FOODS ANIMAL PRODUCTION. 1077 



incuts which show the effect of increased temperature in hastening the development 

 of butterfly chrysalids. 



Operations with a locust fungus ( Agr. Jour. Cape Good Hope, 14 {1890), No. J, 

 pp. 290-296). — Reports the apparently successful use of pure cultures of a fungus 

 for the destruction of locusts. Although not here stated, the fungus is probably 

 Empusa grillce. 



FOODS— ANIMAL PRODUCTION. 



The constituents of the seed of Finns cembra, E. Schulze and 

 K. Rongger (Landic. Vers. Stat., 51 (1896), JYo. 2-3, pp. 189-204).— -The 

 authors made an extended microscopical and chemical study of the 

 seeds of Finns cembra. These seeds are edible and are known as 

 '*Zirbel" nuts or "Arve." Analyses of the seeds include the study of 

 the whole seed, the shell, and kernel. Owing- to the large amount of 

 fat present, it was found necessary to extract a considerable portion 

 of the fat before the final grinding for analysis. 



The shell constitutes 62.6 per cent and the kernel 37.4 per cent of 

 the total dry matter of the seeds. The dry matter of the shell had the 

 following percentage composition: Protein 0.84, fat 1.18, nitrogen-free 

 extract and crude fiber 98.18, ash 0.80. The dry matter of the kernel 

 had the following composition: Protein 17.24, glycerids of free fatty 

 acids 49.26, lecithin 0.99, starch 7.43, water soluble nitrogen-free sub- 

 stances 16.84, crude fiber 1.19, ash 3.5. 



The authors state that the ash is said to contain much phosphoric 

 acid, and is undoubtedly rich in alkali. More than 80 per cent of the 

 total ash was found in an aqueous extract of the seeds. 



Vinegar adulteration and the extent to which it exists in the 

 samples for sale in North Carolina, W. A. Withers and J. A. Biz- 

 ZELL, (Xorth Carolina Sta. Bui. 153, pp. 25-32). — Twenty samples of 

 vinegar sold in the State were examined. Thirteen compared favor- 

 ably with cider vinegar as far as the amount of acetic acid was con- 

 cerned and 5 were too weak in acid. The amounts of total solids and 

 ash indicate that only one sample was pure cider vinegar. One of the 

 samples was sold as grape vinegar; 2 samples were apparently diluted 

 with water; 17 appeared to be spirit vinegar, with the addition of 

 organic coloring matter. The so-called grape vinegar was spirit vine- 

 gar with coloring matter. Xinety-five per cent of the samples analyzed 

 were adulterated. The authors recommend "(1) that all vinegars shall 

 contain not less than 4 per cent by weight of absolute acetic acid, and 

 must contain no lead, copper, mineral acids, or artificial coloring mat- 

 ter; (2) that all vinegars must be branded with the name of the fruit 

 or substance from which they are made, together with the name and 

 address of the manufacturer; (3) cider vinegar shall not contain less 

 than If per cent by weight of cider- vinegar solids." 



The Xorth Carolina act to preveut the sale of adulterated or mis- 

 branded foods is quoted. 



Concentrated feed stuffs, J.B. Lindsey et al. (Massachusetts Hatch 

 Sta. Bui. 56, pp. 21). — The authors report the examination of concen- 

 trated feeding stuffs in accordance with the law in Massachusetts. 



