10201 Ar.RTriTT.TXTRAT. OHEMTRTRY AGROTECHNY. 115 



to sugar, 7 mused pcptonizatiini in milk, all hut 1 produced peptone from milk, 

 and all hut 1 produced <jas in stt'rile peas hut not in other media. An orf,'anism 

 resenihling B. hotuUnufi was found in one can. The chemical analyses of peas 

 inoculated witli one of the organisms isolated showed an increase of annnonia 

 in hoth peas and juice, an increase in creatinin in the peas alone, and an in- 

 crease in acidity. 



The conclusi(ni drawn from the results of the investigation are as follows: 



"The spoilage in cold packed canned peas is largely due to the presence of 

 resistant spore-forming organisms which are not killed by the temperature 

 attained in the prescribed method for processing. Therefore, before canning 

 peas or other vegetahlt»s, the product should be very carefully washed to re- 

 move all .soil or dust and thus remove the greater percentage of organisms. 



" The time for processing of vegetables stiould be lengthened so that the 

 center of the can may be at a high temperature sufficiently long to kill the 

 more resistant organisms. 



" The processing of all cold packed canned vegetables should be carried out 

 by the steam pressure method to insure the greatest probability of success. 



" The results obtained in the chemical analysis of .spoiled peas suggest that 

 the determination of creatinin and ammonia, especially the former, may serve 

 to detect bacterial decomposition in this canned food product." 



An extensive review of the literature of the bacteriologj- of canned foods is 

 included. 



Vinegar, Z. N. Wyant (MicMgam Sta. Spec. Bui. 98 {1910), pp. 5-27, flfis. 

 7). — This is a compilation of information from different sources on vinegar, in- 

 cluding definitions of different varieties according to the Michigan Dairy and 

 Food Laws, descriptions of various processes of manufacture, a discussion of 

 vinegar diseases and methods for their control, general directions for making 

 vinegar from fruity grains, honey, maple sirup, glucose, molasses, tomatoes, and 

 alcohol, and a short discussion of the use of the so-called vinegar " bees " or 

 mixtures of yeasts and bacteina for the quick production of vinegar from a 

 siiiutiou of .sugar or molasst^s in water. 



The use of pure cultures of vinegar yeast and bacteria is recommended as the 

 best means of overcoming losses by ofE-fermentations and producing vinegar of 

 better quality. Arrangements have been made by the bacteriological depart- 

 ment of the college to supply pure cultures at cost to those who will carry out 

 instructions carefully, observe all changes accurately, and report the changes 

 and results. 



rroceedinss of the thirty-second annual convention of the Association 

 of Ofliciul Agricultural Chemi.sts, 1915 (Jour. Assoc. Off. Agr. C'hem., 3 

 (1917), No. 1, pp. 186; 3 (1919), No. 2, pp. 187-277).— This is a detailed report 

 of the proceedings of the convention held at Washington, D. C, November 

 15-17, 191.1. In addition to the usual reports special papers are included as 

 follows: 



Determination of Saccharin in Foods, by C. B. Gnadinger (pp. 2.5-32) ; Trep- 

 aration of Organic Material for Determination of Phosphoric Acid and Potash 

 in Aliquots of Same Solution, and New Method for Drying Ether and Sample 

 in Determination of Ether Extract, by R. M. West (pp. 99-103) ; Lime Recpiire- 

 ments of Some Acid Soils, by S. D. (Conner (pp. 189, 140) (E. S. R., 37, p. 420) ; 

 l>eterminatiou of Lime Requirements of Soils by Use of Calcium Bicarbonate, 

 by L. r. Howard (pp. 141-144) ; Status of the Problem of Lime Requirement, 

 by W. H. Mclntire (pp. 144-149) ; Determination of Phosphorus in Soils, and 

 Study of Soil Containing Residual Limestone, by H. A. Noyes (pp. 149-153) ; 



I 



