xcii_ Proceedings of the Asiatic Society of Bengal. {N.S., XVII, 
seo tee on the decomposition of some common green 
manuring plants at different stages of growth in the 
black cotton soil of the C.P.—By D. V. Bal. 
ervations on the r of growth of sann hemp Seth op Ah 
J uncea) and Dainchya (Sesbania “Aculeata) i in black cotton soil show tha 
the latter i hse ay atively slow grower in its initial stages 
een that as the Lone plants advance in age the proportion 
of leaf to frien decreases and the percentages of dry matter and fibre 
increase. 
It is seen that the earlier sann is used as oe manure the more 
rapid i is the decomposition of = ca setewennyond eer nitrogenous constitu- 
With Dainchya, however, there was arked decrease in the 
site ‘of nitrification of the saiopataltvely older stktiee though there was 
atrvehaee amount of decrease in the decomposition of carbonaceous con- 
pve 
re Riteoeen in the leaves of sann hemp is more easily nitrofied than 
that i in stems. 
Stems of _ hemp do not ee to have any retarding effect 
on the decomposition of sann leaves in black cotton soil. 
the aawnses of debduhipsaition in full grown green sann rac 
is not due to the increasing proportion of stems to leaves. It ma 
due to Bri change in composition of the plants and such alteration 
which t wd. orl in the physical condition of the plant tissues o 
poi reductio in t of te r are Plant tissues partially dried owing 
age require tim absorb water a om the can and thu 
ene: sakoaptiie £0 attack by soll micro-organi 
The mutual applicability of the analytical figures for 
butter, fat and ghee.—By F. J. Puymen and A. P. 
PADMANABHA AIYER 
Published analyses of ghee and re Bes set ge Hig cons = 
Indian milch animals have not been alw rable was 
own in every mples nee jas si 
case h he sa 
In view of the fact that butter is prepared at a low temperature 
and ghee at a high temperature, the au a eee ae Fiuate to 
prepare butter and ghee respectively from milk. 
Agate Sy the Indian custom samples were Shag seapaied natibe boiling the 
milk 
The co before churning was subjected to one of the various 
treatments ‘follow ing :— 
a) Unripened cream churned at on: 
then ¢ chur ned. 
(c) sp mpened with starter obtained in ordinary butter-milk 
urn 
Cream ripened with an artificial starter and then churned. 
These methods represent the processes generally used for butter 
jhakiig 1h in Srvc 
: m the results obtained, it is ce anh et the Meehies methods 
of idling? the cream and preparing butte a low temperature or 
ghee at a high temperature do not have ins mig nifieant noe on the 
 degad 
i 
5. Determinations were also made on sampies of batter ey fears 
have been kept for 3 to 6 years and on ghee prepared from the t 
was again found that heating the butter fat to a hich seat as is 
ecessary in the process of ghee-making — not Praag Seon _— the 
ie 
n be n f 
Th ors therefore conclud S thee the analytical Geiss pub- 
lished for butter fat are applicable phe ‘3 ghee and vice versa. 
