714 EXPERIMENT STATION" RECORD, 



Determination of the quantity of fat in cream, L. Lindet (Compt. Rend. 

 Acad. Af/r. France, 1 (1915), No. 11, S.'iO-SJfG ; ahs. in Internet. Inst. Agr. 

 [Rome], Mo. Bui. Agr. Intel, and Plant Diseases, 6 (1915), No. 8, p. 1113, 

 111-i). — ^After pointing out the difficulties incident to present methods of deter- 

 mining the quantity of fat in cream, the author describes a method which con- 

 sists in placing a drop of cream on a piece of foolscap paper, which is then 

 kept at a temperature of 105° C. for two hours. The area of the spot that is 

 thus produced is measured and compared with standards which liave been pre- 

 viously prepared with butter fat and treated in an identical manner. A com- 

 parison of the method with the desiccation and ether extraction methods indi- 

 cated a close agreement in analytical results. 



The colorimetric determination of acetylene, E. R. Weaveb (Jour. Amer. 

 Chem. Sac., 38 (1916), Xo. 2, pp. 352-361, figs. 2).— In the course of an investiga- 

 tion upon the determination of small amounts of water by the use of calcium 

 carbid the author has devised a colorimetric method for the detection of small 

 amounts of acetjiene. 



The gas to be investigated is passed into an ammoniacal solution of cuprous 

 chlorid, containing gelatin and alcohol, and the resulting red colloidal solution 

 compared with a suitable standard, such as a solution of a red dye or a piece of 

 ruby glass. The method is deemed very sensitive, it being possible to detect 

 amounts as small as 0.03 mg. of acetylene. Hydrogen sulphid and large 

 amounts of carbon dioxid and oxygen interfere with tlie determination, but 

 these may be removed, without loss of acetylene, liy passing the gas to be 

 tested through a hot alkaline solution of pyrogallol. Several applications of 

 the method are described. 



The results as to the determination of water were not satisfactory. 



Eeport of the bacteriologist, W. Giltnek (Michigan Sta. Rpt. 1915, pp. 208, 

 209). — Analyses of a vint'gar prepared from maple sap skimmings and of the 

 brine from a normal fermentation of brine pickles are reported. It is con- 

 cluded that " a vinegar with very good flavor and quality may be produced from 

 maple skimmings or from maple sap at reasonable cost." 



Preliminary bulletin on canning', A. W. Bitting (Nat. Canncrs Assoc. Bui. ^ 

 (1915), pp. 65). — This is preliminary to a publication which will give a more 

 complete treatment of the subject of canned foods. The minimum require- 

 ments necessary for successful results in the canning of various fruits and 

 vegetables are outlined. Analytical and other data obtained in canning experi- 

 ments are submitted. 



Experimental work on soda cellulose, S. D. Wells (Paper, 17 (1915), No. 4, 

 pp. l-'h 15, fig. 1). 



METEOROLOGY. 



Problems and results of agricultural nieteorologry. V. K. Gaver (Trudy 

 Sclsk. Kho.:;. Met., No. I4 (1915), pp. Sl-119).—Tho more important contribu- 

 tions to this subject are reviewed in this article. 



Meterological observations at the Massachusetts Agricultural Experiment 

 Station, J. E. Ostrandeb and D. Potter (Massachusetts Sta. Met. Buls. 325, 

 326 (1916), pp. 4 each). — Summaries of observations at Amherst, Mass., on 

 pressui'e, temperature, humidity, precipitation, wind, sunshine, cloudiness, and 

 casual phenomena during .Tanuary and February, 1916, are presentetl. The 

 data are briefly discussed in general notes on the weather of each month. 



[Meterological observations], D. A. Seeley (Ann. Rpt. Sec. Dd. Agr. 

 Mich., 5'f (1915), pp. 175-186). — Daily and monthly summaries of temperature 

 (maximum, minimum, and mean), precipitation, cloudiness, and sunshine, and 



