METEOROLOGY WATER. 117 



10 per cent hydrochloric acid solution all of the above substances rotate to the 

 right. If juices containing much lead subacetate are polarized a reduction 

 corresponding to from 0.2 to 0.4 parts of sugar to 100 cc. of juice may be found. 



Solutions of the sodium and potassium salts of asparaginic and glutaminic 

 acid were examined by the author, with the result that the asparaginates 

 showed a plus polarization in 10 per cent lead subacetate and 10 per cent 

 hydrochloric-acid solutions, and the glutaminates a minus polarization in the 

 lead subacetate solution and a plus polarization in the hydrochloric-acid solu- 

 tion. 



Practically no change could be noted in the rotation of raffinose in the 

 presence of alkalis, while invert sugar on the other hand was destroyed by 

 them. According to this, rafBuose has no influence upon the polarization of 

 the saturation juices. Hydrochloric acid, therefore, seems to be the best 

 medium for polarization. 



In reg'ard to determining the marrow content of beets, K. E. Skarblom 

 (Ztschr. Ver. Deut, Zuckerindiis., n. ser., 47 {1910), No. 2, II, pp. 931-951; ahs. 

 in Ztschr. Angeic. Chem., 2-i (1911), No. 16, p. 761).— Two methods for this 

 purpose are described in detail. 



A discussion of the cider vinegar standards, R. T. Mohan (Pure Products, 

 6 (1910), No. 12, pp. 707-711). — The author discusses the existing standards for 

 cider vinegar, and concludes " that the only solution of the problem is the 

 revision of standards based on actual manufacturing conditions which must be 

 known from the time the apple leaves the tree until the vinegar is analyzed." 



Innovations in the field of potato drying, H. Nehbel (Filhling's Landw. 

 Ztg., 59 (1910), No. 23, pp. 831-834).— A discussion in regard to the newer 

 processes and machinery. 



On the preservation of horticultural products and wild berries in co- 

 operative drying factories, G. Lind and J. Green (it. Landthr. Alcad. Ilandl. 

 och Tidskr., 50 (1911), No. 3, pp. 192-217, figs. 6).— This is a description of the 

 processes and machinery for drying vegetable products and various kinds of 

 woods berries as conducted on a large scale in cooperative factories. It is 

 accompanied by plans for the buildings required, with estimates of their cost. 



The. use of vacuum apparatus in .manufacturing fruit essences for the 

 soft-drink industry, E. Walter (Pure Products, 7 (1911), No. 6, pp. 321- 

 328). — In this article are discussed the use of vacuum apparatus in preparing 

 essences from peels of tropical fruits such as lemons, oranges, mandarins, etc., 

 from berry friiits, particularly raspberries and currants, and from cherries and 

 apples. 



Olives, F. F. Hasbrouck (Pure Products, 7 (1911), No. 5, pp. 252-254).— 

 This article deals with the processes involved in the preservation of olives. 



METEOROLOGY— WATER. 



Meteorological observations at the Massachusetts Agricultural Experi- 

 ment Station, J. E. Ostrander, R. N. Hallowell and H. W. Angier (Massa- 

 chusetts Sta. Met. Buls. 273, 27//, pp. 4 each). — Summaries of observations at 

 Amherst, Mass., on pressure, temperature, humidity, precipitation, wind, sun- 

 shine, cloudiness, and casual phenomena during September and October, 1911, 

 are given. The data are briefly discussed in general notes on the weather of 

 each month. 



Bulletin of the Mount "Weather Observatory (U. S. Sept. Agr., Bui. Mount 

 Weather Ohserv., // (1911), pt. 3, pp. 103-181, pis. 2, figs. i2).— This number 

 contains the following articles: Variations of Temperature at Summit and Base 

 Stations in the Central Rocky Mountain Region (illus.), by A. J. Henry; Waves 



