112 MISSOURI BOTANICAL GARDEN BULLETIN 
twice, the duration of the dips being increased to twelve 
and fifteen seconds with half a minute between each dip. 
After the third dip, when most of the water has been drained 
off, a blanket is folded between the series of pods treated. 
They are then placed in a wooden box or barrel lined with 
blankets and closely covered with the same material. Several 
thousand pods should be sweated in the same box as the more 
closely packed they are the better is the heat retained. By the 
following morning they should have changed to a chocolate 
color and are then ready to be placed on the drying shelves 
of the curing house. 
The curing house usually consists of several rooms. The 
first chamber in which the pods are placed is called the hot 
room, it being kept at a temperature of 110° F.; the next 
room (the warm chamber) is kept slightly cooler and the - 
other rooms are used as sorting rooms. The crop is usually 
kept in this house for three months before marketing, at the 
end of which time any pods showing a tendency to mould 
may be detected. All are then sorted and tied in bundles 
of fifty pods each and finally packed in twelve-pound tins. 
The extract is obtained by thoroughly soaking the pods in 
a mixture of alcohol and water. 
NOTES . 
Miss Caroline Black, Assistant Professor of Botany at New 
Hampshire College, Durham, New Hampshire, is spending 
a few days at the Garden consulting the library. 
Mr, Ernest J. Palmer, collector for the Missouri Botanical 
Garden, spent a few weeks in August at the Garden organ- 
izing the plants collected during his recent trip in the South- 
west. 
The August number of “The Gardeners’ Chronicle of 
America” contains an article on “Producing Natural Effects 
in Conservatory Planting,” by Mr. W. W. Ohlweiler, Gen- 
eral Manager of the Garden. 
Professor N. O. Booth, Professor of Horticulture at Okla- 
homa State Agricultural College, Stillwater, Oklahoma, is 
using the library and herbarium at the Garden in making 
a study of grapes and plums. 
Mr. John Schnabel, Assistant Horticulturist at the 
Florida Agricultural Experiment Station, Gainesville, Flor- 
ida, was a Garden visitor August 17. Mr. Schnabel was one 
of the gardeners of this institution several years ago. _ 
