310 EXPERIMENT STATION EECOED, 



Simplifications in milk analysis, S. H. Collins (Pioc. Univ. Durham. Phil. 

 8oc., 3 (1909-10), No. //, pp. 191-19',, fig. 7).— The author has constructed a 

 slide rule which, in contradistinction to the Droop Richmond apparatus, requires 

 only one setting to obtain the results. 



The refraction constant of the nonvolatile acids of butter, G. Dumitrescu 

 and D. M. Popesu {Ahs. in Chcm. Ztg., 3J, {1910), No. 23, pp. 196, 197).— The 

 authors show that determining the refraction constant of butter furnishes an 

 index as to the amount of nonvolatile acid present. The limits found in these 

 tests were between 20.9 and 30.2 at 40° C. for pure Roumanian butters. 



The composition of various 'butters, A. Reinsch {Ber. Chem. Untcrsuch. 

 Amt. Altoiw, 1909; ahs. in MUchw. Zciitbl., U {1910), No. J,, pp. 1SS-19Z) .—The 

 results of determinations .of the refractive index and Reichert-Meissl number 

 of German and Russian butters for 1009 are reported. 



The determination of salt in butter at the creamery, J. L. Sammis {Wis- 

 consin Sta. Circ. Inform. 1.',. p. 7, figs. 2). — A modification of the method pre- 

 viously described (E. S. R., 13, p. 16). 



Contributions to our knowledge of beeswax, G. Buchner {Ztschr. Offentl. 

 Chcm., 16 {1910), No. 7, pp. 12S-131). — Attention is called to abnormal results 

 obtained in the analysis of genuine beeswax. 



Preparation of beeswax {Bui. Imp. Inst. [So. Ken.^ington], 8 {1910), No. 1, 

 pp. 23-31). — An account of the preparation of beeswax for the market in Africa 

 and India is given. 



Vinegar from apples, F. de Castella {Jour. Dcpt. Agr. Victoria, 8 {1910), 

 No. 3, pp. 151-156). — The feasibility of producing vinegar from apples in Aus- 

 tralia is discussed and the processes of manufacture are described. 



The home canning of fruits and vegetables, S. B. Shaw {Bui. N. C. Dcpt. 

 Agr., 31 {1910), No. 5, pp. 21/, figs. 9). — This bulletin embi'aces the results of 

 experimental tests in the home canning of fruits and vegetables. The principles 

 of canning and the necessary equipment are discussed, and specific directions 

 are given for canning various fruits and vegetables, mixed vegetables, and 

 soups. 



Canning tomatoes on a large scale, G. S. Demuth {Weekly Market Growers 

 Jour., 6 {1910), No. 19, p. 5). — A practical article in which the entire process 

 is considered. 



[The manufacture of dry tomato conserve] {Pure Products, 6 {1910), No, 

 5, pp. 251-254). — A description of a method for prei)aring dry tomato conserve 

 previously noted (E. S. R., 22, p. 416). 



The microflora and the preservation of French mustard, I, A. Kossowicz 

 {Ztschr. lAiiidw. Vcrsuchsw. Ostcrr., 13 {1910), No. 2, pp. 95-120).— The results 

 show that freshly ground mustard as it leaves the mill contains bacteria and 

 spores of the Mesentericus and Subtilis group. The decomposition of nuistard 

 is very often brought about by bacteria which are not active gas formers, but 

 notwithstanding this, gas formers are very often present. The gas bubbles 

 I)resent in the fermenting mustard may also originate from two other sources, 

 (1) from the metabolic processes of the nongas-forming bacteria, and (2) from 

 the air absorbed by the mustard mash. An infected mustard without gas 

 fermentation will sometimes be decomposed to a greater degree than one con- 

 taining much gas. The mashing process brings about a decided decrease in 

 the micro - organism content, the mold and budding fungi being chiefly sup- 

 pressed. The addition of condiments or hydrogen peroxid and lactic acid to 

 the mash exerts no influence on the suppression of the bacteria. 



In order to prevent the spoilage of mustard it is advisable to add some white 

 mustard seed to the mash, and to have a higher acetic acid content i)resent. 



