806 EXPERIMENT STATION BECOKD. [Vol. 37 



indicated as being the reason for the small quantity of aldehyde in normally 

 stored red wine. Formation of aldehydes in red wine is not considered to 

 exercise any perceptible influence on the precipitation of tannin substances. 



It is indicated that the aldehydes exercise not only a transitory influence 

 but one which is wholly unfavorable to the aroma of red wines stored in casks. 

 It is efiually injurious to white wines, especially those which are deficient in 

 sulphurous acid. Only those special wines in which part of the quality depends 

 on an energetic oxidation are benefited by the formation of aldehydes, as it is 

 favorable to the development of their characteristic aroma. 



The data obtained in the study are submitted in tabular form and discussed. 



Chemical composition of " separated musts," W. J. Baragiola and J. B. 

 Kl^ber (Landw. Jahrb. Schweiz, 31 (1917), No. S, pp. 303-314). — Analytical 

 data of so-called separated musts prepared from the juice of overripe fruits 

 are submitted and discussed. 



The juice of such fruits is deficient in tannic acid and consequently turbid, 

 and proper fermentation does not take place in such nuist.s. They may be 

 clarified, however, by proper treatment and are then known as separated musts, 

 the fermentation of which proceeds as satisfactorily as that of a normal must. 



Sauerkraut industry of the United States, I>. A. Round and S. C. Copper- 

 smith [Canncr, U (1017), Xos. 16. pp. 4S, 50; 17, pp. J,S, 50; 18, pp. 52, 54; 

 19, p. 52; 20, pp. 48, 50). — This is a general discussion of the conditions neces- 

 sary for the successful fermentation of sauerkraut. 



Utilization of frozen and decayed potatoes, Schbibaux (Compt. Rend. Acad. 

 Affr. France, 3 (1917), No. 26, pp. 716-718).— The use and value of frozen and 

 decayed potatoes as a stock food and in some instances as human food is note<l. 

 A procedure which can be easily carried out on the farm, and which consists 

 of washing, pulping, and drying the pulp, is briefly outlined. 



A moderate-sized evaporator for fruits and vegetables, A. F. Babss (Orcg. 

 Agr. CoL, E.rt. Bui. 215 (1917). pp. 4. figs, .i).— This bulletin describes the con- 

 struction of a simple and enicient evaporator for drying fruits and vegetables. 



Bacteriological study of the natural coagulation of the latex of Hevea 

 brasiliensis, Denier and Vernet (Compt. Rend. Acad. Sci. [Paris], 165 (1917), 

 No. 3, pp. 123-126). — The autliors have isolated 26 species of facultative aerobes 

 and anaerobic organisms from the natural coagulation of the latex. The or- 

 ganisms are indicated as being i)resont in great numbers. The cultural and 

 morphological characters of the organisms isolated are describe<l. 



Certain precautions necessary for a perfect coagulation of the latex are 

 briefly outlined. 



More about rice hull carbon, F. Zerban (Fm. Planter. 59 (1917), No. 6. pp. 

 93. 94). — This article reports the results of sugarhouse tests in which the new 

 rice hull carbon was u."<ed for clarification. The results are considered entirely 

 satisfactory and, while only of a preliminary nature, are indicated as having 

 established the value of the new product. 



Laboratory experiments carried out at the Louisiana Sugar Experiment Sta- 

 tion have shown the rice hull carbon, properly prepared and purified, to have 

 a very high decolorizing and deodorizing power which exceeds many times 

 that of ordinary bone black. Its use extends over a large range. The impuri- 

 ties taken up by the carbon can be easily removed and the original decolorizing 

 power restored. 



Local processes of coconut oil extraction in the Philippines, C. A. Gardiner 

 (Philippine Agr. Rev. [Engli.sh IJd.], 10 (1917). No. 1, pp. .n-31, figs. 6).— This 

 J8 a brief description of the machines and methods employed in the extraction of 

 coconut oil in small mills owned and operated by the individual farmer. 



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