GC) EXPERIMENT STATION RECORD. 



■■ The Scuppernon.!; ^rai)e juices were considerably less rich than the other 

 varieties in all constituents except total acid, and two out of the three varieties 

 analyzed contained sucrose. 



"The maceration of the cold-pressed Concord Juice for 1(> hours had little 

 efl'ect on its composition. 



" The hot-pressed Concord juices were considerably richer in solids than the 

 cold-pressed, and this difference was due to slijiht increase in ash. total acids, 

 and total tartrates, an increase in nitrogen and decided increases in undeter- 

 mined solids, and tannin and coloring matter. 



" The Catawba grape juice was similar in composition to the cold-pressed 

 Concord, but higher in total acids, total tartrates, and protein. . . . 



"When grape juice low in tannin' and coloring matter was titrated, litmus 

 indicated from 9G to 98 per cent of the acids ])resent. 



"When juices high in tannin and coloring matter were titrated, but from HTi 

 to 00 per cent of the acids apparently i)resent were indicated by litmus. After 

 removing the tannin and coloring matter litmus indicated from 9() to 07 per 

 cent of the amounts of acid shbwn by pluMiolplithaleiii. 



" Litmus is to be preferred to phenolphthalein in the titration of total acid in 

 products containing appreciable quantities of tannin and coloring matter since 

 by its use these substances are not appreciably titrated." 



Grapes and their products as food for man and animals, C. Grimaldi {Bol. 

 ' Quiiul. 8oc. Afir. ItaL, U, (1909), No. 8, pp. 369-388).— An extended summary 

 and discussion of the manufacture and use of grapes, wine, and other grape 

 products, and similar topics. 



The examination of Gironde white wines, IU.akez. Carles and Gayon (Ann. 

 Falsif.. 2 (1909), No. 10, pp. 375-378). — Analyses are reported and briefly dis- 

 cussed. 



Segonnaux wines, A. Descomps (Ann. Falsif., 2 (1909), No. 11, pp. J/OS, 

 J,09). — A number of analyses are reported. 



Fruit beers (Pharm. ZentralhaUe, 50 (1909), No. 33, pp. 6S.'/).— Fruit beers, 

 called " bees," are described and analyses of a home-brewed and a commercial 

 product reported. 



The contents of sulphurous acid in beer, A. Bonn (Ann. Falsif., 2 (1909), 

 No. 3. pp. Ji-'i, .'/.5). — The results show the amount of sulphurous acid in l»eer 

 to which no addition of sulphites had been made. 



The chemistry of hops, R. Siller (Ztsclir. Vntcrsucli. Nahr. a, CtenussmtL, 

 18 (1909), No. .'f, pp. 2fil-271, figs. //). — This is a contribution to the chemistry 

 of hops and consists chiefly of a study of the bitter substances. The investiga- 

 tion includes a study of the nature of the bitter acids and the resins. 



Minutes of evidence taken by the royal commission on whisky and other 

 potable spirits with appendices ( London: flort., 1909, vol. 2, pp. 273, map 1). — 

 This volume contains a list of witnesses appearing before the royal commis- 

 sion and the minutes of evidence, while a number of papers are included in 

 the appendices, among others, contributions on analyses of various samples of 

 rum. by J. Heron ; on analyses of Jamaica rums from the docks, by F. L. Teed ; 

 analyses of eaux-de-vie, cognacs, etc., by Fernbach ; analyses of genuine cognac 

 brandies, by P. Schidrowitz ; analyses of whiskies, brandies, rums, gins, and 

 other goods, and a study of pot still and patent still spirits and analytical 

 analyses undertaken to show the changes in spirits during storage in wooden 

 casks and in glass bottles, together with data on the examination of commer- 

 cial spirits and methods of estimating the secondary constituents, by T. E. 

 Thorpe; information regarding the law and practice of the board of customs, 

 by A. J. Tedder ; and other similar topics and summaries of data on pure food 

 legislation. 



