618 EXPERIMENT STATION RECORD. [Vol.41 



factors and principles involved in preservation by drying, the construction and 

 operation of sun and artificial heat driers, and general and special processes 

 in drying. Special directions are given for the drying of several vegetables 

 and fruits and their subsequent treatment. Tables from Weather Bureau re- 

 ports are included to show the varying conditions of sunshine, temperature, 

 and humidity in different parts of the State (Washington), and the suggestion 

 is made that in order to develop intelligent methods of drying for any par- 

 ticular community a careful study should be made of the principles of drying 

 and of the climatic conditions of that community. 



Industrial drying, P. Razous (TMorie d Pratique du S^chage Industriel. 

 Paris: H. Dunod & E. Pinat, 1919, 2. ed., rev., pp. 253, figs. 65).— This volume 

 consists of two parts, the first of which deals with the general principles of 

 evaporation, the principal types of hot air driers, matheirfatical calculations 

 relative to the establishment of hot air driers, the use of ventilators for the 

 circulation of the hot air, and various heating systems. The second part de- 

 scribes the commercial drying of a wide variety of substances, with advice as 

 to the most economical methods of drying each. Among the materials treated 

 are phosphates and superphospliates, hides, textile material, paper, fruits, 

 vegetables, malt, wood, and fish. The closing chapter gives brief notes on the 

 drying of special materials, including bones, rubber, celluloid, sugar, flour, 

 food pastes, confectionery, pharmaceutical nfaterials, and milk. 



The manufacture of tomato products, W. G. Hieb (Denver: Author, 1919, 

 pp. IX-\-121, figs. 7). — This manual describes the modern methods for the com- 

 mercial manufacture of tomato products, and points out the advantages and 

 disadvantages of the different methods considered. Part I deals with the man- 

 ufacture of whole tomato pulp or puree from the selection of the tomato stock, 

 through the washing, sorting, pulping, and condensing processes to the canning 

 and storing of the finished product. A chapter is included on the microor- 

 ganisms of tomato products, the attitude of the pure food authorities toward 

 them, and the interpretation of analyses. Part II deals with the manufacture 

 of tonfato catsup, chili sauce, trimming pulp, and tomato soup. 



The manufacture of tomato paste, J. H. Shrader (Amer. Food Jour., 14 

 {1919), No. 9, pp. 13, l-i, 35). — The process of manufacture of tomato paste is 

 outlined briefly, and various precautions that must be taken to insure a satis- 

 factory product are discussed. The term tomato paste is given to tomato juice 

 concentrated in the ratio of 5:1. When concentrated in the ratio of 2 : 1 the 

 product is called tomato pulp, 2.5 or 3 : 1 tontato puree, and 10 or 12 : 1 double 

 concentrated. The estimate is given that, in comparison with the manufacture 

 of canned tomatoes, an equal tonnage of tomatoes if converted into paste will 

 require only 25 per cent of the labor, with a reduction of 83 per cent in the 

 consumption of tin and of 50 per cent In cannery waste. The freight saving 

 is indicated by the fact that a 6-oz. paste can contains practically the equivalent 

 of a 32-oz. ordinary tomato can. 



Vinegar from wine, A. Marescalchi (L'Aceto di Vino. Casale ilonf errata: 

 Marescalchi Bros., 1918, pp. VII+127, figs. 9). — This pamphlet contains direc- 

 tions for the preparation of vinegar from wine on a donfestic and an indus- 

 trial scale ; and a discussion of possible diseases, alterations, and defects in 

 such vinegar; methods for the analysis of vinegar, and for the detection of 

 adulterations ; tables of the composition of Italian wine vinegar ; and recipes 

 for the preparation of toilet and medicinal vinegars, including some of his- 

 torical interest. 



Grape-shoot silage a source of alcohol and of tartaric acid. Ventre {Compt. 

 Rend. Acad. Agr. France, 5 (1919), No. 9, pp. 334-340).— The author states that 

 in the grape-growing regions of France it has been customary for a number 



