METEOROLOGY — WATER. 215 



tically dry. The unclarified ciders were superior in flavor, altliough both ciders 

 were of very fine quality, 



A second series of fermenting tests was made with winter apples in cold 

 weather and with the object of establishing a good method of procedure for 

 cider making. It is shown that the casks which were yeasted with pure yeast 

 fermented much more rapidly than those which were allowed to start spon- 

 taneously and one yeast gave about 1 per cent more alcohol. It was further 

 shown that some yeasts fermented more sugar than others, and that in one 

 instance an unyeasted batch gave more volatile acid than the others. The alco- 

 hol content of the cider ranged in the unyeasted samples from 3.(i4 to 5.12 per 

 cent ; with the yeasted ones the limits were 3.86 to 5.55 per cent. 



II. Notes on the use of pure yeasts in tcine making. — Fermentation experi- 

 ments were conducted with red wine must, one portion of which was pitched 

 with a Geisenheim wine yeast and the other allowed to ferment spontaneously. 

 The object of the test was to note the changes wrought by fermenting under 

 the different conditions and the procedure was that generally followed in 

 wineries. The final analysis of the pure yeast wine yielded the following: 

 Alcohol 8.77 per cent, reducing sugar 0.297 per cent, and total acidity 0.739 per 

 cent, of which 0.058 per cent was volatile and 0.660 per cent was fixed. The 

 unyeasted samjile gave alcohol 9.22 per cent, reducing sugar 0.318 per cent, and 

 a total acidity of «.6(>4 per cent, of which 0.058 per cent was volatile acid and 

 0.501 per cent was nonv<tlatile. 



A m.etliod of removing' dextrose from mixtures of dextrose and levulose, 

 O. Adler {Ber. Dent. Jhem. Gesell., Jf2 {1909), No. 8, pp. 17Jf2-nJf6; abs. in 

 Jour. Chem. Soc. [London], 96 (1909), No. 561, I, pp. oil, olS). — When benzidin 

 is added to an alcoholic solution containing dextrose and levulose and concen- 

 trated by evaporation to a sirupy consistency, most of the dextrose can be 

 removed in the form of the crystalline benzidin derivative. The mother liquor 

 contains most of the levulose. 



A manual of sugar chemistry, D. Sidersky (Manuel du Chimiste de 8u- 

 ererie. Paris, 1909, pp. 360, fiys. l,i). — This volume is chiefly concerned with 

 the analysis of cane, beet, and starch sugars. It is divided into G parts, viz : 

 IMiysics and chemistry of the principal sugars; theory and practice of sac- 

 charimetry ; methods of analysis of the different saccharin products; methods 

 of analysis of cane and beet sugars, etc. ; the starch sugars and products of the 

 glucose industry; and the analysis and judgment of substances employed in the 

 manufacture of sugar, such as animal charcoal, etc. 



METEOROLOGY— WATER. 



Monthly Weather Review (Mo. Weather Rev., 37 (1909), Nos. 5, pp. 173- 

 220, figs. 25, charts 7 ; 6, pp. 221-26-'f, figs. 15, charts 6). — In addition to the 

 usual reports on forecasts, warnings, weather and crop conditions, meteorolog- 

 ical tables and charts for the months of May and June, 1909, recent papers 

 bearing on meteorology and seismology, recent additions to the Weather Bureau 

 library, etc., these numbers contain A Chronological Outline of the History of 

 Meteorology in the United States (see p. 216) ; An Annotated Bibliography of 

 Evaporation, by Mrs. G. J. Livingston (see p. 217). and the following articles 

 and notes : 



No. 5. — A Balloon Among Thunderstorms, by C. J. Glidden ; The 21-hour Day, 

 by C. A. Mixer ; A Simple Application of the Theory of Probabilities to W'eather 

 Prediction (illus.), by C. E. Van Orstrand ; A Method of Advertising Climate, 

 by F. A. Carpenter; Tornado at Savannah, Ga., by H. B. Boyer; Meteorology 

 at Colby College, by H. E. Simpson ; Methods and Apparatus for the Study of 



