AGRICULTURAL ENGINEERING. 1095 



as by-products from various factories and colored and flavored to 

 imitate cider vinegar. 



On the manufacture of potato starch, M. J. K.ius (Tidsskr. Norske Landbr., 4 

 {1897), No. 5, pp. 203-208). — The process is described and the machinery illustrated. 



Hydromel, G. DE Lavens (L' Hydromel. Paris: Paul Diiponl, lS94,pp. 20, Jigs. 3). — 

 A brief pamphlet discussing' the various questions connected with the making of 

 hydromel. It is estimated that hydromel is worth li francs per liter ; and since about 

 a pound of honey is required to mahe each liter, deducting the expense of fermenta- 

 tion, etc., it raises the price of honey to about 75 centimes per pound. The formula 

 for making hydromel is water 75 liters, honey 25 liters, tartaric acid 50 grams, 

 bismuth 10 grams, fresh pollen 50 grams. 



Contribution to the study of oxydase of grapes — its utility in vinification, 

 A. Bouffard and L. Semichon (Compt. Bend. Acad. Sci. Paris, 126 (1898), No. 5, pp. 

 423-426). 



Wine making, M. Blunno {Agr. Gaz. New South Wales, 9 {1898), pi. 1, pp. 1-31. 

 pi. l,figs. 17). 



The preparation of white wines from red grapes, V. Martinand {Compt. Bend. 

 Acad. Sci. Paris, 126 (1898), No. 9, p. 656). 



Concerning so-called boiled wine (vini cotti), G. Paris (Ztschr. V titers itch. 

 Nahr. a. (ienussmtl., 189S, No. 3, pp. ld-167). — Analyses of a number of samples are 

 reported. 



The temperature of wine fermentation, L. Roos (Prog. Agr. et 77/., 29 (189S), 

 No. 12, pp. 358-363). 



The discoloration of wine (la casse des vins), A. Bouffard (Ann. ficolc Nat. 

 Agr. Montpellier, 9 (1895-96), pp. 197-21?). — The author classifies the changes which 

 the coloring matter of wine undergoes, all of which have been more or less confused. 

 As defined by him they are (1) the decomposition of the coloring matter through 

 bacterial agencies; (2) the bluing of wines due to the chemical oxidation of certain 

 wines; (3) the precipitation of coloring matter due to chemical action; and (4) the 

 rapid oxidation and precipitation of the coloring matter through chemical changes 

 induced l>y the presence of the ferment, oxydase. 



The latter class alone should be considered under the name "la casse des vins." 

 In this class of change, heating the wine to 65 to 70° C, or sulphuring, will, to a great 

 degree, prevent the discoloration. 



The microorganisms of the brewing industry, A. Jorgensen (Die Mikroorgan- 

 ismen der Gdrungsindustrie. Berlin: Paul Party, 1S9S, 4. ed., pp. nil, 349, figs. 79). 



On the olive oil of Dauro, Portugal, A. J. Ferreiua da Silva (Bui. Soc. Chim. 

 Paris, 3. ser., 19 (1S9S), No. 2, pp.SS-90). 



Peanut oil and its uses in pharmacy and the arts, S. P. Sadtler (Proc. A mer. 

 Pharm. Assoc, 45 (1897), pp. 179-182). — The successful substitution of peanut oil for 

 olive oil in some pharmaceutical preparations is reported. 



AGRICULTURAL ENGINEERING. 



Report of the section of meteorology and irrigation engineering, 



L. G. Carpenter (Colorado Sta. Rpt. 1897, pp. 62-85, 93, 94, 106-108, 

 jigs, 4), — A summary is given of the work of this department of the 

 station during the year in the measurement of return waters from irri- 

 gation, evaporation from reservoirs, water available for irrigation in 

 different streams, the rise and fall of water in streams, with fluctuations 

 in rainfall and temperature, duty of water on farms, observations on 

 ground water, duration of sunshine, measurements of* solar energy, soil 

 temperatures, atmospheric pressure, etc. 



