No. 2, September, 1920] HORTICULTURE 245 



1864. Bancroft, Wilder D. [Rev. of: Peters, Charles A. The preparation of sub- 

 stances important in agriculture. 3rd ed. 19x14 cm. vii + 81p. John Wiley and Sons, Inc. : 

 New York, 1919. S.SO.] Jour. Phys. Chem. 23: 444. 1919.— See Bot. Absts. 5, Entry 1100. 



1865. Bredemann, G., and Chr. Schatzlein. Uber Herstellung und Zusammensetzung 

 kleinasiatischer Traubensaftkonserven. [Preparation and composition of grape-juice preserves 

 from Asia Minor. Zeitschr. Untersuch. Nahrungs- u. Genussmittel 38: 16-24. 1919. 



1866. Carles, P. La prune d'ente et les pruneaux d'Agen: Explication scientifique de leur 

 preparation et des moyens de les conserver temporairement pour l'Europe et de facon indefinite 

 pour l'exportation mondiale. [A scientific account of methods used in preparing "prunes of 

 Agen" for foreign and domestic consumption.] Mem. Soc. Sci. Phys. Nat. Bordeaux VII, 2: 

 219-232. 1918. — The preparation of the fruit consists of two phases, (1) a chemical phase 

 during which it is subjected to temperatures of from 40°~50°C. to facilitate the action of a 

 soluble ferment (oxydase) and (2) a physical phase during which the temperatures are in- 

 creased to 75°-80°C. to produce desiccation. The author discusses various methods of pack- 

 ing and sterilization. — I. W. Bailey. 



1867. Crevost, C, and C. Lemarie. Plantes etproduits filamenteux et textiles de l'ln- 

 dochine. [Fiber- and textile-producing plants of Indo-China.] Bull. Econ. Indochine 22: 

 813-837. PI. 2. 1919.— See Bot. Absts. 5, Entry 1122. 



1868. Davis, R. A. Fruit and fruit products in South Africa. III. The canning, drying 

 and preserving business. South African Jour. Indust. 2: 1138-1148. 1919. 



1869. Fernandez, O., F. Bust amenta. Estudio analitico de los aceites de oliva aspan- 

 oles. [Analytical study of the Spanish olive oils.] Rev. R. Acad. Cienc. Exactas, Fisecas y 

 Nat. [Madrid] 17: 281-286. 1919. 



1870. Hartmann, Wilhelm. Uber Garversuche mit Zuckerriiben. [Fermentation ex- 

 periments with sugar beets, 1 Zeitschr. Untersuch. Nahrungs- u. Genussmittel 28: 287-290. 

 1919. 



1871. Laborde, J. Recherches sur le vieillissement du vin. [Aging of wine.] Mem. Soc. 

 Sci. Phys. Nat. Bordeaux VII, 2: 37-75. Tables 1-15. 1918. 



1872. Mach, F., and M. Fischker. Die Zusammensetzung der Moste des Jahres 1918 

 in Baden. [Musts of 1918 in Baden.] Zeitschr. Untersuch. Nahrungs- u. Genussmittel 38: 93 

 99. 1919. 



1873. Maxwell, Harold L., and Nicholas Knight. The oil in cherry pits. Proc. 

 Iowa Acad. Sci. 25: 451-455. 1920. — Oil was extracted from seeds of "the common cherry 

 Prunus erratus" [doubtless P. cerasus]. It was found to be essentially the same as almond 

 oil, having a saponification equivalent of 276.8. — H. S. Conard. 



1874. Roettgen, Theodore. Zur Bestimmung der Milchsaure im Weine. [Determina- 

 tion of lactic acid in wines.] Zeitschr. Untersuch. Nahrungs- u. Genussmittel 38: 99-100. 1919. 



1875. Rothea, and De Bon, F. Essay industriel de fabrication d'huile d'amandes d'ab- 

 ricots. Resultats analytiques des matieres premieres et des products obtenus. [An industrial 

 experiment in regard to the manufacture of oil from apricot seeds. Analytical results of the 

 original material and of the products obtained.] Bull. Sci. Pharm. 26: 505-514. 1 fig. 1919. 

 — As the title indicates, a description of apricot kernels, of the process of obtaining the 

 oil by expression together with the chemical and physical constants of the oil are given. — 

 H. Engelhardt. 



