378 EXPERIMENT STATION RECORD. 



iiesia, and 250 cc. portious were inoculated with a yeast culture. Two flasks 

 receivinji no additional mineral matter showed an average total carbon dioxid 

 loss of 10.17 gni. in o weeks, 14.12 gm. in 6 weeks, and 17.73 gm. in 1.3 weeks, 

 at which time the wine produced contained 7.23 per cent of alcohol by weight. 

 Two flasks receiving each 0.25 gm. of ammonium chlorid lost on an average 

 13.58 gm. carbon dioxid in 3 weeks, 16.01 gm. in 6 weeks, and 17.06 gm. in 13 

 weeks, the wine containing 6.89 per cent of alcohol. In two flasks each receiv- 

 ing 0.25 gm. ammonium chlorid and the same amount of potassium phosphate 

 there was an average loss of 17.S2 gm. carbon dioxid in 3 weeks and 1S.2G gm. 

 in 6 weeks, and an alcohol content of 7.5 per cent. It is concluded that am- 

 monium chlorid accelerates fermentation in the early stages. Where both 

 ammonium chlorid and potassium phosphate were used the fermentation was 

 practically complete at the end of the third week. 



A comparison of wild yeasts with commercial yeasts showed that although 

 fermentation was nearly as complete at the end of 2 weeks with wild yeasts 

 the percentage of alcohol was lower and other fermentation products were 

 contained in the wine. It is deemed advisable to add a little pure yeast as a 

 starter. It is stated that a very palatable cider may be produced from fer- 

 mented honey, but the cask must be thoroughly cleansed by steam or hot water. 



Full directions are given for making honey vinegar by the following formula : 

 Strained honey 40 to 45 lbs., water 30 gal., ammonium chlorid 4 oz., potassium 

 bicarbonate 2 oz., sodium phosphate 2 oz., and one quarter cake dry yeast 

 softened in lukewarm water, A modification devised by the station of a 

 French generator for making small amounts of vinegar is described. 



Vinegar from whey, F. Marre {Indus. Lait. [Paris], 33 (1908), Nos. 2-'/, pp. 

 JiG7-'i68; ^'5, pp. -'/77-//?8). — In the author's opinion vinegar can be made from 

 whey with a considerable margin of profit, but special attention must be given 

 to the use of proper ferments and to the conditions under which the whey 

 Is fermented. 



VETERINARY MEDICINE. 



Annual report on progress in the study of pathogenic micro-organisms, 

 P. voN Baumgarten and F. Tangl {Jahreshcr. Path. Mikroorgan., 21 {1905), 1. 

 Abt., j)p. 1-JiOO; 2. Aht., pp. Z//+^0i-9//-Z).— Bibliographical lists are given 

 together with abstracts of the more important articles published during the 

 year 1905 on parasitic protozoa, fungi, and bacteria affecting animals and man. 

 An account is also given of the progress made during the year in the field of 

 general micro-biology and technique and practice of disinfection. 



The poisonous effects of blood of different species, G. Lefmann {Beiir. 

 CJicm. Physiol, u. Path., 11 {1908), No. 7-9. pp. 255-273).— The intravenous 

 injection of lipoid substances from the blood of another species of animal in- 

 troduced in dogs, cats, and rabbits causes symptoms wliich consist largely in 

 the lowering of the blood pressure, an increase in the rate of respiration and 

 heart beat, and paralysis and narcosis. Lipoid substances from the blood 

 corpuscles of other individuals of the same species are not poisonous for dogs 

 and rabbits, but are slightly so for cats. The poisonous substances were found 

 to be soluble in ether and alcohol but insoluble in chloroform. 



Immunization against calf dysentery, swine plague, etc., Bugge (Landw. 

 WchnU. Schles. Hoist., 58 {1908), No. 18, pp. 353-356) .—A general account is 

 given of the significance of natural acquired immunity and active immunity in 

 relation to calf dysentery, calf pneumonia, and swine plague. 



Injurious fodder and poisonous plants, H. T. Gtissow {Jour. Roy. Agr. 

 Sac. England, G8 {1907), pp. 32-63, figs. 11). — Among the harmful conditions 



