576 EXPERIMENT STATION EECORD. 



all varieties is less in quantity and less stable in character in the warmer 

 climates and richer soils. " For the San Joaquin A'^alley the best shapes for 

 color, of those couunonly grown in the State, are St. Macaire, Gros Mansenc, 

 and I'arbei'a, in the order named. Wines made from these varieties at Tulare 

 and Fresno have from half again as much to three times as much color as the 

 Bouschets, and the tint is better and more stable." 



Experiments showed that at the end of 10 months wines made by heat extrac- 

 tion had lost 48 per cent of their color and those by the ordinary method 55 

 per cent. The color remaining in the pressed pomace can be extracted and 

 utilized by refermenting with white or lightly colored grapes. 



The varieties of grapes which have given good results in the coast region 

 failed to produce good dry wines in the hot interior, though many of these 

 varieties could be used successfully if they could be blended in the fermenting 

 vat, or soon after, with 25 to 50 per cent of other varieties. Valdepeiias has 

 proved the most satisfactory variety as a dry wine grape for the interior val- 

 leys, though unsatisfactory in cool regions. Dry white wines of fair quality 

 can be made in the hot interior districts more easily than red, but have some 

 of the same defects, namely, lack of acidity, flavor and freshness. Burger has 

 been found to be a variety peculiarly suited to these regions, yielding a neutral, 

 clean tasting wine, which only requires blending with a full flavored wine from 

 the coast regions to be worthy of aging and bottling. The white varieties which 

 have developed the highest acidity have been West White Prolific and Ver- 

 naccia Sarda. Johannisberger and Franken Riesling have given unexpectedly 

 good results in the San .Joaquin Valley. 



The role of malic-acid fermentation in the manufacture of wine, A. Rosen- 

 STIEHL {Compt. Rend. Acad. 8ci. [Paris], UfH (1908), No. 2, pp. 150-153; ahs. 

 ill Jour. 8oc. Cheni. Indm., 27 (1908), No. 16, pp. 810, S7i).— The proportion 

 of malic acid is important, as carbonic acid is necessary to protect the wine 

 from premature decay and is produced from malic acid by the action of Micro- 

 cocci malolacticus. 



Artificial refrigeration in enology, R. Pini (Rev. Vit., 30 (1908), No. 775, 

 pp. i,-',9-Ji56; Bui. Assoc. Chim. Sucr. ct Distill., 26 (1908), No. If, pp. 256-266).— 

 This is a paper read before the First International Congress on Refrigeration, 

 held at Paris, 1908, in which the author relates the advantages of artificial 

 refrigeration, and the various processes of making and storing wines. 



VETERINARY MEDICINE. 



Animal industry and animal diseases in German Southwest Africa, W. 

 IliCKMANN (Ticrzucht uiid Tirrkranklicitcn in Dcutch-Siidwcstafrika. Ber- 

 lin, 1908, pp. XII-\-36.'i). — The natural conditions in German Southwest Africa 

 are favorable for grazing on a large scale in some localities and for raising 

 fine stock on a small scale in other localities. The author suggests means for 

 the improvement of horses, cattle, sheep, goats, hogs, and poultry and for the 

 more economic management of animal industry. 



The larger part of the volume is occupied with a detailed discussion of the 

 diseases which affect animals in German Southwest Africa. Particular atten- 

 tion is given to malaria of horses, glanders, strangles, tetanus, rinderpest, 

 Texas fever, pleuro-pneumonia, anthrax, blackleg, mange, fowl cholera, East 

 coast fever, tuberculosis, rabies, swine plague, and a large number of acci- 

 dental and organic diseases. Directions are given for carrying out simple 

 and complex surgical operations and for the care of instruments and the admin- 

 istration of remedies. 



Meat inspection and diseases of animals, J. B. Cleland (Jour. Dept. Agr. 

 West. Auxt., 16 (1908), No. 2, pp. 119-126, pi. /).— Detailed statistical notes are 



