164 EXPERIMENT STATION RECORD. 



taukiige. dried blood, tallow, wool, meat extract, t)leoiiiar.irarine, glue, and other 

 materials. The jiaper is followed Iiy a diseiission. 



On preservatives in meat foods packed in cans or glass, A. W. J. MacFad- 

 DEN {Local Govt. B(J. [(it. Brit.], Med. J)('i>t., Rpts. Insi). Foods, 1908, No. 6, 

 pp. 37). — The practice of American manufacturers regarding the use of pre- 

 servatives in canned meats exported to the United. Kingdom, tlie presence of 

 preservatives in raw materials which may be employed in the preparation 

 of British-made canned and glass packed meats, and the practice of British 

 manufacturers with reference to the use of preservatives in such goods are the 

 questions considered in this investigation of meat foods. In the form of ap- 

 pendixes a number of analyses of different sorts of preserved meat and of a 

 patent pre.servative are reported by P. A. E. Richards. 



The inspection of meat in Paris in accordance with the law of August 1, 

 1905, Martel {Bui. 8oc. Cent. M^d. Yet.. 86 {1909), No. '/. pp. 10-16, dyni. 1).— 

 The data summarized are chiefly statistical. 



Taxes and fees collected at abattoirs, H. Martel {Hijg. Viaiule et Lait, 

 2 {1908), No. 2, pp. .'i89-518). — The subject is discussed with special reference 

 to French conditions. 



Unfermented grape juice, A. McGill (Lab. Inland Rev. Dept. Canada Bill. 

 166, pp. 2S). — Seventy samples were collected, of which 2 were spoiled and 5 

 appeared to be fermented wines. Of the remaining 6.3 samples 51 contained 

 no alcohol or a trace so small as to be negligible, 11 contained from 1 to 5 

 per cent proof spirit, and 1 sample above 5 per cent. 



Of the 63 samples examined 11 contained salicylic acid as a preservative. 

 " It is interesting and important to note that, with two exceptions, those 

 samples which contain salicylic acid contain very considerable percentages of 

 alcohol; showing that the preservative has been added to the already fer- 

 menting juice, to stay further fermentation, and not to the fresh juice, in 

 order to prevent fermentation from beginning." Ten of the samples of grape 

 juice and 1 of the wines contained coal-tar dyes. " It is woi'thy of note that 

 most of the samples which contain dyes contain a preservative also." 



Maple sirup, A. McGill {Lab. Inland Rev. Dept. Canada Bui. 15S, pp. 11). — 

 Of 84 samples of maple sirup examined 61 were found genuine, 4 doubtful, 13 

 adulterated, and 6 mixtures. 



Maple products, A McGill {Lah. Inland Rev. Dept. Canada Bui. 151, pp. 

 19). — Samples of maple sugar and maple sirup collected in the Dominion of 

 Canada were examined. Of 71 samples of maple sugar 62 were found to be 

 genuine and 8 adulterated, while 1 was doubtful. Of 71 samples of maple sirup 

 62 were declared genuine, 3 compound, and 6 adulterated. 



Judging by a summary of work carried on since 1905, " a noteworthy increase 

 in the percentage of genuine samples is observable ; and this is especially 

 marked in the case of maple sirup." 



Ground coffee, A. McGill {Lab. Inland Rev. Dept. Canada Bui. 112, pp. 

 31). — Of 449 samples of ground coffee purchased in the Dominion of Canada 

 391 were found to be genuine and 45 adulterated, while 13 were sold as com- 

 pounds. 



Table oils, H. Guth {Phann. Zentralhalle, .'/» {1908), Nos. J,9, pp. 999-1003; 

 ■50, pp. 1011-1021). — A number of analyses of olive oils and other oils are 

 reported with a view to the detection of adulteration. 



The influence of freezing and thawing upon wine, E. Rousseaux {Ann. 

 Set. Agron., 3. ser., 3 {1908), II, No. 3, pp. Ji^M-.'i28) . — The experimental data are 

 discussed with reference to the French pure-food laws. 



Hindering fermentation in sweet solutions by means of preservatives, 

 H. LtJHRiG and A. Sartori {Phann. Zentralhalle, 'i9 {1908), No. .'i6, pp. 93.'i- 



