374 EXPERIMENT STATION RECOED. 



The station lias a collection of abont 70 pnre cultures of yeasts, the more 

 promising of which are hrietly noted. 



The influence of sulphurous acid on fruit wines, H. Muller-Thukgau 

 (Gentbi. Biikt. [c/c], 2. AW., 11 (1906), A'o. 1-2, pp. 11-19).— In laboratory 

 experiments during several years fresh pear juice was treated with sulphur 

 dioxid in different amounts. In this w^ay the development of injurious organ- 

 isms such as lactic-acid bacteria was checked or prevented. The favorable 

 influence of this treatment was the more marked the sooner it was applied 

 after pressing. As compared with samples not treated with sulphur this method 

 Increased in general the alcoholic content of the fermented product and also 

 the nonvolatile acids, but decreased the amount of volatile acids. The lactic 

 acid in treated samples was only one-third that in untreated samples. The 

 free sulphur dioxid disappeared rapidly so that only small quantities were 

 present in the perry. The total amount of sulphur dioxid, however, showed 

 no decrease. It is suggested that potassium metasulphid may be used instead 

 of the sulphur dioxid. 



The method was applied to perry making under practical conditions with 

 equally satisfactory results. The use of 84 mg. of sulphur dioxid per liter 

 was as favorable as a larger amount. The perry contained a total of 83 mg. 

 of sulphur dioxid per liter with 4 mg. in a free form. The combined form 

 is believed to be free from objections from the standpoint of health. 



Filtration of wine, L. Moeeau {Rev. Vit., 26 (1906), No. 663, pp. 229-23^).— 

 Analyses are reported of a number of samples of wine before and after filtra- 

 tion. The results showed a considerable modification in the conqjosition of 

 the wine. The method nevertheless is considered at times indispensable in 

 clarification. 



The manufacture of Jamaica rum, C. Allan (West linlian BiiL. 7 (1906), 

 No. 2, pp. 141-152). — This report contains a description of the process of manu- 

 facturing rum in Jamaica, with analyses of a lai'ge number of samples of 

 rum and of fermentation products of distilleries. 



A complete course in canning (Baltimore: The Trade, 1906, pp. 116, fig. 

 1. map 1). — This l>ook gives directions for the building of canning factories, 

 discusses the economics of the business, and gives detailed formulas for the 

 canning and preserving of all the vegetables, fruits, fish, meats, and soups 

 commonly canned. Data for making jams, jellies, mince-meats, pie filler, 

 spice mixtures, etc., are also given. 



riax spinning in France, C. J. King (Daily Consular and Trade Rpts. 

 [U. S.], 1906, No. 2663, pp. '/, J). — This report on the spinning of flax and 

 flax waste contains a description of a new method for the spinning of these 

 articles which it is believed should be of considerable value in developing 

 the linen industry in the United States. The new process, which- is invented 

 by A. Guillemaud and protected by patent, consists in an adaptation to flax 

 of the system now employed in spinning cotton. 



Industrial by-products utilized in agricultui'e as foods and as fertilizers, 

 E. Collin and E Pekuot (IjCS rrsidiis indiistrivls iitilisrs par Vagrieulture 

 com.mc aliments et comme engrais. Paris: J. B. BaiUiere & Son, pp. XI +" 

 299, figs. 93; rev. in Mais ScL, 8 (1906), No. 3, p. 15). — The work deals 

 with the by-products of the manufacture of oils, perfumes, extracts, etc., used 

 in agriculture as foods or fertilizers. The first part gives general information 

 regarding the source, composition, and use of oil cake and like products, but 

 the second consists of original monographs on the morphology of oily seeds and 

 fruits, and on the external ai>pearance, microscopic character, chemical com- 

 position, sophistication and adulteration, uses, therapeutic value, poisonous 



