120 EXPERIMENT STATION RECORD. 



sandy soils increased the crop of beans 124 per cent and that of peas 46 per cent 

 over untreated plats. 



Directions for the application of soils for inoculation, Salfeld (Deal. Jandw. 

 Presse, 24 (1S97), No. 11, p. 90). — The soil should he taken from places Tvhero the 

 leguminous crop lias grown well, scattered evenly over the Held to he inoculated, 

 and covered immediately by harrowing or otherwise. The most germs are found 

 in the first 3 in. of the soil. 



FERMENTATION— BACTERIOLOGY. 



Concerning a soluble oxidizing ferment of wine, P. Cazenefye 

 (Gompt. Bend, Acad. Sci. Paris, 124 (1897), No. 8, pp. 406-408).— The 

 presence of an oxidizing ferment in wine lias been known for several 

 years, and the author having ;i large quantity of wine to examine was 

 given an opportunity for its isolation and study. 



The wine was precipitated by strong alcohol and the gummy precipi- 

 tate after treatment with distilled water was of an opal color or color- 

 less. By treating again with alcohol, collecting and drying in a vacuum, 

 a white precipitate was seemed consisting of the normal gums of wine 

 impregnated with tlie ferment. An aqueous solution gave reactions 

 somewhat resembling those of laccase, and the ferment has been given 

 the name of oenoxydase. 



The ferment withstands 0° temperature, but is almost instantly 

 destroyed when the temperature is increased to between 70 and 75°. It 

 changes gnaiae solution to bine and oxidizes all the coloring matter in 

 the various wines examined. The Spanish and Turkish wines seem 

 more resistant than the French red wines. Dilute solutions of sulphu- 

 ric acid destroy oenoxydase, 0.01 to 0.08 gm. per liter being sufficient 

 for this purpose. The action of the ferment toward various chemicals 

 is given, and the author considers that the abundance of oenoxydase is 

 favored by the presence of fungi on the grapes, thus indicating that the 

 ferment is secreted by the fungi. 



The author considers the ferment the cause of a disease of wine to 

 which he has given the name "la casse de vins." 



Microbganisms and sterilizing processes in the canning industry, S. C. PrtKS- 

 COTTand YV. L. Underwood i Tech. Quart, 10 I 1897), No. t,pp.lS3-199 } figs. 6). 



Alcoholic fermentation without yeast cells, E. Buchner ( Ber. deut. chem. GeselL, 

 SO (1897), No.9,pp. 1110-111$). 



The influence of various substances on the alcoholic fermentation of sugar, 

 T. Bokorny (Allg. Brau. it. Hopfen Ztg., 36 ( I896),p. 1573; abs. in Chem. Ztg., 20(1896), 

 Report., p. S77). 



Studies in wine fementation, ('. Fortj (Bol. Not. Agrar., pp. 384-413; abs. in 

 Bot. Centr. Bl., 70 ( 1891 \, No. J, pp. 38-41). 



Concerning the oxalic-acid fermentation by Aspergillus niger, C. Weiimkk 

 (Centr. Bl. Bakt. u. far.,.?. AM., 3 (1897), No.4-5,pp. 102-104). 



The enzym in barley which dissolves cell walls, F. Ki.imt/kk (Ztschr. phf- 

 siol. Chem.. 23, No. 2,pp. 175-208). 



Action of diastase on starch, A. R. Link and J. L. Bakei: (Jour. Chem. Soc. [Lon- 

 don], 1S07, May, pp. 508-522). 



Digestion of cellulose by enzyms, J. GRtiSS (Jour. Landw., 43 (1895), p 379).— 

 The author finds thai the hemicellulosea undergo hydrolytic decomposition easily, 



