1676 



INDUSTRfKS DEPENDING ON PI,.\NT PRODUCTS 



Tahi.tc VIII. — Returns from the different groups of farms, arranged according 

 to the percentage oj the total area devoted to cereal crops. 



In Table VIII the farms are grouped according to the areas devoted to 

 bread-making cereals (chiefly wheat) . The rate of interest increases through 

 the different groups to a maximum in group II (where cereals occupy 27.9 

 per cent of the total area), and diminishes again in group I, probably be- 

 cause the productivity points are low, owing to three farms which have an 

 excessively low output apart from the cereals they produce. If these three 

 farms are eliminated, group I with the largest area under wheat (31 per cent) 

 gives the greatest rate of interest (6.8 per cent.) This shows that farms which 

 arrange their land properl}^ find the extension of wheat growing an excel- 

 lent means of increasing their profit, particularly as in 1913, the year which 

 provided the data on which there researches are based, the profit from wheat 

 was somewhat decreased by the specially low selling price. 



12 14 - The " Mougharsa ' 



No. 1 161. 



Form of Contract in Northern Africa. — See this Bulletin 



AGRICUIyTURAL INDUSTRIES. 



INDUSTRIES 

 DEPENDING 

 ON PLANT 

 PRODUCTS 



1215. - Sulphurous Acid in Chemical Combination in IVIusts and Wines. — lyAuoRDE, 



in Revue de VilicuUure, Vol. XlylV, Nos. 1139, 1143, 1146, 1147, U-l8 ; PP. 309-314. 

 373-376, 421-423, 437 440, 453-4')9; Vol. XEV, No. 1152, pp. 53-57- Paris, April 27, 

 May 25, June 15, 22 and 29, and July 27, 1916. 



Analysis proves that sulphurous acid which has been added to musts 

 and wines exists both in the free state, that is mereh' dissolved, and also 

 in chemical combination with the various constituents of these liquids. The 

 difference between these two states is shewn very clearlj' b}^ the iodine test, 

 and it is very important from a physiological point of view. 



Sulphurous acid has when free a very strong antiseptic action on wine 

 yeast, which it loses almost entirely when chemically combined. There is 



