266 MASS. EXPERIMENT STATION BULLETIN 271 



methods used in the study and the residts obtained. (Bulletin No. 263; 

 April, 1930). 



The field work for tlie study of transportation of pupils to rural ele- 

 mentary schools has been finished and the data are in process of talniTa- 

 tion. The study includes consideration of methods of awarding transporta- 

 tion contracts, requirements as to type and condition of vehicles, behavior 

 oi' drivers, planning of routes, length of time transported pupils are away 

 from home, and the relation of transportation to school absences and 

 various ]Mipil illnesses. In most of the rural Massachusetts towns, the 

 entire problem of transportation is settled on the basis of financial econ- 

 omy, the other factors being unregarded; while the experience of a few 

 towns shows that transportation can. if sufficient thought is given to the 

 matter, be so arranged tliat the healtli of the pupils is not adversely 

 affected and, at the same time, costs be kejit witliin reasonal)le bounds. 



The Comparative Values of Milk and Tomato as Supplementary Feeding 

 in a Rural Elementary School. (E. Davies and M. V. E. Voorneveld'i . 

 After one year of experimental feeding in a rural school in the eastern 

 part of the State, the study is being continued for a second year in a con- 

 solidated school of similar size and racial composition, in the Berkshires. 

 The data cannot be tabulated until the end of the second year of ex- 

 perimentation, and it is not now possible to reacli any conclusions as to 

 the comparative value of the food stuffs studied. 



The Value of Evaporated Milk for School Food Service. (E. Davies and 

 (). A. Merriam). This project is similar in purpose and method to that 

 concerned with fresh milk and tomato as materials for supplementary food 

 service in schools. Tiie experimental work is to continue for two years, 

 and is being carried on in a village having a very large proportion of 

 children of foreign-born parentage enrolled in the sciiools. No informa- 

 tion regarding the outcome of tiie experimental work is available at tlie 

 present time. 



DEPARTMENT OF HORTICULTURAL MANUFACTURES 

 W. W. Chenoweth in Charge 



Extraction of Fruit Juices by Heat. (C. R. Fellers). This project has 

 now been completed and the results are l)eing prepared for publication. 

 Optimum extraction methods for jelly manufacture are outlined. A new 

 rapid centrifugal method for the determination of pectin in fruit juices 

 has been developed which is sufficiently accurate for ordinary work. 



Concentrated pectin extracts made from cull apjiles or thinnings, are 

 readily prepared, inexpensive, and. when freshly prei)ared. suitable for use 

 in jelly making. However, after a few months' storage precipitation 

 occurs, and the pectin loses much of its jellifying properties. Homemade 

 pectin extracts should, therefore, be used while fresh. 



A numlier of commercial benzoate cider preservatives were examined 

 for suitability for use in freshly prejiared cider and gra)ie juice. Great 

 differences were noted. In general, too much benzoate is added to cider, 

 from .05-. 06 pev cent being sufficient if tlie cider is fresh and reasonably 

 free from sediment. The sharp taste of benzoated cider is due largely 

 to chlorine impurities in the preservative. 



