4 ( .M) EXPERIMENT STATION BECORD. 



author, not more than 2.5 per rent reducing material (expressed as dextrose) when 

 treated with diastase, not more than 5 percent crude liber, and not less than 8 per 



cent total nitrogen. As shown by the microscope, it should he free from more than 

 minute traces of starch and should not exhibit an excess of hulls over seed tissue. 



The composition of chocolate varnish, F. Jean ( Ann. Chim. Analyt., 9 ( 1904), 

 No. 7, p. 258). — A preparation used in Spain for hardening chocolate ami preventing 

 its becoming white on keeping contained 25.6 gm. gum benzoin and (5.4 gin. of an 

 unidentified resin in loo *■<-. of alcohol. 



Candied honey in paper packages ( ./our. Agr. and lnd. South Australia, 7 (1904), 

 No. 12, pp. 679-681, figs. 4). — Statistics are given regarding the production of honey in 

 South Australia, and directions quoted for preparing candied honey in convenient 

 form for marketing in paper packages, the data on the latter topic being summarized 

 from articles which have appeared in Gleanings in fin- Cidture. 



Under favorable conditions extracted honey will granulate and become solid, so 

 that it may be conveniently handled. If honey is stirred or agitated the granulation 

 is hastened. The smaller the movementand slower the motion the better the results. 

 The best results are obtained on a warm dry day. The packages should be arranged 

 and the honey poured into them while warm. It is stated that the honey if properly 

 treated quickly becomes solid when poured into the packages and can then be 

 handled readily. 



Roasted beetroot, E. G. Clayton (Analyst, 29 {1904), No. 342, pp. 279, 280).— 

 Analyses are reported of roasted beet root, which is used as a substitute for or addi- 

 tion to chicory. Judged by the values obtained, it contains a larger proportion of 

 total mineral matter and soluble ash than is usually present in torrefied chicory, 

 and yields more soluble ash. When treated with boiling water the percentage of 

 sugar is also decidedly higher. 



Concerning the oil from the seeds of Carthamus tinctorius, G. Fendler 

 (Cheui. Ztg., 28 {1904), No. 74, pp. 867, 868).— Analytical data are reported. On 

 account of its disagreeable taste the author believes that this oil is not satisfactory 

 for culinary purposes, but that it might be used for the manufacture of soap and 

 possibly for varnish, etc. 



The formation of free acid in olive oil and the rancidity of this oil, K. Mar- 

 cille (Seifensiederzeitung, 31, pp. 630, 631, 6. r >6, 657, 671, 672, 691, 692; abs. in Chem. 

 Cenlbl., 75 (1904), II, No. 15, p. 1064). — This article has to do with the souring and 

 rancidity of olive oil, which, according to the author, have distinct causes, the sour- 

 ing being principally due to the action of micro-organisms, especially molds, and 

 the rancidity being due to the absorption of oxygen from the air. Suggestions for 

 avoiding such changes are given with special reference to the olive industry. 



Canned goods with special arrangements for heating, P. Buttenberg (Ztschr. 

 Untersuch. Nahr. ". GenussmtL, 8 (1904), No. 6, pp. 355-357, Jigs. 2). — The canned 

 goods described are provided with special arrangements for heating the contents 

 without making a fire, in one case the heat is derived from so-called hard spirit 

 contained in a receptacle attached to the can, and in the other by allowing water 

 containing a little acetic acid to act upon unslaked lime, these ingredients being also 

 contained in receptacles attached to the can. The goods described are designed for 

 use where it is not practicable to heat foods over fire. 



Canning pineapples, H. N. Ridley (Queensland Agr. ./our., 15 (1904), No. /, /,. 

 554). — In an article quoted from the Agricultural Bulletin o/ tin- Straits and Federated 

 Malay Slate* the local methods of canning and preserving pineapples are described. 



Progress report on the use of native sugars for preserves, H. H. Cousins 

 (Bui. Depl. Agr. Jamaica, 2 (1904), No. 8, pp. 172, 173).— Some analytical data 

 regarding native sugars are given, and experiments are reported on their use with and 

 without preservatives in the manufacture of jams, etc. "Our best native sugars are 

 of high quality, but are all infected with the fermentive Torula and special treatment 



