No. 1, May, 1921] HORTICULTURE 63 



HORTICULTURE— PRODUCTS 



422. Anonymous. Charcoal from nut shells. Amer. Nut Jour. 12:7. 1920. — The Cali- 

 fornia Walnut Growers' Association has decided to proceed with the installation of equip- 

 ment for making charcoal out of walnut shells from the cracking plants. Of all by-products 

 suggested the charcoal seemed the most practicable to manufacture. — E. L. Overholser. 



423. Christie, A. W. The University farm evaporator. Monthly Bull. Dept. Agric. Cali- 

 fornia 9: 125-130. 1920. — A detailed description of the evaporator is followed by a report on 

 investigations concerning temperature, humidity, and economy. The evaporator provides 

 better sanitation and imparts a better quality to the product than when sun dried. It also 

 reduces the risk from adverse weather conditions. Careful handling of the product is neces- 

 sary where the temperature is allowed to go beyond 170° F. as chemical decomposition may 

 result, especially if recirculation of the air is not provided for. — E. L. Overholser. 



424. Cruess, W. V. Discussion of fruit evaporation. Monthly Bull. Dept. Agric. Cali- 

 fornia 8: 685-688. 1919. — Properly evaporated fruits are superior to the average sun-dried 

 article in point of quality and sanitation. They also require less sulfuring and hence have a 

 lower sulfurous acid content. Evaporation by the circulation of artificially heated air is an 

 economy. — E. L. Overholser. 



425. Cruess, W. V. Types of evaporators. Monthly Bull. Dept. Agric. California 9: 

 104-113. 1920. — General principle involved in evaporation of fruit and vegetables is the 

 utilization of the high water-absorbing capacity of hot, dry air. A rise in temperature of 

 27° F. doubles the water-absorbing capacity of the air. Recirculation of the spent air, 

 besides being an economy, maintains the relative humidity within a desirable range. Fruit 

 enters the evaporator at a moderate temperature, and as it dries higher temperatures can be 

 used, thus lessening the danger of decomposing the fruit sugars. Evaporators are placed in 

 three classes: (1) Natural draft evaporators; (2) forced draft evaporators; and (3) distillation 

 types, including vacuum evaporators. In a vacuum drier the large reduction of oxygen 

 and the lower temperature give a product unexcelled by other types of evaporators. — 

 E. L. Overholser. 



426. Grove, Otto. Cider making experiments for the season, 1918-19. Ann. Rept, 

 Agric. and Hort. Res. Sta. Univ. Bristol 1919: 14-17. 1919.— This paper reports the results 

 of experiments in making fermented cider from mixed apples and from single varieties, and in 

 making perry. Analyses are given of the fresh cider and of the cider after a given amount 

 of sugar had been added. The whole had been diluted with the second pressing from the 

 pomace, to which water had been added. Specific gravity after fermentation and alcoholic 

 content after one year in the bottle are given. — W. H. Chandler. 



427. Grove, Otto. The relation between the rate of fermentation and the content of 

 nitrogenous matter in apple juice. Ann. Rept. Agric. and Hort. Res. Sta. Univ. Bristol 1919: 

 20-22. 1919. — Samples of cider from 6 varieties were fermented and analyzed for nitrogen. 

 Those containing 0.0221, 0.0135, 0.0146, and 0.0168 per cent of nitrogen fermented regularly 

 until only a trace of sugar was left. That with 0.0033 per cent nitrogen fermented very 

 slightly and 6.3 per cent of sugar was left. That containing 0.0094 per cent nitrogen 

 fermented slowly and 1.04 per cent of sugar was left. — W. H. Chandler. 



428. Grove, Otto. Some experiments on ropiness in cider. Ann. Rept. Agric. and Hort. 

 Res. Sta. Univ. Bristol 1919:18-19. 1919. — A bacillus capable of causing ropiness in cider 

 had previously been isolated. Eight samples of cider were inoculated with this bacillus 

 during the summer of 1917. By early summer, 1918, 5 of these samples had developed ropi- 

 ness while no uninoculated samples had done so. — W. H. Chandler. 



429. Jaffa, M. E. Standards for water content of dried fruits. Monthly Bull. Dept. 

 Agric. California 9: 117. 1920.— The old limit of 27 per cent of water was higher than neces- 



