316 EXPERIMENT STATION RECORD. 



cWorination is unaccompanied by oxidation. Furfural-yielding groups are 

 synoDj^mous with pentosans, according to Tollens, and these groups must first 

 be removed by drastic hydrolysis before the cellulose can be considered pure. 



" The maximum specific rotation of solutions of cellulose in acid zinc chloridi 

 was not put forward as a test for pure cellulose, but the fact was merely re- 

 corded that the solutions which showed the maximum rotations were derived 

 from celluloses which, by other characters, were proved to be the purest. 

 [The authors] found by their proposed method, in a sample of commercial sul- 

 phite wood cellulose, only 32.21 per cent of ' true cellulose ; ' this result is up- 

 held against the criticism of Cross and Bevan on the ground that the sample 

 still contained much lignin. The differences between the authors and Cross 

 and Bevan turn on the question of a definition of chemically pure cellulose, as 

 contrasted with the technically pure article. Konig and Braun, by the isolation 

 of lignin, free from accompanying cellulose, but still retaining the structural 

 form of the cell membrane, have proved that the lignocellulose of wood is not a 

 chemical combination, but a mixture of two mutually interpenetrating colloids." 



Home manufacture of cider vinegar, L. L. Van Slyke (Better Fruit, 7 

 {1913), ^0. 11, pp. 7-10). — Previously noted from another source (E. S. R., 22, 

 p. 416). 



Grape juice, F. T. Bioletti (California Sta. Circ. 108, pp. 12, fig. 1). — This is 

 a short account of methods for preparing and preserving unfermented grape 

 juice, with " enough detail to enable anybody to devise means to conserve 

 small quantities for domestic use, or to judge of the efficacy of industrial 

 methods or installations." 



The varieties of grapes deemed best suited for making grape juice are those 

 which show a high acidity when ripe, although any grape making a good wine 

 will make a good grape juice. The best grape juice is made from mature 

 grapes in perfect condition, but with the proper methods of handling table-grape 

 culls may be used for this purpose. When grapes low in acidity are to be em- 

 ployed, especially those which are very sweet, a little citric acid may be added 

 to the juice, or it may be blended with that of acid varieties. 



Typical analyses of some Californian grapes considered suitable for grape 

 juice are reported in tabular form. The best stage to gather Muscat grapes was • 

 when the sugar had risen to 25.5° Balling. "As a general rule, the grapes for 

 flavoring should be gathered when the sugar reaches 23 to 25° and the grapes 

 for acidity when it reaches 19 to 21°." 



Utilization of juice from waste oranges, W. V. Cruess (Cal. Cult., Jfl (1913) ^ 

 No. 13, pp. 30-i, 305, 323, figs. 2). — This article gives directions for making unfer- 

 mented orange juice from frozen or cull oranges. From 100 parts of sound cull 

 oranges 23.1 parts of juice were obtained, or 55.4 gal. of juice per ton of fruit. 

 Frozen oranges yielded from 42.5 to 45 gal. per ton of fruit. 



The methods of crushing and pressing the oranges and defecating, filtering, 

 pasteurizing, storing, and bottling the juice are described. The filtering appa- 

 ratus and a homemade pasteurizer are illustrated. 



Formulas for preserving and processing fruits, vegetables, etc., for exhibi- 

 tion purposes, J. H. Page (Bur. Mines, Manfrs. and Agr. [Ark. Puh.], 1913, pp. 

 11). — Directions and formulas are given. 



Bacon curing on the farm, J. C. Newsham (Jour. Bd. Agr. [London], 20 

 (1913), No. 6, pp. Jf78-487). — ^A detailed description of the cottager methods of 

 curing bacons and hams in vogue in the British Isles, including the Hampshire, 

 Yorkshire, Buckinghamshire, Cumberland, Scotch, and Irish methods and re- 

 cipes for curing. 



Industrial utilization of zein, the protein of maize, J. J. Geistdoefee 

 {French Patent WMO, Aug. 2, 1912; al)s. in Chem. Ztg., 37 (1913), No. 85^ 



