11 



sliowin^'^ treated and untreated (|iiiiice orchards. Experiments with 

 Kulpliur for the smut of onions, continued in LSIK), were inconclusive. 



FutKjicides and their application (pp. 101-113), — Sug|;estions are made 

 witli reference to the use of fungicides; spraying apparatus of various 

 kinds is described and illustrated ; directions are given for the prepara- 

 tion of Bordeaux mixture and carbonate of copjjcr solution. A com- 

 bination ol" a coppei- wasli boiler, a '' Ilydronette" foice pump, and a 

 Vermorel no/.zle, devised by the author and used successfully at the 

 station, is described in detail. " The advantage of this ap[)iiratus is 

 that in addition to its cheapness (its total cost is a little over $8), it 

 leaves the force i)ump free for other uses, when not wanted for spray- 

 ing, and is also readily made by any one of ordinary intelligence." 



Pkoteids ou albuminoids of the oat kernel, T. B. Osmokne, 

 rii. I). (i)p. ll-l-l(Jl). — This contains a full description of the author's 

 investigation of the proteids of the oat kernel, allusion to which has 

 l>een previously made in Experiment Station Kecord, vol. ii, p. 304. 

 The author summarizes the results of previous investigations in this 

 direction as follows : 



Tlio proteids contained in or derived from tlie oat grain Lave been specially studied 

 by J. P. Norton, Baron von Hibra, and Dr. W. Kreusler. 



Norton* recognized tbno proteids, viz, {\) Albnmin,0.b to 2.17 per cent, wliicb was 

 taken np from the "epidermis" (after starcb bad been mtcliauicaliy removed by 

 ehitriatioii witb sligbtly ammoniacal water) by l)oiling witb acetic acid, and was pre- 

 cipitated by neutralizing tbe solution. (2) Canein (or aceiiine), 15.76 to 17.72 per cent, 

 wbicb was dissolved in the slightly ammoniacal water used in separating starcb, and 

 thrown down by acetic acid, {'-i) Glittin, l.'S.i to 2.47 per cent, extracted by alcohol 

 anil separated from oil by meaus of ether, and from sugar by water. 



Von Hibrat found that uo coherent gluteu could be got from oat llour by kneading 

 in water. Ho recognized albumin, 1.24 to 1.52 per cent, precipitated by boiling the 

 cold-water extract of the ground oats ; casein, 0.15 to 0.17 per cent, the body separat- 

 ing from tbe hot-alcohol extract ou cooling; plant gelatin (Dumas' j/Zh/ih, T.ndilei's 

 yliadin), '.i to ;{.25 per cent, the substance soluble both in hot and cold alcohol ; and 

 nitrogenous substance, insoluttle in water and alcohol, 11.38 to 14.85 per cent. 



Kreuslert found oat yUailin soluble in weak alcohol and oat Ivgnmin soluble in 

 very dilute alkali. 



The author studied preparations obtained from the extractions of 

 freshly ground oats with hot alcohol of 0.015 specitic gravity: with 

 alcohol after previous treatment of oats in separate cases with water, 

 with a 10 per cent solution of sodium chloride, and with water and salt 

 solution successively; with water alone; with a 10 [)er cent solutitui 

 of sodium chloride at 15^ to 20^ (3,; with a similar salt solution after 

 previous treatment of the oats with cold alcohol of 0.9 specitic grav- 

 ity ; by 0.2 per cent potassium hydrate solution alone, and after 

 previous extraction of the oats with alcohol of 0.0 specitic gravity, 

 and with water for 1 hour, and for 24 hours ; and with a 10 per cent 



"Am. Jour, of Sci. and Arts (second sen), in, 330 (1845), and ser. v., 22 (1848). 

 t Die Gotreidearten uud das Brod, Niiruberg (18G0). 

 t Jour. f. prak. Chem, cvii, 17 (l8t)i)). 

 3348— Xo. 1 2 



