SOG EXPEBIMENT STATION KECOED. [Vol. ;5S 



that the sugar is k).sing- moisture and that the loss in polarization from de- 

 struction of sucrose is counterbalanced by the drying out of the product, or 

 that there is uneven distribution of moisture with consequent fermentation 

 where the Alms of molasses adhering to the sucrose are more dilute. The fol- 

 lowing corollaries to the ratio between moisture and nonsucrose as the gov- 

 erning factor in the keeping quality of raw cane sugar should be considered: 

 (1) Slight fluctuations in moisture content have a much greater influence upon 

 the keeping quality of high-grade than of low-grade sugars, (2) displacement 

 or saturation of moisture by nonsucrose constituents should render a ques- 

 tionable sugar fit for storage, and (3) sugars which are prevented from ab- 

 sorbing moisture, as in a sealed container, can deteriorate only to a certain 

 limit. 



Mycological investigations with raw Cuban sugar showed the presence of 

 a relatively harmless noninverting Torula, named by the author T. communis; 

 two destructive varieties of Monilia, M. nigra and M. fusca; a liquefying in- 

 verting organism to which the name Bacterium invertens was given; and other 

 organisms, including molds. The conclusions emphasized by the author are 

 " that the microorganisms of raw cane sugars, as regards their action upon 

 sucrose, are in part harmless and in part destructive; that the destruction of 

 sucrose in deteriorated sugar is not due to any single organism or class of 

 organisms; molds and budding fungi, as well as bacteria, must be looked for 

 when searching for the agents of destruction ; and that the fungi and bacteria, 

 which cause the inversion of sucrose in raw sugars, are unable to thrive in 

 saturated solutions. The washing of raw sugars in the centrifugals, by diluting 

 the saturated films of sirup to a point where the inverting organisms can 

 thrive, must therefore be regarded as a leading cause of deterioration." 



As a means of prevention of the deterioration of raw cane sugars the author 

 suggests that " in the matter of manufacture it is necessary to exercise the 

 utmost possible cleanliness and care in order to diminish infection, to control 

 the moisture content of the sugar so that the ratio of nonsucrose to water is 

 within the limits of safety, and to cool the sugar thoroughly before bagging to 

 prevent the migration of water and the formation of zones of high moisture 

 content. In the matter of storage it is necessary to keep the sugar perfectly 

 dry in warehouses which are rain-proof, to keep the warehouse tightly closed 

 in wet weather to prevent the sugar absorbing moisture from the air, and to 

 construct the warehouse and store the sugar so as to secure in dry weather 

 the maximum ventilation underneath and between the bags." 



General instructions reg'arding the m.anufacture of fruit wines, J. de Bang 

 {Instriicciones Oenerales sobre la Fabricacion del Vino de Frutas. Mexico 

 City: Dir. Gen. Agr., 1911, pp. 34, fi9S. 9). — This publication includes general 

 methods for the manufacture of fruit wines and cider, and special directions 

 and recipes for sparkling cider, pear cider, and cherry, currant, mulberry, 

 pomegranate, orange, honey, and quince wines. 



Beechnut oil, an indigenous edible oil to manufacture in time of war, 

 A. Tbuelle (Vie Agr. et Rurale, 7 (1917), No. S8, pp. 209, 210).— This article 

 gives a summary of the different phases of the manufacture of beeffiliut oil 

 and of the properties and uses of the oil and its by-products with a view toward 

 its greater utilization as an edible oil and in soap making. The analytical 

 constants of the oil are given, together with the analysis of the decorticated 

 and undecorticated oil cake. The undecorticated cake is poisonous, but the 

 decorticated can be used to advantage in animal feeding. The purified oil has 

 an agreeable taste resembling that of hazelnuts and can be used as a table 

 oil alone or mixed with olive oil. 



