1917] METEOROLOGY. 509 



as sources of alcohol ; the preparation of fermentation mixtures ; and yields of 

 the finished product. A list of the apparatus used in the work is included. 



Home and farm canning, W. V. Cruess (California Sta. Circ. 158 iWlG), 

 pp. SI, figs. 10). — This discusses the subject under the general topics of causes 

 of spoiling ; various methods of sterilization ; general principles of home canning ; 

 and operations, materials, and equipment necessary in canning. Special direc- 

 tions for canning viU'ious fruits and vegetables are given in some detail. 



The theory and practice of the use of pure yeast in the preparation of 

 fruit wines, S. A. Korolev {Vtestnik Bakt. Agron. Sta. V. K. Ferrein, No. 21 

 (.1914), PP- 99-152). — The literature on the subject is reviewed in some detail and 

 a bibliography of 41 references included. 



Note on the Burma myi'obalans or " panga " fruits as a tanning material, 

 PuitAN Singh {[Indian] Forest Bui. 32 (1916), pp. 5). — Experimental data sub- 

 mitted show that Burma myrobalans are inferior to the Indian myrobalans in 

 tanning strength, in color, and in containing an excess of nontannin material. 

 It is indicated, however, that they can be used satisfactorily for tanning, espe- 

 cially when mixed with other materials similar to the Indian myrobalans. A 

 procedure for the preparation of Burma myrobalans for the trade is outlined. 



The conservation of pork, with special reference to preservation by boxing 

 and tubbing, E. Kallert and R. Standfuss (Zent. Einkaufsgesell. Beschrankt. 

 Haftung, Abhandl. No. 4 (.1916), Orig., pp. 96, figs. 2). — This pamphlet discusses 

 the preservation of pork by salting, pickling, and smoking, and various experi- 

 ences in conserving by boxing and tubbing. An appendix containing brief direc- 

 tions for the various procedures of conserving pork, rules to be conformed with 

 in the conservation, and certain control measures in the inspection of such prod- 

 ucts is included. 



Conservation of fish by freezing, R. Plank, E. Ehrenbaum, and K. Reuteb 

 (Zent. Einkaufsgesell. Beschrankt. Haftung, Abhandl. No. 5 (1916), Orig., pp. 

 248, iJls. 9, figs. 37). — This publication is divided into two parts, a comparative 

 investigation of different procedures of freezing, and histological and taste 

 changes in frozen fish. 



In general it is concluded that the rapid freezing in salt solution is to be 

 highly recommended. Direct freezing in ice was also found to yield excellent 

 results for certain fish. Slow freezing in cold air, however, was not found to be 

 satisfactory. With proper care during the preserving period, there is only a 

 very slight change in the taste of the fish. Thawing by soaking in cold water 

 was found to be the most economical and satisfactory procedure. 



A method for determining the strength of paper when wet, E, O, Reed 

 (Jour. Itulus. and Engin. Chem., 8 (1916), No. 11, pp. 1003, 1004). 



METEOROLOGY. 



The weather map: An introduction to modem meteorolog^y, N. Shaw 

 (London: Meteorological Office, 1916, pp. 94, pls. 8, figs. 20; rev. in Nature 

 [London], 98 (1916), No. 2459, pp. 286, 287).— This is a short elementary 

 treatise which appears to be designed primarily for the benefit of those who 

 are making use of meteorology in the present war, but deals with the subject 

 in such a way as to be of interest to others. The lessons of the weather maps 

 are especially well presented. 



Highest and lowest temperatures of 1916 (U. S. Dept. Agr., Nat. Weather 

 and Crop Bui. 32 (1916), p. 2, pi. 1). — Two charts showing the extremes of 

 temperatures during the year are given and briefly explained. 



As compared with 1915 " the temperatures were considerably lower in 1916 

 in Montana, Wyoming, Colorado, Kansas, and eastern Washington. The 



