jbxperimeNt station reports. 



24t 



''Different combinations of diluted maple syrup with various chemicals 

 were also tried out. The following combinations were made and added to 

 250 c.c. maple syrup diluted to 15 per cent sugar. 



0.05 gm. (NHOsSO^ 

 0.05 gm. NaHsPO* 

 0.05 gm. Rochelle salts 



III 



0.20 gm. beef extract 

 0.05 gm. NaHoP04 

 0.05 gm. Rochelle salts 



V 



0.1 c.c. egg white 

 0.01 gm. (NH4)2HP04 

 0.02 gm. Rochelle salts 



VII 

 0.01 gm. NH4CI 

 0.01 gm. NasHFO^ 



IX 



0.1 gm. (NH4)2S04 

 0.1 gm. NaH2P04 

 0.05 gm. KNO3 



II 



0.1 c.c. egg white 

 0.05 gm. NaH2P04 

 0.05 gm. Rochelle salts 



IV 



0.05 gm. NaH2P04 

 0.05 gm. Rochelle salts 



VI 



0.01 gm. (NH4)2HP04 

 0.02 gm. Rochelle salts 



VIII 

 0.01 gm. NH4CI 

 0.05 gm. NaH2P04 

 0.05 gm. Rochelle salts 



X 



0.1 gm. (NH4)2S04 

 0.1 gm. NaHoPO* 



"The flasks which had been inoculated in January 1919 with Sacch. 

 ellipfioideus were inoculated March 15th with Bad. aceti. 



PER CENT ACETIC ACID. 



"This suggests that the addition of certain chemicals as yeast food 

 will greatly hasten the acetic fermentation. The combination in solution 

 X is recommended for general use. 



"A short experiment was carried out in the use of waste tomatoes for 

 vinegar making. It was found that fully ripe tomatoes lend themselves 

 best to this fermentation process. The tomatoes were washed, blanched, 



