Vol. XVII. No. 429. 



THE AGRICULTUKAL NEWS. 



31.5 



'Soap (preferably whale oil 

 <Jil (Corvus or Red -Junior) 

 Water 



6 5>. or 1 gal. 

 '2 gals. 

 Igal. 



'Disolve the soap in water by heating or allowing to 

 stand overnight or for several days. Add the oil slowly in a 

 thin stream stirring constantly. 8tir in each addition of oil 

 before more is added. This will make a stock .solution of 

 ■i gallons, which should be diluted 1 to 50, making 200 

 gallons of spray. The spray will contain 1 per cent, oil and 

 5 per cent, soap Half a pound of sodium carbonate 

 (commercial) per I 00 gallons of spray, shohld be added to 

 make the water soft ; if the water is still hard, and a yellow 

 sticky scum floats on the top of the spray, more sodium car- 

 bonate should be added. The stock solution will keep for 

 several weeks after it is mixed, and the purplish-brown oil 

 that comes i') the top after it has stood a while may be easily 

 stirred in with the rest when diluted for use. The Corvus 

 oil may be obtained from the Te.xas Company, while the Red 

 Junior Oil is supplied by the West India Oil Company. Car- 

 bolic acid will mix readily with the stock emulsion, and may 

 be added, if desired, at the rate of 1 pint to the 4 gallons of 

 stock solution. Directions for the use of this spray follow. 

 'The labourers should be instructed to spray the top of 

 the tree inside, and not to confine their attention to the leaves 

 and trunk. The spray is cheap, and an ample amount should 

 be used to insure a thorough job. Immediate results should 

 not be expected, but in two or three weeks the dead scales 

 should begin to come off. They will come off easily if the 

 hand is rubbed along a branch or leaf. Where the infesta- 

 tion by scale is heavy, the first .spraying .should be followed 

 by another application a month or six weeks later. This 

 will kill the scales missed the first time. If women are used to 

 scrub the trunks, the best time to have them do it is between 

 sprays, when they w-11 get off the dead scales, moss, etc., 

 which cover up the live scales beneath. 



H.A.R. 



THE SUGAJiS AND THEIR SIMPLE DERI 

 VATIVES, by John E. Mackenzie, D.Sc, Ph.D., Lecturer 

 on Chemistry, at the University of Edinburgh. Guniev 

 and Jackson, London (1913). Price Is.dd. net. 



In addition to their commercial importance, the sugars 

 are of primary importance in the normal processes of plant 

 and animal life, constituting as they do some of the main food 

 substances both of plants and animals. A knowledge of their 

 properties is therefore essential to a large and varied class 

 of workers, including those concerned with plant and aninxal 

 nutrition, such as physiologists, chemists, and those con- 

 cerned with agricultural problems, and also those interested 

 in the great industries of sugar production, fermentation, 

 brewing, and distilling, to mention Tily some of the interest.-* 

 connected with sugar. 



chemical complexity make it impossible to deal ;de,iuately 

 with them in general textbooks, consequently it becomes 

 necessary to have recourse to special treatises, such as the 

 one under consideration 



. A ^^'' }?°^ 'f ^^^ ''utcome of a course of lectures to 

 students, delivered first at Birkbeck College, London, and 

 subsequently at the University of Edinburgh. It is intended 

 to serve as a source of information to students of chemistry 

 more particularly concerned with sugar problem-, and also ^ 

 a companion to works on physiological chemistry, and to 

 technological works on brewing, distilling, sugar manufacture, 

 and sugar analysis. 



The opening chapters, following a general introduction 

 dealing with the general properties of sugars, and the 

 synth-tic methods of their preparation, give consideration to 

 the sugars of principal physiological and commercial impor- 

 tance. Chapters II, III, and IV deal with sucrose, giving a 

 simple account in outline of the methods of production and 

 preparation of commercial sugar from the sugar-cane and 

 beet root. 



Maltose and lactone form the subjects of the two follow- 

 ing chapters. Three chapters are devoted to the cons dera- 

 tion of glucose, the extended reference being necessitated by 

 the great physiological i>iiportance of this substance: informa- 

 tion IS here brought together in a form convenient for study 

 and reference. 



In Chapter .\ consideration is given to glucosamine, 

 /-glucose and its derivatives, and to inactive glucose At 

 this point, in Chapter .\I, follows a useful study of the struc- 

 ture of the molecules of the various sugars as regards the 

 arrangement and configuration of the constituent molecules 

 This chapter is calculated to be very useful, for it is conven- 

 ient to have the main facts brought together for easy refer- 

 ence; critical students will find, however, that some progress 

 has been made in connexion with these studies since the time 

 when this chapter was written. 



The dioses, trioses, and tetroses are dealt with in 

 Chapter XII, the pentoses in Chapters XIII and XIV, the 

 following two chapters being devoted to the hexoses: and 

 appropriate consideration is given to the di- tri- and tetra- 

 saccharides in Chapter XVIL A chapter is also devoted to 

 the glucosides, and one to the consideration of the general 

 principles of fernjentation. 



The work closes with a short chapter on metabolism, 

 which is useful as showing the manner in which some if the 

 sugars function in physiological processes. The work is 

 arranged in a form cinvenient for study and for reference, 

 and will be useful to students and workers in fields alluded 

 to at the beginning of this review. 



The format of this volume is excellent, the letterpress 

 and clearness of the diagrams being commendable. 



The .June Bioc/umiui/ /ourna. contains work on the 

 antineuritic and antiscorbutic accessory substances by Mo-srs 

 A. Harden and S. 8. Zilva. These authors find that when 

 the precipitate obtained by .shaking orange juice with di-ilysed 

 iron is extracted with al:ohol, the product will not cure 

 guinea pigs of scurvy, nor will it protect healthy animals 

 against attacks of the disease. But orange juice which his been 

 treated with dialysed iron or with fuller's earth retains practi- 

 cally all its antiscorbuti: activity. A mixture of equal parts 

 of orange juice and autoly-ed yeast will both cure and protect 

 from attacks of pelyneuriiis and scurvy. <.)raDge juice 

 can be filtered through a Berkefeld filter without losing an 

 appresiable amount '•'^ ''- in*i,-f ri i,f,v activity ( Wture 

 August 29, 1918.) ' 



