96 MASS. EXPERIMENT STATION BULLETIN 339 



about 0.8 to 1 international unit in the green fresh citron and slightly less in the candied 

 peel. The organisms responsible for the characteristic brine fermentation were the same as 

 those previously reported for Corsican citron. A mixture of glucose and sucrose in the 

 preserving syrups gave a better product than sucrose alone. 



232 Time interval between eggs of Rhode Island Red pullets. F. A. Hays. 

 Jour. Agr. Research 52 (8):633-638. 1936. 



A short time interval between eggs during the winter months was found to be definitely 

 associated with high annual egg production. The winter time interval appears to have 

 value in predicting what the egg record may be at the close of the pullet laying year. 



233 Microbiological examination of dried foods. J. A. Clague. Food Re- 

 search 1 (l):45-59. 1936. 



The number of organisms on dried foods varies from a few thousand per gram as a 

 maximum on dried fruits to several millions per gram on dried vegetables. Artificial drying 

 or dehydration was more effective in eliminating yeasts and materially reducing the 

 numbers of bacteria and molds on fruits than on vegetables. The methods used in the 

 commercial dehydration of foods, however, should produce a safe product, especially when 

 it is considered that most of these foods are cooked before being eaten. 



234 The efficiency of feed utilization in lambs. Ralph W. Phillips. Amer. 

 Soc. Anim. Prod. Proc. 1935:161-163. 1936. 



Marked variations exist in the efficiency with which lambs utilize feed. Definite con- 

 clusions regarding the inheritance of this efficiency cannot yet be drawn. 



235 Vacuum determination in all-glass canning jars. W. A. Maclinn and 

 C. R. Fellers. Food Research 1 (1):4 1-44. 1936. 



The vacuum desiccator and the water displacement methods of determining the vacuum 

 in all-glass preserving jars are described. Both methods are reasonably accurate, easy to 

 manipulate, and have proved valuable in the laboratory examination of foods canned in 

 glass. 



236 Vitamin C content of raw, cooked, and canned rhubarb. J. A. Clague, 

 C. R. Fellers, and Walter Stepat. Amer. Soc. Hort.Sci. Proc. 33:624-626. 

 1936. 



Rhubarb is a good source of vitamin C. Fresh, cooked, and canned rhubarb yielded 

 respectively 0.1 17, .032, and .016 mg of ascorbic acid per gram, corresponding to protective 

 daily feeding levels (for guinea pigs) of 4.3, 9, and 22.7 grams. 



237 Effect of shipping, freezing, and canning on the ascorbic acid (vitamin C) 

 content of peas. C. R. Fellers and Walter Stepat. Amer. Soc. Hort. 

 Sci. Proc. 33:627-633. 1936. 



Cooked fresh and frozen peas are good sources of vitamin C. While the canning process 

 has a more destructive effect on the ascorbic acid of peas than freezing, still enough remains 

 in the canned product to constitute a fair source of C. 



238 Effects of late summer and fall applications of nitrogen on fruit production 

 in the strawberry. R. A. Van Meter. Amer. Soc. Hort. Sci. Proc. 33:401- 

 404. 1936. 



There is little indication that summer and fall applications of nitrogen were in any way 

 either significantly beneficial or injurious under the not unusual conditions surrounding 

 these experiments. 



239 The Mailing Clonal stocks in relation to Mcintosh and Wealthy. J. K. 

 Shaw. Amer. Soc. Hort. Sci. Proc. 33:346-349. 1936. 



Whether any of these ''standard" clonal stocks are enough superior to good seedling 

 stocks to warrant their general use is yet debatable. 



240 A comparative study of certain presumptive media for testing raw waters. 

 Ralph L. France. Jour. Amer. Water Works Assoc. 28 (6) :785-793. 1936. 



The use of lactose broth with confirmation of all positive presumptive tubes by inocu- 

 lation into secondary tubes of B.G.B. broth gave the highest total number of recoveries of 

 the coli-aerogenes group from the raw waters tested. The results indicate that this method 

 may prove the most satisfactory for testing raw polluted waters. 



241 Some studies on the forcing of Delphinium. Harold E. White. Amer. 

 Soc. Hort. Sci. Proc. 33:653-564. 1936. 



Delphinium Belladonna can be stored at a temperature between 32° and 38 F. for 

 eight weeks early in the summer and be forced into bloom for November or December. 



