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= pe Notes“ on Scientiric RESEARCH. | 87 
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~ By a process patented by him, Thoms prepares from the fruit juices an extract which 
e? Beontains unaltered all the aromatic substances and the ferments, in that he deprives 
the sour juices, obtained from the cut up, squeezed fruits, of their excess of acids 
through dialyzation in cooled rooms’). The aromatics and ferments do not pass through 
the membrane, but part of the acids. The juices are then boiled down to the consistency 
of extracts in vacuum apparatus free from metals at a temperature not exceeding 40°. 
In that way, a most tasty pine-apple extract was obtained, with the ferments 
unaltered, as could be proved by digesting experiments with meat or albuminous 
_ substances, like ricine. The extract likewise possessed the full fruit aroma, as became 
specially noticable when diluting it with water or sugar solution. The contents of 
_ proteolytic ferments amounted to about 3.5 per cent. 
_ Cultivation of aromatic plants in North America. — In a lecture delivered before the 
Manufacturing Perfumers’ Association of New York, W. W. Stockberger?) reported on 
the work done by the Bureau of Plant Industry, Washington, DC., with regard to 
plants yielding essential oils. ; 
Numerous aromatic plants are cultivated and distilled at Arlington Farm, Va., and 
for every species the conditions required, the adaptability to soil and climate, the 
yield of essential oil and the components of this oil are determined. If the prospects 
_ are favourable, the next important question will be to find a suitable district, where 
_ the economic conditions permit of founding an essential oil industry. 
The success arrived at in the rose-garden are quite interesting. Only 41 out of 
_ 95 varieties cultivated have proved suitable for the manufacture of oil, the most promising 
_ being some varieties of Rosa rugosa and Rosa centifolia. For this summer, experiments — 
__ with roses in the southern states are planned. 
Lavender, caraway, anise, wormwood, various mints, rosemary and other plants 
yielding important essential oils are grown at Arlington Farm. Parallel experiments 
_ are being made in various parts of the United States. Some colleges and universities 
Own gardens, in which they work hand in hand with the Bureau of Plant Industry. 
Stockberger mentions the investigation of oils from the various parts of the calamus 
‘plant carried out by G. A. Russell*) in Madison and the study of the oils of Artemisia 
_ frigida*), Ramona stachyoides*) and Artemisia tridentata’). 
-In Orlando, Florida, experiments have been made with various other plants, such 
_ as Monarda punctata’), lemongrass*), Ceylon cinnamon, cassia, Pycnanthemum albescens, 
Iiicium anisatum, the clove tree, Persea pubescens®) and Hedychium coronarium. The 
production of camphor has likewise been studied with so much success as to permit 
of founding several considerable undertakings. 
ES i 
“The aromas of fermented liquids’ is the title of an article published by K. Léffl*®), 
in which our present knowledge of the subject, which is cas limited, is briefly 
described, without the addition of anything new. 
____ In the introduction, be discusses the difficulties of classifying the aromas, nienions 
Zwaardemaker’s work, but not Henning’s*') latest investigations in this domain. He 
4) G. P. 285304 of June 20tr 1914. — 7) Perfum. Record 9 (1918), 100. — *) Comp. Report October 1916, 8. 
_— * Comp. Report April 1912, 26. — *) Comp. Report April 1912, 107. — *) Comp. Report October 1917, 4. — 
_ 7) Comp. Report October 1916, 78. — *) Comp. Report October 1917, 27. — %) Comp. Report April 1912, 105. 
— ”) Deutsche Parf.-Ztg. 3 (1917), 180. — ) H. Henning, Der Geruch (the sense of smell), Leipzig 1916; 
_ Report October 1917, 123. — H. Henning, Zeitschrift fiir Psychologie 73 (1915), 161, 74 (1916), 305; 75 (1916), 177; 
_ Report October 1916, 103. 
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