50() EXPERIMENT STATION RECORD. 



pota.sh by using dilute nitric acid as a solvent, a further trial of Holle- 

 mann's method for the determination of the active lime compounds by 

 using water saturated with carbonic acid, and further tests with alka- 

 line ammonium chlorid as a solvent for potash. The results of the 

 work covering the period indicated were presented. The data, so far 

 as obtained, do not justif}' drawing any definite conclusions and the 

 work will be continued. 



The referee also read a paper on A pot experiment to test field 

 observations concerning soil deficiencies. Attention was called to the 

 fact that often after a lapse of time a second analysis of a gi\en soil 

 failed to account for elements added in fertilizers or for amounts 

 removed by crops. This difficulty was believed to be probably due to 

 failure of the soil sample to properly- represent the area from which 

 it was taken. It was suggested that soils intended for field experi- 

 ments should have applied to them other lacking ingredients than the 

 one to be tested, and that soils intended for testing methods for 

 determining assimilable plant food should ))e subjected to pot experi- 

 mentation before being distributed bv the referee. 



After some discussion a recommendation was adopted instructing 

 the referee on soils to consider methods for the mechanical analysis 

 of soils and the statement of the results, and also to consider the 

 method of soil sampling suggested by Dr. Dver. 



The following provisions were also adopted as official: The use of 

 fifth-normal nitric acid as well as hydrochloric acid of the same 

 strength in determining phosphoric acid; the employment of a 3 mm. 

 sieve where 100 gm. or more of a sample is used for the determina- 

 tion: and the statement in the report of soil examination of such addi- 

 tional data as to enable calculating the total amount of the several 

 ingredients in a given area of soil to the depth at which it was sampled. 



I.IQUOK AND FOOD ADULTERATION. 



The report on liquor and food adulteration was presented ])y William 

 Frear. No recommendations were made. A list of definitions adopted 

 tentatively for certain classes of products was presented, and a collec- 

 tion of data of analyses of foods, condiments, and liquors. A reso- 

 lution was adopted by the association placing the subject of liquor and 

 food adulteration under fifteen heads, as follows: (1) meat and fish, (2) 

 fats and oils, (3) cereal products, (4) infant and invalid foods, (5) sac- 

 charine products, (6) canned vegetables, (7) tea, cofiee, cocoa, etc., (8) 

 spices and condiments, (9) vinegar, (10) flavoring extracts, (11) fruit 

 products, (12) fermented and distilled liquors, (13) baking powder and 

 baking chemicals, (14) preservatives, and (15) coloring matters. The 

 referee was authorized to associate with himself other members of the 

 Association to investigate the several subjects and prepare reports. 



