414 EXPEKIMENT STATION RECORD. 



The preparation of potato flakes, E. Parow (Abs. in Chem. Ztg., 36 (1912), 

 No. 125, p. 1224). — In the potato-drying industry 2 products are prepared, 

 namely, potato chips and potato flakes. The cost of producing both and the 

 machinery required are discussed. 



Wine making-, J. Ventre (Prog. Agr. et Vit. (Ed. VEst-Centre), 33 (1912), 

 Nos. 28, pp. S8-J,5; 29, pp. 11-85, figs. 8; 30, pp. 111-119, figs. 1; 31, pp. 1/,0-lU, 

 figs. 3; 32, pp. 166-111, figs. 4; 33, pp. 206-2U; 34, pp. 233-240, fig. 1; 35, pp. 

 266-214, figs. 10; 36, pp. 292-304, figs. 6; 31, pp. 326-340, figs. 6; 38, pp. 351-365, 

 fig. 1). — This deals with the systematic and rational making of wiue, with 

 many illustrations of wine-making machinery. 



The influence of clarification (fining) upon the chemical composition of 

 wines, C. von der Heide (Ztschr. Vntcrsuch. Nahr. u. Oenussmtl., 24 (1912), 

 Nos. 4, pp. 253-265; 10, pp. 624-621).— This is a discussion of the subject from 

 the viewpoint of the food analyst. 



The addition of isinglass (prepared fish sounds), egg white, curd, and pre- 

 pared casein does not affect the nitrogen, ash, or extract content of the 

 wine. On adding such substances as wood or untreated animal or vegetable 

 charcoal, a slight increase in ash takes place. Skim milk or whey produces a 

 marked increase in the ash and extract content. 



Program and yearly reports of the royal high school for wine manufac- 

 ture and fruit culture at Klostemeuburg, Austria (Programm u. Jahresbcr. 

 K. E. Hoh. Lehranst. Wein «. Obstbau Klostemeuburg, 1909-10, pp. IV+198, 

 pis. 4, figs. 36). — This is the report of the school which was issued at the close 

 of the school year 1909-10, and it also constitutes the jubilee number to com- 

 memorate the fiftieth year of the existence of this institution. 



Utilization of the solid residue of grapes, A. De Saporta (Rev. G6n. Chim., 

 16 (1913), No. 2, pp. 20-26, figs. 2). — This deals with the utilization of the 

 residue from grapes, consisting of pulp, skins, and seeds. It describes the 

 pressing and extraction of the residue, and the use of the extracts and residue 

 therefrom as a beverage or a fertilizer. 



The manufacture of alcohol from the nipa palm in the Philippines, L. 

 Cavel (Rev. Gen. Chim., 16 (1913), No. 2, pp. 11-20, fig. i).— The nipa palm 

 (Nipa fructicans) will furnish a juice which has, at times, the following com- 

 position : Saccharose 14 per cent, protein and ash 1.5 per cent, reducing sugar, 

 traces, and water by difference S4.5 per cent. The density of the juice is 

 about 1.0633. The juice after fermentation is used as a beverage (tuba), but 

 appears to be a promising source of alcohol and sugar. 



METEOEOLOGY— WATER. 



Crop safety on mountain slopes, J. C. Alter (U. 8. Dept. Agr. Yearbook 

 1912, pp. 309-318, pis. 2). — This article explains how "mountains are often 

 perfect barriers against evil climatic influences and often actually augment and 

 multiply the influences for good," and shows why it has been possible to extend 

 successful agriculture high up upon mountain slopes. 



Some usefvil weather proverbs, W. J. Humphreys (U. 8. Dept. Agr. Year- 

 book 1912, pp. 313-382). — Certain typical proverbs are quoted, and illustrations 

 are given of " their importance in all those cases and circumstances where, 

 unfortunately, a weather service can not take the place of weather signs." 



The commercial weather map of the United States Weather Bureau, H. L. 

 Heiskell (TJ. 8. Dept. Agr. Yearbook 1912, pp. 531-539, fig. i).— This is a brief 

 note on the chalkplate map furnished by the Weather Bureau to newspapers 

 and on the extensive use which has been made of this map. 



