948 EXPEKIMENT STATION RECORD. 



culture of hops in Austria,' ramie culture in the United States, ^ coffee 

 culture in Mexico,-' and olive culture, diseases, and varieties. 



AGRICULTURAL PRODUCTS. 



The scientific study of yeasts has been conducted for some time. 

 Kayser^ in a short treatise has shown the piesent state of information 

 on this subject, and has given a bibliography of the more important 

 works published during the past 30 years. The same author has con- 

 tributed to the study of wine ferments'^ and their selection.'' He shows 

 that there are a number of species involved in vinification with very 

 dillercnt conditions of growth, and that careful selection is necessary 

 in order to get the best results, Duclaux ' has reported upon the power 

 of ferments and their activity. Bourquelot'' has published a book on 

 fermentation, and Fernbach " one on yeasts and their pure cultures. 

 Wine making in hot countries is of interest to France on account of 

 the vast areas in Algeria adapted to grape growing. Oayon '" and 

 Trabut" have given very valuable suggestions regarding wine making 

 at high temperatures. Gayon recommends the use of the thermometer, 

 glucometer, and microscope, and explains the use of each in the various 

 stages of -wine making. He recommends the use of small vats, favors 

 pasteurization, and is opposed to the use of commercial yeasts. Marez '^ 

 has contributed a note on the phosphatic food of alcoholi<5 ferments; 

 Marchand '^ on the beneficial action of phosphate of ammonia on musts, 

 and on the temperature of fermentation '^ and wine making in hot coun- 

 tries;'' and Miintz "' on the refrigeration of must. 



Loir and Duclaux '' have given an account of palm wine, and Miintz 

 and Eousseaux '" have reported on wine making and on the fertilizer 

 requirements of vineyards in Gironde. The latter is an elaborate 

 treatise on viticulture discussing the fertilizers required, the chemical 



• Bui. Min. Agr. France, 1896, p. 298. 

 2 Ibid., p. 310. 

 'Ibid., p. 311. 



"• Lcs levures ; Paris : Masson, 1896, 



■•Ann. lust. Pasteur, 10 (1896), p. 1; Rev.Vit., 1896, Nos. 117, 127; Bui. Min. Agr. 

 Franc.', 1896, pp. 97, 428. 

 '■ Rapport an Bui. Min. Agr. France, 1892, 1893, 1894, 1895, 1896. 

 ' Ann. Inst. Pasteur, 10 (1896), p. 129. 

 8 Paris, 1896. 



•' Levain et levures. Biere et boissons fermenteds, 1896. 

 '" Assoc. Fr. Av. Sci., Congri-s de Carthage, 1896, p. 235. 

 " Bui. Agr. Alger, et Tunis , 1896, No. 4, p. 75. 

 '2 Ibid., No. 20, p. 459. 



>3 Ibid., Nos. 7, p. 157 ; 15, p. 351 ; 20, p. 459 ; 23, p. 541. 

 '^ Ibid., No. 6. 

 '•^ Ibid., Nos. 17, 19, 20. 

 "' Bui. Min. Agr. France, 1896, No. 3. p. 351. 

 •' Assoc. Fr. Av. Sci., Congn-s dc Carthago, 1896. p. 240. 

 '« Bui. Min. Agr. France, 1896, Nos. 1, p. 49; 2, p. 217. 



