62 EXPEEIMENT STATION RECORD. 



Experiments on sterilizing' flour with, relation to panary fermentation, 

 A. J. J. Vandevelde (Acad. Roy. BeJg., Bui. 01. Sci., JDJO, No. 7, pp. 532. 533).— 

 A summary of the investigation noted above. 



Flour used to prevent bread from sticking to the oven, K. Mohs and C. 

 GtJTTi.ER (Ztschr. Gesnm. Gctrcidew., 3 (1911), No. 1, pp. 7-12). — The composi- 

 tion, physical properties, and usefulness were studied of several sorts of ma- 

 terials, such as are used to spriulile on the floors of bakers' ovens to ])revent 

 bread from sticliing or burning. The materials consisted of finely ground wood, 

 oat hulls, rice hulls, leaves, and similar substances. The authors point out 

 that these goods must be kept dry as they readily become moldy. 



" Narras," an important native foodstuff in German Southwest Africa, 

 C Gkimme (Tropcnpflanzcr, IJf {1910), No. 6, pp. 297-302; abs. in Chem. ZentM., 

 1911, I, No. 1, pp. 32, 33; Thnschau, 15 (1911), No. 11, pp. 22J,~226, figs. 2).— 

 Analyses are given of preparations made from the fruit and seed of a cucurbit 

 (Aoovtiiosicyus Jiornda). A light yellow oil of mild flavor, it is stated, is pre- 

 pared from the seed. 



Principles in jelly making, Nellie E. Goldthwaite (Univ. III. Bui., 8 

 (1911), No. 7, pp. 19, pi. 1). — Jelly making with a variety of fruits is discussed 

 on the basis of experiments previously reported (E. S. R., 24, p. 363). 



Some of the author's conclusions follow : 



"Fruit juice to be used for jelly making must contain pectin. It must also 

 be acidic. Juices, which are to be used for jelly making, should be cooked out 

 of the fruit. The most common cause of failure in jelly making is an over- 

 proportion of sugar to juice, i. e., to the pectin in the juice. A short, quick 

 test in jelly making is preferable to a test which involves a waste of time. 



"There need be no 'second' quality of jelly. All may be of first quality if 

 the juice is properly extracted and handled. 



"Experiments, so far. indicate that the mean boiling process in jelly making 

 is preferable to the long boiling, or to the short boiling process. Any given 

 juice, when once the boiling is begun, should be transformed into jelly as 

 rapidly as possible. The time necessary for the boiling of a quantity of jelly 

 apparently varies with several factors : The proportion of sugar to juice, the 

 proportion of pectin in the juice, and possibly too with the acidity of the juice. 

 The hot jellies should be poured at once into hot sterilized glasses, and after 

 havnig 'set,' should be carefully sealed. 



"Jellies from but slightly acid fruits may be made by adding a vegetable 

 acid to the juice, but this process is not recommended except in the case of 

 sweet apple or quince juices. Cherry and strawberry jellies are possibilities 

 if the hot mass is boiled somewhat beyond the first jelly test observed. The 

 white inner skins of oranges and of lemons are prolific sources of pectin. Hence 

 genuine jellies from these fruits may be made. The pectin from these skins 

 may also be used for strengthening other fruit juices. . . . Blueberries are 

 recommended as an excellent fruit for jelly making. 



"Beet sugar and cane sugar may be used interchangeably in jelly making." 



Table jellies, W. W. O. Beveridge (Jour. Roy. Army Med. Corps, 16 (1911), 

 No. 1, pp. 1-8). — The observations and experimental data reiwrted have to do 

 particularly with gelatin goods such as bottled jellies, cakes or tablets, and 

 granulated powder for jelly making, calf's foot jelly, and meat jellies. 



With respect to the prevalent idea that jelly made from calves' feet is supe- 

 rior to that obtained from other sources, the author points out that such jelly 

 contains " nearly always some native protein, that is, albumin and globulin." 

 He believes that tryptophane is frequently present, as well as traces of phenol 

 compounds, and in support of this opinion reports some data regarding the 



