710 EXPERIMENT STATION EECOKD. 



potassium thiocyanate in a liter of water. This is standardized gravimetrically 

 witli silver until 1 cc. equals 14.92 mg. of potassium sulphocyanid, which is 

 equivalent to 10 mg. of potassium cyanid ; 50 cc. of this solution is then diluted 

 for use in the Nessler tubes. Thus 1 cc. of the diluted thiocyanate solution is 

 equivalent to 1 mg. of potassium cyanid." 



The method was checked up with potassium cyanid 99.68 per cent (Merck). 

 The plants studied were taken from a field in which the poisoning of stock 

 occurred and they contained a maximum amount of cyanogen. These plants 

 were stunted and almost dry from the lack of water. 



Assuming that the rumen of a cow has a capacity of 275 liters, which may 

 corresi)ond to a feed content of 200 kg., there would be about 5 gm. of hydro- 

 cyanic acid present in the stomach of this animal and this would be sufficient 

 to kill it. " However, no cases are on record of a beef animal eating 200 kg. 

 (nearly 450 lbs.) at one feeding. Besides, the rumen is not emptied at any 

 time but remains in a well-fed animal at about the same weight, the undigesti- 

 ble matter being removed gradually." 



Handbook of food analysis, edited by A. Beythien, C. Hartwich, and M. 

 Klimmer (Handhuch cler l^ahrungsmitteluntersucliuno. Leipsic, 1914, vol. 1, 

 pp. XXIV +1012, figs. S2).— This volume, by A. Beythien, is the chemical- 

 physical part of a handbook, of which two other volumes are to follow dealing 

 respectively with botanical-microscopical and bacteriological and biological 

 methods. It contains methods for the analysis of meats, soups, milk (includ- 

 ing condensed milk), cheese, edible oils and fats, cereals and leguminous seeds, 

 flour, farina, bread, pastry, yeast, vegetables and roots (fresh and conserved), 

 fresh and preserved fruits, jellies, marmalades, fruit juices, fruit sirups, pre- 

 servatives in fruit juices, honey, beeswax, alcohol-free beverages, sugar and 

 sugar goods, alcoholic beverages (beer, wine, cordials), vinegar, spices, tea 

 and coffee and coffee surrogates, cocoa and chocolate, water, air, miscellane- 

 ous materials used in the handling and canning of foods, dyestuffs, paper (car- 

 tons, etc.), textile fibers, woven goods, soap, washing compounds, cosmetics, 

 petroleum, candles, matches, poisons, and urine. 



In many cases the judgment of the commodity on the basis of the analysis is 

 discussed. 



Table of calculated dry substance in milk as determined by the Fleisch- 



mann formula, R. Pfister and W. Leuze (Milchw. ZenthL, 42 (1913), Nos. 4, 



pp. 97-103; 5, pp. 134-138; 6, pp. 169-173; 7, pp. 196-200) .—This table gives the 



calculated dry substance in quantities of milk varying in specific gravity from 



1.019 to 1.04 and in fat content from 0.1 to 6 per cent. The formula /=1.2 /+ 



(100 s— 100) 

 2.665 is used, in which t represents the dry substance, / the 



fat content in per cent, and s the specific gravity at 15° C. 



The volatile oils, E. Gildemeister and F. Hoffmann, trans, by E. Kremers 

 (London, Bom'bay, and Calcutta, 1913, vol. 1, 2. cd., pp. X//-f 677, pis. 2, figs. 

 75). — This is a translation of the second revised and enlarged German edition 

 of the first volume of this work, which has been previously noted (E. S. R., 25, 

 p. 113). Its contents are as follows: Historical introduction; production of 

 flower perfumes by extraction, enfleurage, and maceration; principal constitu- 

 ents of volatile oils, natural and artificial perfumes; and the chemical and 

 physical examination of volatile oils. 



On Japanese peppermint oil, Y. Shinosaki {Jour. Indus, and Engin. Cheni., 

 5 (1913), No. 8, pp. 658-660). — A study of peppermint oil produced at the Kitami 

 branch of the agricultural experiment station of Hokkaido and the Odakogetsu 

 Peppermint Oil Trade Association in the Okayama prefecture. 



