412 EXPERIMENT STATION RECORD. 



traces of chloroform. The residue is ashed by carefully heating the flask over 

 a free flame. The iron oxid obtained is dissolved in hydrochloric acid and 

 determined colorimetrically with potassium sulphocyanate. 



The iron content of cow's milk, F. Edelstein and F. von Csonka {Biochem. 

 Ztschr., 38 {1912), No. 1-2, pp. 14-22). — Cow's milk collected in glass vessels was 

 found to contain from 0.4 to 0.7 mg. of iron per liter, with an average of 0.5 

 mg. In oi'dinary mixed dairy or market milk the amount was somewhat higher, 

 varying from 0.7 to 0.15 mg. The amount of iron in milk depends very much 

 on the methods of handling it in the dairy and subsequently, and this may 

 explain the great discrepancies in regard to the iron content of milk noted in 

 the literature. Woman's milk contains about one-third to one-fourth more iron. 



The Neumann iodometric method and the Lachs-Friedenthal method ( E. S. R., 

 26, p. 314) were employed in this work. Certain disadvantages of the latter 

 method are pointed out. 



Notes on the analysis of margarin, C. H. Cribb and P. A. E. Richards 

 (Analyst, 36 (1911), No. 1,24, PP- 327-333).— The simple Reichert-Wollny refrac- 

 tometer test, according to these authors, is no longer efl'ective for determining 

 whether margarin comes up to the legal standard, particularly where coconut 

 oil and butter are present. A combination of the Wollny process and the 

 Polenske method is suggested for the examination of butter, margarin, etc. 



The authors propose a correction of the volatile fatty acids to include those 

 due to coconut oil and for the solubility of so-called insoluble fatty acids. Ex- 

 periments are reported with mixtures of coconut oil, butter fat, and margarin 

 fat to illustrate some of the contentions noted above. 



Time required to sterilize canned goods at different temperatures, H. 

 Sergeb (Konserv. 7Jg., 13 (1912), No. 12, pp. 89, 90; Pure Products, 8 (1912), 

 No. 5, pp. 257-260). — From figures obtained in experimental tests the author 

 proposes to subtract 60 minutes from the time required to sterilize the material 

 in an open water bath and to divide the remainder by 3, the result obtained ap- 

 proximating the actual time required in heating in a retort. Conversely, the time 

 actually required in a retort may be multiplied by 3 and 60 minutes added to 

 obtain the time required in an open water bath. Carrots and snap beans were 

 computed to neetl 16.6 and 20 minutes, respectively, in a retort, and Brussels 

 sprouts, asparagus, and peas 183, 87, and 108 minutes in an open water bath. 



" These figures are naturally not strictly exact, but are approximately correct, 

 and will be the maximum times required, since we are considering the case of 

 Bacillus subtilis, which is the most resistant of bacteria. Those who contem- 

 plate changing from the open water baths to retorts, or vice versa, will find 

 this method of calculation of use." 



The preparation of berry and other fruit wines, P. Arauneb (Naturiv. 

 Wchnschr., 27 (1912), No. 19, pp. 301, 302).— The preparation of apple, goose- 

 berry, strawberry, blackberry, currant, raspberry, blueberry, pear, cherry, and 

 plum wine with pure culture yeast is described. 



The milling of cane considered in relation to the volume occupied by the 

 fiber, N. Deebr (Hawaiian Sugar Planters' Sta., Agr. and Chem. Bui. 38, pp. 

 61, figs. 24). — According to the author, no experiments are on record which 

 show how cane fiber behaves under pressure. It was thought that if this topic 

 were studied some data might be obtained in regard to the weight of the juice 

 expressed and the volume of the fiber corresponding to a definite pressure. 



" The amount of juice expressed from chopped cane subjected to a direct 

 pressure increases with the degree of fineness of the material. After chopped 

 cane has been pressed to a certain pressure a further notable quantity of juice 

 can be obtained by releasing the residue from pressure and pressing again. 

 The pressure at which juice begins to flow from bagasse is not a measure of the 



