166 EXPERIMENT STATION RECORD. 



found during the winter season was about one-fiftli of tlie number found during 

 tlie summer. 



Gas-forming bacteria of the colon-aerogenes group when determined on litmus- 

 lactose-asparagin agar were found present in 0.1 cc. in 106 of the 120 samples ex- 

 amined. " Of the 14 negative samples, 13 were of the winter series and 1 was 

 examined during October. The average number of gas formers in the entire 

 series of samples was 16,298 per cubi? centimeter, Fiftj'-seven samples exam- 

 ined during the summer averaged 29,544 per cubic centimeter. The 49 winter 

 samples contained an average of 8S9 per cubic centimeter. Ice cream contained 

 a much larger number of gas-forming organisms during the summer season. A 

 large number of media were used in an attempt to devise a suitable medium for 

 the detection of Bacillus coli in ice cream, and our results show that there is no 

 entirely satisfactory method known at present." 



The useful and harmful constituents in coffee, H. Frfxtnd ( Pharm. Zentral- 

 halle, 56 {1915), 2\'o. 28, pp. SJt3-3],S, fig. /).— A summary and digest of ex- 

 perimental data treating of the comparative composition of coffee prepared bv 

 several different commercial methods. 



Efficiency of coffee-making devices, R. F. Bacon {Tea and Coffee Trade 

 Jour., 29 {1915), No. 5, pp. 427-429). — This article reports the results of a study 

 of the comparative efficiency of nine commercial coffee-making devices. Data 

 are given showing the percentage of cafTotannic acid and caffein in the brews, 

 together with the number of grains of caffein contained in one average-size 

 cup of each brew. 



The caffein content of Java tea, J. J. B. Deuss {Chein. Weekbl., 12 {1915), 

 No. 42, pp. 938-94^). — Comparative analytical data are reported showing the 

 amount of caffein contained in a number of commercial brands of tea. The 

 mininuim quantity in a good grade of Java tea is given as about 3 per cent. 



Spices, J. K. Jank {St. Louis: Author, 1915, pp. 121). — This book, which is 

 intended for manufacturers, grocers, etc., contains information regarding the 

 botanical origin, geographical source, commercial use, and chemical composi- 

 tion of the principal .spices. The federal standards for each spice are given 

 and the common commercial grades are described. The more common seeds, 

 herbs, leaves, etc., are treated in a similar way. A large amount of miscel- 

 laneous information, including federal and state laws on labeling, net weights, 

 etc., is also given. 



Nonalcoholic carbonated beverages, sanitary condition and composition, 

 R. RI. Allen, J. O. La Bach, W. R. Pinnell, and L. A. Brown (Kentiirky f^ta. 

 Bui. 192 {1915), pp. 59-125). — This bulletin presents the results of a sanitary 

 survey of the soft-drink industry of the State in which the methods employed 

 were similar to those developed in milk inspection. 



Sanitary inspections were made of the plants where these products were pre- 

 pared, and this included an investigation of the equipment iised. Especial 

 attention was given to the methods employed in washing bottles. The necessity 

 for thorough sterilization of the bottles or other containers is emphasized. It 

 is recommended that they be kept in live steam from 30 to 40 minutes and any 

 subsequent contamination guarded against. 



Chemical and bacteriological examinations of the water used in the manu- 

 facture of soft drinks showed that many of the plants were using water which 

 needed purification by filtration or sterilization. 



The results of the bacteriological examination of the soft drinks are presented 

 in detail, and from these results some of the conclusions drawn are that the 

 bacteriological count of the finished product is not a correct index of 

 the sanitary conditions existing in the manufacture of soft drinks, and that 



