634 EXPERLMENT STATION RECORD. 



Between 49 and 55° 0. layers of sweet and acid silage were inter- 

 mingled, and at these temperatures the organisms isolated were the 

 lactic and l)utyric acid ferments, and 2 new species for which the author 

 proposes the names Bacillus valericus and B. thermicus. When the 

 temperature exceeded 56° C. sweet silage was produced. 



When the temperature of fermentation is (U) to 70^ C. the author 

 states that the acetic, lactic, and butyric acid ferments are killed or 

 become inactive, giving place to Bacillus valericus and B. theymirus. 



Bacillus valericus is so named l)ecause in a sterilized decoction of 

 ■green fodder at 50° C. it gives lise to small quantities of valeric acid. 

 It is readily stained' with a solution of methyl violet. 



Bacillus thermicus is so named because of the high temperature at 

 which it thrives. Both Bacillus valericus and B. thermicus have the 

 power of converting starch into glucose. 



With silage produced by fermentation at a temperature below 32'=> 0. 

 the percentage of volatile acids (chietly acetic, but with traces of formic 

 and butyric acid) was 1.56 for sihige from very immature fodder and 

 0.62 for silage from plants just in bloom. The non-volatile acids (chielly 

 lactic acid) were 0.10 and 0.9 per cent, respectively, for the above- 

 mentioned sam])les of silage. 



With acid silage produced at temperatures of 32 to 49° C. the vola- 

 tile acids were : From very immature forage, 1.19 per cent ; from plants 

 just in bloom, 0.38 per cent. The non- volatile acids were, respectively, 

 0,31 and 0.23 per cent. The silage Avas more acid from immature than 

 from older i)lants. 



Sweet silage produced at a temperature of 50 to 70° C. contained 

 only 0,00 per cent of volatile acid and 0.02 per cent of non-volatile acid. 

 When made from plants just in bloom it contained 4 per cent of sugar 

 and other soluble carbohydrates, as against 2.81 and 2.93 per cent con- 

 tained in acid silage (from plants of same stage of maturity) produced 

 at a temperature below 49° 0. 



The author states that sweet silage quickly becomes moldy on 

 exposure to air, while acid silage is relatively resistant to decay. 



The barley crop of 1894, F. Sceiwackhoffer (Chem. Ztg., IS {1894), No. 96, 

 Eepcrt., p. 295). — The chemical and physical proi)crties of the barley crop of 1894 

 and its value for malt. 



Cultivation of licorice root in the United States, F. Hoffman ( Jmcr. Jour. 

 Pharm., 67 (1895), Ko. 2, pp. 72-77). 



Notes on Polygonum sachalinense, Doumet-Adanson and H. Vilmokin {Bui. 

 Sor. Bat. France, 40 {IS!)3), 2(1 aer., No. 3, p. CLXXXFIII).— The authors presented 

 specimens of the true species for which P. sieholdi is often confused. The value of 

 the plant for forajjje is pointed out. 



The chemical composition of hay from Chrysopogon gryllus, U. PKTia {Staz. 

 Sper. A(ir. Ital., 27 {1S!>4), No. 4, pp. 309-375). 



The flat pea (Lathyrus sylvestris) {FHhJ\nff» Jandw. Ztg., 43 {1S94), No. 24, pp, 

 759-7ii<i). — Notes from growers on the palatahility of this plant. 



Variety tests of potatoes, W. Beckku (Dcut. htndiv. Presse, 22 {1S95), No. 2, p. 13). 



Size and amount of potatoes used for seed purposes, M. Montarini {Staz. 

 S^er. Agr. Hal., 27 {1S94), No. 3, pp. 227-250). 



