1102 FAPKKTMENT STATION IJKCORD. 



ArcordliiK to his rosiilts llic iiiiddlc iiorlioii coiitaiiicd iii(irt> snlpUiir tlinn cither 

 the ui)pei" or lower layer. It was also fo\iii(l tiiat the leii>,'th of time the ^oods 

 were kept affected the quaiility of the siilphiir. much smaller amounts iiein^; 

 found after storage for ahout !» months. 



[Wholesomeness of sulphured fruits], A. .1. Atkins {Cal. Fruit (Jrowcr, 

 3!) (lOU'J), \u. 1073, PI). 3, J I, Jig. 1). — A popular de.scrii)tioii of a test in which 

 ii considerable quantity of sulphured fruit was included in the diet. From 

 general considerations of weight and opinions of the subjects the author be- 

 lieves no harmful results were induced. Some determinations of the sulphurous 

 acid in the cooked fruit are repoi'ted. 



Vegetables and fruit as articles of diet and remedial agents, A. Brass 

 iSclir. Volksiv. Ver. Ohst u. (icmiiHevenrvrt. Dent.. I'.IOH, \<i. 3, /iit. J.',).— A 

 I)opular discussion of tlie subject. 



Viscosity of cane-sugar molasses, H. C. Prinsen Geerlics (Intcrnat. 

 StKjur Jour., W (1!)0S), Xo. 120, pp. 58Jt-592) . — The investigations reported and 

 discussed led to the conclusion that concentration and teuii)ei*ature are the 

 principal factoi-s which determine the viscosity of molasses, and that the gum 

 content, tlie presence of decomposition products of reducing sugar and other 

 deposits, and the presence of tine grains of sugar, are secondary factors. 

 Molasses which is satisfactory from the standpoint of viscosity may be obtained 

 "by taking care not to drive the concentration of the last massecuites too far, 

 oi", in case they have become too much concentrated, to dilute them with dilute 

 molasses in a judicious manner and this until the sugar-salt combination . . . 

 has attained its own full-water content." 



Maple sirup, A. Thurston {Merck's Rpt., IS (1909), No. 3, pp. 60, 61).— The 

 author reports results obtained in the examination of 33 samples of jmre maple 

 sirup and 3 samples of adulterated goods and outlines the metliods followed. 



The honey produced by sugar-fed bees, Neubauer (Rheinischc Bicncuztg., 

 59 (1908), lip. 110-113; abti. in Zt.schr. Univrxuch. Xulir. u. (IcnuKsiittl.. 17 

 (1909), No. 1, p. 58). — The author does not consider that such goods can prop- 

 erly be called honey. 



Concerning rose apple jam, O. Mezger and K. Fuciis (Ztschr. Unterauch. 

 Nahr. u. acnussintl., 16 (1908), No. 7, pp. 390-395, flgs. -'/). — A microscopical 

 and chemical study of rose hips and jam made from them. This material is 

 commonly homemade but has some commercial importance in Germany. 



Ice cream, A. McGill (Lab. Inland Rev. Dept. Canada Bui. 162, pp. Hi). — 

 Of 80 samples of ice cream received in such condition that the fat content could 

 be studied one-half contained over 14 per cent and one-half less than 14 per 

 cent of this constituent. Of the last-mentioned group 12 samples contained 

 less than 10 per cent fat. Gelatin was found in 73 of the samples examined 

 and starch in 27. In some cases the starch was present in small quantities and 

 "may be due to the freezing apparatus, or other container, having previously 

 been used for a starch containing product." 



Most of the sami)les were uncolored. Of those which were colored only two 

 contained coal-tar dyes. 



Composition of oriental foodstuffs: Bosa, halva, and locoum, N. Petkokf 

 {ZtHchr. OffcntJ. Client., tJ, (1908), No. 11, pp. 205-208) .—The tirst of these prod- 

 ucts is a nonalcoholic beverage and the remaining two a sort of confection. 

 Analyses of a number of samples of each are reported. 



Cider, A. McGill (Lah. Inland Rev. Dept. Canada Bui. 169, pp. 19).— The re- 

 sults of an examination of a large number of samples of cider are reported. 

 Although the author considers some of them suspicious, he believes that more 

 work is needed before a definite pronouncement can be made as to the specific 

 character of cider and the extent of its variations. 



