AGRICULTURAL CHEMISTRY — AGROTECHNY. 613 



t(» 30 era. In the experiments two of the casks received no additions of salt, 

 another received 2 per cent of salt, and another 3 per cent. After storage for 

 about 2 months samples were withdrawn from each and the alcohol and volatile 

 acids determined. 



The casks with no salt showed, respectively, 2.13 and 2.18 per cent of alcohol 

 and 0.08 and 0.05 per cent of volatile acids calculated on the basis of the fresh 

 substance; the cask with 2 per cent of salt 3.47 per cent alcohol and O.OS per 

 cent acid; and the cask with 3 per cent of salt 2.93 per cent alcohol and 0.12 per 

 cent acid. The losses in dry substance were very variable and no definite 

 conclusion could be drawn. Drying the residue seems to be a better procedure 

 for conserving it. 



These products were relished by steers and swine, but it is reconuuended 

 that only small amounts be fed at a time on account of the high alcohol content. 



Some further notes in regard to the drying of potatoes damaged by frost 

 and rot, Rehfeld and MiJLLEB [Jahrh. Ver. Spirit us Fahrik. Deut., 13 {1913), 

 pp. 437-466; ahs. in Chem. Ztg., 37 {1913), No. 3Jf, p. 3J,6).— In working up 

 potatoes of this character it was found that the eflSciency of the drying ma- 

 chinery was 30 per cent lower than usual. Difficulties were experienced in 

 maintaining proper temperatures because of certain chemical changes in the 

 carbohydrate material. Potatoes which came directly from the field were more 

 easily worked than stored potatoes. One of the most disturbing factors was 

 dirt, of which the amount contained in this class of goods was from 32 to 34 

 per cent. More fuel was necessary for drying this kind of material. 



The significance of potato foliage drying with reference to the installa- 

 tion of potato-drying apparatus, Voltz {Jahrb. Ver. Spiritus Fabrik. Deut., 

 13 {1913), pp. 466-487; abs. in CJiem. Ztg., 37 {1913), No. 34, p. 3^6).— Feeding 

 < balance) experiments were conducted by the author and his associates with 

 sheep on the foliage of two varieties of potatoes. 



The results show that potato foliage from the standpoint of nutritive value 

 can be closely compared with good meadow hay. The digestibility of the potato 

 berry was somewhat less than the foliage but toxic effects were never noted. 



As the feed value of the potato leaf is high, it is believed that artificial drying 

 by appropriate apparatus is both feasible and profitable, although when favor- 

 able weather exists open-air drying can also be used. Storing by pickling 

 (Einsauerung) involves a loss of about 40 per cent of the organic digestible 

 material and about 12 per cent of crude protein. Some of the nitrogen-contain- 

 ing substances are transformed into sodium nitrate but this salt is of no value 

 for feeding Herbivora. 



Cassava roots and their by-products, M. Kling {Landw. Vers. Stat., 82 

 {1913), No. 3-4, pp. 211-236). — Fresh cassava roots, when shipped, spoil very 

 easily. This results in a blackening of the roots, and consequently they lose 

 their value as a raw material for preparing the tapioca flour used for human 

 consumption. When the tapioca factory is not in a locality where the roots are 

 grown, the fresh roots, after being washed and sometimes peeled, are dried in 

 the sun. The material prepared in this manner can not be used for the manu- 

 facture of the usual tapioca starch flour but it can be made into flour which 

 can be used for other techincal purposes. Certain firms which work up Manihot 

 utilissima by two methods, wet and dry, sell the by-products as starch feed 

 meal, feed meal, and starch slops. 



This article gives the results of comparatively complete analyses of these and 

 similar products, compares the figures obtained with pressed potatoes, and dis- 

 cusses their value for feeding stock. 



American commercial methods of manufacturing preserves, pickles, 

 canned foods, etc., C. A. Shinkle {Menominee, Mich., 1912, rev. ed., pp. 221, 



