II CONTENTS. 



Page. 



The l)ehavior of the hairs of certain cereals with hydrochlorid acid, Rosenthalcr. 205 



A new flour tester, Treml 206 



Estimating the shell content of cocoa, Goske 206 



About the resorcin test in honey examinations, Nyman and Wichmann 206 



Methods for examining marmalades and their composition, Ilartel and boiling. . 206 



Depression of freezing point by \'inegars as a check on composition, Silverman . 206 



Detection of inositol for the identification of wine vinegars, Fleury 206 



Estimation of sulphurous acid in wine, Mathieu 206 



[Detecting sulphured malt], Reinke 206 



To determine fusel oil in distilled liquors, Bassett 207 



The chemical and bacteriological methods for examining milk, Riihm 207 



The control of the milk supply and milk examination, Luhrig and Kressner. . . 207 



Examination of milk, Ackermann 207 



Electrical conductivity of milk and detecting water and electrolytes, Binaghi . . 207 



Table for obtaining specific gravity of milk from milk-ammonia mixture, Kooper 208 



Testing for the calcium sucrate in sterilized milk and cream, Eichholz 208 



Determination of fat in cheese by the hydrochloric acid method, Hoft 208 



Determination of sucrose in beet-sugar products by Clerget's process, Ogilvie. . 208 



Determination of cane sugar and raffinose, Saillard 209 



The determination of raffinose. Pellet 209 



In regard to the presence of raffinose in raw beet sugar, De ^^^lalley 209 



A uniform method for dry substances in sugarhouse products, Stanek 209 



Estimation of water in raw sugars by the immersion refractometer, Stanek 209 



How sugar is tested. Baker 209 



Influence which inactive substances have upon the rotation of levulose, Wender 209 



The reaction ratio of aldehyde and keton sugars to Fehling's solution, Remy . . 209 



Staining of glycogens, flayer 209 



The iodin reaction for starch, Harrison 210 



An improved (Scherer) reaction for inosit, Salkowski 210 



The biochemical detection of glucosids decomposable by emulsin, Bourquelot. 210 



Estimation of formic acid, Joseph 210 



Simple method for determining formaldehyde, Herrmann 210 



A method for determining free and combined oxalic acid in plants, McAbee. - . 210 



Determination of free sulphur in condimental feeds and conditioners, MacNider 211 



The clinical detection of glucose in the urine of domestic animals, Dolz 211 



Estimation of nicotin in concentrated tobacco juices, Ulex 211 



Determination of nicotin in concentrated tobacco juices, Schroder 211 



The determination of nicotin in concentrated tobacco juices, Kiesling 212 



Karite and its products, Ammann 212 



Malt ^*inegar and maize vinegar, Juritz 212 



Yeast cultures for the fermentation of fruit juices, Ahvood 212 



The use of chicory for producing alcohol, Donfelt 212 



Foreign varieties of tomato conserves 212 



Tomato-seed oil, Accomazzo 212 



Technology of impregnation. Roller 213 



METEOROLOGY — WATER. 



Climatic influences in the economic development of Australia, Van Cleef 21.3 



Meteorological observations at Massachusetts Station, Ostrander and Damon. . . 213 



The disinfecuon of water, Perkins 213 



Nonrelation of the natural ice supply to typhoid fever and dysentery. Hill 213 



The handling and utilization of sewage sludge, Eisner. 213 



Night soil — a valuable maniu-e, Kelkar 213 



[Experiments with night soil]. Main 214 



SOILS — FERTILIZERS. 



Method for determining lower limit of available soil moisture, Briggs and Shantz 214 



Contributions to our knowledge of soil fertility, I, Greig-Smith 214 



On the importance of humus bodies, Fischer 215 



The new science of the soil, Beal 215 



The importance of soil maps to soil science and agriculture, Blanck 215 



Soils of New South Wales, III, Jensen 215 



The German moors and their agricultural importance, Tacke 216 



Moor cultivation in Germany, Oliver 216 



