246 



STATE BOARD OF AGRICULTURE. 



Ill 



250.00 c.v. diluted honey 

 0.20 gin. KHoPO.. 

 0.50 gm. Liebig's meat extract 



V 



250.00 c.c. diluted honey 

 0.025 gm. (CHOHCOONH4)2 

 0.20 gm. KH2PO4 



YII 

 250.00 c.c. diluted honev 

 0.40 gm. (CH(3HC06K)2 

 0.025 gm. (NH4)3P04 

 Trace of peptone 



IX 



250.00 c.c. diluted honey 

 0.25 gm. NH4CI 

 0.125 gm. NaH2P04 

 0.125 gm. KHCO3 

 (From Arizona Bul. 60) 



IV 



250.00 c.c. diluted honey 

 0.20 gm. KH2PO4 



VI 



250.00 c.c. diluted honev 

 0.20 gm. KH2PO4 

 0.30 gm. asparagin 



VIII 



250.00 c.c. diluted honev 

 0.40 gm. (CH0HC06K)2 

 0.25 gm. (NH4)3P04 



X 



250.00 c.c. diluted honey 

 0.25 gm. KH2PO4 

 0.25 gm. NH4CI 



MAXIMUM ACIDITY OBTAINED. 



•These solutions were not tried the first time. 

 * 'Contaminated with mold. 

 •**Flask broken. 



"From the above results, the combination represented in flask VIII 

 is suggested as available for general use with honey diluted to 15 per cent 

 sugar. 



"A small experiment was carried out using maple syrup diluted to 

 15 and also to 10 per cent of sugar, sterilized and inoculated with no ad- 

 ditions of chemicals. The alcoholic fermentation did not progress very 

 rapidly so a small amount of nitrogen was added in the form of 0.5 c.c. of 

 egg white which had been removed aseptically. The flasks to which 

 this was added showed a marked increase in fermentation over the ones 

 to which nothing at all had been added. This suggests that the addition 

 of a part of the white of an egg might be desirable as a source of nitrogen 

 easily available, not only to the yeast as food, but to the farmer instead 

 of the more expensive chemicals. Further experiments along this line 

 are suggested. 



