416 EXPERIMENT STATION RECORD. [Vol.36 



The precipitate from the factory using uo phosphoric acid consisted essen- 

 tially of 40 per cent organic matter, 30 per cent silica, and the remainder of 

 calcium phosphate, copper, iron, and aluminum salts. The other precipitate 

 contained 25 per cent organic matter, 80 per cent silica, and 25 per cent calcium 

 phosphate, the remainder being copper, iron, and aluminum salts. 



Detailed analytical data are submitted. 



The composition of sound and frozen lemons with special reference to the 

 effect of slow thawing on frozen lemons, H. S. Bailey and C. P. Wilson 

 {Jour. Indus, and Engin. Chem., S (1916), No. 10, pp. P02-904).— Analytical data 

 obtained from samples of fruit damaged in southern California by tlie freeze 

 of January 6, 1913, show that lemons that remained on the trees after being 

 frozen retained less juice and considerably less acid than the fruit picked imme- 

 diately after being frozen and stored at a temperature of from 45 to 50° F. A 

 rapid decrease in specific gravity due to the loss of juice and acid and the for- 

 mation of thick, puffy skins, dried-up cells, and hollow centers was observed 

 in the fruit left on the trees. Somewhat less juice was retained by the fruit 

 picked immediately after being frozen and stored under ordinary packing- 

 house conditions than by unfrozen fruit. The composition was practically the 

 same, however, and in weight and appearance the slowly thawed lemons com- 

 pared well with normal fruit. 



See also a previous note by Young (E. S. R., 34, p. 502). 



The production of sweet-orang'e oil and a new machine for peeling citrus 

 fruits (U. S. Dept. Agr. Bui. 399 (1916), pp. 19, figs. iO).— This bulletin consists 

 of two parts. 



I. Possihility of the commercial production o/ sioeet-orange oil from waste 

 oranges, S. C. Hood and G. A. Russell (pp. 1-12). — The investigation reported 

 shows that the extraction of sweet-orange oil is a commercial possibility in the 

 United States. A good quality of oil was produced by steam distillation in 

 vacuo, but an excellent quality and a larger quantity of oil was secured by 

 pressing the pulped peel from culls, drops, and inferior grades of fruit. An 

 average yield of from 4 to 5 oz. of oil was obtained from 100 lbs. of fruit, the 

 cost for this extraction being about 15 cts. The net returns from a standard 

 field box are deemed to be from 32 to 44 cts. 



II, A detailed description of a new machine for peeling citrus fruits, S. C. 

 Hood (pp. 13-19). — The construction and manipulation of a machine which, 

 manipulated by one man, can remove the peel from 2 tons of oranges or from 

 3.5 tons of grapefruit in one hour is described in detail. The peel comes from 

 the machine in a finely divided condition suitable for the extraction of the oil, 

 and the peeled fruit is in a condition suitable for use in the manufacture of 

 various fruit products. The machine, as described, can be used for oranges or 

 lemons, and with slight modifications also for limes or grapefruit. 



The effect of curing on the aromatic constituents of vanilla beans, F. 

 Rabak (Jour. Indus, and Engin. Chem., 8 (1916), No. 9, pp. 815-821, figs. 3).— 

 Experimental data reported indicate that the curing process as conunercially 

 applied at present to vanilla beans is unnecessarily long and extended, requiring 

 on the average several months for the transformation. 



Laboratory experiments have demonstrated that the beans can be cured in 

 a much shorter time by means of a less tedious process. The simplification of 

 the process is rather to the advantage than to the detriment of the aromatic 

 constituents of the cured beans. It is suggested that, in order to produce uni- 

 formity in the composition of the beans and thereby to insure more uniform 

 extracts, the beans should be imported green and cured. 



" While the amount of vanillin in the beans was not increased appreciably, 

 as compared with commercial beans, it may be stated with assurance that the 



