808 EXPERIMENT STATION RECORD. [Vol.43 



were placed in the cellar of a cider house, and the rate of fermentation deter- 

 mined by weighing the flasks at intervals. When the losses in weight became 

 insignificant and microscopical examination showed that growth had ceased, the 

 juices were examined for nitrogen and sugar content and specific gravity. 



The four juices which had fermented rapidly had only a trace of sugar, while 

 the sugar content of the other two was 6.3 and 1.04 per cent, respectively. The 

 percentages of nitrogen in the completely fermented juices were from 0.0135 to 

 0.0221, while the other two were 0.0033 and 0.0094. These results indicate that 

 for a slow fermentation resulting in a sweet cider the content of the juice in 

 nitrogenous matter should be very small. 



Home canning and food thrift, O. H. Benson (N. T. State Dept. Farms and 

 Markets, Agr. Bui., No. 130 (1920), pp. 61, figs. iS).— This bulletin contains a 

 description of the outfits used in home canning by the one period cold-pack 

 method ; general directions with time schedules for the home canning by this 

 method of fruits, vegetables, meats, and fish ; a brief description of other 

 methods of canning; and miscellaneous suggestions. Special recipes are in- 

 cluded for making sirups from sugar beets and apples, for the home canning of 

 field corn, and for several camp rations. 



Preserving fish in the home, S. L. Lewis {Oregon Agr. Col. Ext. Bui. S18 

 (1920), pp. 1, 2). — Brief directions are given for the home preservation of fish 

 by salting, smoking, and canning. 



A new and snccessfol type of frnit evaporator, W. V. Cruess (Bettei 

 Fruit, 15 {1920), No. 2, pp. S-5, figs. /f). — This article consists of the plans and 

 specifications of the evaporator described in Bulletin 322 of the California Ex- 

 perimait Station, previously noted (E. S. R., 43, p. 715). The evaporator holds 

 6 tons of fruit per charge and will dry from 6 to 10 green tons of fruit in 24 

 hours. The complete plant cost in 1919 about ^3,500. Sketches are included 

 of the revised ground plan of the evaporator, a section of its more important 

 parts, and a section of the dipping machine. 



Palm gul manufacture in the Bombay Presidency, V. G. Gokhajle {Dept. 

 Agr. Bombay Bui. 9S {1919), pp. 11+66, pis. 11). — This bulletin consists of a 

 brief historical account of attempts at gul making from date palms, the report 

 of a series of investigations conducted from 1915-1919 on the possibilities of 

 the commercial manufacture of palm gul, a detailed description of the process 

 of tapping the juice and making gul, and appendixes by P. C. Patil on gul mak- 

 ing from brab, coconut, and Bherli palms, including data on the quantity per 

 tree, chemical composition, deterioration on keeping, and effect of different 

 preservatives of the juice and gul of palms. 



The commercial possibilities of the sun drying of vegetables in Balu- 

 chistan, G. L. C. Howard (Fruit Expt. Sta. Quetta [India] Bui. 10 (1920), pp. 

 22). — This bulletin deals with the commercial aspects in India of the process of 

 sun drying vegetables described in a previous bulletin (E. S. R., 41, p. 116). 

 The main points to which attention should be called in the adaptation of the 

 process to large scale manufacture are indicated, improvements and changes in 

 the original apparatus and treatment are outlined, and tables are given of the 

 estimated cost of production. The subject matter also includes testimonials 

 from users of the sun-dried vegetables and a discussion of the commercial 

 openings for sun-dried vegetables in India. Brief notes on the sun drying of 

 black and white cherries, apricots, and apples are appended. 



Technique of potato starch manufacture, C. C. Moobe (Potato Mag., 2 

 (1920), No. 12, pp. 10, 11, 20, 22, 23; S (1920), No. 1, pp. 8, 9, 20, 22, 23).— This 

 paper consists of a detailed description of the various processes in the manu- 

 facture of potnto starch, together with a discussion of the marketing possi- 

 bilities of the product. 



