380 
study of oysters and oyster liquor purchased in 
the open market, to establish factors which will 
be helpful in showing whether or not oysters have 
been floated or watered in transit. This she does 
by a study of the total solids, ash nitrogen, 
chlorine of both the free liquor and oyster meats 
and calcium content, immersion refractometer 
reading. The data obtained are not conclusive and 
further work is proposed in the hope that it may 
be possible to establish definite factors of compo- 
sition. 
H. E. Bishop: New Data on the Composition of 
Prepared Mustards. 
Prepared mustard is a paste composed of ground 
mustard seed with salt, spices and vinegar and 
should conform to certain standards of composi- 
tion. The author, in the course of a study of 
prepared mustards, finds that they vary greatly in 
character. He has endeavored by determining 
certain factors, namely, total solids, ash, sodium 
chloride, acidity, starch, crude fiber, protein, etc., 
to gather data of value in determining whether 
prepared mustards are pure or adulterated. The 
author finds a great variation in composition. 
The data at hand are as yet inconclusive. Further 
work is proposed in the hope that new data, throw- 
ing additional light on the composition of mus- 
tards, will be forthcoming. 
J. M. Price: A Method for the Separation of the 
Seven Coal-tar Colors when Occurring in Mia- 
tures. 
L. H. SmitH: Altering the Composition of In- 
dian Corn by Seed Selection. 
In 1896 the Illinois Agricultural Experiment 
Station began experiments with a variety of corn 
to alter the chemical composition of the corn by 
seed selection. Fourteen years of breeding have 
produced the following results: The protein con- 
tent has been increased from 10.92 per cent. in the 
original, to 14.87 per cent. in the crop of 1910. 
At the same time by selecting in the opposite di- 
rection, the protein has been decreased to 8.25 
per cent. 
Even more striking changes have been produced 
in the oil content. In the original corn the per- 
centage of oil was 4.70. After fourteen years 
selection for high oil a strain has been produced 
which carried 7.72 per cent., while the correspond- 
ing selection for low oil has resulted in a strain 
which contains 2.11 per cent. 
J. F. Breazeate and J. A. LeCumrc: Influence of 
Reaction of Culture Medium on Root Develop- 
ment of Wheat Seedlings. 
SCIENCE 
[N.S. Vou. XXXV. No. 897 
J. A. LeCierc and B. R. Jacoss: The study of 
True and Imitation Graham Flour. 
C. C. Moore: The Desiccation of Potatoes and 
the Uses of the Product. 
The desiccation of potatoes has been commer- 
cially developed in Germany, but the product has 
not been suitable for the manufacture of starch. 
Investigations have shown that a dried potato 
product can be prepared in a way suitable for 
starch manufacture. Owing to the greater degree 
of fineness to which the dried product can be re- 
duced, over 90 per cent. of the starch can be 
separated in the usual washing and decantation 
methods, as against a recovery of 65 to 75 per 
cent. of starch when potatoes are ground in a 
fresh state. 
P. A. Yoprer: Marking of Porcelain and Silica 
Crucibles, etc. 
Consecutive numbers in platinum or china 
colors may conveniently and neatly be put upon 
porcelain or silica crucibles, ete., by use of rubber 
type. 
To apply china colors, a sizing like ‘‘ Fat Oil,’’ 
is first stamped upon the crucible, the dry pig- 
ment then dusted on, and after the varnish has set, 
the excess brushed off and the crucible fired in a 
muffle at a red heat for an hour. Blacks, espe- 
cially ‘‘Lettering Black,’’ gave very satisfactory 
results and the numbers resisted treatment with 
hot nitrie acid and alkali solutions. 
CHARLES Fox: Perilla Oil. 
P. HE. Brown and R. E. Smite: Bacterial Activi- 
ties in Frozen Soils. 
It was found, in the course of an experiment 
conducted during the winter months of 1910-11, 
that bacteria which developed on synthetie agar 
plates, ammonifying, nitrifying, denitrifying and 
nitrogen-fixing species whose activities were 
tested by the beaker method, were alive and multi- 
plied in frozen soils. 
In explanation of this, the theory is advanced 
that when soils freeze the hygroscopic water re- 
mains uncongealed, because of the surface tension 
exerted by the soil particles on the film water, its 
normal concentration in salts, and its increased 
concentration occurring when the main body of 
soil water begins to freeze. 
Temperature exerted more influence than mois- 
ture on the bacteria developing on the agar 
plates. 
H. H. Hanson: Report of Progress in a Study of 
the Maine Sardine Industry. 
