TECHNOLOGY. 711 



pyemia, septicemia, malignant edema, swine erysipelas, hog cholera, swine plague, 

 hemorrhagic septicemia, strangles, pneumonia in horses, influenza, petechial fever, 

 fowl cholera, distemper in dogs and cats, blackleg, antlu-ax, glanders, rabies, tetanus, 

 foot-and-mouth disease, milk sickness, variola, contagious abortion, tuberculcsis, 

 South African horse sickness, dourine, surra, nagana, Texas fever, ictero-hematuria 

 in sheep, pleuro-pneumouia, and cattle plague. 



The veterinary adviser: On the symptoms and treatment of the diseases 

 of domestic animals, B. Schmidt {Piqua, Ohio: MageeBros., 1902, pj). 148). — In this 

 volume the autiior presents formulas as remedies for the various diseases of domestic 

 animals, especially the horse. The diseases are classified according to the organs 

 affected. A brief list of diseases is also appended to the volume, with recommenda- 

 tion of a prescription for each disease. 



TECHNOLOGY. 



Manufacture of table sirups from sugar cane, H. W. Wiley ( [; ;S'. I)ept. Agr., 

 But-ena of (lieinistnj Bnl. 70, 2U>- 32, pix. 10, figs. 2). — An account of this industry in 

 the South is based ujion personal inspection by the author in Georgia. Notes are 

 given on a large number of soil samjiles together with chemical and mechanical 

 analyses. The soils represented were almost pure sand and showed a deficiency in 

 potash soluble in hot hydrochloric acid, and to a less extent a deficiency in phos- 

 phoric acid. Analyses of numerous samples of sugar cane are also reported, which 

 show a high average percentage of sucrose and usually a low quantity of reducing 

 sugar. Although there are a large number of samples of fine quality, the average 

 coefficient of purity does not quite reach the desired standard of 80. Some of the 

 problems needing further study are the character and adulteration of the sirups now 

 on the market, the use of fertilizers in the culture of sugar cane, the improvement of 

 milling processes, the methods of clarifying and purifying the juice previous to its 

 evaporation, and the production of a sirup of uniform character and its handling to 

 prevent fermentation. The arrangement of a sirup factory with modern appliances 

 is outlined. 



The manufacture and preservation of unfermented grape must, G. C. Hus- 

 MAxx ( T\ S. Dept. Agr., Bureau of Plant Industry Bui. 24, jyp. 19, jA. l,figs. 4). — This 

 bulletin, after referring to the ancient use of unfermented wine, briefly discusses the 

 composition of the grape and the causes and prevention of fermentation, and 

 describes the methods of making unfermented grape must followed in California 

 (E. S. R., 12, p. 794) and in the Eastern States; outlines a simple method of manu- 

 facture for home use; and explains the various uses of the product, with recipes, 

 analyses of the must, and prices and statistics. 



Report on -wine making experiments at the Gard oenologic station in 1901, 

 E. KisER and G. Barba {Bid. M'm. Agr. [Fra/(rr], 21 {1902), Xo. 2, pp. 30.5-321).— 



Changes in the chemical composition of bilberry wine after three and one- 

 half years, R. Otto {Proshmer Ohthau-Zig., 7 {1902), No. 7, pp. 98-100) .—Analy- 

 ses are given showing the composition of wine fermented with pure yeast cultures, 

 with and without additions of different nitrogenous combinations, like crystallized 

 asparagin, ammonia, ammonium chlorid, etc. The wine was analyzed when first 

 made, and again 3j years later. 



A contribution to a knowledge of the chemistry of cider, A. H. Allen 

 {Analyst, 27 {1902), No. 315, pp. 183-190). — This paper includes original analyses of 

 apples, apple pulp, typical English ciders, and perry. 



Experiments on cider making, report for 1901, F. J. Lloyd {.Tour. Bath and 

 West and South. Counties Soc., 4- ser., 12 {1901-2), jrp. 131-149). 



The society's 1901 exhibition of cider, F. G. Farwell {Jovr. Bath atud West 

 and South. Counties Soc., 4. ser., 12 {1901-2), pp. l'>0-167). 



