791) EXPERIMENT STATION KECORD. 



oulliiifil, il IS st:itcil, lic'iii^' lliosc fulldwcil l.y ]>n>tVssi<)n:il candy makers. The 

 rfi'ipcs at-f pri'laft'il \>y a dcscriptioii <>f the tools r('(|uii('<l, data reifardiiif^ tlic use of 

 tlic llicniioiiu'tcrin candy iiiakiiij,', aii<l otlier jreneral matters. Tlie work also con- 

 tains a discussion <if cake makinu' and a few recipes. 



Examination of marmalades, K. Wixoiscn {Ztsrhr. IVr. Bent. Znckerind., 53 

 {lUO'i), pp. 303-371; al/x. in Zhrhr. I'lilersuch. Xahr. u. (^'cinisKmlL, (i {1!)03), No. 23, 

 p. 1127). — Tlie composition of several sorts of jam and mainuilade is reported. 



Composition and manufacture of jams and marmalades, A. IIekzfelu (Z/srAr. 

 IVc. Diiil. /iickfriiid., 53 {1003), pp. 405-4^0; ahs. in. Zt.vltr. Uiitn:'<itch. NdJir. n. 

 (U'liiiaxHil/., r, (1003), No. 23, pp. 1123-1127). — Analyses of a large number of jellies, 

 jams, and marmalades of I'ritish and German manufacture are reported. 



Composition of almond pastes for macaroons, pastries, bonbons, etc., G. 

 E. C^oLRY {('(illj'oniia >Sta. lijil. 190. '-3, pp. 06, 97). -Analyses are reported of 3 sorts 

 of almond paste and of California and foreign -grown almond kernels. Some data 

 are also recorded regarding bitter almonds, peach-pit kernels, and apricot-pit ker- 

 nels. The latter, it is stated, yield a line grade of oil, Avhich is often used in confec- 

 tionery. The almond pastes, it appeared, were made of ground almonds with water 

 and sugar, and in one case a considerable quantity of cornstarch. 



Olives and olive oil in France, R. P. Skinner ( U. S. Consular Rpts., 72 {1903), 

 Ki). 274, }'P- 4O0-421, figx. 3). — The French olive and olive-oil industry is described. 



Examination of brine from pickled olives from Spain, G. E. Colby ( Call- 

 fornid Sfii. Rpt. 1902-3, pp. 92, 93). — A number of samples of brine from pickled 

 olives were analyzed, with the following results: Total solids, 8 per cent, of which 

 5.88 ])er cent was soluble in water after drying, 0.2 per cent insolulile after drying, 

 and 1.92 per cent organic matter. The soluble part consisted of 91.3 per cent common 

 salt, together with small quantities of sodium sulphate and magnesium chlorid. The 

 insoluble part consisted of calcium and magnesium carbonates, with a small amount 

 of calcium sulphate. No boric acid, salicylic acid, benzoic acid, or niter was found. 



This examination showed that the brine was substantially^ a 5.5 per cent solution 

 of common salt. There was no evidence that any aromatic principle had been 

 emi)loyeil, excei>t, perhaps, laurel leaves. 



Comparative solubility of aluminum and tin in lemon juice, G. E. Colby 

 {('(ilifornid Stit. Rpt. 1902-3, pp. 91, 02). — A sample of lemon juice, which had been 

 extracted from the fruit in an aluminum vessel, was found to contain 0.35 part alumi- 

 num and 0.28 part tin per 10,000. The value for aluminum was corrected, the author 

 states, by a proper allowance for alumina present in the natural lemon juice. Though 

 the amounts of dissolved metals are very small, yet the use of the metallic vessel, in 

 the author's opinion, shoiild be avoided for the Avork in question, a porcelain or por- 

 celain-lined vessel being preferable. 



[Soluble] coffee {Spice Mill, 26 {1903), No. 11, jjp. 363, 364).— A recently introduced 

 coffee ])roduct is described, which is said to consist of roasted coffee freed from all 

 the bitter cliaff and very finely ground with sugar. This material, it is said, is quite 

 soluble, and it is claimed that coffee may be prepared from it for the table with 

 boiling water without ad<litional cooking. 



The manufacture of chocolate and other cacao preparations, P. Zipperer 

 {London: E. & F. N. Spon, Ltd.; New York: Spoil & Chnmherlain, 1902, 2. ed., pp. 

 A'-f, ?77, pU. 3, figs. 84). — This is an English edition of a publication previously noted 

 (E. S. R., 13, p. 1101). 



What shall we eat? A. Andrews {New York: The Health Culture Co., 1903, pp. 

 119, fig. 1, (■}iiirt>i 3). — This volume summarizes in a popular way data regarding the 

 conq)osition and digestibility of food and related topics. 



The sale of food and drugs acts, W. J. Bell, H. S. Scrivener, and C. F. Lloyd 

 {Loudon: Bntteraurth A: Co., 1903, 4. ed., pp. XLIV+276). — The decisions of British 



