1917] AGRICULTURAL CHEMISTRY AGROTECHNY. 113 



(a), using plienolplithaleiu as an indicator. Another 20-cc. portion of tlie 

 decolorized wine is then mixed witli approximately 2 gm. of sodium chlorid in 

 a 200-cc. Erlenmeyer flask, and the liquid is rapidly evaporated until a copious 

 separation of sodium chlorid takes place and the wine begins to spatter. 

 Twenty cc. of distilled water is now added and the evaporation repeated until 

 sodium chlorid again separates. The liquid is diluted with distilled water and 

 then titrated with tenth-normal alkali (&), using phenolphthalein as indicator. 

 The amount of volatile acid in grams per 100 cc. is calculated from the formula 

 (a — &)X0.03. The use of the factor 0.03 is described in detail. Comparative 

 analytical data submitted indicate the accuracy of the method. 



The effect of the number of evaporations and of the sodium chlorid concen- 

 tration is also discussed. 



The composition of som^e lim.e-sulphur sprays made according to recog- 

 nized formulas, A. A. Ramsay {Jour, and Proc. Roy. Soc. N. S. Wales, 4S 

 (lOlJi), j)t. 2, pp. 242-252). — This article reports analytical data of a number 

 of lime-sulphur solutions prepared according to various formulas. From these 

 data certain deductions as to the proper method of preparation of the solutions 

 for use under various conditions are indicated. 



Canning and preserving with 4-Ii recipes, Jane S. McKimmon (N. C. Agr, 

 Ext. Serv. Circ. 11 {1916), pp. 3-SS, figs. 9). — This circular contains the regu- 

 lations and standards to which members of the North Carolina canning clubs 

 are expected to conform. Some things to be observed when canning, instruc- 

 tions to agents, and canning directions, etc., are included. 



How can vegetables be best conserved? Thekla Priedlaender and Elisa- 

 beth Dammer {Zent. EinkaufsgeseU. Beschrdnlct. Haftung, Flugschr. No. 4 

 [1915], Orig., pp. 24, fig- 1). — This pamphlet discusses methods for conserving 

 vegetables by natural drying, forced drying, salting, pickling, and various 

 processes of canning. Recipes and detailed procedures for the various proc- 

 esses are described. 



The laboratory kitchen recipes for putting up fruits, with directions, 

 Theodora M. Carrell {Poughkeepsie, N. Y.: Author, 1916, pp. 27). — This 

 pamphlet briefly describes the utensils necessary for putting up fruit and dis- 

 cusses the usual methods of canning and subsequent sterilization. Recipes and 

 directions, which have been tested in the laboratory kitchen at Vassar College, 

 for preparing jellies, jams, preserves and conserves, fruit juices, pickles, 

 marmalades of citrus fruits, preserved fresh fruits, mincemeat, and tutti frutti 

 are given. 



The canning of fruits without sugar, Hedwig Heyl {Zent. EinkaufsgeseU, 

 Beschrdnkt. Haftung, Flugschr. No. 24 {1916), Orig., pp. 16). — This pamphlet 

 outlines procedures for the canning of fruits without sugar. Recipes for pre- 

 paring marmalades, fruit juices, pickled fruits, relishes, and products canned 

 in vinegar are included. A note on the drying of fruits is also given. 



Some results of the practical application of sulphurous acid and selected 

 yeast in the fermentation of California "Wines, 1913 and 1914, W. V. Cruess 

 {Off. Rpt. Scss. I H tenia t. Cong. Tit., 1915, pp. 25^-263 ) .—Extended analytical 

 data are submitted from which the following conclusions are drawn : 



" The quality and soundness of wines made in the ordinary commercial 

 cellars can be raised very materially by the use of sulphur dioxid and pure 

 yeast. Special technical knowledge is not necessary for their use and they can 

 be applied by the average wine maker." 



Influence of composition on effervescence of champagne. Preliminary in- 

 vestigations, R. W. Bettoli and J. La Belle {Off. Rpt. 8ess. Internat. Cong. 

 Vit., 1915, pp. 267-275, figs. 7). — The authors have studied the influence of 

 sugar, tartaric acid, citric acid, tannin, glycerin, and extract (solids) on the 



