596 EXPERIMENT STATION RECORD. 



the must against the surface of the vessel, and after a few seconds it streams out 

 through a hose placed in the bottom. Besides lowering the temperature, this proc- 

 ess frees the juice of a large amount of albuminous substances. This treatment is 

 recommended for white wines, of grapes grown in rich soils, ■especially those which 

 make coarse and sharp wines. 



The acidity of wines, E. Kayser and G. Barb.v {Rev. Vit., 15 {1901); abs. in 

 Jour. Soc. Chem. Ind., 20 {1901), No. 9, p. 922).— The chief point investigated by 

 the authors was the effect of adding tartaric acid to must and wine deficient in 

 acidity. The results show the absence of any definite ratio between the acid added 

 and that ultimately found. 



Composition and examination of raisin -wines, A.Schneegans(.1?t/(. Phnrm., 

 239 {1901), pp. 91-95; abs. in Jour. Soc. Chem. Ind., 20 {1901), No. 6, p. 599).— A. 

 table is presented showing the analyses of several raisin wines made from different 

 fruits, as currants and sultana raisins. The wines were clear, of various tints, from 

 light yellow to pink, of pleasant taste but no bouquet. The lack of the latter was said 

 to be due to the previous drying of the fruit, which prevented the formation of the 

 higher alcohols and acids which produce the bouquet by esterification. 



The results of the study of pure natural wines of the year 1899, K. Wix- 

 DiscH {Ztschr. IntersHch. Nakr. u. Genmsmtl, 4 {1901), No. U, pp. 625-631).— The 

 results of the analyses of a large number of different kinds of wines are reported in 

 tables. 



Analysis of a native Madeira wine, H. TnoMS and C. Manxich {Ber. Deut. 

 Pharm. GeseU., 11, pp. 91-93; abs. in Chem. Centbl., 1901, I, No. U, p. 802). 



Cider, F. Rigaux {Vlng. Agr. Gembloux, 11 {1901\, No. 11, jyp. 455-480).— A 

 popular article treating of the manufacture, fermentation, preservation, diseases, 

 and adulteration of cider. Tables of analyses are presented showing the composi- 

 tion of cider and the pomace. The utilization of the latter product is discussed. 



The clarifying of ciders, V. H. Vincent {Rev. Gm. Chim. Appl., 4 {1901), p. 

 453; ahs. in Chrtit. Ztg., 25 {1901), No. SO, Repert., p. 284).—ln tests with various 

 substances in clarifying apple and pear ciders the author obtained the best results by 

 the addition of citric acid, the color of the cider being preserved and the working of 

 the oxidases eliminated. The addition of 50 gm. of citric acid and 10 gm. of tannin 

 to each hectoliter of apple juice before the fermentation resulted in the clarification 

 after the second racking. With pear cider it was necessai-y to add only the citric acid. 



Rubber preparation {Trinidad Bof. Dept. Bui. Misc. Inform., 1901, No. 27, p. 

 333).— 'An pursuing experiments with the view of ascertaining the most economical 

 method of coagulating rubber fluids, some of these were allowed to stand forgotten 

 in a large receptacle where they had been creamed. When again handled the whole 

 mass was putrid, but the rubber was still on the surface and easily coagulated or 

 'coalesced' on being handled, and the quality produced is stronger and therefore of a 

 higher quality than rubber prepared in other ways. The specimen was shown to a 

 noted American manufacturer of rubber goods, who readily recognized its quality 

 from among numerous other specimens. There were, however, evident signs of loss 

 of weight in rubber material by the decomposition set up by the fermentation of the 

 proteids. ' ' 



Approximate value of bagasse as fuel, F. X. G. Gill {Jour. Soc. Arts, 49 

 {1901), No. 25.30, pp. 517-519; abs. in Jour. Soc. Chem. Ind., 20 {1901), No. 7, pp. 

 695, 696).— The author made a study, from the data at hand, of the actual fuel value 

 of bagasse. This substance is usually regarded as being equivalent in fuel value to 

 from ^ to l of its weight in coal. In making the estimates reported the values of 

 Stohmann and Langbein are used for the heats of combustion of sucrose, invert 

 sugar, and cellulose, while for the albuminous and gummy matters the same heating 

 value is ascribed as for cellulose. Three samples of bagasse are taken for making 

 estimations as follows: (1) single and simple milling, giving 66.2 per cent of juice, (2) 



