900 EXPERIMENT STATION RECORD. 



period of fermentation may be further shortened by adding yeast to the juice in 

 the proportion of 1 cake of compressed yeast to 5 gal. of juice. "In respect to the 

 requirement of 2 percent of cider-vinegar solids, something depends upon the method 

 of determining solids, since there is as yet no recognized official method. It would 

 he wise for the law to fix the method to be used in estimating solids." 



The results of the investigations are summarized and brief directions given for 

 the home manufacture of vinegar. 



Making- cider vinegar at home, F. II. Hall and L. L. Van Slyke (New York 

 Slide Sta. Bid. 258, popular ed., pp. 8). — A popular summary of the above bulletin. 



Concerning the adulteration of honey, H. Ley (Pharm. Ztg., 48 (1903), pp. 

 60S, 604; "''*■ "* Ztschr. Untersuch. Nahr. u. GenussmtL, 8 (1904), No. 8, p. 519). — 

 The feeding of bees, time of year honey is gathered, and other questions are dis- 

 cussed with relation to the character and valuation of honey. 



The examination and valuation of honey, G. Marpmann (Pharm. Ztg., 4S 

 (1903), p. 1010; abs. in Ztschr. Lhdersuch. Nahr. u. GenussmtL, 8 (1904), No. 8, pp. 

 518, 519) . — A study of the proteid bodies and ferments of honey. 



The making of honey wine, honey liqueur, and honey vinegars, J. Graf- 

 tiau, trans, by F. Bassler (Die Bereitung run Honig-Weln, Met und Honig-Essiij. 

 Prague: Deut. Bienenw. Land. Zentralver. Bijhmen, 1904, pp. 39, dgm. 1). — Theman- 

 ufacture of fermented beverages and vinegar from honey is described in detail and a 

 number of receipts are given. 



The acetic acid content of Austrian and Italian white and red wines, and 

 of sweet wines in general, B. Haas (Ztschr. Landw. Versuchsw. Oesterr., 7 (1904), 

 No. 11, p)p. 775-792). — Chemical examination was made of a large number of normal 

 Austrian and Italian white and red wines and sweet wines, in order to establish 

 standards with reference to the amount of acetic acid which they may normally 

 Contain. 



From the results obtained it was concluded that Austrian white wine with more 

 than 1.3 gm. of volatile acid per liter, or with a content of 1.21 to 1.30 gm. volatile 

 acid per liter, and containing less than 20 gm. of dry extract may be designated as 

 acetous. Austrian red wines with more than 1.6 gm. of volatile acid per liter, or 

 Austrian red wines with a content of 1.51 to 1.6 gm. of volatile acid per liter con- 

 taining less than 20 gm. of dry extract per liter, may also be designated as acetous 

 wines. Common sweet wine, which may contain more than 1.7 gm. of volatile 

 acid per liter, should be designated as acetous. The same rules apply to Italian 

 wines having less than 15 per cent of alcohol as to Austrian wines. 



Concerning brandy, K. Winimsch (Ztschr. Untersuch. Nahr. u. GenussmtL, 8 

 (1904), No. 8, pp. 465-505). — Analytical data regarding a large number of samples of 

 different sorts of brandy are reported and discussed. Special attention is also given 

 to analytical methods. 



Report on the examination of Ceylon tea, P. Dvorkovitz ( Year Book Planters' 

 Assoc. Ceylon [Kandy], 1902-3, Rpt. Thirty Coin. 1902, pp. 140-147)-— Analyses are 

 reported of 10 samples of Ceylon tea, and the value of tea as part of a diet is 

 discussed. 



The author believes that the tannin in the tea increases the oxidation processes of 

 the body, and so exercises a favorable effect in nutrition. He is also of the opinion 

 that the nitrogenous material present in tea is used as food, and that the amount 

 provided is greater than ordinarily supposed. "The consumption of tea forms an 

 important part in the economy of food. It enables those who have to perform spe- 

 cially hard work, either physically or mentally, to take the necessary quantity of 

 food, which, without the assistance of tea, could never be properly consumed." 



The occurrence of sulphurous acid in dried fruit and other foods, H. 

 Schmidt (Arb. K. Gesundheitsamte, 21 (1904), PP- 226-284; abs. in Ztschr. Untersuch. 

 Nahr. u. GenussmtL, 8 ( 1904), No. 3, pp. 216-219). — The occurrence of sulphurous acid 

 in normal and sulphured fruits was investigated. 



