312 EXPERIMENT STATION RECORD. 



sodium fluorid, and sulphurous acid, as adopted by the Association of Austrian 

 Elxperiment Stations. 



Examination and judgment of ethyl alcohol, B. Haas {Ztschr. Landw. 

 Yersuchsic. Oftterr., 15 {1912), No. S, pp. 1057-1067).— These methods, which 

 were adopted by the Association of Austrian Experiment Stations, include 

 organoleptic tests, quantitatiA^e tests for aldehyde, furfurol, pyridin bases, and 

 ammonia compounds, nitrous acid, denaturants (methyl alcohol, pyridin bases, 

 acetic acid, sulphuric ether, turi>entine, oil of lavender, oil of rosemary, castor 

 oil, benzol, camphor, chloroform, iodoform, petroleum benzine, shellac, phenol- 

 phthalein, soap, stearic acid, animal oil, etc.), and metals. The quantitative 

 methods are for ethyl alcohol, total solids, free acids, esters, aldehydes, fur- 

 furol, and higher alcohol. 



A new method for preparing alcohol-free fruit and grape wines, A. Bohi 

 (Bin neues Verfahren zur HersteUung alkolwJfreier Ohst- unci Traubenweine. 

 Frauenfeld, 1912, pp. 71, figs. 11). — A description of the carbonic acid method 

 and its advantage over other methods. 



Technology of sugar, G. Dejonghe (Technologie Sucriere. Lille, 1910, vol. 

 1, 2. ed.. rev. and enh. pp. Ji20, figs. 368). — This, the first volume of the work, 

 deals with the technology of beet sugar manufacture. 



Yearly report on sugar manufacture, R. Teyssiek {UAnn^e Sucridre. 

 Paris, 1911, pp. 311, figs 3^).— This is a retrospect of the work done in 1909 

 and 1910 in regard to the cultivation of the various sugar-producing plants, 

 the preparation of sugar therefrom, the utilization of the by-products, and in- 

 novations in the analytical methods. 



The manufacture of chocolate, P. Ztppeeee (Die Schokoladen-Fabrikation. 

 Berlin, 1913, 3. ed., rev. and enl., pp. 31,9, pis. 3, figs. i28).— This is the third 

 edition of the monograph, which deals with the products which can be made 

 from the fruit of the cacao tree. It treats especially of the preparation of 

 chocolate, chocolate candies, dipped chocolates, and soluble cacao products. 

 The machinery required for the above commodities is fully illustrated. 



The fourth section of the book is devoted entirely to the examination and 

 judgment of cacao products, and the various laws relating to the sale of these 

 products in various countries. 



Preservation of foods, N. P. Escobae (Estac. Agr. Expt. Cindad Juarez, 

 Chihuahua. Bol. 37, 1912, pp. SO, figs. iS).— This is a discussion of the methods 

 for preserving food products by drying, freezing, boiling, preventing the access 

 of air, and antiseptics. The products considered are tomatoes, corn, peas, 

 strawberries, apples, pears, plums, ham, pork sausage, and other meat products. 



Casein: Its preparation and technical utilization, R. Scheree, trans, by 

 C. Saltee (London and New York, 1911, 2. ed., rev. and enl., pp. XI+1S2. figs. 

 11). — A second revised and enlarged English edition of this work (E. S. R., 

 17, p. 400). 



The strength of textile plant fibers, L. H. Dewey (U. 8. Dept. Agr., Bur. 

 Plant Indus. Circ. 128, pp. 17-21, figs. 2). — More than 1,000 samples of cotton 

 fibers have been tested with a machine which is based on the principle of 

 balances with a sliding brass bar instead of weights. The machine is described 

 in detail and is pictured in the original. 



It has been found by numerous trials that the average breaking strain, 

 measured in grams, of 20 fibers is approximately the same as that of a larger 

 number. This is especially true of seed cotton where it is possible to take 

 one of the fibers from each of 20 different seeds. " Furthermore, it is found 

 that the fibers taken from midway on the side of the seed are more uniform 

 than those at either end. Those at the pointed end are most variable." 



