990 EXPERIMENT STATION KECOKD. 



vented the growth among other micro-organisins of typhoid and anthrax bacilli, 

 Bacillus call co)nmuni», etc. The coffee constituent to which the observed germicidal 

 properties were due was not ascertained. 



Distilled liquors, A. McCjill {Lah. Ivland Rev. JJejil. Ottaira, (kinada, lOOS, Bui. 

 92, pp. 17). — In this investigation of distilled liquors sold in Canada, 21(5 samples 

 were examined. Those most tampered with were whisky, both rye and malt, and 

 gin. No deleterious substances were found in any of tlie samples, and the princii)al 

 adulterant was water. 



Cider, T. M.vcfarlane {Lab. Inland liev. Dept. Ottawa, Canada, 1904, Bui. 94, pp. 

 3). — In a study of commercial cider 41 samples were examined. The specific gravity 

 at 15.5° C. varied from 1.0025 with 9.54 per cent alcohol by volume to 1.0688 with 

 only 1.13 per cent. In the case of 17 samples the amount of alcohol by volume was 

 less than 1 per cent and the specific gravity varied from 1.0368 to 1.0627. Two sam- 

 ples of fresh apple juice after filtration had a specific gravity, respectively, of 1.0546 

 and 1.0573 at 15.5° C. 



"Having in view these variations it would seem necessary to obtain, at the place 

 of production, undoubtedly genuine samples of fresh and pure apple juice before 

 drawing any conclusions regarding the samples described in the tables as to their 

 containing added water or sugar." Fourteen of the samples examined contained 

 small quantities of salicylic acid. 



Cider vinegar and suggested standards of purity, A. E. Leach and II. C. 

 Lythgoe {Jour. Amer. Chem. Soc, 26 {1904), No. 4, pp. 375-382).— Fu\l analyses are 

 reported of a number of samples of vinegar with a view to securing data for formu- 

 lating methods for the detection of adulteration. According to the authors it is 

 rarely necessary to make a complete analysis to determine whether or not an alleged 

 vinegar is spurious. 



"Aside from the determination of acidity and total solids, by far the most impor- 

 tant tests consist in the polarization and in the calcium chlorid and lead acetate tests 

 for malic acid. It is rare that spurious vinegar will fail of detection by at least one 

 of these tests. Only in doubtful cases is it necessary to go farther. It is well, how- 

 ever, to be able in some cases to confirm one's judgment by added proof, and where 

 litigation is involved a complete analysis may be helpful." 



Ground spices, T. Macfarlane {Lab. Inland. Her. Dept. Ottawa, Canada, 1904, 

 Bui. 95, pp. 25). — Of the 188 samples of ground spices examined 88 or 46.8 per cent 

 were regarded as genuine and the remainder doul)tful or adulterated. In a note by 

 A. McGill analyses of several samples of ground ginger are reported, the method 

 followed being described. . 



The composition of some new condiments, J. Graff {Ztschr. Uniersuch. Nahr. 

 u. Genussmtl., 7 {1904), No. 7, pp. 389-392). — Meat extracts, yeast extracts, i. e., 

 so-called vegetable bouillons, and some miscellaneous goods, such as concentrated 

 soups or soup extracts, are described and analyses reported. 



Flavoring extracts, A. McGill {Lab. Inland Rev. Dept. Ottawa, Canada, 1903, 

 Bui. 89, j)p. 16). — With a view to the detection of adulteration analyses were made 

 of commercial lemon, vanilla, peppermint, raspberry, and other flavoring extracts. 

 The different kinds of extract are briefly discussed. 



The dietetic value of patented foods, W. D. Halliburton {New York Med. Jour, 

 and Philadelphia Med. Jour., 79 {1904), No. 4, pp. 145-147). — In an address delivered 

 before the American Chemical Society at New York, the author discussed the die- 

 tetic value of patent foods, giving special attention to meat extracts, infant foods, 

 and similar goods. The common error of judging foods solely Ijy their composition, 

 the need of instruction in what constitutes true food value, and other related topics 

 were spoken of. 



Instruction in judging the nutritive value of the diet of private and public 

 institutions, Lichtenfelt {Anleitung zur Begutachtumj des Nilhrwertes der Kod Pri- 



i 



