AGRICULTURAL CHEMISTRY — AGROTECHNY. 315 



found to differentiate real from spurious houey and further to determine the 

 extent to which a honey has been adulterated. The author, however, does not 

 wish to imply that all other methods suggested for honey examination should 

 be eliminated. 



The method has not generally been employed in food-control work except at 

 the Swiss food-control stations, but this is probably due to the difficulty ex- 

 perienced in obtaining the antiserum and normal rabbit serum. For the pur- 

 pose strong antisera are necessary. 



The method of conducting the test is described in detail. 



In regard to foreign honeys, K. Lendrich and F. E. Nottbohm {Ztsehr. 

 Untersitch. Xahr. u. (icnussmtL, 26 (1913). No. 1, pp. 1-11). — Analyses are given 

 of honeys gathered in France, Italy, Hawaii, the United States, Mexico, 

 Jamaica, Guatemala, Cuba, Haiti, Santo Domingo, Peru. Chile, and Australia. 

 The results are compared with German honeys. 



About Fiehe's reaction, J. Gerum (Ztsehr. Untersuck. Nalir. «. Gemisamtl., 

 26 (191.i), No. 2, pp. 102-10.'f). — Some samples of German honey give an orange 

 or reddish yellow coloration with Fiehe's test. This is not due to the presence 

 of invert sugar but rather to the presence of waxy substances in the honey. 

 If such a reaction is obtained, it is advisable to extract a large quantity of 

 honey with ether and then evaporate the extract and examine for the presence 

 of beeswax. 



About free and fixed lactic acid in grape and fruit wines, T. Roettgen 

 (Ztsehr. Untersuch. Nahr. u. GcnussmtL, 26 (1913), No. 11, pp. 6^8-650) .—An 

 attempt to simplify existing methods, especially Kunz's, for determining lactic 

 acid in wine and also to note whether the lactic acid extractable by ether 

 represents the free acid present. 



The results show that the free lactic acid can be easily extracted by the 

 method prescribed. Grape wine contains only free lactic acid, while apple, 

 pear, and other fruit wines contain both fixetl and free lactic acid. Although 

 fruit wines yield only a part of their free acid to ether, the possibility still 

 exists for using a pr(x;edure of this liind for determining the addition of fruit 

 wine to grape wine. 



Sugar analysis, F. G. Wiechmann (New York and London, 1914, 3- c<J; PP- 

 XIII-\-301, figs. 7). — This is the third edition of this work and has been 

 entirely rewritten. 



Examination of sugar-beet chips for the addition of molasses, R. Woy 

 (Ztsehr. Offentl Chem., 19 (1913), No. 9, pp. 168, 169; abs. in Ztsehr. Angevj. 

 Chem., 26 (1913), No. 92, ReferatenteU, p. 699).— The addition of molasses to 

 beet chips can be easily recognized by the odor of the feed. If the chips, after 

 maceration with water, are acidified with phosphoric acid and then heated, a 

 disagreeable odor is evolved which can be noted even when quantities of 

 molasses as low as 2 per cent are present. 



About the colorimetric determination of injurious nitrogen in the sugar 

 beet, G. Friedl (Osterr. Ungar. Ztsehr. Ziiekerindus. v. Landw., 40 (1911). 

 No. 1, pp. 274-284, figs. 5). — A continuation of the work previously noted 

 (E. S. R., 23, p. 514). The colorimetric method is described in which the 

 Stammer colorimeter is used and the color of filtrate obtained in the copper 

 hydroxid precipitation is compared with standard colored glasses. The term 

 " injurious nitrogen " is discussed with regard to whether ammoniacal and 

 amid nitrogen should be included in the term. 



Bottling and preserving of fruit, T. Redington (Agr. Jour. Brit. East 

 Africa, 4 (1912), No. 4, pp. 289-295). — Directions are given for the home 

 canning of fruits, together with recipes for preparation of " fruit-cheese," 

 Jellies, jams, and fruit juices. 



