522 EXPERIMENT STATION KECUKD. 



niiin and from aiiiimils in their growth on artificial media, determining 

 the production of fat, ash, and phosphoric acid by them. This has 

 been an aid in showing the intimate rehition of tubercle bacilli from 

 human and bovine subjects, and has led to the improvement of media 

 foi- the isolation of tubercle bacilli in animal tissue. It has been found 

 that a good tuberculin can be prepannl from nondisease-producing 

 bacilli attenuated by gi'owth on acid media. Reference w^as made to 

 the work with mallein for use in detecting and treating glanders; a 

 studv of the effect of germicides on enzvms, and also of the products 

 of l)acterial growth; and the more recent studies which have been 

 undertaken on dairy bacteria and the ell'ect of their products on dairy 

 products. 



In a paper on The Chemical Work of the Bureau of Soils F. K. 

 Cameron referred briefly to the various lines of work of the labora- 

 tory of soil chemistry of that Bureau. He mentioned especially that 

 relating to the devising of methods of examining .soils in the hibora- 

 tory and in the field, and studies of soil solutions with reference to 

 formation and distribution of alkali salts and to plant nutrition. Work 

 of this character has been noted from publications of the Bureau 

 (E. S. K., 13, pp. 438, 918, 927). 



A paper on The Composition of Fresh and Canned Pineapples, by 

 L. S. Munson and L. M. Tolman, reported data which have been gath- 

 ered with a view to determining whether the fruit has been preserved 

 with or without the addition of cane sugar. Thirty-two samples of 

 fresh pineapples from Florida, Cuba, Bahamas, and Porto Rico ranged 

 in total solids from 10.78 to 18.86 and averaged 14.17 per cent, and 

 in total sugars from 7.88 to 14.74 and averaged 11. .50 per cent. Ten 

 samples of canned pineapples from Singapore, put up in their natural 

 juice without the addition of cane sugar, averaged 13.39 per cent of 

 total solids and 11.. 56 per cent of sugar, while 6 samples from the 

 same source, canned with the addition of cane sugar, averaged 18.17 

 per cent of total solids and 16.78 per cent of sugar. The averages of 

 81 samples of canned pineapples from appraisers' stores. New York 

 City, obtained from Singapore and Straits Settlements, were 21.04 

 percent of solids and 17.67 per cent of sugar, and of 11 samples from 

 the Bahamas 14. 13 and 10.73 per cent, respectively. The same authors, 

 with E. M. Chace, reported upon The Chemical Composition of Some 

 Tropical Fruits and Fruit Products. The fruits analyzed were gath- 

 ered in Cuba. They included oranges, grape fruit, limes, 1)ananas, 

 tamarinds, guavas, mangoes, pineapples, sweet sop, sour so|), cheri- 

 moyer, nispero, mammee, hicaco, and maranon (cashew). Various 

 preserves made from a numl)er of these fruits were also described. 

 Some deductions were drawn with reference to the high content of 

 solids and sugar in these fruits, although the relation between the 



