METEOEOLOGY. 207 



the Hesse method and the Kooper method (E. S. R., 31, p. 613). The latter 

 methods, however, are easier and quicker. It is thouglit that the Herramhof 

 apparatus would be of great value if the total solids could be determined with 

 it at the same time, as suggested by the originator. 



Desiccation tests made with this and the sea sand method showed great varia- 

 tions. Tlie fat content as determined in the dried cheese mass obtained by the 

 Herramhof and sea sand methods did not show such great variations as did the 

 figures for dry matter, the variations in fat being between 0.03 and 4.37 per 

 cent, with an average of 1.51 per cent, while the average for dry matter was 

 S.54 per cent. 



Fruit by-products, W. V. Cetjess ( California Sta. Rpt. 1915, p. 31 ) . — Methods 

 have been devised whereby clear palatable jellies are produced from oranges 

 and lemons. " One ton will yield approximately 300 gal. or 6,000 6-oz. glasses, 

 Jlethods of clearing orange and lemon juice were tested. Fining with 8 to 12 

 lbs. of Spanish clay, settling, and filtration were found satisfactory. Small 

 amounts of sulphurous acid prevent darkening and the development of a 

 ' musty ' taste." 



The practical application of improved methods of fermentation in Cali- 

 fornia wineries during 1913 and 1914, F. T. Bioletti and W. V. Crxjess (Cali- 

 fornia Sta. Circ. IJfO (1915), pp. llf, figs. 8). — A continuation of the enological 

 investigations previously noted (E. S. R., 17, p. 183; 23, p. 209; 25, p. 716) is 

 reported, confirming previous observations. 



It was found that the use of pure yeast and sulphurous acid can be applied 

 successfully on a practical scale and yields more perfect fermentations and 

 sounder wines. A new method is outlined in detail, and analyses of the wines 

 reported. Wines made by the improved method kept a great deal better at warm 

 temperatures than the spontaneously fermented wine. Sulphurous acid alone 

 gave as sound wines as where pure yeast was used in addition to the sulphurous 

 acid. The amount of sulphurous acid left in the wine did not exceed 64 per 

 cent of the limit allowed under the Food and Drugs Act and averaged only 

 about 21 per cent. 



METEOEOLOGY. 



Work in agricultural meteorology (Tnidij Selsk. Klioz. Met., No. 14 (1915), 

 pp. 150, figs. 10). — This report contains the following articles: The Importance 

 of Agricultural IMeteorology from the International Point of View, by G. Azzi 

 (see below) ; The Influence of Meteorological Factors on the Yield of Grain in 

 the Province of Bologne, by G. Azzi (see p. 208) ; The Influence of the Principal 

 Meteorological Factors on Winter Rye, by R. G. Zalenskii ; Halos of the Sun 

 and Moon as Indexes of Weather Changes, by E. A. Khvol'son ; A Simplified 

 Deduction of the Formula for Adiabatic Changes in an Ascending Current, by 

 P. I. Brounov; Problems and Results of Agricultural Meteorology, by V. K. 

 Gauer ; and Programs of Meteorological-Agricultural Observations. 



The importance of agricultural meteorology from the international point 

 of view, G. Azzi (Trudy Selsk. Khoz. Met., No. 14 (1915), pp. 3-iS ) .—Defining 

 agricultural meteorology as the correlation of the sum of the meteorological 

 factors and plant growth, the author points out the necessity for securing uni- 

 formity of methods in (1) the determination of the critical periods of different 

 plants in different localities ; (2) the preparation of charts showing the probable 

 distribution of droughts, precipitation, and frost; (3) the determination of 

 zones of good, medium, and poor yields as correlated with the meteorological 

 conditions; and (4) the extension of the zone of good yields by better adaptation 

 of crops to climatic conditions. 



