720 EXPERIMENT STATION RECORD. 



"It is then allowed to settle for a few hours. The resinous matter present, com- 

 bining with the alum, is precipitated, carrying with it all the solids, while the 

 oil rises to the surface nearly tree from extraneous matter and is rendered quite 

 bright and limpid by filtering. The aluminous compound which, as has been stated, 

 falls to the bottom of the tank contains uol more than 4 to 5 parts in 100, by 

 weight, of fatty matter, after evaporation of moisture. This small percentage can 

 be recovered by the sulphid process, or if the residuum be heated up, after the 

 addition of soda, soap stock is obtained." 



In experimenting with the new process of extraction the olives treated contained 

 20. So per cent of fatty matter, 39.75 per cent of water, and 33.40 per cent of cellular 

 substance. The yield of oil obtained was 25.15 per cent, and an additional 1 per 

 cent of oil was recovered after a short interval from the residue. Similar olives 

 treated in the customary manner of crushing and pressing gave 19.25 per cent of oil 

 from the first and second pressings, and 4.4(1 per cent from the depositing tanks and 

 by washing, making a total of 23.65 percent. Similar trials conducted at another 

 place gave 22.6 percent of pressed oil and 1.2 percent of washed oil, total 23. 8 per cent. 



By the new process of oil extraction the working expenses are reduced because of 

 the elimination of presses, pumps, mats, bags, etc. Five laborers and one mechanic 

 were found adequate for the handling of 11,000 lbs. of olives daily. Oil thus pro- 

 duced is of a pale straw color and of hardly any odor. It neither congeals nor solidi- 

 fies as rapidly as olive oils made in the usual manner. It is free from acids and 

 remains so for a year or longer, even when exposed to the air. It is without the 

 flavor of fruit, which characterizes olive oils made in the usual way. 



A large commercial firm to whom a sample of the oil obtained by the new process 

 was submitted for examination reported that it had entirely lost its natural flavor 

 of olive oil and acquired instead an unpleasant and rather nauseous taste. The 

 neutral character of the oil might make it of value for industrial purpose-. It is 

 believed that the new process will not lend itself to the production of olive oils of 

 the finest grade. It may be of value, however, in the rapid and economical treat- 

 ment of the residues as they leave the oil press. 



Calculations used in cane-sugar factories, I. H. Morse (New York: John 

 Wiley & Snnx; London: Chapman A Hall, Ltd., 1904, />/>■ VIII -'74). — "A practical 

 system of chemical control for Louisiana sugar houses and other cane-producing 

 countries." 



Handbook for the use of the sugar-beet grower and the beet-sugar manu- 

 facturer of Java, X. A. P. M. Tervooren i Handboek ten dienste run <l, suikerriet- 

 eultuur en de rietsuiker-fabricage op Jain. Amsterdam: ./.. //. de Bussy, 1904, /'/'• 

 XYI-T296, ficjs. 35). 



Agricultural technology: Sugar making, milling, packing, and starch 

 making, E. Saillakd (Technologie agricole: sucrerie, meunerie, boulangerie, feculerie, 

 amidonnerie. Paris: J. Bailliere <v- Sons; rev. in Ing'en. Agr. Gembloux, 14 (1904), 

 Xo. 8, pp. 373, 374)- — This volume is encyclopedic in character. 



The textile fibers: Their physical, microscopical, and chemical properties, 

 J.M.Matthews (Neiv )"<,/■/.■.• John Wiley & Sons; London: Chapman A Hull, Ltd., 

 1904,pp. VI-\-288,figs. 69). — This work on textile chemistry is intended for the prac- 

 tical operator in textiles and the student on textile subjects. Wool and hair fibers, 

 silk, cotton, linen, jute, ramie, hemp, and minor vegetable fibers, such as New Zea- 

 land flax, Manila hemp, sisal hemp, etc., are discussed. The more important libers 

 are treated at some length. The qualitative and quantitative analysis of textile 

 fibers is considered, a chapter being devoted to each subject. A bibliography cov- 

 ering the field of the book is given. 



