feeding of cottonseed products effects a decrease in the Reichert-Meissl and saponification values of butter fat, whilst the iodine value and the melting-paint of the fat are raised. The butter is rendered firmer and is of a better keeping quality. These effects are modified by the character of the raw foodstuffs which form the basis of the ration given to the cows. For example, the effects are most marked when dry hay and cottonseed products constitute the food, but a fairly large proportion

more »

... maize silage practically neutralises the effect of the cottonseed on the butter fat. The alteration in the Reichert-Meissl and iodine values is somewhat modified when the cows are fed continuously with cottonseed meal, but the effect on the meltingpoint of the butter fat remains the same as long as the meal is given to the animals. w. P. s. Fermentation of Philippine Cacao. H. C. Brill. '(PhiZippim J . Sci., 1917, 12, 1-15.)-A full experimental and analytical study has been made of Criollo and Forastero cacao fermented under various conditions and for different lengths of time. It is concluded that the Philippine Islands can grow a good quality of cacao in large quantities, although a t present little more is grown than is needed for local consumption. The preponderating weight of opinion is in favour of fermentation, although it is possible to prepare cacao without it. The enzymes found in the Criollo and in the Forastero types are identical in character, but exist in larger quantities and are more active in the former. In the fermenting bean were found casease, protease, oxidase, raffinase, diastase, invertase, and emulsin-like enzymes. The fermentation of the beans is spontaneous, and the methods of preparation are very crude. The average weight of the fruit and the percentage of the seeds in the Criollo variety is considerably greater than for the Forastero, due to a more careful selection of this variety for planting;. the Forastero is much the more generally grown. In experimental fermentations in small quantities Criollo fermented more rapidly than the Foratstero, a finer product being obtained, 8s judged by odour, colour, etc. In the following table a, comparison is made between the average values obtained for some twenty samples of fermented Philippine shelled cacao seeds with values found for beans from other districts.* * Some of these are recorded by Bidenour (Am. 397 this solution will be strongly dextro-rotatory. The dextrin is converted into dextrose by boiling 50 C.C. of the solution with 0-5 C.C. of hydrochloric acid for three hours under a reflux condenser.