RECENT WORK IN AGRICULTURAL SCIENCE. 



AGEICULTTTRAL CHEMISTRY— AGBOTECHNY. 



Maple sugar: Composition, methods of analysis, effect of environment, 

 A. H. Bbtan, M. N. Stbauqn, C. G. Ghxjrch, A. Given, and S. F. Shebwood 

 (U. S. Dept. Agr. Bui. 466 {1911), pp. 46, figs. 2).— This buUetln gives the defini- 

 tions of maple sugar and its products and the procedure for sampling, and 

 outlines the methods of analysis. Analytical data of samples collected during 

 the seasons 1910, 1911, and 1912 from Indiana, Maine, Maryland, Massachu- 

 setts, Michigan, New Hampshire, New York, Ohio, Pennsylvania, Vermont, 

 West Virginia, and also from Quebec, Canada, are submitted in tabular form 

 and the results obtained discussed. The data include the physical properties 

 of color and taste ; the determination of sucrose, invert sugar, undetermined 

 sugar, total ash, soluble ash, insoluble ash, ratio of soluble ash to insoluble 

 ash, alkalinity of the soluble and insoluble ash ; tannin reaction ; the Winton 

 and the Ross lead numbers ; and malic acid value. 



The effect of environment on the composition of maple sugar ; changes in 

 composition and color from sap sirup to sugar simp ; moisture in maple sugar ; 

 and maple cream, honey, and wax are briefly discussed. Some comparative 

 data of American and Canadian products are also submitted. 



The following analytical figures are considered to be the minimum for pure 

 maple products, as judged by the analytical data obtained in the investigation : 

 Total ash, 0.77 per cent; insoluble ash, 0.23 per cent; Winton lead mmaber, 

 1.85 ; and malic acid value, 0.6, all results being calculated to a dry basis. 



The fermentation of Philippine cacao, H. C. Bbull {Philippine Jour, Scu, 

 Sect. A, 12 {1917), No. 1, pp. 1-15).— The fermentation of " criollo " and " f or- 

 astero " cacao for varying lengths of time and the influence of enzyms and yeasts 

 on the fermentation was investigated. The results indicate that the fermenta- 

 tion is the joint result of the reaction of yeasts and enzyms. 



It is concluded in general that " the Philippine Islands can grow a good 

 quality of cacao in large quantities and that the time seems opportune for such 

 an innovation." 



Tabular data are given showing the production and consumption of cacao 

 by countries, average weight of fruits and seeds of Philippine cacao, analytical 

 data of Philippine cacao and cacao from various other sources, and properties 

 of cocoa butter from Philippine cacao. See also a previous note (E. S. R., 35, 

 p. 414). 



[Notes on essential oils], Pukan Singh {Indian Forest Rec., 5 {1917), No. 

 8, pp. II+S9, pis. 6). — Three papers are here presented. 



I. The eucalyptus oU industry in the Nilgiris (pp. 1-26). — This is a discussion 

 of the subject under the topics of a summary of the literature on eucalyptus 

 oil and Its distillation ; the blue-gum oil distillation in the Nilgiris ; the oil from 

 the Nllgiri blue gum, its yield and composition ; cost of distillation of eucalyp- 

 tus oil; and an appendix on the design of the most economical still for euca- 

 iTptoB oil distillation in the NUgiria. 

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