614 EXPERIMENT STATION RECORD. 



obtained when all but tbe water is added before the last milling. There was 

 little difference found between the use of hot water and cold watei*. With a 

 12-roller mill the same results were obtained. The 12-roller mill was found to 

 be more economical to operate. 



In part 3 it is shown " that the milling process is very effective so far as 

 regards the soft interior pith, but very crude as regards the extraction of 

 sugar from the hard outer rind; probably with saturation processes using 

 imbibition very little of the water is taken up by the rind tissue." 



The froth fermentation of molasses, H. A. Tempany {West Indian Bui., 

 10 {1909), No. 2, pp. 130-137). — This fermentation is not due to micro-organ- 

 isms but to the decomposing of gumaiy bodies, such as glucinates produced dur- 

 ing the process by the action of lime on glucose and which break down with the 

 evolution of carbon dioxid. 



Crystallization of sugar from fruit sirups, E. Luhmann (Pure Products, 

 6 {1910), No. 2, pp. 59-6 Jf). — This is a resume of the newer views as to the 

 cause of the crystallizing out of sugar in fruit sirups. 



The value of peaches as vinegar stock, H. C. Gore ( U. 8. Dcpt. Agr., Bur. 

 Chem. Circ. 51, pp. 7). — The author's summary is as follows: 



" The most important conclusions to be drawn from this work are, first, that 

 peaches contain sufficient fermentable sugar for use as vinegar stock, and. 

 second, that they can be successfully handled by machinery already in use for 

 making apple cider and vinegar. Other points of interest are as follows: (1) 

 But little variation was found in the composition of the same variety of 

 peaches when obtained from different localities. (2) The peach juices analyzed 

 were found to be richer in sugar than those which have been previously an- 

 alyzed by others, but they were about 1 per cent lower in sugar than average 

 apple juices. They were considerably richer than apples in sucrose and in acid. 

 (3) It was found that the use of pure culture yeasts was not necessary to in- 

 sure rapid alcoholic fermentation. (4) The ciders prepared from peaches were 

 considerably poorer in alcohol than apple ciders on account of the fact that 

 peaches contain less total sugars than apples. (5) The presence of brown rot 

 was found not to interfere with the alcoholic fermentation of the ground 

 peaches, but a large proportion of the sugars was wasted by allowing the fruit 

 to rot before fermenting. (G) Well-flavored vinegars were produced by the use 

 of a small quick-process generator. These vinegars were of acceptable quality, 

 though turbid, and did not possess the distinctive peach flavor." 



Extracts from the proceedings of the Association of Official Agricultural 

 Chemists, 1909 (U. 8. Dcpt. Agr., Bur. Chem. Circ. 52, pp. 32). — This advance 

 circular contains the reports of the committees on the recommendations of the 

 referees with reference to phosphoric acid, nitrogen, potash, soils, waters, in- 

 secticides, dairy products, medicinal plants and drugs, sugars, and foods, a 

 brief statement as to other action affecting the work in 1910, including a note 

 with reference to defraying exf)enses for the subsequent publications of the 

 association, together with a list of the officers, referees and committees appointed 

 for the year 1910, and a set of alcohol tables prepared by the U. S. Bureau of 

 Standards. 



METEOROLOGY— WATER. 



The agricultural engineer and the Weather Bureau, T. H. Means (Mo. 

 Weather Rev., 37 {1909), No. 12, pp. 1107, 1108). — The importance of weather 

 records in the solution of engineering problems is briefly set forth and it is 

 pointed out that "records from remote localities are often the most important 

 and the extension of the Weather Service over new territory will be very 

 valuable to future generations." 



