II CONTENTS. 



Page. 



About cellase, Bertrand and Holderer 306 



Food chemistry for 1909, Fendler 306 



Comment on the rapid detection of food adulteration, Rothea 306 



Estimation of the purins in foods, Bessau and SchmM 306 



A new constituent of food products, Backe 306 



Analysis of lard and detecting adulteration, Wauters 307 



The nitrogenous substances in honey, Lund 307 



About the ferment reactions of honey, Auzinger 307 



Effect of pectin on sugar estimation in dry marmalades, Strohmer and Fallada. . 307 



The determination of the fat content of cocoa and chocolate, Prochnow 307 



On the quantitative determination of cane sugar by the use of invertase 307 



Influence of nonsugars on sugar estimation in beets, Andrlik and Stanek 307 



Electrical conductivity method for the ash in impure sugar solutions, Lange.. 307 



A reversion of the starch-dextrin reaction, Reichert 307 



The estimation of iron in milk, Fendler, Frank, and Stiiber 308 



Determination of sodium chlorid in milk, Poetschke 308 



Fat and specific gravity of curdled milk liquefied with ammonia, Hofmeister.. 308 



Refraction and specific gravity of calcium chlorid serum, Mai and Rothenfusser. 309 



The relation of the acidity to the catalytic power of fresh milk, Sarthou 309 



Diastases in milk (peroxidases), Nicolas 309 



Milk ferments, Meyer 309 



Examination of condensed milk 309 



Simplifications in milk analysis, Collins 310 



Refraction constant of the nonvolatile acids of butter, Dumitrescu and Popescu . 310 



The composition of various butters, Reinsch 310 



The determination of salt in butter at the creamery, Sammis 310 



Contributions to our knowledge of beeswax, Buchner 310 



Preparation of beeswax 310 



Vinegar from apples, De Castella: 310 



The home canning of fruits and vegetables, Shaw 310 



Canning tomatoes on a large scale, Demuth 310 



[The manufacture of dry tomato conserve] 310 



The microflora and the preservation of French mustard, I, Kossowicz 310 



Clarifying powders in sugar manufacture, Hazewinkel 311 



The sulphuring of wool, Reychler 311 



Hydrolysis of cellulose with hydrofluoric acid, Ville and Mestrezat 311 



The behavior of fluorids in the preservation of wood, Nowotny 311 



[Miscellaneous analyses], Gamble 311 



Report of the Stein analytical-chemical laboratory for 1908, Christensen 311 



METEOROLOGY — WATER. 



Bulletin of the Mount Weather Observatory 311 



Monthly Weather Review 311 



Weather report. Day 312 



[Meteorological observations in Trinidad] 312 



The weather of the past agricultural year, Brodie 312 



The weather of Scotland in 1909, Watt 312 



Hailstorms and lightning strokes in Saxony, 1886 to 1905, Grohmann 312 



The rains of the Nile Basin and the Nile flood of 1908, Lyons 312 



Dew measurements during 1904 to 1907, Passerini 313 



Surface water supply of Ohio River basin, 1907-8, Horton, Hall, and Bolster. . 313 



Surface water supply of St. Lawrence River basin, 1907-8, Barrows et al 313 



Surface water of upper Mississippi River and Hudson Bay basins, Horton et al. 313 



Surface water supply of western Gulf of Mexico, 1907-8, Freeman et al 313 



Surface water supply of the Colorado River basin, 1907-8, Freeman and Bolster. 313 



Water supply statistics 313 



Examination of public water supplies 313 



Examination of rivers 313 



Purification of sewage, Clark and Gage 313 



Sterilization of large quantities of water by ultraviolet rays, Henri et al 313 



SOILS — FERTILIZERS. 



What is weathering? Treitz 314 



Soil types as determined by climatic zones, von Cholnoky 314 



