AGRICULTURAL CHEMISTRY AGROTECHNY. 413 



but that in any event none of the reactions proposed for this test should be 

 wholly relied upon without taking other factors into consideration. 



About blue milk, Van Melckebeke (Abs. in Chem. Ztg., 3'/ {1910), No. 80, 

 p. 717). — Milk when boiled in an aluminum vessel for a long time takes on a 

 blue hue, especially when starch is present. The aluminum in the milk seems 

 to be in a colloidal state. See also a previous note (E. S. R., 20, p. 1006). 



Methods for the examination of milk and dairy products, K. Teichert 

 (Method'en zur Untersuchung von Milch und Mollcerelprodukten. Stuttgart, 

 1909, pp. 374, flos. 5Jt). — In addition to the usual bacteriological and chemical 

 methods employed in the examination of dairy products, this work considers 

 the newer methods in vogue in Europe and America. 



A modification in the method for determining the ester number in butter. 

 J. Han us and F. Petkik {Ahs. in Cliem. Ztg., 5// {1910), No. 82. p. 736).— The 

 Hanus and Stehl method (E. S. R., 18, p. 811) has been modified in so far that 

 after the esterification, 150 cc. and then 100 cc. of the aqueous fractions are 

 caught successively. By saponifying both fractions and titrating the remain- 

 ing alkali the amount of decinormal alkali used for saponifying the volatile 

 ethyl esters is determined. For cocoa fat this amount Is about 80 cc. and for 

 butter from 18 to 22 cc. The presence of salicylic or benzoic acid does not in- 

 fluence the results. 



Report of the agricultural-chemical experiment station of the chamber of 

 agriculture at Schleswig-Holstein for 1909, H. Wehnert {Jahrest)er. Agr. 

 Chem. Vers. Stat. Landiv. Kaminer Schles.-Holst., 1909, pp. 26). — A report of 

 the activities of the station is given for the year 1909, with a statement as to 

 the number of analyses made of feeding stuffs from various sources and mis- 

 cellaneous substances and a discussion of the results. The number and kind of 

 animal and vegetable pests found in the various seeds, woods, etc., examined 

 are also reported. 



Report of the senior analyst, 1909, C. F. Juritz {Rpt. Senior Anal. Cape 

 Good Hope, 1909, pp. 133-164). — A report of the activities of the senior analyst 

 for the year 1909. The analyses made during this time included dairy products, 

 fermentation products, fertilizers, cereals, mineral analyses, and miscellaneous 

 substances, such as cotton goods, wood charcoal, etc. 



The technology of fats and oils, edited by G. Hefter (Technologie der Feite 

 mid die. Berlin, 1910, vol. 3, pp. XlI+1023, i)ls. 13, figs. 2.92).— This volume 

 deals chiefly with the edible oils ; butter, its history, chemistry, manufacture, 

 laws, and sale; butter substitutes, their manufacture, etc.; lard and lard sub- 

 stitutes; vegetable butters; vegetable and animal lubricating and burning oils 

 and fats; boiled oils and varnishes; textile oils; stearin and candle manu- 

 facture, etc. 



Drying and dryers, O. Marr (Das Troclcnen und die Trockner. Munich and 

 Berlin, 1910, pp. IX +416, figs. 215). — This work deals with the theory and prac- 

 tice of desiccation. Its chapters describe the various methods and kinds of 

 dryers in use for various industries, and particularly in ngrotechny, including 

 potatoes, beets, gi-ass, green corn, brewer's grains, distillery slop, fertilizers, 

 fruits, vegetables, etc. 



The manufacture of compressed dried vegetables, A. Hausner (Pure 

 Products, 6 (1910), No. 8, pp. 449-453, fig. 1). — A general description of a proc- 

 ess for drying vegetables and packing the resulting products. 



Preserving potatoes by steaming and storage, M. Schmoeger (Fuhling's 

 Landto. Ztg., 59 {1910), No. 19, pp. 652-656).— The author reports an experiment 

 on the storage of steamed potatoes in a pit. 



The pit, which was in a sandy loam soil, was 4 meters long, 11 meters wide at 

 the top, 1 meter at the bottom, and 1 meter high. The potatoes were steamed 



