TECHNOLOCIY. HOI 



Contagious diseases of animals in foreig-n countries, G. F. TnoMPsox ( f. ,S'. 

 Ikpt. A<ir., Hurrax nf A„hNn/ Indnxtr,, lt,.(. lU(>i\ ,,,>, .;.v.'-,;o,>)._Hriof statistical notes 

 concerning the prevalence of diseases among (loim'stic animals in (ireat Britain, Swit- 

 zerland. France, Swi'den. Denmark, Belginm. Netherlands, (iermanv, Norway, 

 Hnngary. and Italy. 



The literature of veterinary science and related subjects, from April 1, 

 1889, to December 1, 1901, R. Schoetz [Die lAUeratur der Veterinarn'i^^emrhnjt 

 nud renrandtcr (irhiete voin I. April 1889 zu 1. Dezemher, 1901. Berlin: Anthor, 1902, 

 }yp. 112).— This bibliography includes a list of the books which have appeared on 

 the subject of veterinary science from April 1, 1889, to December 1, 1901, a list of 

 periodicals in which veterinary articles ajipear almost exclusively, and an ali)habet- 

 ical list of the literature according to subjects. The first list of l)ooks is arranged 

 alphabetically according to authors. 



TECHNOLOGY. 



Manufacture of chocolate, P. Zippereh [Dir Schokoladen-Fahrikation. Berlin: 

 M. Kvai/n, 1901, 2. ed., pp. 306, ph. 2, figs. 9.9).— After a brief discussion of the geo- 

 graphical distributioia of cocoa, appearance of the tree and fruit, cultivated varieties, 

 commerc-ial importance of the industry, composition of cocoa beans and shells, and 

 the food or other materials added to chocolate in its preparation, the author takes up 

 at length and in great detail the manufacture of various cocoa preparations, giving 

 many illustrations of the machinery used in the different processes. Following this, 

 chapters are given on the preservation and packing of prepared cocoa, motive power, 

 arrangement of manufacturing establishments, chemical and miscroscopical investi- 

 gations of cocoa preparations, and laws relative to cocoa commerce. In the appendix 

 analyses are given of 74 preparations, in which cocoa enters, and a bil)liography of 

 14 papers on cocoa and chocolate. The volume is intended more especially for the 

 use of manufacturers, food chemists, and builders of cocoa manufacturing estal)lish- 

 ments. 



Fruit growers' manual for canning fruit, etc. {Auburn, Cal: Hemloiv-Meriam 

 Co., 1901, pp. 78) . — This i^ a concise manual giving estimates as to the cost of canning 

 factories of various sizes, and recipes for the canning of fruits, vegetables, meats, fish, 

 eggs, milk, etc. 



Improvements in sugar refining during the last twenty-five years, T. L. 

 Patterson (.Jour. Soc Clieui. Ind., 20 \1901), Xo. 11, pp. 1088-1091). 



The manufacture of maize starch, G. Archbold [Jour. Soc. Clwm. Lid., 21 

 {1902), No. 1, pp. 4-9, fig. 1). 



The preparation of orange essence {Rev. Cult. Coloniales, 9 {1901), No. 82, pp. 

 85, 86). — A note on methods of preparation observed in Sicily. 



Some practical hints on cider making, R. N. Grenville {Jour. Ro;/. Agr. Soc. 

 England, 62 {1.901), pp. 40-49). — The author reports the results of his experiments 

 in cider making for a number of years. He strongly advises that cider pomace be 

 strained through cotton cloths instead of through manila cloths or straw, as is com- 

 monly done. Between every 4 cloths a wooden grating is placed, which helps to keep 

 them in place and distribute the ])ressure. Cider has l>een very successfully filtered 

 by the use of Lundey's German filter, using paper inilj) as a medunn. The cider 

 seems to be in best condition for hottling when the sjjccific gravity ranges between 

 1.025 and 1.015. 



Cider making, F. Inooult {Semainc Agr., 21 {1901), Non. 1062, pp. 301, 302; 106S, 

 pp. 310, 311). — The author presents in a popular manner the results of his WO years' 

 experience m makmg cider. All thedetails, from gathering thelruit l>y hand to the 

 cellar storage of the cider m bottles, are mduded. 



