614 EXPERIMENT STATION RECORD. 



figs. 16). — This is a detailed description of methods for preparing conserved or 

 canned goods. The first portion of the booli is devoted to the making of pickles, 

 sauces, and vinegars; the second to preserves, jams, jellies, fruit butters, etc, 

 and the equipment required therefor; and the third to the actual processes as 

 carried out in the canneries. A final section is devoted to the cost of produc- 

 ing canned goods. Some ilustrations of machinery are shown. 



Modern cane sirup making", W. G. Tagqart {La. Planter, 50 (1913), No. 10, 

 pp. 160, 161). — A discussion of the factors which go to make up a good cane 

 sirup. 



" Clarification is without doubt the most important factor influencing the 

 quality of sirups, and good clarification can only be produced by the use of 

 sulphur and lime. . . . There are two other chemicals, phosphoric acid and hy- 

 drosulphites, which are more or less used to aid lime and sulphur in the process 

 of clarification. . . . Rust is very often to blame for the poor grade of sirup 

 which is turned out during the first few days of a campaign. All iron open 

 kettles or evaporators in which sirup is to be boiled should be kept thoroughly 

 enameled. Sirup boiled in contact with iron becomes dark and will not com- 

 mand a good price." 



The production of beet sug-ar in a continental factory, R. N. Dowlino 

 {Jour. Bd. Agr. [London], 18 {1912), No. 12, pp. 1005-1014, pis. 2).— This is a 

 description of the methods prevailing on the European continent and deals with 

 delivery, weighing, and sampling of beet roots, the disposal of the roots at the 

 factory, washing, weighing, the extraction of the sugar by the diffusion process, 

 purification of the beet juice, waste waters, the " Steffen " process, heat in the 

 factory, labor, and cost of working and delivering beet roots per ton. 



Storing of beet chips with lactic acid ferments, A. Zaitschek {Osterr. 

 Ungar. Ztschr. Zuckerindns. u. Landiv., If2 {1913), No. 1, pp. 1-8; ahs. in Chem. 

 Zig., 37 {1913), No. 29, Repert., p. i5//).— Carefully pressed and stored chips 

 treated with so-called " Lactopulpe " (A. Moser's Vindobouapulpe), were 

 found to keep well until the following summer, and with a loss of only 20 per 

 cent of dry substance. The material is considered a good feed for dairy cattle. 



The fermentation of cacao, G. Lambert {Bui. Sci. Pharmacol., 18 {1911), 

 No. 10, pp. 574-587; ahs. in Chem. ZentU., 1912, I, No. 20, p. 1632; Jour. Chem. 

 »Soc. [Londo7i'], 102 {1912), No. 600, II, p. 972).— The fermentation of cacao is 

 ascribed to Saccharomyces theohromos, which results in a production of alcohol. 

 An oxidation of the coloring matter by theobromase, which is always found in 

 the seed, takes place simultaneously. 



Observations on the preparation of cacao, E. Perrot {Compt. Rend. Acad. 

 Sci. [Paris], 156 {1913), No. 18, pp. 1394-1396) .—CacRO beans when subjected 

 to fermentation in order to remove the hulls undergo several changes which re- 

 sult in a variable product and some losses. During the process heat is developed 

 and certain enzyms act ui3on the tannin compounds, resulting in the production 

 of a brown color. To prevent this lack of uniformity the author recommends 

 sterilizing the cacao beans and suggests removing the hulls by subjecting the 

 beans to the action of a dilute solution of alkali. 



Soap from soy beans, A. W. Pontius {Daily Cons, and Trade Rpts. [U. 8.], 

 15 {1912), No. 107, p. 494; al)S. in Chem. Ztg., 37 {1913), No. 62, Repert., p. 

 285). — The author states that soy-bean oil can to a certain extent be substituted 

 for coconut oil and cacao butter, but that it must undergo a process of refining 

 before it can be employed for this purpose. 



Apocynum or Indian hemp; rubber, C. P. Fox {Jour. Indus, and Engin. 

 Chem., 4 {1912), No. 5, pp. 387, 588).— The possibilities of obtaining rubber 

 from the Indian hemp plant are considered. Analytical data are included. 



