696 EXPERIMENT STATION RECORD. 



Desiccation and other industrial applications of potatoes, A. Oehre (Aarsber. 

 Offent. Foranst. Landbr. Fremme, 1S96, pp. 391-396). 



Historical facts about beet-sugar production and its taxation in Germany 

 (l)eut. Landw. Presse, 24 (1897), No. GS, p. (114). 



Concerning Saccharomyces zopfii in sugar manufacture, etc., A. Artari 

 (Abhandl. Naturf. (iesell. Halle, 1S97, pp. -'J, figs. 8). 



The principles and practice of brewing, \V. J. Sykes (London: Charles (Iriffin 

 <\ Co., Ltd., 1S97 ; rev. in Analyst, 2 J (1S97), Dec, p. 33.5). 



Composition of different varieties of grapes and of different kinds of Sicilian 

 wines in the year 1893, V. Oliyeri (Afti. Staz. ('him. Agr. Sper. Palermo, Pap. 

 1893- '95, pp. 29,30). 



On the use of pure cultures of yeast in wine making, J. Behrens (Centbl. Bakt. 

 u. Par., 2. Alt., 3 (1S97), Nos. 13-14, pp. 354-369; 15-16, pp. 415-423; 17-18, pp. 

 486-491). — An historical review of the subject. 



On the making of wine from small berries, .(. Sebeliex (Norsk Landmansblad, 

 16 (1897), No. 31, pp. 348-350). 



Raisin wine, P. Cazenetjve (Ann. Soe. Agr. Sei. et Lnd. lAjon,7.ser.,4 (1896), pp. 

 333-355). 



Grape wine and its substitutes, J. Graftian (Bui. Agr. [Brussels], 13 (1897), 

 No. 3, pp. 186-234). — The article discusses processes of manufacture, etc., ami gives 

 much general information. 



Influence of coloring matters on the fermentation of highly colored red wines, 

 1'. Carles ami G. Nivieres (Compt. Bend. Acad. Sri. Paris, 125 (1897), No. 12, pp. 

 452,453). 



On the formation of ammonia in wine, A. Muntz and E. Rousseatx (Bui. [Min. 

 Agr. France], 16 (1897), p. 11). 



Concerning the regulation of temperature during wine fermentation, E. < >. 

 Meinecke l Illinium a. Wemhandel., 1897, No. 15-16, pp. 129-139). 



Recent studies on vinification and on the refrigeration of musts, A. Mi'tntz 

 ami E. ROUSSEAUS (Ann. Sei. Agron.. 1897, 1, No. 3, pp. 374-399, fig. 1). 



The progress of vinification in Aude, L. Semichon (Ann. Sei. Agron., 1897, I, No. 

 3, pp. .i:i-37,: 1. 



On "casse des vins," a new explanation based on the role of iron, H. Lagatu 

 (Compl. Rend. Acad. Sri. Paris, 134(1897). No. 25, pp. 1461, 1462). 



On the absorption of oxygen in "casse du vin," J. Laborde (Compl. Rend. 

 Anal. Sri. finis, 125 (1897), No. 4, pp. 248-250). 



Apropos of hydromel, R. Pixcot, (L'Apiculteur, 41 (1897), No. .', pp. 60-62). — As 

 an aid to fermentation dry raisins and tartaric acid are used. The latter is thought 

 to be necessary with dry raisins, but not with fresh, since these have some acid of 

 their own. The tartaric acid is added to the malt of honey and water at the rate of 

 60 gm. per hectoliter. A temperature of L'"> to 28 C. is sufficient. 



A study of the natural ferment of hydromel, E. Kayser and E. Boullanger 

 (L'Apiculteur, 41 (1S97), No. 9, pp. 350-357). — The preparation of hydromel, a fer- 

 mented beverage from surplus honey, is described and analyses of 9 samples are given 

 and discussed. The production of hydromel is said to be quite difficult, the best 

 conditions of fermentation not being well understood. These conditions are dis- 

 cussed in the light of data collected from a number of makers, and some suggestions 

 are made as to the addition of foreign substances to influence the fermentation. 



Vegetable fats and oils, L. E. Andes ( Fegetabilische Fetteund Otle. Vienna, Pest, 

 and Leipsic: 11. Hartleben, pp. 189, figs. 94 ; ah*, in Ztschr. Nahr. Pniersnrh. u. Hyg., 10 

 (1896), p. 192). 



AGRICULTURAL ENGINEERING. 



A study of waters for irrigation; the irrigation plant, G. L.Holter 

 and J. Fields (Oklahoma Sta. Bui. 39, pp. 14). — Analyses with refer- 

 ence to mineral constituents are reported of 11 samples of river water, 



