412 EXPERIMENT STATION RECORD. 



grains swell when treated with a solution of crystalline sodium salicylate. The 

 solution reconiuiended is made of 1 gm. salicylate to 11 gm. of water. The 

 progress of the reaction is followed with a microscope. 



Experiments on peas greened with, copper and on Manila cream and gelatin 

 treated with copper, R. Ivrzizan (Ztschr. Offentl. Chem., 15 {1909), No. 2, pp. 

 31-3',; al)S. in Clicm. Zcnihh, 1909, I, No. 8, pp. 615, 676).— The results of the 

 examination of these food products are discussed. 



A new method for testing' honey, Langer (Sikld. Apoth. Ztg., 1909, No. 19; 

 abs. in Schweiz. Wchuschr. Chem. u. Pharni., J,7 {1909), No. 20, pp. 316, 317).— 

 The author describes a method for detecting artificial honey by means of the 

 preciiiitin reaction obtainable with the protein of natural honey. 



Judging honey, J. Hertkorn {Chem. Ztg., 33 {1909), No. 53, p. Ji81). — A sum- 

 mary of data on the analysis of honey. 



The use of temperature corrections in the polarization of cane sugar and 

 other products by means of a quartz prism, saccharimeter, C. A. Browne 

 {Ztschr. Ver. Deut. Zuckerindus., 1909, No. 6'tO, II. pp. -)0.'i-Ji31). — An extended 

 study and discussion of methods. 



Annual report of the experiment station for the Java sugar industry for 

 1908 {Jaarver. Proefstat. Java Suikerindus., 190S, pp. 259, pi. 1, figs. 7). — This 

 report consists chiefly of analytical data relating to sugar investigations. 



The Schmitt method of determining total ether extract in wine, F. Scubti 

 and G. De I'lato [Ann. R. Staz. Cliiiii. Agr. t<pcr. Roma, 2. ser., 2 {1907-8), 

 pp. 325-332). — A contril)ution to the study of methods. 



The correction of acid and a new^ method for determining free volatile acid 

 in wine, N. Gallo {8taz. Spcr. Agr. Ital., J,2 {1909), No. 1-2, pp. 37-50).— A 

 contribution to the chemistry of wine. 



The brewer's analyst, R. D. Bailey {Neio York and London, 1907, pp. 

 X+423, pis. 22, figs. 131). — This is a "systematic handbook of analyses relat- 

 ing to brewing and malting, givii^g details of up-to-date methods of analyzing 

 all materials used and products manufactured by brewers and malsters, 

 together with interpretation of analyses, polariscopical, micro.scopical, and 

 biological work." There are appendixes which contain tables, factors, and 

 typical analyses. 



The quantitative determination of purity of linseed cake and linseed meal, 

 J. C. Schoute {Lundw. Vers. Stat., 70 {1909), No. S-.'t, pp. 181-2-'t7, fig. i).— It 

 is pointed out that the results obtained by the methods now In use for the 

 detection of the adulterations found in linseed meal and other feeding stuffs 

 are liable to be affected by errors of various kinds. The errors arising because 

 of the unequal size of the particles composing the feed are eliminated to a 

 large extent by the use of an ocular mesh-micrometer and a method described 

 by the author. 



Investigations on the purity of linseed cake and linseed meal, J. A. 

 Ezendam {Cultura, 20 {1908), No. 237, pp. 280-297).— This is a report of the 

 chemical and botanical study of linseed products which were found to be 

 adulterated with many grass and weed seeds. 



The estimation of fat in unsweetened evaporated milk, O. F. Hunziker and 

 G. W. Spitzer {Indiana 8ta. Bui. 13Ji, pp. 591-651, figs. 7). — The purpose of 

 these experiments was to determine- the cause of the low percentage of milk 

 fat in commercial evaporated milks. 



The process of manufacture is described and the popular attempts to explain 

 the low percentages of fat are discussed. Analyses showed that as determined 

 by the Babcock test and by the ether extraction method in everj^ case there 



