AGRICULTURAL CHEMISTRY AGROTECHNY, 711 



acid, on the contr.-ii'.v. ,t,n-adnall.v decreased from 0.2.S per cent on August IT to 0.04 

 per cent on September 17. These facts should prove of some value to those who 

 non^ use these fruits for making ijreserves, or who may use them for making 

 alcoliol or for other purposes." 



Utilizing tomato residues, F. Perciabosco and F. Semeraro (Sta.;;. Sper. Agr. 

 Ital, J,S (1910), No. 3, pih 260-272; abs. in Chem. ZentbL, 1910, II, No. 3, pp. 169, 

 170). — The authors found that an oil can be profitably extracted with carbon 

 disulphid from tomato residues. It is of a yellow color and well adapted for 

 soap manufacture. The dregs therefrom are high in digestible nitrogenous sub- 

 stances and can therefore be utilized as a stock feed or as a fertilizer. 



Homemade vinegar, B. Fallot (Sci. Amer. Sup., 70 (1910), No. 1S08, p. 135, 

 fig. 1). — The author describes a simple process for vinegar production. 



Salting and curing cucumber pickles, F. F. Hasbrouck (Pure Products, 6 

 (1910), No. 0, pp. 509-31 '/). — Attention is called to the inaccuracies which exist 

 iu various " saltometer " scales. In view of these the author recommends uti- 

 lizing a Beaume hydrometer for the purpose. Directions for salting down are 

 given, and measures to prevent a too rapid and abnormal fermentation of the 

 cucumbers are suggested. 



Prepared mustard, F. F. Hasbrouck (Pure Products, 6 (1910), No. 8, pp. Ji-'i6- 

 .'i'i9). — A description of the details involved in the manufacture of prepared 

 mustard. 



The influence of mushy pears upon the fermentation of the juice, H. 

 MtJLLER (Landw. JaiirJj. Scliicciz, 24 (1910), No. //, pp. 268-273).— The results 

 show that a change in the kind of organized ferments takes place when pears 

 are allowed to become soft, and that this is unfavorable to the subsequent fer- 

 mentation of the juice. During the softening process certain bodies are formed 

 in the pear which produce a slower and incomplete fermentation and which, in 

 conjunction with the loss in acid and tannin which takes place, allows the bac- 

 teria to gain the upper hand, causing the formation of bodies such as niannit, 

 lactic acid, acetic acid, and esters and reducing the quality of the resulting 

 perry. 



Pear tannin, and its decomposition during the preparation of perry, P. 

 HUBER (Landw. Jalirh. Schwciz, 2-', (1910), No. ',. pp. 29 ',-298) .—The author 

 draws attention to the importance of preventing the decomposition of the tannin 

 by long storage, particularly where soft, overripe, and cut fruit is used. Tur- 

 bidity in otherwise normal perrys is due to the presence of either an excess or 

 to a too small amount of tannin in the pear. Various recommendations are 

 made for preventing and remedying the turbidity. 



The manufacture of light natural wines in the Cape Colony, 1*. D. Haiin 

 (Agr. Jour. Cape Good Hope, 37 (1910). No. 1. pi>. 5.3-62). — A discussion in 

 regard to the correct scientific principles involved in making wine at this place. 



Souring the mash, H. Lange (Pure Products, 6 (1910), No. 10, pp. 591- 

 599). — A description of the methods for souring the mash for the purpose of 

 insuring a miiform and normal fermentation process in yeast making and 

 alcohol niitiiufacttire. 



Operation of small rye distilleries, C. Ellrodt ( I'urc Products, 6 (1910), No. 

 9, pp. 528-533). — This article treats bi-ietiy of a method of jn-oducing alcohol 

 from rye. and describes the chemical and biological (.•ontrol of the process. 



Denatured alcohol from cantaloups, S. R. Mitchell (Cal. Cult., 35 (1910), 

 No. 8, p. 178). — The author points out that it would not pay to grow cantaloiqis 

 for producing denaturized alcohol. 



The amount of spirits that may be extracted from a ton of raisins, A. J. 

 Perkins (Dcpt. Af/r. So. Aust. Bui. 30, pp- ^'^- — Previously uot«'(l fnun another 

 source (E. S. K.. 22, p. 41G). 



