191*] AGRICULTURAL < li KM1STRY — AOBOTECHNY. 415 



for the purpose of determining whether ■ grape strap can be made that will 



be bought for its special properties, and whether such :i strap can be produced 



and sold at prices that will attract the consumer ami pay the grower. A method 



tor manufacturing the sirup based on th<- experimental work reported is as 

 follows : 

 Ripe grapes, preferably U5° Hulling or higher, are crushed and pressed in 



the ordinary winery equipment as soon after picking as possible. The Juice 

 from the pomace is extracted by pro gr e ss ive washing with boiling water and 

 steam and two Supplementary pressings. The liquid from the first extraction 

 is mixed with the undiluted juice, and that from the lasi extraction is used for 

 the first extraction of the next lot of pomace. To 100 gal. of juice 1.25 lhs. of 

 liquid sulphurous acid or 2.5 gal. of per cent sulphurous acid solution are 

 added to prevent fermentation, and the juice is then stored in clean, completely 

 tilled, and lightly bunged wooden tanks. If stored for Bome time before being 

 sent to the sugar factory, a sediment forms from which the clear jui< ■■■ .an be 

 drawn off and shipped in clean, sterilized barrels. At the sugar factory the 

 juice is desulphited with steam, clarified, if necessary, with casein or a mixture 

 of casein and Spanish clay, decolorized with bone black, filtered, deacidlfled 

 with calcium carbonate, filtered again, concentrated to 05° Balling in triple- 

 effect vacuum pans, and allowed to settle for two weeks in clean tanks to remove 

 excess of calcium tartrate. The clean sirup is then packed in containers, 

 pasteurized for from 25 to 35 minutes, and cooled in water. 



This process is said to yield a sirup of agreeable taste and flavor which can 

 be used as a table sirup, in cooking, canning, and in making certain preserves. 

 Attempts to use it in the preparation of jellies and marmalades were not suc- 

 cessful. It is said that by slight modifications of the process special sirups 

 can be made of different colors and flavors. 



Estimations of the yield and cost of the sirup indicate that if practically all 

 the juice were extracted a ton of grapes would yield a number of gallons of G5° 

 Balling sirup equal to two and one-half times the Balling degree of the juice. 

 and that the cost of the sirup would be about $1.35 per gallon. It is pointed 

 out that about L'50,000 tons of wine and table grapes, representing a value of the 

 raw material of over $4,000,000, can not be used next year in the usual way, 

 and that if these grapes were made into grape sirup the product saved would 

 be equivalent to over 40,000 tons of sugar. 



Industry of lactose and of the vegetable casein of the soy bean, V. J. <;. 

 Bkltzkk (Industries du Lactose et de la Castinc Yc<ictale de " Suja." Pari*: 

 Bernard Tignol, [1918], pp. 1H, figs. 85). — This publication deals particularly 

 with the industrial manufacture of lactose and of vegetable milk and vegetable 

 casein from the soy bean. In addition, the chemistry of the above-named sub- 

 stances is discussed, and a chapter is included on various industrial treatments 

 of milk, such as homogeuization, pasteurization, sterilization, and condensation 

 of milk; separation of cream; and the manufacture of butter and casein. An 

 extensive bibliography is given of the literature on lactose. 



The utilization of waste products, T. Koli.kk (London: Scott, Greenwood d 

 Son, l'J18. S. English ed., rev. and enl.. pi>. 7111+838, fins. 92).— This is the 

 third English edition of this book, revised and enlarged (E. S. it., 11, p. 717 i. 



Report of the agricultural chemist, J. C. Bkl\nnkh (Ann. Rpt. Dept. AffT. 

 and Stock [Queensland], 1917-18, pp. 28-39). — This is the customary annual re- 

 port, including tables of analyses of Queensland soils, mixed fertilizers, edible 

 plants occurring in prickly-pear scrubs in the Marauou district, and agricultural 

 and vegetable seeds. 



