AGRICULTURAL CHEMISTRY. 219 



described. The mel 1 1< ><1 of Vbrtmann based on the ase of known amounts of copper 

 sulphate and sulphuric acid and the titration of the excess of sulphuric acid after the 

 reduction of the nitrate is also described. 



Determination of nitrites in waters, \Y. P. Mason [Jour. Amer. Chem. & 

 [1905), No. 5, p. 614; Chem. News, 91 I 1905), No. ?S79, p. ?99). -A brief note calling 

 attention t<> the considerable amounts of nitrites which may gel into distilled water 

 in the laboratory from the presence of burning Bunserj lamps. 



The rapid analysis of cream of tartar and tartaric acid baking powders, 

 R.O. Brooksi Pennsylvania Sta. Rpt. 1904,pp. 141-145) .—This description of a method 

 suggested for the examination of baking powders was presented at the meeting of the 

 LBsociation of Official Agricultural Chemists in L904 (E. S. R., 16, p. 327). 



Analysis of formaldehyde sold in North Dakota, E. 1". Ladd [North Dakota 

 8ta. /.'/'/. 1904, /'<■ l - /'/'■ 18 ■"■' • Analyses of a large number of samples of formalde- 

 hyde are reported. The data for the different samples are grouped according to the 

 drug companies from which they were reported by retail druggists as having been 

 purchased. 



Forty-one samples Bhowed a maximum, minimum, and average formaldehyde 

 contenl of 42.41, 36.78, and 39.72 per rent respectively; 34 samples maximum, mini- 

 mum, and average percentages of 41.40, 34.87, and 38.82; L9 samples maximum, 

 minimum, and average percentages of 39.82, 25.42, and :;.">. To; 41 samples maximum, 

 minimum, and average percentages of 39.37, 21.60, and •'!•">. VI: and 81 samples maxi- 

 mum, minimum, and average percentages of 41.28, 14.17. and 37.40. Experiments 

 made at the station showed that formaldehyde does not lose strength upon standing. 



The results indicate that commercial formaldehyde is adulterated to a considerable 

 extent, which is believed to he the main reason why formaldehyde has not given 

 more general satisfaction in the treatment of wheat smut. It is reported that retailer- 

 have been found guilty of selling short weight or measure, ami it is believed that the 

 price at which formaldehyde has been retailed is out of proportion to its cost. 



Detection of adulteration in maple sugar and sirup, ('. H. Jones i Vermont sta. 

 Rpt. 1904, /')'■ U6-457). — This is a preliminary report on studies which are being 

 made at the station on the detection of cane sugar w hen added to maple products. 



The amount and character of the ash is considered of special importance in differ- 

 entiating pure from adulterated products. On the basis of numerous analyses the 

 minimum ash content of pure maple sirup weighing 11 lbs. to the gallon is placed at 

 (>."> percent and of maple sugar at about 0.6 percent, which minimum figures it is 

 Btated are rarely attained even with far more thorough filtration than factory equip- 

 ment affords. The method- employed and the results obtained in the analysis of 

 the ash of 24 samples of pure and 8 of adulterated maple products, and of 8 commer- 

 cial samples of brown sugar, raw cane sugar, and glucose are reported. The deter- 

 mination- to which particular importance is attached are the total ash and the 

 amount and alkalinity of the soluble and insoluble ash. 



The determination of the volume of the precipitate produced in the sugar solution 

 by lead Bubacetate, while having its limitations, is considered of great value and 

 capable of practical application. This test as used by the author is made by dis- 

 solving 5 gm. of the sample in L0 cc. of water, transferring to a graduated sedimen- 

 tation tube, adding - <•<•. of standard lead Bubacetate solution, and centrifuging for l 

 minutes at a speed of 1 ,40(1 revolutions per minute. Pure maple products of average 

 quality show a reading varying from L.5 to :; cc. A similar test has been worked 

 out and used by Ilortvet E. B. R., 16, p. 846 - 



The author also discusses the reliance that may he placed upon the aroma and 

 color of maple products, and the ratio of lime to potash. The Limited numberof 

 analyse- reported show a much higher ratio of lime to potash in brown sugar than 

 in maple products and also a higher sulphate content. Further investigations are t« . 



