6g4 EXPERIMENT STATION RECOED. 



21.4 lbs. per barrel. The cost of materials to make a barrel of concentrate 

 was about $3.05 according to the formula. 



" The homemade concentrates when used at effective strengths, as determined 

 by hydrometer tests, have given, in the station experiments for the past 3 years, 

 efficient results on the San Jose scale and blister-mite. 



" In the volunteer experiments the densities of the mixtures ranged from 22 

 to 32.9° B. The cost of materials to make a barrel of concentrate was from 

 $2.10 to $3.50. The amounts of clear solution and sediment varied considerably, 

 but, in the main, preparations of satisfactory densities with moderate amounts 

 of sediment were obtained. 



" Of 11 volunteer experiments on blister-mite there are 10 reports of satis- 

 factory results by the use of the homemade concentrate and 1 report of failure. 

 Of 7 experiments on San Jose scale there are 5 reports of efficient control and 

 2 reports of partial success, due probably to difficulties in spraying large trees 

 or to the use of mixtures of too low densities. The results on scale emphasize 

 the necessity both of thorough spraying and of using diluted mixtures of efficient 

 strengths to obtain uniform results on this pest. There are 4 reports on spray- 

 ing with arsenate of lead in a lime-sulphur solution for the codling moth which 

 are inconclusive because of the conditions of the experiments. 



" Very dilute mixtures of the homemade concentrate have on the whole 

 proven fairly safe on apple foliage. In a number of orchards slight injuries 

 were noticed on the more tender leaves, especially following the spraying after 

 blossoming. These injuries were generally obscured by the new growth in from 

 7 to 10 days. Damages of a more serious nature occurred in a few orchards. 

 Dropping of fruit and leaves are noted in 1 experiment. Nearly all reports note 

 relative absence of russeting of apples on trees sprayed with homemade con- 

 centrate." 



Making' and using concentrated lime-sulphur wash, F. H. Hall {isleiv York 

 State Sta. Bids. 329, 330, ijoijular ed., pp. 12). — This is a brief review of bulle- 

 tins Nos. 329 and 330 noted on page 663. 



FOODS— HUMAN NTJTEITION. 



On phosphorus compounds occurring' in food materials, A. Rising (Svensk 

 Keni. Tidskr., 22 {19 JO). No. ?', pp. I.'i3-150). — The author discusses organic 

 phosphorus compounds, methods of preparation, and their chemical structure, 

 and reports determinations of the total phosphorus, phosphatids (lecithin, etc.), 

 inorganic phosphates, phytophosphates, nucleiu substances, and phosphoproteids 

 in yellow peas, brown beans, rye flour, rice flour, and graham flour. 



The chemical composition and structure of phytic acid were especially studied 

 and silver-phytate prepared and analyzed. The results failed to corroborate 

 the formula suggested by Pasternak for anhydro-oxymethylene-diphosphoric 

 acid. 



Preparation of the cod and other salt fish for the market; including' a bac- 

 teriological study of the causes of reddening, A. W. Bitting ( U. 8. Dept. Agr., 

 Bur. Chem. Bui. 133, pp. 63, pis. 6, figs. .)). — Catching codfish, classification, 

 cleaning, storing, dressing, packing, and similar topics are discussed, and data 

 reported regarding the losses in weight, the composition of the salt used in 

 curing, the amount of salt taken up by fish marketed in different forms, the 

 ,percentage of moisture and salt in fish while curing when different kinds of 

 salt are used, and the variations in moisture and salt content in commercial 

 fish due to season, style of packing, and other conditions. 



A special study of the reddening of codfish showed that it is caused by a 

 coccus which occurs in sea water and will gi'ow even on solid salt. For the 



