428 EXPERIMENT STATION RECORD. 



use in coloring liquors. H. W. Wiley spoke on the color and adul- 

 teration of whisky in the United States and abroad. A paper on arti- 

 ficial coloring matter in whisky, by P. H. Walker and J. H. Schreiber, 

 gave the results of tests of a number of methods employed in the 

 examination of a large number of samples of whisk\ T for artificial col- 

 oring matter. 



Vinegar. — No report was presented on this subject. The detection 

 of malic acid, however, was discussed by L. M. Tolman and L. L. Van 

 Slyke, and upon motion of the former it was agreed to eliminate from 

 the printed method the statement that the presence of malic acid dis- 

 tinguishes cider vinegar and also the tests with silver nitrate and 

 barium chlorid. 



In a paper on the determination of solids in cider and vinegar, by 

 J. A. La Clerc and L. M. Tolman, it was stated as quite possible to 

 obtain a correct estimation of solids in cider and vinegar Iry exposing 

 them in a flat-bottomed evaporating dish in a live steam bath for two 

 hours. Another paper by the same authors showed that cider prepared 

 by pressing pomace which had been allowed to lie in large heaps for ten 

 days or more varied considerably in composition from that prepared 

 from pressing the juice from freshly ground apples. It was consid- 

 ered that the addition of second-pressing to first-pressing cider can be 

 readily detected b}^ the presence of considerable quantities of pentosans 

 and galactans in the second-pressing cider. 



Flavoring extracts. — E. Chase reported that no satisfactory work 

 had been done upon flavoring extracts during the year. An outline 

 for future work along this line was presented and approved. Leach's 

 test for coumarin, the coloritnetric ferrous-sulphate method for deter- 

 mining vanillin, Winton's modification of the Hess and Prescott method 

 for the determination of vanillin, coumarin, and acetamid, and Leach 

 and Lythgoe's ref radiometric method for the detection of methyl alco- 

 hol were adopted as provisional methods. 



Sj)ices. — A. L. Winton reported that the work during the year had 

 been confined to the analysis of prepared mustard, with the view of 

 developing suitable analytical methods and gaining an idea of the range 

 in composition of commercial products. A compilation of methods of 

 analysis for prepared mustard was presented and numerous analyses 

 were reported. The methods were adopted as provisional. 



Meat and fish. — In the report on meat and fish, by M. E. Jaffa, 

 determinations of some nitrogenous constituents in raw meat were 

 reported. 



Fats anal oils. — L. M. Tolman reported that cooperative work on the 

 titer test during the year had brought this subject to such a stage that 

 a method including the use of a standard thermometer, which was 

 described, was recommended for adoption as provisional, which was 

 done. A further study, however, of the method of drying fatty acids 



