TECHNOLOGY. 1029 



are given of wines in which jnioo only was fermented, pnlp and juice lennentecl 

 together, and juice to which sugar and water hail l)een added. 



American wines at the Paris Exposition of 1900, their composition and 

 character, II. W. Wiley; with a monograph on the manufacture of wines in 

 California, H. Lachm.\n {U. ,S. Dept. Agr., Bnrean of Chemistrn Bid. 72, p. 40, 

 ]>!■<. .^).— An account is given of the judging of American wines at the Paris Exposi- 

 tion, including anah^ses of those wliii-h received awards. The wines examined 

 included 9 samples of sparkling wines, 2 of hrandies, 15 of dry white wines, 22 of 

 dry red wines, 9 of sweet white wines, and 9 of sweet red wines. The analyses are 

 much more complete than those recorded of American wines in the earlier i)ulletin 

 from the Bureau (E. S. R., 12, p. 994), including data on the glycerol content, specific 

 gravity, polarization, content of alcohol, tartaric acid, suli)hurous aciil, i)hosphoric 

 acid, potassium sul]ihate, extract, ash, reducing sugars, total and volatile acids, and 

 nitrogen. The analytical data ol)tained are compared with tlie analyses of standard 

 European wines. 



In the second part of the bulletin a discussion is given of tlie metiiods oliserved 

 in California in the production of different California wines. A list is given of the 

 varieties of wine grapes grown and the kinds of wine made from each. In addition, 

 such other matters are discussed as harvesting, fermentation, clarification, tasting, 

 bottling, marketing, and type of wines. 



Agricultural fermentation industries, E. Boullancjek {Industries agricoles de 

 fennintatinii. Parh: J. B. BaUVih-r ii- Son, 190.3, pp. XH-} 400, figs. 66).— This is a 

 volume of the agricultural encyclopedia published under tlie direction of G. Wery. 

 It treats of cider making; brewing; preparation of hydromel, brandies, and rum: and 

 distilling. 



Musts and wines in distilling, L. Levy (Les nionfs rt les vws en distilU'rh'. Paris: 

 C. Xaud, 190S, pp. IY+ 051, figs. i6'(9).— This book deals with the history of dis- 

 tilling, statistics of the industry, theoretical considerations, the chemistry of the 

 compounds involved in the process, a study of the natural products from which alco- 

 liol is prepared, and the technology of the preparation of wines and musts. 



The preparation of cherry wine with and without the addition of currants, 

 "W. Keliiofer {Jahresbcr. ^\'rs. Stai. v. Sckule, Wddenstceil, lS99-1902,pp. 95-99). — An 

 account of the making of wine from cherries alone, cherries to which citric acid and 

 sugar had been added, and from cherries and currants to which water and sugar had 

 been added. In some cases the juice was fermented alone and in others with the 

 flesh, skins, etc., of the fruit. In order to prevent the development of acetic acid in 

 the cherry-currant wine it is advised that fermentation take i>lace in a cool dark 

 cellar at a low temperature. 



Annual report on investigations and progress in the manufacture of 

 sugar, J. Book (Jalnrxbcr. Ztickrrfdh., 41 {1901), pii. XIF ■■]74, .fig-''- 4S) . — A review 

 for the year 1901 of investigations on the culture and handling of sugar In-ets and 

 the manufacture of beet sugar. 



Cassava as a competitor of maize in the production of starch and allied 

 products, G. Arciibold {Jour. Soc. Cheiii. Lid., 3S {1903), Xo. 2, pp. 03-00, figs. 3). — 

 A discussion of the yield and characteristics of starch from cassava based mainly 

 upon the work of the Bureau of Chemistry of this Department and an account of the 

 method of nianufacture followed in Florida. Cassava yields about 25 per cent of 

 starch which "would easily take the place of corn starch or starch made froni other 

 cereals." The general conclusion reached is "that in cassava, when proj^erly cul- 

 tivated, we have a formidable competitor of maize, owing to its higher yield of 

 starch and glucose per acre, and as not only is its starch and sugar, but also a consider- 

 able portion of the fiber, obtained as glucose, thereby producing a nuich sweeter and 

 finer-flavored product, and better adapted for confectionery, etc., fully 30 i)er cent 

 of the fresh root being ol^tained as glucose." 



