AGRICULTUKAL CHEMISTEY — AGROTECHNY. 313 



acteristic violet leaning more or less toward blue. This is seen, e. g., in the 

 fecal debris of cellulose from bread or boiled potatoes. Simon and Lohrisch 

 state that bread contains 0.2 to 0.4 per cent, potatoes 1.4 to 1.5 per cent of 

 cellulose. Since starch and amylobacteria are turned more or less dark blue by 

 this reagent, the latter detects and characterizes the 4 principles mentioned 

 when they occur together. The observation should be made immediately, 

 because upon prolonged contact with the reagent, thickened cellulose will also 

 exhibit violet coloration." 



The canning of foods, A. W. Bittimg (U. 8. Dept. Agr., Bur. Chem. Bui. 151, 

 pp. 77). — This is a description of the methods followed in commercial canning 

 enterprises. The object of the bulletin is to present in a popular form the 

 methods in use in the better types of canning factories, to give teachers of 

 home economics a more accurate idea as to this line ,of work, and to point out 

 to the consumer what he may reasonably expect when purchasing canned goods, 

 and finally what goes into canned goods. It deals with the early history and 

 theories of preservation by canning; sterilization; modern factory equipment 

 and methods; and detailed consideration of the various products, including 

 fruits, vegetables, marine products, milk, and various specialties and soups. 



Peach drying in Chile {Hul. Mens. Off. Renscig. Agr. [Paris], 10 {1911), 

 No. 6, pp. 707-710; abs. in Intemat. Inst. Agr. [Rome], Bui. Bur. Agr. Intel, and 

 Plant Diseases, 2 (1911), No. 7, pp. 17Jf8, 17Jf9).— "The fruit-drying industry is 

 widespread in Chile, especially in the province of Coquimbo, chiefly in the 

 departments of Elqui and Ova lie, where the hot, dry climate and the high eleva- 

 tion promote rapid evaporation and make natural drying possible. There are 

 two qualities of dried peaches. Those which are peeled and stoned before drying 

 (descarozados), and those which are peeled and dried with the stones inside 

 .(huesillos)." 



All varieties grown in Chile have adhering stones. Although the trees as a 

 rule are not properly cared for, the average yield of irrigated, but not pruned, 

 trees is about 220 lbs. of fruit per tree, varying from 110 to 660 lbs. The 

 peaches are gathered before ripening, peeled by hand, sulphured, and exposed 

 to the sun, wind, and dew for 3 days on wicker frames. After this the stones 

 are removed with a short triangular-bladed knife (the smaller peaches are 

 dried with the stone), and again placed on the wicker frames for a period of 

 3 days. This completes the process. Twenty-two lbs. of fresh peaches yield 

 4.4 lbs. of peels. 2.2 lbs. of stones, and 4.4 lbs. of dried fruit. 



[Converting low-grade vinegar into good vinegar], W. G. Sackett (Colo- 

 rado Sta. Rpt. 1911, p. 21). — This is a report of progress on a method by which 

 low-grade vinegar (1 per cent acetic acid) can be converted into good vinegar 

 conforming to the legal standard of 4 per cent acetic acid. This is accomplished 

 by introducing a pure culture of yeast along with a culture of acetic acid bac- 

 teria, and by adding a 2 per cent cane-sugar solution to the low-grade product. 

 In the experiments a product was obtained within 2 months which showed 

 5.7 per cent of acetic acid. 



Bacteria interfering with, the malting process, H. T. GiJssow (Canada Expt. 

 Farms Rpts. 1911, pp. 2^1-2.'i.'t) . — A description is given of a barley infected 

 with Bacterium herbicola rubrum which was obtained from a virgin prairie 

 field. On malting the barley the organism manifested itself by forming a pink- 

 ish growth which attacked the radicles and permeated the endosperm. On 

 washing the grain with lime water before malting, no further trouble was 

 experienced. 



The oil industry in Algiers, J. Foussat (Gouvt. Gen. Alg6rie, Dir. Agr., 

 Inform. Agr. Bui. 12, 1912, pp. 132, pis. 7, figs. U). — This is a discussion of the 

 economic situation, and the technology involved in the olive oil industry. It 



