EXPERIMENT STATION REPORTS. 167 



Ten out of the 59 samples analyzed were found to be market standard 

 (4 per cent) or above, while only 5 were found to be worthless. The remaining 

 44 samples theoretically would make good vinegar if optimum conditions are 

 provided for the vinegar organisms. 



Several parties have, in this and other states, made inquiry concerning mak- 

 ing cider and other vinegars on a large scale. The technical portions of these 

 incjuiries were referred to the Farm Mechanics department. 



The new prohibition law has caused the farmers and others who have vinegar 

 to sell or wish to make vinegar to sell, or wdsh to keep their cider sweet, to 

 send inquiries to this laboratory concerning the legal formalities necessary for 

 obtaining permission. All such inquiries were referred to the federal pro- 

 hibition director. Federal Building, Detroit. Many inquiries have also 

 come in with regard to methods of preserving sweet cider. Pasteurization 

 was recommended and in a few cases where the labor and expense of this would 

 be too great, the addition of 0.1 of 1 per cent of sodium bcnzoate was advised. 



An instructor in the Clemson Agricultural College, South Carolina, was 

 interested in making vinegar out of waste watermelons. Advice as to the 

 method of procedure was given, but the first attempts were unsuccessful. 

 The experiment will be repeated this year, using further precautions suggested 

 since it seems that there is no reason why vinegar could not be made from this 

 raw material. 



Twenty-five gallons of yeast starter was sent in the fall upon request to a 

 Michigan canning factory, which utilizes its by-products as vinegar stock. 



A few samples of vinegar have been received which showed the typical 

 darkening due to soluble iron salts or to tannin. Analysis proved iron to be 

 present. For the remedy the owner was referred to Special Bulletin No. 98. 



A New York commercial firm dealing in beverages requested that this 

 laboratory furnish them with commercial quantities of the vinegar yeast 

 and bacteria. This request was refused but the name of a commercial 

 biological supply laboratory near the beverage supply company was sug- 

 gested as a possible source of continual supply. Evidently a satisfactory 

 agreement was made since a request for the two vinegar cultures was received 

 by this laboratory from the biological supply laboratory. 



FOOD. 



Pickles: One request was received for information as to why cucumber 

 pickles became mushy. It was advised to use paraffin to exclude the air dur- 

 ing and after the fermentation since the organisms causing this type of 

 decomposition in pickles need air for growth. 



Pectin: A large Chicago mail order firm requested information as to the 

 advisibility of using pectin in making jellies, and also wanted to know what 

 kind and size of package would appeal most to the house^^nfe. Since the 

 laboratory has carried on some experiments with commercial pectin, it was 

 advised that this product has a certain place in the househokl for use with 

 fruit juices containing little or no pectin. The information was given that the 

 commercial pectin used was put up in quart seal fast jars and was preserved 

 with benzoate of soda. 



Canned peas: A sample of canned peas removed from the can and placed 

 in a sterile bottle was sent in for analysis since they didn't ''taste right". 

 Since it is very difficult for one trained to handling material "aseptically" 

 to remove food from a can and place it in a sterile container, it is very prob- 

 able that these peas were contaminated in this way and of course the germs 



