19161 AGEIOULTUEAL CHEMISTRY — AGROTECHNY. 807 



obtained by digitonin precipitation after three crystallizations showed a melt- 

 ing point of from 123.5 to 124°, the acetate melting at from 138 to ISS.S". 



The chemistry of the volatile oil of Achillea millefolium, E. R. Millkb 

 (Bui. Univ. Wis., No. 785 {1916), pp. 55).— In the investigation the author has 

 obtained a blue oil from the leaves and flower heads of A. millefolium. Most 

 of the oil is obtained from the flower heads, but very small amounts may be 

 gotten from young plants. Drying the plant material produced no change in 

 either the quantity or quality of oil. The oil was shown to contain ^a-pinene, 

 (i-a-pinene, Mimonene, i-borneol, bornyl acetate and other esters of borneol, 

 Z-camphor, cineol, salicylic acid, aldehydes, formic acid, acetic acid, butyric 

 acid (?), iso-valeric acid, at least one nonvolatile acid or lactone, and a blue 

 con.stituent of high boiling point. 



Note on the economic uses of rosha grass (Cymbopogon martini), R. S. 

 Peakson {Indian Forest Rec, 5 {1916), No. 7, pp. 50, pis. 5).— This publication 

 is divided into the following sections: Description, distribution, and mode of 

 growth of rosha grass ; method of distillation, yield, and analyses of oil ; uses ; 

 production ; export trade ; sales of the grass and oil ; and conclusions arrived 

 at and proposals made with a view to improving the rosha-oil industry. A 

 Note on the Constants of Indian Geranium Oil (Motia), by Puran Singh 

 (pp. 46-50) is appended. 



Saw palmetto : A phy tochemical study of the fruit of Sabal serrulata, C. A. 

 Mann {Bid. Univ. Wis., No. 767 {1915), pp. 60, pi. i).— This bulletin reports the 

 results of a thorough study of saw palmetto. The subject matter is considered 

 under the heads of synonomy, natural history, the material, the chemistry of 

 saw palmetto, moisture, inorganic constituents and ash, the so-called volatile 

 oil, fatty oil, enzyms, carbohydrates, glucosid, alkaloid, and conclusions. A 

 bibliography is also appended. 



Muscadine grape sirup, C. Deaeixg {U. S. Dept. Agr., Farmers' Bui. 75S 

 {1916), pp. 11, figs. 6). — This describes in detail the preparation of a sirup from 

 Muscadine grapes which is considered as good as or better than other sirups 

 usually found on the table. 



The process requires only simple and Inexpensive equipment which is readily 

 available. The method consists essentially of harvesting the fruit and ex- 

 tracting the juice, boiling with calcium carbonate to reduce the acidity, clarify- 

 ing the juice by allowing the precipitated acids to settle, boiling down the 

 juice to a sirup of the desired thickness, usually to about one-ninth of the 

 volume of the original clarified juice used, and canning or bottling the sirup. 

 The varieties of grapes having the highest natural sugar and lowest acid con- 

 tent are recommended as making the most delicious and highest quality 

 sirup, and also as giving the greatest yield. It is indicated that these varieties 

 yield over 3 gal. of fresh juice per bushel of grapes and, on condensing, ap- 

 proximately 11 qt. of sirup. 



Canning without sugar, J. S. Caldwell {Washington Sta. Popular Bui. 103 

 {1916), pp. 4). — This bulletin briefly describes the cold-pack method and the 

 open-kettle method, and gives some notes on canning with the use of sugar and 

 canning in tin. 



The technology of sugar, J. G. M'Intosh {London: Scott, Greemcood d Son, 

 1916, 3. ed., rev. and enl., pp. XV +526, figs. 2U). — This is the third edition of 

 the work previously noted (E. S. R., 15, p. 933). It is divided into the follow- 

 ing sections: Beet sugar; cane sugar; sugar refining; and the chemistry of 

 sugars and analysis of commercial sugars and of merchandise, etc., containing 

 sugars. 



69107°— No. 9—17 2 



