218 EXPEBIMEXT STATION EECOKD. 



" Since sliced pineapples svben allowed to stand in contact with sugar form 

 a large quantity of sirup, it is advisable to dry them until from 65 to 75 per 

 cent of the weight has been lost, and then allow the partly dried slices to stand 

 in contact with about 12 per cent of their weight of sugar for from six to 

 eighteen hours. During this period some sirup may be expected to separate. 

 The slices are then to be redried until they appear fairly firm but are still 

 slightly sticky. 



" The sugared, dried pineapples darken slightly on keeping, the Red Spanish 

 variety darkening considerably more than the Smooth Cayenne. In the case 

 of the Red Spanish, this darkening was prevented to a very large extent by 

 keeping in cold storage." 



Olive oil, M. Ringelmaxzst {Jour. Agr. Prat., n. ser., IS {1909). Xos. 36, pp. 

 336-341, figs. 3; 38. pp. 403-401, figs. 3; 40. pp. 469-472. figs. 4; 42. pp. 53.5-537, 

 fiffs. 4; -J^. pp. 593. 594, fig. 1). — ^A description of the machinery and methods for 

 the extraction of oil from the olive. 



The utilization of certain fruit pomaces, E. Walter (Pure Products. 6 

 {1910), Xo. 4, pp. 173-176). — As the greater part of the fruit aroma exists in 

 the pomace, the author proposes certain methods (distillation and extraction) 

 for obtaining the aroma of raspberries, currants, cherries, strawberries, 

 peaches, and apricots. 



[Honey mead or hydromel] {Xeic Zeal. Dept. Agr. Ann. Rpt.. 17 {1909), pp. 

 184, 185). — Methods are given for preparing mead from honey and from honey 

 and raisins. 



A century of sugar manufacture from the grape, .J. Dujaedix {BuI. Assoc. 

 Chim. Sucr. ct Distill.. 27 {1910). Xo. 9. pp. 833-839). — A historical discussion 

 of the manufacture of sugar from the grape. 



METEOROLOGY— WATER. 



Descriptive meteorology, W. L. Mooke (Xeic York and London. 1910, pp. 

 XTIII-\-344, figs. 81. charts 45). — The author states that his object in writing 

 this book was " to provide, so far as possible, the young men entering the service 

 of the U. S. Weather Bureau with a comprehensive introduction to modern 

 meteorology. But to meet their needs in this particular is to provide equally 

 well for all others who are beginning seriously this important science." It is 

 stated that " special effort has been made to have the theory of meteorology 

 lead up to the art of weather forecasting." 



Among the new features introduced in this work to which special attention 

 is called are: "(a) A graphical representation, based on the latest information, 

 of the relative proportions, at various elevations, of all the important gases 

 of the atmosphere, (h) A discussion of the importance of dust particles in 

 the air to the widely different phenomena of sky light, by which we get in- 

 direct illumination, and the condensation that precedes and leads to precipita- 

 tion, (c) A discussion, with the aid of an elaborate series of diagrams based 

 on extensive cloud observations, of the movements of the air at various ele- 

 vations in cyclones and anticyclones, (d) A discussion, illustrated with 

 diagrams, of the vertical distribution of temperature during different seasons 

 and different weather conditions, (e) An account, both descriptive and ex- 

 planatorj-, of the isothermal layer, which, as sounding balloons have shown, 

 is always and everywhere present. (/) A chapter on weather forecasting, illus- 

 trated by over thirty typical charts of the weather. A study of this chapter 

 should enable the layman, with the aid of a daily weather map. to make a 

 good forecast of the coming weather for two or three days ahead." 



