712 EXPERIMENT STATION RECORD. 



Investigations in reg-ard to the occurrence of yeasts belon^ng to the 

 Saccharomycodes in musts which have been oversulphured, Kroemer and 

 Heineioh (LandiD. Jahrlt., 45 (1913), Ergdnzungsh. 1, pp. 105, i06).— Unpas- 

 teurized must which was hypersulphured was found to contain a species of 

 Saccharomycodes instead of the usual wine yeast. The species found did not 

 resemble in all respects 8. ludwigii. 



In regard to the place in the system occupied by Saccharomyces apiculatus 

 forms which occur in fruit and grape wines, Heinrich {Lanclw. Jahrh., 45 

 {1918), Erganzmigsh. 1, pp. 101, 108). — The lemon-shape<l yeast occurring in 

 wines could be placed in two classes, 1. e., one producing a sausage-shaped cell 

 when grown in must, in some cases being attached to one another and then hav- 

 ing a mycelium-like appearance, and the other the typical lemon-shaped form. 



The investigations are to be continued. 



Report in regard to the activities of the pure yeast culture station, R. 

 Laue {Landw. Jahrh., 45 (1913), Ergdnzungsl). 1, pp. 168-177).— This deals with 

 the activities of the station in conjunction with wine manufacturers with 

 reference to the fermentation of fruit, berry, and grape musts, the use of pure 

 yeast for secondary fermentations in wine and for the preparation of foaming 

 wines, examination and treatment of diseased wines, and the cultivation and 

 multiplication of pure yeast, and other fermentation organisms. 



The work done within the station included comparative fermentation tests 

 with newly isolated pure yeasts and a study of the influence of musts of various 

 sugar contents upon the formation of volatile acids by Saccharomyces 

 apiculatus. 



The fermentation of cacao, edited by H. H. Smith (London, 1913, pp. LIV-\- 

 318, figs. 35). — This is a collection of essays submitted by A. Preyer, O. Loew, 

 Fickendey, A. Schulte im Hofe, J. Sack, G. S. Hudson, and L. Nicholls in com- 

 petition for the prize offered by Tropical Life. The fermentation of coffee and 

 tobacco is also considered. The data deal almost entirely with the functions of 

 the fermentation process. 



Cacao, J. Peimbeet y Manteeola (Estac. Agr. Cent. [Mexico'^ Bol. 76 {1913), 

 pp. 26, figs. 2). — This deals with the processes of preparing and fermenting 

 cacao on the island of Saint Thomas in Portuguese northwestern Africa. 



Calcium thioarsenate as a spray, S. H. Katz and P. D. Buckminster {Jour. 

 Indus, and Engin. Cheni., 5 {1913), ^o. 8, pp. 663, 664). — "Calcium thioarsenate 

 is a soluble arsenical compound that is comparatively inexpensive and that has 

 strong fungicidal properties. It can not be used in effective densities for 

 spraying apple trees because of the injury it causes to the foliage. For the 

 spraying of plants less sensitive to arsenic than the apple tree it may be found 

 advantageous." 



[Activities of the various state laboratories in Belgium] (Min. Agr. et 

 Trav. PuJ). [Belgium], Off. Rural Raps, et Gommuns., No. 7 {1913), pp. 87-97).— 

 This gives a tabulated statement of the analytical work performed by various 

 laboratories in Belgium. The samples reported upon include fertilizers, feeds 

 and feed cakes, fats, milk, pepper, salt, sugar, wine, and vinegar. 



METEOROLOGY— WATER. 



Weather forecasting, R. M. Deeley {Nature [London], 92 {1914), ^o. 2309, 

 pp. 608, 609). — In this article it is maintained that to be of real service to 

 agriculture correct forecasts should be published for at least seven days in 

 advance, and in view of the importance of such forecasts and of the agricul- 

 tural interests that would be served a strong plea is made for increased appro- 

 priations for the necessary meteorological observations and investigations. 



