AGRICULTURAL ENGINEERING. 895 



length of only 43 ft. Flat tubes 4 by 1£ in. were used. They were 

 kept cool by a fine spray of water carried by a strong blast of air. 

 The evaporation taking place under these conditions added greatly to 

 the cooling effect of the apparatus. It was found that one man could 

 pump from 1,000 to 1,400 gal. per hour and that in passing through the 

 cooling apparatus at that rate the must was cooled from 10 to 13° F. 



Preservation of grape juico, J. Craig (Canada Expt. Farms Rpts. 

 1896, pp. 165-168). — The process of preparing un fermented grape juice 

 is described and 16 experiments on the preservation of the juice are 

 reported. The results indicate "that the natural flavor of the grape 

 juice may be preserved intact by raising the temperature of the juice 

 gradually to 170° F., keeping it at this point for 10 minutes, and then 

 quickly bottling it, taking care to use absolutely air tight and thoroughly 

 sterilized vessels. . . . The addition of sugar in the proportion of 4 oz. 

 to each quart of liquid will improve the quality and palatability of the 

 juice of the more acid varieties of grapes. . . . The use of antiseptics 

 such as salicylic acid should not be encouraged." 



The canning industry, J. Craig (Canada Expt. Farms Bpts. 1S96, pp. 164, 165). — 

 A note is given on the extent of the canning industry in Canada. The varieties of 

 fruits and vegetables preferred bycanners are given in tabular form, being arranged 

 according to their popularity. 



The manufacture of potato starch, O. Saare (Die Fabrication der Kartoffelstarke. 

 Berlin: J. Springer, 1897, pp. XII, 577, ill.). 



"Malton wine " and its examination, Schiller and Tietz (Forsch. Ber. LebensmtJ., 

 4 (1S97), No. IS, p}). 354-361). 



Pure yeasts in wine making, H. Becker (Centbl. Bakt. u.Par., 2. AM., 3 (1897), No. 

 23-24, pp. 667-671). 



On the use of pure yeasts in wine making, J. Behrens (Centbl. Bait. u. Par., 2. 

 Alt., 3 (1897), No. 23-24, pp. 671-674). 



On the acarids of -wine of grevache (Carpoglyphus passularum), E. L. Troue- 

 start (Compt. Bend. Acad. Sei. Paris, 125 (1897), No. 6, pp. 363-365).— On Carpoglyphus 

 (Acarus) passularum. The quality of the wine, it is asserted, does not seem to be 

 affected by the presence of the mites. They are readily killed by exposure to light. 

 They attack raisins, and it is through the use of these in wine making that they hud 

 entrance to wines. 



The examination of certain distilled liquors (Edelbranntwein), K. Amthor ant 

 J. Zink (Forsch. Ber. Lebensmtl., 4 (1897), No. 12, pp. 362-373). 



A study of the rancidity of olive oil, A. Lout and R. Mouline (Bui. Dir. Agr 

 et Com., 12 (1897), No. 5, pp. 293-296, pi. 1). 



AGRICULTURAL ENGINEERING. 



Is electrotechnics adapted to agricultural uses? C. Kottgen 

 (Landw. Jahrb., 26 (1897) No. 4-5, pp. 637-691, pis. 15, Jigs. 6).— The sub- 

 ject is discussed both from the technical and the agricultural side. 

 The conclusion is reached that electrotechnics mnst make many ad- 

 vances before it is perfectly adapted to agricultural uses. Electricity 

 offers a power easily applied over an extended area and requiring rela- 

 tively light and easily transportable machinery. 



The most favorable conditions for the use of electric power are water 



