METEOROLOGY — WATER. 811 



{1913), No. 8, pp. 422-424) .—High, results for coconut fat were obtaiuecl by the 

 Polenske method of calculation (E. S. R., 15, p. 850). The method of calcu- 

 lation is deemed faulty on account of the figure which is taken as a standard 

 for butter, and which does not represent the original butter. 



The estimation of the Reichert-Meissl and Polenske numbers, A. Goske 

 (Ztschr. Untersuch. Nahr. u. Genmssmtl., 26 {1913), Xo. 11, pp. 651, 652, fig. 1). — 

 Many of the nonconcordant results obtained from these determinations are 

 attributed to -improper saponification. The chief requirement for proper saponi- 

 fication is a definite end temperature. This has been determined and a special 

 form of apparatus for the work is suggested and illustrated. 



Testing butter for preservative, W. E. Gwillim {Jour. Agr. [New Zeal.], 8 

 {1914), No. 1, pp. 64-67, fig. 1). — The fact that butter designed for shipment 

 to the United States must be free of preservatives is pointed out. As most 

 butter pi'eservatives consist of a mixture containing boron compounds, methods 

 are described for detecting these substances in butter, milk, or cream. 



Contribution to the examination of cheese, E. Reuchlix and F. Rachel 

 {Ztschr. Untersuch. Nalir. u. GenussrntL, 26 {1913), No. 1, pp. 20-38). — These 

 studies, which were made with a large variety of cheeses, emphasize the fact 

 that the Siegfeld method for determining moisture (E. S. R., 24. p. 14) gives 

 in a short time figures which compare well with those furnished by other 

 methods. The lUittenberg and Koonig dry method (E. S. R.. 23. p. 182), without 

 the use of distributing agents, often yields low results. 



The direct method of Mai and Rheinberger (E. S. R., 28, p. 612). when com- 

 pared with other figures obtained by the same method, gives results which are 

 fairly comparable, but are higher or lower than the indirect method. The 

 alkaline distillate obtained in this method allows a determination of ammonia 

 at the same time, which may possibly serve as a criterion for judging the I'ipe- 

 nees of cheese. 



Farnsteiner's method « yields results for fat which are comparable with the 

 figures obtained from the Bondzynski and Ratzlaff method (E. S. R., 16, 

 p. 440). 



The article also discusses many of the other methods proposed for the 

 estimation of moisture and fat in cheese. 



Short notes from practice. W. Arnold {Ztschr. Untersuch. Nahr. u. Ge- 

 nussmtl., 26 {1913), No. 11, pp. 654-656). — This consists of methods for detect- 

 ing (1) coloring matters in edible fats, (2) sesame oil in margarin which eon- 

 tains hydrochloric acid and reddening substances, and (3) butter with a 

 suspiciously low olein content. 



Short notes from practice, A. Goske {Ztschr. Untersuch. Nahr. u. Ge- 

 nussmtl., 26 {1913), No. 11, pp. 652-654, figs. 2). — A description of a special 

 water bath, a universal pycnometer, and a sedimentation glass with a glass 

 stopcock at its lower end. 



METEOROLOGY— WATER. 



Weather fallacies, A. O. Walker {Bot. Jour. [London], 2 {1914), No. 9, pp. 

 232-235). — This article indicates certain respects in which meteorological ob- 

 .servations as ordinarily reported fail to meet the requirements of the farmer. 

 For example, monthly and annual summaries of rainfall are considered to be of 

 little practical value, as more detailed information regarding the distribution 

 of rainfall is necessary. 



"Ztschr. Untersuch. Nahr. u. Gennssmtl., 7 (1904), No. 2, pp. 105, 106, fig. 1. 



