1838 



INDUSTRIES DEPENDING ON PLANT PRODUCTS 



From the analysis of specimens the following results were obtained 



(i) The liquid mass carefully decanted before it was analysed, but it still remained turbid. 



(2) The whole mass was made homogeneous by shaking before a sample was taken. 



(3) The mixture was dry enough for a specimen to be taken immediately. 



From the foregoing analyses the following conclusions were drawn : 

 i) Ordinary and sour wines contain no poisonous salst (salts of lead, 

 arsenic or copper) except for infinitesimal traces of the last two. 



2) Wine lees, carefully decanted, but still turbid, contain no lead, but 

 5 mgms. of arsenic per 100 litres and faint traces of copper. It is therefore 

 harmless. 



3) The coarse lees from the grape pressing contain 500 mgms. of 

 lead, 10 mgms. of arsenic and traces of copper per litre. These lees are dan- 

 gerous. 



4) The marc contains per kilo after drying in the open air, 200 mgms. 

 of lead, 0.1 mgm. of arsenic and traces of copper. This marc cannot be used 

 for feeding stock, either impregnated with molasses or in the dry form. 



1320 - On the Composition of Cider Brandies.— kayser T'., in Bulletin de la Societe des 



A'iriculteufs de France, pp. 262-265. Paris, October 1916. 



The effect was studied on the composition of cider brandy, of the 

 alcoholic ferments No. 153 {Saccharomyces mail Risleri) and of an apiculated 

 ferment No. 158, from the collection at the fermentation Laborator}' of 

 the Agronomic Institute. 



The apple must was half from Dutch apples, quarter from Locard and 



