1 



L36 I 



114 EXPERIMENT STATION RECOED. [Vol 



" sparkle " of champagne. For determining the rate of the liberation of gas a 

 Lunge gas volumeter was used. Chemical analysis of the wines examined in- 

 cluded the determination of alcohol, acidity (free as tartaric, volatile as acetic, 

 and fixed as tartaric), reducing sugars, solids, sugar-free solids, and tannin. 

 The analytical results obtained are expressed in graphical and tabular form. 



While the experiments described are of a preliminary nature and no definite 

 conclusions are drawn, it is indicated that " sugar, tannin, and glycerin exert 

 a marked I'etardative action on the effervescence, while with the tartaric and 

 citric acids the effervescence seems to be prolonged and not hastened. The 

 fixed acidity of the wines used in the experiments was already exceptionally 

 high so that any effect due to acidity may not have been so noticeable as it 

 would have otherwise been." 



The coloring matter of cane juices. — A preliminary report, M. A. Schnelleb 

 {Lonmana Stas. Bui. 151 {1916), pp. 16). — The material from which the con- 

 clusions previously noted (E. S. R., 35, p. 312) have been drawn is discussed in 

 detail. 



In addition it is concluded that " the polyphenol content of juices could be 

 reduced by topping cane low, using tops for planting. This would result in a 

 distinct improvement of the color of juices." 



Secrets of meat curing and sausage making (Chicago: B. Heller d Co., 1916, 

 S. ed., pp. 247, figs. ^8). — This booklet describes the slaughtering and dressing 

 of hogs for the market; the curing of hams, shoulders, and bacon; the render- 

 ing of lard ; and the slaughtering of animals on the farm ; and outlines many 

 recipes for the preparation of sausages, etc. 



SOILS— FERTILIZERS. 



Principles of plant nutrition and manuring, W. Klebekgeb {OrundzUge der 

 Pflanzenemiihrnniislchre mid Dilngcrlehre. Hannover: M. and H. Schaper, 1914, 

 pt. 1, pp. X IT +354: 1015, pt. 2, pp. IX +291, pis. 11).— The first part of this 

 work deals mainly with soils as regards their constitution, structure, and condi- 

 tions, also modifications thereof. The second part deals with soils as a factor 

 in plant nutrition and as modified by plant life, the concluding chapter dealing 

 with the classification and relative values of soils. 



Each of the two parts contains a bibliography. 



The making of the soil, E. .1. Russeli. {Trans. Highland and Agr. 80c. Scot, 

 5. ser., 28 {1916), pp. 1-32, figs. 13). — This article deals with the natural proc- 

 esses and artificial proces.ses such as tillage, drainage, and fertilization involved 

 in the formation of arable soil. 



Agricultural soils and their composition, J. Puic, y Nattino {Rev. Min. 

 Indus. Uruguay. 4 {1916), No. 20, pp. 58-111, pis. 5, figs. ,'?).— This article dis- 

 cusses and compares French, Italian, and German methods of mechanical 

 analyses of soil and rejiorts the results of physical analyses of 74 samples of 

 Uruguay soils. 



Soil survey of Franklin County, Florida, C. N. Mooney and A. L. Patrick 

 {U. S. Dept. Agr., Advance Sheets Field Operations Bur. Soils, 1915, pp. 31, 

 fig. 1, map 1). — This survey issued September 30. 1916, deals with the soils of 

 an area of 346,240 acres in the Gulf coast region of central western Florida, 

 the surface of which " is a flat, featureless plain, and only along the coastal 

 borders and up the main streams is there any topographic relief. These borders 

 apparently are higher and are well drained, while the interior of the county is 

 llatwoods country comprising a large number of almost impenetrable bays 

 swamps. . . . 



J 



