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  ing 
  ought 
  to 
  be 
  increased, 
  because 
  it 
  is 
  a 
  system 
  of 
  girdling, 
  or 
  brings 
  

   about 
  the 
  same 
  effect, 
  — 
  in 
  other 
  words 
  it 
  restricts 
  the 
  return 
  tlow 
  of 
  the 
  

   elaborated 
  food. 
  The 
  food 
  is 
  checked 
  at 
  the 
  point 
  of 
  union. 
  Another 
  

   parallel 
  is 
  in 
  the 
  case 
  of 
  Pruniis 
  domestica, 
  the 
  European 
  plum, 
  when 
  

   worked 
  on 
  PruHus 
  Americana, 
  the 
  Amefiean 
  plum. 
  In 
  that 
  case, 
  the 
  

   top 
  always 
  outgrows 
  the 
  stock, 
  and 
  in 
  ten 
  years 
  it 
  presents 
  a 
  very 
  

   curious 
  appearance. 
  It 
  presents 
  the 
  appearance 
  of 
  a 
  very 
  top-heavy 
  

   liead 
  on 
  a 
  very 
  spindling 
  stem. 
  The 
  bearing 
  is 
  usually 
  encouraged, 
  but 
  

   the 
  fruit 
  is 
  usually 
  small. 
  The 
  amount 
  of 
  fruit 
  measured 
  by 
  numbers 
  is 
  

   increased, 
  but 
  the 
  amount 
  of 
  fruit 
  measured 
  by 
  the 
  size 
  of 
  individual 
  

   specimens 
  is 
  decreased. 
  

  

  ]\Ir. 
  Collins: 
  Isn't 
  the 
  size 
  of 
  the 
  fruit 
  increased 
  in 
  the 
  case 
  of 
  

   apples 
  ? 
  

  

  Professor 
  Craig: 
  By 
  topworking, 
  usually, 
  it 
  is, 
  but 
  that 
  doesn't 
  

   contemplate 
  such 
  an 
  extreme 
  case 
  as 
  that. 
  It 
  means 
  when 
  the 
  union 
  is 
  

   reasonably 
  uniform, 
  when 
  there 
  is 
  a 
  reasonable 
  affinity 
  between 
  stock 
  

   and 
  scion. 
  But 
  in 
  extreme 
  cases 
  we 
  get 
  the 
  opposite 
  result. 
  Reproduc- 
  

   tion 
  is 
  encouraged, 
  but 
  size 
  of 
  fruit 
  is 
  checked. 
  

  

  President 
  Morris 
  : 
  I 
  would 
  like 
  to 
  hear 
  from 
  Mr. 
  Rush 
  or 
  Mr. 
  

   Pomeroy 
  in 
  connection 
  with 
  the 
  hickory. 
  

  

  Mr. 
  Pomeroy: 
  I 
  haven't 
  ever 
  tried 
  any 
  experiments 
  with 
  the 
  

   hickory. 
  

  

  President 
  Morris 
  : 
  We 
  will 
  discuss 
  further 
  some 
  of 
  the 
  points 
  that 
  

   have 
  been 
  suggested 
  in 
  this 
  paper, 
  because 
  it 
  seems 
  to 
  me 
  we 
  are 
  along 
  

   a 
  good 
  line 
  of 
  cleavage, 
  and 
  this 
  line 
  of 
  cleavage 
  may 
  dispose 
  of 
  some 
  

   questions 
  that 
  we 
  haven't 
  discussed. 
  One 
  question 
  brought 
  up 
  was 
  if 
  

   the 
  bitter, 
  astringent 
  qualities 
  are 
  likely 
  to 
  be 
  recessive 
  among 
  hybrids 
  

   in 
  the 
  trees 
  which 
  have 
  bitter 
  nuts. 
  

  

  Mr. 
  Littlepage 
  : 
  I 
  made 
  a 
  trip 
  through 
  Missouri 
  and 
  Arkansas 
  a 
  

   year 
  ago, 
  and 
  while 
  there, 
  took 
  occasion 
  to 
  go 
  into 
  the 
  forests, 
  and 
  in- 
  

   vestigate 
  to 
  some 
  extent 
  the 
  Arkansas 
  and 
  Missouri 
  hickory 
  and 
  pecan. 
  

   Among 
  other 
  things, 
  I 
  found 
  two 
  hybrids, 
  one 
  of 
  the 
  pecan 
  and 
  one 
  of 
  

   the 
  pignut, 
  one 
  of 
  which 
  was 
  bitter 
  and 
  inedible, 
  the 
  other 
  a 
  fairly 
  good 
  

   nut. 
  I 
  have 
  both 
  of 
  them 
  with 
  me 
  here 
  today. 
  One 
  of 
  them 
  was 
  very 
  

   astringent 
  and 
  bitter, 
  the 
  other 
  had 
  taken 
  more 
  the 
  quality 
  of 
  the 
  pecan 
  

   as 
  to 
  meat, 
  and 
  was 
  a 
  fairly 
  good 
  substitute. 
  I 
  don't 
  know 
  what 
  the 
  

   reason 
  for 
  it 
  is, 
  that 
  one 
  is 
  fit 
  to 
  eat, 
  and 
  the 
  other 
  isn't, 
  when 
  they 
  are 
  

   both 
  hybrids 
  between 
  the 
  pignut 
  and 
  the 
  pecan. 
  

  

  Doctor 
  Deming: 
  How 
  did 
  you 
  know 
  they 
  were 
  hybrids, 
  by 
  the 
  

   appearance 
  1 
  

  

  Mr. 
  Littlepage 
  : 
  Yes, 
  the 
  appearance 
  is 
  unmistakable. 
  The 
  pignut 
  

   characteristics 
  are 
  very 
  prominent, 
  also 
  the 
  pecan 
  characteristics. 
  

  

  