764 EXPERIMENT STATION RECORD. 



stems of which arc used by African natives as a source of starchy food. The 

 stems, it is said, are buried in the ground for several months; tlie mucilaginous 

 central pith is then taken out and dried and made into cakes resembling bread. 

 On this account the name " Kafir-bread " has been bestowed upon the plants, 

 especially upon the si)ecies known as Encephalartos caffer. 



The nutritive value of Annam and Tonkin yams, P. Eberhardt and M. Blocii 

 (Biil. Set. Phunmu-oL, HI ( liW'J). .Vo. 'J, p. 501); abs. in Vhcm. ZenthL, IDIM), JI, 

 No. 20, p. J7')()). — Proximate analyses of 6 named varieties of cultivated yams 

 {Dioscorca aciiUita) are reported and the cultivation of yams and related ques- 

 tions .-ire discussed with reference to local conditions. 



Sea kale industry, L. Maynard {Daily Cons, and Trade Rpts. [U. /S'.], I'JIO, 

 No. 3693, p. 13). — Methods of gathering and curing an edible seaweed {Cranibe 

 mnrilima) in waters adjacent to the Maritime I'rovince of Siberia and the 

 island of Saghalien are described and statistics regarding the extent of the 

 trade are given. 



The cholin content of some edible fungi, K. Polstorff (Wallach-Festscltr., 

 pp. 579-583; a'js. in Chcm. ZcntU., 1909, II, No. 2',, pp. 2015, ,20/6).— According 

 to the author's analyses CantliarcJliis cibarius, mushrooms (Affaricus campcs- 

 trix). and BoUtUH cdiilis contain, respectively, 0.01, 0.015, and 0.0056 per cent 

 cholin. 



The composition of American beet sugar molasses, G. A. Meyer {Ztschr. 

 Vcr. Dcut. ZuckcrindiiN., 1909, No. 6'i6, II, pp. 1019, 1020). — Analyses, including 

 mineral matters, are reported of beet sugar molasses from California and 

 Colorado. 



Fruit jams, A. McGill {Lah. Inland Rev. Dept. Canada Bui. 194, PP- 23).— 

 Of 146 samples collected in Canada, 22 were labeled compounds and 8 were 

 canned fruits. Of the remaining 116 samples sold as jams, 108 were found to 

 be genuine, 7 doubtful, and 1 adulterated. 



The legal definition of jam (mai'malade) and compound jam is discussed. 



Lime fruit juice (lime juice), A. McGill {Lab. Inland Rev. Dept. Camada 

 Bui. 191, pp. 15). — The present report C(miprises data regarding 9 samples sold 

 as lime juice cordials, 42 judged to be genuine lime juice, 13 judged to be abnor- 

 mal but not declared to be adulterated, and 12 found to be adulterated. The so- 

 called lime juice cordials with few exceptions contained salicylic acid as a pre- 

 servative, though the fact was not mentioned on the label. 



Methods of examination ai'e briefly discussed 



Lemon flavoring extract, A. McGill {Lab. Inland Rev. Dept. Canada Bui. 

 198, pp. 13). — Of the 75 sami)les examined, only 13 contained above 1 per cent 

 of lemon oil, while 60 contained less than 0.5 per cent. It was also found that 

 49 samples were made with alcohol of less than proof strength, while 27 con- 

 tained alcohol of only about half proof strength. 



Cream of tartar, A. McGill {Lab. Inland Rev. Dept. Canada Bui. 195, pp. 

 25). — r)f 209 snniples of cream of tartar examined 29 were found to be adulter- 

 ated. 



Final report of the royal commission on whisky and other potable spirits, 

 James of Hereford et al. (London: (lort.. 1909. pp. III-\-Jil). — In this report 

 the royal commission give the conclusions which were reached regarding whisky 

 and other potable spirits and the evidence uix)n which their report was based. 



Quotations from the discussion of whisky follow : 



" Whilst, therefore, the evidence ... is sufficient to explain the conflicting 

 definitions of whisky which have been put forward, it appears to us that whisky 

 as a commercial product is regarded both by the manufacturers and by the 

 public as a spirit made from no other materials than malt and unmalted grain, 

 and is as a matter of fact so made at the present time; and we feel confident 



