116 EXPEEIMENT STATION EECOKD. 



malic acid values of 34 of the samples examined were slightly below the stand- 

 ards used in determining the purity of maple products. . . . Ten of the 34 

 samples were ' controls ; ' 5 were ' last run sap, sweet,' 1 was inoculated with 

 green mold. 6 with yeasts, S with bacteria, and 3 with mixtures of yeasts and 

 bacteria. Hence, 15, or 44 per cent of the total number were not artificially 

 Inoculated. ... A gradual drop in the total and insoluble ash contents and in 

 malic acid value occurs as the concentration [of the sirup] increases." 



" The gi'and average for the 128 samples secured in the 3 sugar seasons was 

 in every particular typical of pure maple sirup, and would of course more 

 nearly represent the output of that particular sugar orchard than would any 

 single sample or minor group of samples." 



The yeasts and molds, together with the spore-bearing bacteria, had the 

 greatest inverting power. Some of the bacteria had very low inverting capacity. 

 In studying the e&'ect of diluting, boiling, and filtering on concentrated maple 

 sirup a comparison was made with the analytical data obtained with the 

 original samples. It is shown that by simply diluting and boiling the entire 

 sirup, including its niter, to its normal density, with one exception all the 

 samples thus treated showed an increased ash content, which enabled them to 

 meet the standard required. The insoluble ash content was increased in each 

 case. " This treatment resulted in an increase in total ash for the 11 samples 

 of 1.27 per cent, averaging 0.115 per cent for each sample, with extremes from 

 0.02 to 0.21 per cent. The insoluble ash was increased 0.62 per cent, averaging 

 0.056 per cent, with extremes from — 0.01 to -+-0.16 per cent. The soluble ash 

 was increased 0.55 per cent, averaging 0.05 per cent, with extremes from — 0.04 

 to 4-0.16 per cent . . . 



" This procedure seems to make it clear that the failure of several samples 

 under discussion to meet standard requirements in certain particulars is not 

 due to the influence of the inoculating organism employed, but rather to the 

 overconcentration of the sample which, during the long period of sedimentation, 

 caused a larger amount of niter to form and to settle out than would have 

 formed and settled had the concentration been less and nearer that of the 

 11-lb. gallon." 



The preservation of fruit and legumes, A. Rolet (Les Conserves de Fruits. 

 Paris, 1912, pp. JtBJf, figs. 111). — This book dea'ls with the preparation of con- 

 served fruits and legumes in the home and on a commercial scale. Its first 

 part deals with the agencies and methods used in preservation. The publication 

 is well illustrated. 



Fruit juices, L. Meunier {Ontario Dept. Agr. Bui. 200, 1912, pp. 31, figs. 

 17). — This circular deals with chemistry and biology of cider and vinegar mak- 

 ing, discussing apple juice and its fermentation, making and marketing unfer- 

 mented, carbonated apple juice, cost of the plant, profits, and utilization of 

 by-products. 



The fermentation of quince juice, H. Ito (Jour. Col. Agr. Imp. Univ. Tokyo, 

 1 {1911), No. 3, pp. S37~3U, Pl- 1; ahs. in Chem. Zentbl., 1912, I, No. 9, p. 672).— 

 By mashing 47 kg. of quince 45 liters of quince juice was obtained. The wine 

 therefrom had the following composition : Specific gravity at 18° C. 1,021, alcohol 

 6.4 per cent by volume, exti'act 8.112 per cent, sugar as glucose 3.8SS per cent, 

 glycerol 0.34 per cent, total acidity as tartaric acid 0.886 per cent, volatile 

 acidity as acetic acid 0.6171 per cent, nonvolatile acidity as tartaric acid ester 

 2.69 per cent, volatile esters as acetic ether 0.084 per cent, nonvolatile esters as 

 neutral tartaric acid diethyl ether 2.6 per cent, and ash 0.286 per cent. The 

 fermenting agents were Saccharomyces apiculatus and Torula pulcherrlma. 



A new fermenting Monilia, Monilia vini n. sp., A. Osterwalder {Centbl. 

 Bakt. [etc.], 2. Abt., 38 {1912), No. 11-14, PP. 257-272, pl. 1; abs. in ZentU. 



