AGRICULTUEAL CHEMISTRY AGEOTECHNY. 613 



100° C. Seldom is it necessary to exceed 115°. Care must be exercised in 

 heating. A naked flame, oil batii, or air bath may be used. The latter has 

 given the best results, as the temperature obtained is uniform and steady." 



" Out of 96 analyses made of the vehicle in mixed paints fully 50 per cent 

 were found to contain water. Sixteen paints [E, S. R., 22, p. 710] contained 

 water ranging from 5.24 to 39.51 per cent of the vehicle proportion of the 

 paint." 



Rubber and its examination, F. W. Hinrichsen and K. Memmler (Uer 

 Kautschiik unil seine PrUfung. Leipsic, 1910, pp. X+263, figs. 64). — This book 

 deals with the history, geographical distribution, and chemical and physical 

 properties of crude and refined rubber and its products, and their chemical 

 examination. 



A critical investigation of the analytical methods for crude rubber, O. 

 KoENECK {Giimmi Ztg., 25 (1910), Nos. 1, pp. 4-9; 2, pp. 42-46; 3, pp. 77-88).— 

 An investigation and analytical discussion of these methods. 



The preparation of cider, F. Porchet (Terre Vaud., 2 {1910), Nos. 40, PP- 

 428-430; 42, pp. 4^1, -^5;2; //3, pp. 462-464). — A description of the methods em- 

 ployed for producing cider and the changes therein, with a discussion of the 

 diseases attacking this beverage. 



Conserving plums (reineclaude) and peaches in vinegar {Deut. Essigindus., 

 U (1910), A^o. 37, PI). 268, 269).— A description of a practical method for this. 



Tomato ketchup under the microscope, B. J. Howard (U. S. Dept. Agr., 

 Bur. Chem. Circ. 68, pp. 14)- — This circular was written for the purpose of 

 giving the ketchup manufacturer the benefit of some practical results obtained 

 from laboratory and factory investigations of the various methods of handling 

 tomato products. While it gives some attention to microscopical methods for 

 estimating molds, yeasts, spores, and bacteria, and the apparatus required for 

 this, it especially discusses the reasons for the spoilage of tomato ketchup, such 

 as defective hygienic methods, the poor condition of the fruit, and unsanitary 

 methods of handling it, these being illustrated with some practical examples 

 taken from actual factory practice. 



The manufacture and use of dried potato products, E. Parow (Pure Prod- 

 ucts, 6 (1910), No. 8, pp. 454-456, figs. 3). — This includes a discussion of the 

 purposes and economic value of the industry, the manufacture and the uses of 

 dried potatoes, the systems of potato drying, and the keeping quality of the 

 dried product. This article has particular reference to German conditions. 



Beef fats, W. B. Allbright (Nat. Provisioner, 43 (1910), No. 17, pp. 82-85, 

 figs. 7; Butchers' Advocate, 49 (1910), No. 26, pp. 23, 25, 27).— This article 

 describes chiefly the process employed for rendering beef fats for the purpose 

 of producing oleo oil and stearin. 



The production of vegetable butter in Germany (Jour. Roy, Soc. Arts, 58 

 (1910), No. 3006, pp. 760, 761). — A brief general description of the preparation 

 of oil from copra (E. S. R., 22, p. 145; 24, p. 213), with particular i-eference 

 to its use for the manufacture of vegetable butter and soap. Attention is 

 called to the fact that copra products are supplanting American cotton-seed oil. 



The manufacture of castor oil, G. Gomez (Estac. Agr. Cent. [Mexico] Bol, 

 28, pp. 28, pZs. 4)- — A description of the methods of producing castor oil in 

 Mexico. 



Waterproof liquid from soy-bean oil, A. A. Williamson (Daily Cons, and 

 Trade Rpts. [U. S.], 13 (1910), No. 104, p. ^^8).— This is a new use for soy-bean 

 oil as a material for preparing a waterproof liquid with greater 'durability and 

 at less cost than other available materials. 



A calculating card for hydromel (honey mead) manufacture, E. Cabasse 

 (Apiculteur, 54 (1910), No, 6, pp. 236-240, fig. 1).—A card is described with 



