354 HORTICULTURE [Bot. Absts. 



oil (55.2 per cent to 56.5 per cent) is found in the larger seeded types, but the oil from the 

 smaller seeded varieties, yielding 49 per cent, is of higher quality and is used for medicinal 

 purposes. [See next preceding and next following Entry, 2393, 2395.] — H. N. Vinall. 



2395. Anonymous. Castor oil production. No. 3. Tropical Life 15:36-37. 1919. — A 

 compilation concerning soils and planting practices suitable to the production of castor 

 beans. [See next preceding Entries, 2393, 2394.] — H. N. Vinall. 



23%. Bioletti, Fredric T., and W. V. Crtjess. Grape syrup. California Agric. Exp. 

 Sta. Bull. 303:227-242. 1919. — Methods are given for the preparation of grape syrup for 

 table, cooking and canning uses. — W. P. Kelley. 



2397. Cabrera, Teodoro. Tortas de carbon. Experiencia realizada en la Estacion Exp. 

 Agronomica. [Coal briquets.] Revist. Agric. Com. y Trab. 2:386. 1919. — Commercial 

 briquets are compared with those made with the resinous juice of Enter olobium cyclocarpum 

 fruit, and the latter prove superior. — F. M. Blodgett. 



2398. Condit, I. J., M. E. Jaffa, and F. W. Albro. The carob in California, nutritive 

 value of the carob bean. California Agric. Exp. Sta. Bull. 309: 431-452. 8 fig. 1919.— The 

 anatomical parts of the carob tree (Ceratonia siliqua) are briefly described and the soil and 

 climatic requirements and methods of propagation discussed. Food analyses are given of the 

 pods and seeds of the carob. — W. P. Kelley. 



2399. Knapp, A. W. The fermentation of cacao. [Reprinted from Jour. Soc. Chem. 

 Ind. 37:468^70. 1918.] Tropical Life 15:83-84. 1919.— A plea for the application of 

 chemical science to cacao production. The author indicates several ways in which improve- 

 ments can be made, (a) By increasing the yield per tree from the present average 1§ to 2 

 pounds a year to 6 pounds per tree, (b) By the development of a machine or tool for harvest- 

 ing the crop, (c) By better methods of extracting the beans from the pod. (d) By the use 

 of mechanical transport in conveying the cacao to the fermentation house, (e) By develop- 

 ing uniform methods and control of fermentation processes and the utilization of the juice 

 or "sweatings" as by-products of the fermentation, (f) By improvement in the drying 

 machines so as to render the artificially dried cacao equal to the sun-dried product. — H. N. 



Vinall. 



2400. Smith, Harold Hamel. The London cocoa market. Tropical Life 15: 14-16. 

 1919. — A compilation showing mainly the movement of the cacao bean in trade. The most 

 interesting part is a tabulation showing the quantity of raw cocoa at London, England, and 

 Havre, and Bordeaux, France, for the years 1916, 1917, 1918, and 1919 and the sources of the 

 supply in each case. [See also Entries 2401, 2402, 2403, 2404, 2405.]— H. N. Vinall. 



2401. Smith, Harold Hamel. The London cocoa market. Tropical Life 15:29-32. 

 1919. — A continuation of the discussion in the previous number showing the movement of 

 raw cacao in the world markets. Tabulations are given showing the imports into the United 

 States for the years 1916, 1917, and 1918 and stocks on hand in London and Havre February 8 

 and January 31, respectively. [See also Entries 2400, 2402, 2403, 2404, 2405.]—//. N. Vinall. 



2402. Smith, Harold Hamel. The London cocoa market. Tropical Life 15:45-48. 

 1919. — Largely an appeal for the extension of the market for cocoa and chocolate and the dis- 

 cussion of the disposition of the cocoa crop of the West Indies. In tracing this movement 

 it was found that 18,000 tons or 75 per cent of the total imports came from West Africa and 

 only 2600 tons from the West Indies. [See also Entries 2400, 2401, 2403, 2404, 2405.]—//. .V. 

 Vinall. 



2403. Smith, Harold Hamel. The London cocoa market. Tropical Life 15:62-64. 

 1919. — A continuation of the author's previous discussion of the movement of cacao supplies 

 from the different countries and the stocks on hand at London and Havre. [See also Entries, 

 2400, 2401, 2402, 2404, 2405.]—//. .V. Vinall. 



