cent. A table is given of the yield of oil and total phenols from horsemint at different stages of growth, the largest yield being at the budding stage. From data obtained at Montserrat and Antigua, it would appear that a good average crop of horsemint would yield 80 oz. of thymol per acre.

16.50

From samples of ajowan seed oil from Montserrat the following data were obtained: Sp. gr. at C. 0.9112, sugar scale (Ventzke), polariscope reading +3.2, phenols 47.3 per cent, nonphenols 52.7 per cent, and thymol recovered 43.5 per cent. The estimated yield of thymol per acre is 224 oz.

The occurrence of carotin in oils and vegetables, A. H. GILL (Jour. Indus. and Engin. Chem., 10 (1918), No. 8, pp. 612–614; abs. in Chem. Abs., 12 (1918), No. 19, p. 1996).—Continuing investigations previously noted (E. S. R., 37, p. 13), the author has proved the presence of carotin in corn, squash, orange peel. flaxseed, mustard seed, and black sesame seed. It does not seem to be present in rape seed, white sunflower, turnip, safflower, cotton seed, or turmeric. The carotin was extracted from the dried vegetables and seeds with carbon bisulphid, any oils that were present being removed by saponification. The tests used for identification of the carotin were the same as those employed by Palmer and Eckles (E. S. R., 31, p. 273).

Specific gravity of tomato pulp, W. D. BIGELOW and F. F. FITZGERALD (Canner, 47 (1918), No. 6, pp. 36, 38, 40, 42).—Directions are given for determining the specific gravity of cold pulp and cyclone juice by means of a Brix hydrometer. A table is given of the specific gravity of the juice corresponding to the readings on the Brix scale. Suggestions are also made for the determination' of the specific gravity by weighing a definite quantity of the pulp, either hot or cold, and for the evaporation of the pulp to the desired specific gravity. Specific gravity of tomato pulp, II, W. D. BIGELOW and F. F. FITZGERALD (Canner, 47 (1918), No. 9, pp. 46, 48).-This is a continuation of the subject noted above. A method of controlling the concentration of the pulp in plants not equipped with measuring tanks is described. Tables are given for computing the relative value of tomato pulps of different specific gravity and for correcting specific gravity and hydrometer readings at different temperatures to 68° F.

An attempt to filter the enzyms of milk, JEAN PICCARD and MARY RISING (Jour. Amer. Chem. Soc., 40 (1918), No. 8, pp. 1275-1281, fig. 1).-Experiments undertaken for the purpose of discovering a method of filtering milk enzyms are reported. Certified milk about 12 hours old was used in the experiments, and tests were made only for the Schardinger enzym. The filters used were the Pasteur-Chamberland filter of porous clay and asbestos, an asbestos filter arranged on a Büchner funnel, and a Berkefeld filter.

No method for filtering the enzyms was found from which a bacteria-free filtrate was obtained. The Schardinger enzym was found to be water-soluble; that is, it remains in the liquid portion of the milk after the casein and fat are removed by a small amount of acid. The authors suggest that it may be united in some way with some other water-soluble component of the milk and thus remain stable and active only as long as this unknown body remains stable. They consider it more probable, however, that the enzyms are separate bodies, having properties similar to those of the albumins and being of a closely allied nature.

An anaerobic culture volumeter, ZAE NORTHRUP (Jour. Indus. and Engin. Chem., 10 (1918), No. 8, pp. 624, 625, fig. 1).—An apparatus has been devised at the Michigan Experiment Station for the study of the composition and comparative amounts of the gases evolved in pure cultures of organisms obtained from

canned fruits and vegetables. A graduated separatory funnel is inverted and connected with a large glass bottle by means of a glass tube extending to a small Berkefeld filter in the bottom of the bottle. A vent plugged with cotton prevents the development of pressure in the bottles. The separatory funnel and connecting tubing are first filled with the desired culture medium, and the apparatus is sterilized. The inoculation is then made by pipetting into the stem of the funnel an inoculated liquid medium and adding sufficient sterile medium to make the funnel culture anaerobic when the cock is closed. The organisms grow in the medium and produce gas which forces the liquid medium down and out through the Berkefeld filter into the bottle. The gas can be drawn from time to time by connecting the separatory funnel with a gas burette.

The apparatus is said to be very satisfactory, particularly as it simulates the conditions in the all-glass can which is most extensively used in the cold-pack method.

An aspirator, J. M. JOHLIN (Jour. Indus, and Engin. Chem., 10 (1918), No. 8, p. 632, fig. 1).-A simple form of aspirator is described which is said to be less clumsy than the average form, to need no attention during the operation until all the gas within the apparatus has been displaced, and in which a considerably increased pressure can be developed without adding materially to the weight of the apparatus or decreasing its stability.

A new hydrogen sulphid generator, T. R. ERNEST (Jour. Amer. Chem. Soc., 40 (1918), No. 8, pp. 1224–1226, fig. 1).-A hydrogen sulphid generator is described which is said to have many advantages over existing types.

Method for titration of mixtures of bicarbonate and carbonate or carbonated and caustic alkali requiring neither weighing nor solutions titrated in advance, J. CLARENS (Ann. Chim. Analyt., 23 (1918), No. 7, pp. 148–152).—The principle of the method consists in the determination of the amount of carbon dioxid set free in the usual alkalimetric determination. The method, which is described in full, is said to be rapid and simple of execution.

History of the methods for the determination of potassium, A. VÜRTHEIM (Chem. Weekbl., 15 (1918), No. 26, pp. 827-842).-This is an historical review, with bibliography, of various analytical methods for the determination of potassium.

The determination of moisture in soils, B. S. DAVISSON and G. K. SIVASLIAN (Jour Amer. Soc. Agron., 10 (1918), No. 5, pp. 198-204).—Investigations made at the Ohio Experiment Station dealing with the accuracy of different methods for determining soil moisture and comprising a comparison of direct drying in gas and electrically heated ovens and in a vacuum over phosphorus pentoxid at 105° C. are described. Clay and muck soils were used, these types being regarded as presenting greater difficulties in drying than other soils, due to the large surface exposed and to the relatively high hygroscopicity. The soils were air-dried and ground to pass a 20-mesh sieve, and 10-gm. samples were employed. Cornstarch was used to check the results. Summarized data are presented and briefly discussed, and the following conclusions reached:

The drying of soil samples in gas or electrically heated ovens will not give the true moisture content of the soils. Drying by the vacuum method gives trustworthy and concordant results, and 4 hours' drying at 105° in a vacuum over phosphorus pentoxid is sufficient to remove the moisture from soils having high hygroscopicity.

A new method for the rapid destruction of organic matter, P. DURET (Compt. Rend. Acad. Sci. [Paris], 167 (1918), No. 3, pp. 129, 130; abs. in Chem. Abs., 12 (1918), No. 21, p. 2180).—The method described is based upon the production of nascent oxygen by means of ammonium persulphate in an acid medium.

The process has been used by the author especially for the detection of arsenic and mercury in urine.

To 100 cc. of urine are added 10 cc. of pure sulphuric acid and 50 gm. of ammonium persulphate in fractions of 10 gm. each. The oxidation is complete in from to hour of heating. The method is said to be of general application and of rapid execution.

Determination of succinic acid, E. C. GREY (Ann. Chim. Analyt., 23 (1918), No. 7, pp. 143-148).-The sources of error in the Pasteur method for the determination of succinic acid are discussed, and certain modifications in method to avoid these errors are outlined.

The principle of the modified method consists in determining the calcium which corresponds to the total acids and the amount which remains in solution after the precipitation of the calcium succinate, the difference representing the calcium as succinate. This method is said to have general application in the letermination of succinic acid in the presence of other, even unknown, acids, rovided their salts are soluble in ethyl alcohol at 85° C.

The method is described in full, together with certain precautions that must e taken to obtain accurate results.

Determination of loosely bound nitrogen as ammonia in eggs, N. HENDRICKON and G. C. SWAN (Jour. Indus, and Engin. Chem., 10 (1918), No. 8, pp. 61417, figs. 2; abs. in Chem. Abs., 12 (1918), No. 19, p. 2029).-Directions are given or the determination of loosely bound nitrogen as ammonia in eggs by the eration process of Folin. Both the titration and microchemical methods are xplained with a description of the apparatus and necessary precautions. Reults obtained by both methods on different grades of eggs are reported.

The determination of the moisture content of flour, F. T. SHUTT and P. J. fOLONEY (Proc. and Trans. Roy. Soc. Canada, 3. ser., 11 (1917-18), Sect. III, p. 101-106). An investigation is reported of the reliability and accuracy of le methods of determining the moisture content of flour by the use of (1) the reas electrically heated vacuum oven in which a steady vacuum of 29.5 in. as maintained, (2) the Freas electrically heated air oven, and (3) a doublecketed water oven or steam bath drying at ordinary atmospheric pressures id heated by gas. A comparison of the results obtained led to the following nclusions:

"The lower results obtained by heating flours to constant weight in an air en at 100° C., as compared with those from drying in a vacuum oven at the me temperature, are not due to oxidation of the flour. They point rather to complete drying. Throughout this investigation it has appeared that drying ur in a vacuum at 100°, say for five hours, possesses the following points of Ivantage as compared with drying in an air oven at the same temperature to nstant weight: (1) It gives results nearer the absolute moisture content of e flour, (2) duplicate and triplicate samples show a closer agreement, and (3) sults are obtained in a much shorter drying period."

Adulteration of chicory, E. COLLIN (Ann. Falsif., 11 (1918), No. 115-116, pp. 5-147, figs. 5).-This article discusses the adulteration of chicory with beet ssettes and with lupine seeds. The microscopic appearance of these adulterts is described with illustrative diagrams.

A method for the detection of foreign fats in butter fat, A. SEIDEN BERG our. Indus. and Engin. Chem., 10 (1918), No. 8, pp. 617–621, fig. 1).—This is application of the author's method1 of fractionating fats and oils by dissolvthem in two or more solvents, one or more of which has the greater solvent tion upon one or more groups of glycerids and is at the same time more vola

1 Jour. Indus. and Engin. Chem., 9 (1917), No. 9, pp. 855-858.

tile. This more volatile solvent is then removed by aspirating air through the solution, and the glycerids are separated according to their solubility.

In the application of this method to the detection of foreign fats in butter fat, a series of constants has been determined called the turbidity points, the constant representing the final volume of liquid after turbidity has been reached in 10 gm. of the substance dissolved in an alcohol and ether mixture (10:90) to a total volume of 96 cc. The temperature is kept at from 10 to 15° C. and the speed of suction so regulated as to take about 10 minutes to reduce the level of the liquid to 60 cc.

A diagram of the apparatus is given, and the details of the method are described in full. Tables are given of the constants of pure butter fat and of butter fat mixed with varying amounts of foreign fats.

Desiccated milk and its adulteration, C. PORCHER (Ann. Falsif., 11 (1918), No. 115-116, pp. 150-162).—This is a report of analyses of various samples of desiccated milk, together with a description of standards for such products.

An improved method for determining citral; a modification of the Hiltner method, C. E. PARKER and R. S. HILTNER (Jour. Indus. and Engin. Chem., 10 (1918), No. 8, pp. 608-610).—In the determination of citral by the Hiltner colorimetric method (E. S. R., 22, p. 513) with metaphenylenediamin hydrochlorid, the blue or green colors that are frequently produced by lemon or orange oils are considered by the authors to be caused by the oxidation of the terpene. The modification of the method based upon this assumption consists in the addition of a sufficient amount of oxalic acid to the original Hiltner reagent. The modified method is described in detail.

An improved distillation method for the determination of water in soap, R. HART (Jour. Indus. and Engin. Chem., 10 (1918), No. 8 pp. 598, 599).—A modified distillation method with xylene is described in which oleic acid, or red oil, is added to the xylene before distillation. This is said to increase the accuracy of the determination by keeping the soap-xylene liquid more fluid, and to shorten the time of distillation by hastening the solution of the soap in the xylene and by eliminating foaming.

Relative viscosity of oils at room temperature, C. F. SAMMET (Jour. Indus, and Engin. Chem., 10 (1918), No. 8, p. 632; abs. in Chem. Abs., 12 (1918), No. 19, p. 2056).—A rapid procedure which is said to be satisfactory for a relative determination of the viscosity of oils is described. The method is based upon the time of absorption of an oil when dropped upon blotting paper under uniform conditions.

The determination of cholesterol in blood serum, A. BERNHARD (Jour. Biol. Chem., 35 (1918), No. 1, pp. 15–18; abs. in Chem. Abs., 12 (1918), No. 19, p. 1980). A revised method for the determination of cholesterol in blood, a modification of the method introduced by Henes,' is described. By using an alcoholether mixture for extraction instead of successive extractions with alcohol and with ether, and by drying the calcium hydroxid precipitate after saponification in an electric oven instead of in the air, the process is shortened from five days to five hours. The method is said to give results in close agreement with those obtained by Henes' method.

Successful canning and preserving, OLA POWELL (Philadelphia and London: J. B. Lippincott Co., 1918, 2. ed., rev. and enl., pp. XX+405, pls. 6, figs. 189).— This is the second edition, revised and enlarged, of the book previously noted (E. S. R., 38, p. 114), which is one of a series edited by B. R. Andrews. The changes consist of the addition of a new chapter on the canning of meat and

1 Proc. N. Y. Path. Soc., n. ser., 13 (1913), No. 7, pp. 155–170.

sea foods, references to recent publications on food conservation, and a few new illustrations.

New Jersey market standards for home canned fruits and vegetables, A. L. CLARK and HELEN E. MINCH (N. J. Dept. Agr. Bul. 14 (1918), pp. 597–612).— This bulletin has been prepared for the aid of those who are planning to market their canned fruit and vegetables. Descriptions are given of the standard jars, rubbers, and labels. The grading and packing of the common vegetables and fruits are discussed and recipes given for canning them. The necessity of uniform methods in canning is pointed out, and suggestions are made as to the best methods of selling the canned products.

Fruit preserving without sugar, H. GOODRICH (Gard. Chron., 3. ser., 64 (1918), No. 1646, pp. 11, 12).—This article discusses the general principles of preserving fruit by cold storage, drying, and sterilizing. The following directions are given for sterilizing fruit by the oven method:

Glass canning jars are filled with clean, fresh fruit, covered with lids without the rubber rings, and placed in a moderately hot oven for about one-half hour. The jars are taken out, one at a time, and the shrinkage of the preliminary heating is made up with heated fruit from an extra jar. The jars are then fitted with sterilized rubber rings, and the lids are adjusted but not clamped. After a resterilization of 15 minutes the jars are removed and sealed.

It is stated that fruit preserved in this way will keep for several years. Pulping fruit (Better Fruit, 13 (1918), No. 3, p. 19).—The method described is similar to the one noted above, except that the jars of fruit are heated in a pan of water which is kept at the simmering point for half an hour. After refilling to make up for shrinkage, the jars are heated in the pan of water for another five minutes and then sealed.

Suggestions for canning pork and beans, W. D. BIGELOW and F. F. FitzGERALD (Canner, 47 (1918), Nos. 1, pp. 36, 38, 40; 2, pp. 38, 40, 42; 3, pp. 36, 38, 40, 41; 4, pp. 36, 38, 40, 42, 44).-In this article are discussed the different factors in typical specifications for canned pork and beans. Among the topics considered are the grade of beans, the soaking and blanching process, tomato sauce, the filling and processing of the cans, and the relation of moisture content to other factors. Methods are described for the determination of moisture in dry, soaked, and canned beans.

Purification of wastes produced from canning pork and beans, H. B. HoмMON (Canner, 47 (1918), Nos. 6, pp. 44, 46; 7, pp. 44, 46, 48, 50).—This is a report of an investigation in regard to possible methods for the purification of wastes produced from canning pork and beans. The plant recommended, consisting of settling tanks and filter beds, is described in full.

The sealing of preserve jars with cotton, A. TRUELLE (Rev. Hort. [Paris], 90 (1918), No. 6, pp. 103, 104, fig. 1).—Attention is called to the practicability of using absorbent cotton to hermetically seal preserve jars. Methods are given and necessary precautions emphasized.

Drying of fruits and vegetables and preservation of vegetables by fermentation and salting (Ontario Dept. Agr. Circ. 12 (1918), pp. 23, figs. 12).— This circular gives information on methods of drying, a home-manufactured apparatus for drying, preparation of the foods, and storage of the dried product. A time table for blanching and drying is included. Directions are also given for the preservation of vegetables by fermentation and salting.

Farm and home drying of fruits and vegetables, J. S. CALDWELL (U. S. Dept. Agr., Farmers' Bul. 984 (1918), pp. 61, figs. 13).—The subject is discussed under the following headings: Possibilities and limitations of drying, fundamental principles of drying, methods and equipment for drying, directions for preparing and drying fruit and vegetable products, treatment of products after drying,