of the scientific bureaus in Washington has a representative authorized to for- 

 ward such material to this journal and abstracts of oflScial publications should 

 be transmitted through the representative of the bureau in which they originate. 

 The abstracts should conform in length and general style to those appearing in 

 this issue. 



BOTANY. — Discussion of chemical analysis in distinguishing Jeffrey 

 pine. W. H. Lamb. Proceedings of the Society of American 

 Foresters, 9: 338-341. 1914. 

 This is a discussion in connection with a paper by C. Stowell Smith 

 on "Turpentine Possibihties on the Pacific Coast/' in which the occur- 

 rence of heptane or abietine in Jeffrey pine {Pinus jeffreyi), and turpene 

 in western yellow pine {Pinus ponderosa) is pointed out as a means of 

 distinguishing these two closely related trees, since heptane differs 

 materially in its properties from turpene, which is the principal con- 

 stituent of the more commonly known turpentine oils. Conescale and 

 leaf differences are discussed, illustrated, and correlated with chemical 

 evidences in establishing Jeffrey pine as a distinct species. 



W. H. L. 



FORESTRY. — Effect of varying certain cooking conditions in producing ' 

 soda pulp from aspen. Heney E. Surface. Bulletin of the U. S. 

 Department of Agriculture, 80: 1914. Pp. 63. 

 Experiments were made with aspen (Populus tremuloides) by the 

 soda process of paper manufacture to determine what effect the varying 

 of individual cooking conditions would have upon the yield and proper- 

 ties of the pulp and the consumption of cooking chemicals. The cook- 

 ing conditions investigated were: (1) amount of caustic soda per 

 pound of wood, (2) duration of cooking at maximum temperature, 

 (3) maximum temperature (pressure) of cooking, and (4) initial con- 

 centration of the cooking chemicals. In each of the four series of tests 

 all the conditions were held as nearly constant as possible except the 

 one under investigation, which was varied in successive tests or "cooks" 

 according to a definite plan. 



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