AGRICULTURAL CHEMISTRY. 521 



The occurrence of fluorin in phosphates and the determination of fluorin 

 in guano, (». Vmsrans (Ccuthl. Ziirkciin(lu.s., 11 (1909), No. 38, pp. 1116, 

 1117). — In a number of raw phospLates examined the fluorin content varial 

 from about 1 per cent in coprolites to about 7 per cent in Estremadura and 

 Algerian iibosphates. Florida pliospbate containing 5.54 per cent and Carolina 

 pbospbate 2 to 3.5 per cent. In several jruanos examined tbe percentajie of 

 fluorin was l?ss tban 1 per cent. Superi)bosi)bate prepared from Florida pbos- 

 l)liate contained 1.33 per cent of fluorin. In several other superphosphates ex- 

 amined tbe fluorin content was less tban 1 per cent. The Fresenius method is 

 recommended as the most satisfactory for tbe gravimetric determination of 

 fluorin. 



A method for the determination of nitrates in sewage and waters of high 

 chlorin content, II. C. McKak (Adici: Jour. Pub. Uikj.. 19 (1909), No. 2, pp. 

 307-SII). — A metbod based upon tbe coloration produced wben narcotin dis- 

 solvetl in sulphuric acid is added to tbe nitrate solution is described. 



The interpretation of the results of chemical examination of water, 

 H. Klut (Ber. Deut. Phann. GeselL, 19 (1909), No. 3, pp. UO-161 ; abs. in Chem. 

 ZciitbL, 1909, I, No. 19, p. 1605). — This is a critical review and interi)retation of 

 analytical results of water examination. 



The determination and meteorological value of the germ content of the 

 upper layers of the air, M. Hahn (d'ntbJ. Bakt. [etc.], 1. Abt., Orig., 51 

 (1909), No. 2, pp. 91-llJi, clgms. 4)- — The apparatus and methods used in 

 determining tbe germ content of tbe air by means of balloons are described, 

 and tbe conditions which affect the germ content are discussed. The germ 

 content and dust content of the air as a rule ran parallel. The conclusion is 

 reached that bacteriological examinations of the air are of value only when 

 tbe altitude, temperature, and moisture at the time of taking the sample are 

 known. 



Swiss food book (Schtveizcrischcs Lebcnsmittelbuch. Bern, 1907, pt. -}, 

 2. rev. ed., pp. MII+-'f3). — Official metbods are given for the analysis of fresh 

 and preserved eggs, fruit juices and sirups, preserves and jellies, artificially 

 charged water and lemonade, honey, compressed yeast, commercial articles, and 

 petroleum. 



A compendium of food microscopy, E. G. Clayton (London, 1909, pp. 

 XXXIX+431, pi. 1, figs. 282).— This handbook, tbe author states, is compiled 

 with additions and revision from A. H. Hassall's work on food and food adulter- 

 ation. By means of reproductions of micropbotograpbs and drawings the 

 identification of a large number of food materials of animal and vegetable 

 origin is taken up. There are special sections on drugs, water, and tobacco. 



The book is prepared especially for tbe use of medical men, analysts, "and 

 others interested in that important branch of public health work wbicb is con- 

 cerned witli tbe purity of food, drink, and medicines." 



A new method for the quantitative examination with the microscope of 

 pulverized plant products, A. Meyer (Ztschr. Untersuch. Nahr. u. GenussmtL, 

 17 (1909), No. 9, pp. Jt97-50.'f, figs. 4). — An illustrated description of microscope 

 attacbments for use in analytical woi'k. 



The detection of spoiled maize by means of the microscope, U. Brizi (Ric. 

 Lnb. Cliini. Agr. R. Scuola t<up. Agr. Milano, 3 (19()S), pp. 159-168) .—The 

 Identification of Aspergillus and other fungi by means of tbe microscope is 

 discussed. 



