DAIRY FARMING DAIRYING AGROTECHNY. 479 



Preservation of butter, margarin, tallow, fats, oils, and other substances 

 which, are oxidized when in contact with air by separating some of their 

 constituents, MoNTiiK.vx i Fnnvh Patent JH-l.SlO, Jan. 7, HlflS ; iihs. in •four. ISor. 

 Chcm. Indus., 28 {IDO!)), No. 10, p. 5J.V).— By this process, which has been 

 patented in France, the butter or other fat is melted iu an atmosphere of carbon 

 dioxid. The water is then seiuirated from tlie fat and tlie carl)(ni <li(»xi(l is re- 

 moved by an exhaust pump. 



Glucose-treated parchment paper for packing butter and margarin, O. von 

 BoLTENSTEKN (Zt.sclir. Spirit usinilus., 32 {IVO'J), \os. 10, pp. U9, 100; 16, pp. ll), 

 115; ahs. in Jour. Soc. Chcm. Indus., 28 {190'.)), Xo. 10, p. 539). — Parchment 

 paper for wrapping butter and margarin can be rendered pliable by dipping it 

 into liquid glucose. Although the fluid is a good medium for the growth of 

 molds, no trace of the characteristic odor of molds could be detecteil after 

 storing for some days in such paper. 



Report on milk bottle washers and other dairy appliances, B. Martiny 

 (Arh. Dcut. Landtc. GcscU.. 1908, No. 156, pp. 7'6, fiffs. 32). — Several bottle 

 washers, milk wagons, separators, a combined churn and worker, and a milk- 

 can washer are illustrated and described. 



Triple sterilization as applied to canning corn, W. A. P. Moncure (Virginia 

 8ta. Rpt. 1908, pp. 122-124)- — This experiment in discontinuous or triple ster- 

 ilization of corn was made to discover some method of destroying bacteria 

 without subjecting the corn to a temperature of 240° F. for about 50 minutes, 

 which injures the natural color and flavoi*. When boiled at 212° F. for 3 suc- 

 cessive days for 70 minutes, the contents of all the cans were preserved. When 

 boiled for GO minutes about half, and for 50 minutes or less the contents of all, 

 of the cans were spoiled. This method of boiling for TO minutes on 3 succes- 

 sive days is recommended for home canning, but may not be practical iu fac- 

 tories unless a fancy product is desired. Detailed methods of canning have 

 been given iu a bulletin previously noted (E. S. R., 15, p. 5S1). 



Tapioca and palm starches for paper making, F. Virneisel (Papier Fabrik., 

 7 (1909), No. 14, pp. 335-338; ahs. in, Jour. Soc. Chcm. Indus., 28 (1909), No. 8, 

 p. 439). — The author has investigated these starches, which are employed for 

 textile finishes, and thinks that in Germany they may be used for paper making. 

 They are better for this purpose than potato starch and cheaper than cereal 

 starches. 



The domination of fermentation by the use of selected yeasts, W. A. P. 

 MoNCUKE and W. B. Ellett ( Mnjinia St a. Rpt. 1908, pp. 99-122, pis. 5, fif/s. 4). — 

 The causes of the chemical changes that take place in the transformation of a 

 fruit juice into an alcoholic beverage are discussed iu a general way, and a 

 continuation of earlier work is reported (E. S. R.. IS, p. 373). 



The individuality of yeasts as indicated by the daily loss of carbon dioxid and 

 by analyses of the fermented ciders was studied in laboratory experiments and 

 in cellar experiments, identical results being secured. " It is proper to infer 

 that the characteristics of a yeast type are permanent and fixed. ... It is 

 also significant that the charactei'S should be the same under the widely vary- 

 ing conditions governing the two experiments." One apparent contradiction was 

 noted, however. In the laboratory experiments the alcohol present as the 

 result of the domination of the natural ferments was practically the same as 

 that resulting from the domination of yeast No. 37, but yeast No. 66 produced 

 a very much higher percentage; whereas in the cellar experiments all the per- 

 centages were practically the same. " We may account for this result only by 

 taking into consideration the immature or green state of the original must. 



