METF.OKOLOCV WATKH. (') 1 5 



caseiu from raw milk boiled with this tiltrat*' (without kiu'iidint,' the casein) 

 (lid uot decompose hydrogen peroxid. 



On adding to boiled milk which contains Storch reagent a few pieces of 

 pumice, and slightly heating, a reaction took place. The decomiiositiou of 

 hydrogen peroxid is brought about by the calcium caseinate, and the reason 

 for the reaction uot appearing with boiled milk in general is that the 1-casein 

 of Duclaux precijiitates and envelojis the suspended casein and forms a sort of 

 film which prevents reaction. 



The preservation of milk samples, ('. (Jirakd {Ah.s. in Chiin. Zlf/.. 3.i ( l!)()9), 

 No. Th', pp. .JiS6). — Milk i)reserved with potassium bichromate very often gives 

 ernmeous results, the accuracy depending upon the degree of freslmess of the 

 milk. It was often found that milk to which potassium bichi-omate had been 

 added was totally decomposed within 1 or 2 months after taking the sample, 

 and that a diminution of fat and casein had taken place. The results of the 

 analyses showed the altei-ations more definitely when the milk was evai)orated 

 on the water bath. The lactose was oxydized l>y the bichromate to the extent 

 of '2~) i»er cent. 



The determination of sugar in molasses feeds, M. (Jonnkrmann {Centbl. 

 Ziickcrindiis., 11 (1909), No. J/S, p. 12Ji6). — A discussion of tlie methods of the 

 author and others, pi-eviously noted from another source (Vj. S. R., 21, ii. 307). 



Beport of the agricultural-chemical control station of the agricultural 

 chamber for the Province of Saxony at Halle for 1908, II. C. Mi'llek 

 (Bcr. Agr. Chem. Koutroll-.stat. llnUr. I!)0S. pp. 7'>). — A descri])tion .ind sum- 

 mary of the work during 19(1S. 



Fermentation of sauerkraut with pure cultures, T. Gruber (Ccnthl. Bakt. 

 [etc.], .i. AM., 22 (1909). No. IH-2J, pp. 55.5-5.59 ) .—The type of organism 

 selected for this fermentation is known as PsendotnonaH hraHsicw acida;, which 

 was originally found growing on cabbage. The ciiltures are grown in a 

 watery infusion of cabbage leaves and then inoculated into the salted and 

 shredded cabbage. 



A new method to restore the green color and luster of dried peas, A. Pag- 

 NIELLO (Bol CJiitu. Farm., .',8 (1909), pp. 187-194; ab.s. in. Vlicm. ZentbL, 1909, 

 1, No. 26, p. 2006). — Peas were colored with chlorophyll and coated with 

 dextrin to restore the color and luster. 



The limit of lead in vessels employed to preserve food stuffs, Padk and 

 KoHN (Abs. in Chem. Ztg., S3 (1909), No. 66, p. 586). — Lead is deemed abso- 

 lutely necessary in the tinning of these vessels, but the limit nuist not exceed 

 f) per cent. Tin-plate vessels must be coated with pure tin, the lead content of 

 which must not be over 0.5 per cent, and that of arsenic not above 0.00001 per 

 cent. 



METEOROLOGY— WATER. 



Meteorology, E. Kleinschmidt {-Jahrh. Naliinr., 2) (1008-9), pp. 112-1)6). — 

 This is a review of progress in the study of a(>rology. stilar radial i(m. composi- 

 tion of the atmosphere, atmospheric electricity, terrestrial magnetism, weather 

 forecasting, aviation, and other subjects related to meteorology. 



Monthly Weather Review (Mo. WrtHhrr lire, 37 (1909), Nos. 3, pp. 85- 

 12',, flfis. 12, clKirts 9; ',. pp. 125-172, fifi-s. 9, charta 9). — In addition to the 

 usual reports on forecasts, warnings, weather and crop conditions, meteoro- 

 logical tables and charts for the months of March and April, IDOI*, rei-ent 

 I)apers bearing on meteorology and seismology, recent additions to the Weather 

 Hurea'u library. Weather Bureau men as educators, etc., these numbers contain 

 A Chronological Outline of the History of Meteorology in the United States, 



