101 



4. Weight. Possible credits, 10. 



Standards: Specific gravity, 1, with buoyancy of | oz. allowed to 

 " large" fruit, | oz. to "medium," and ^oz. to " small," all without dis- 

 count. 



One point to be discounted for first half-ounce of buoyancy in excess 

 of allowance, and thereafter two points for each additional half ounce. 

 {Note — Buoyancy may be easily determined by clasping weights to 

 the fruits with light rubber bands, and then placing in water.) 



5. Peel. Possible credits, 10, divide i us follows: Finish, 3; pro- 

 tective qu ility, 7. 



Standards : Of finish, smoothness and uniformity of surface, and 

 pleasant touch ; of protective quality, firm and elastic texture, abun- 

 dant compact, and unbroken oil-cells; nnd ^ to ^% inch thick less 



Discount one half point for first 3^2 ^^^^ above maximum or below 

 minimum, and two points f )r second gJg ^^'^^' pi'ovi ied that to long- 

 picked and fully-curel oranges the minimum shall be lo weed to ^^2 

 inch ; and thtt to fresh-picked and to slightly-cured " large" fruit the 

 maximum s'lall be raised to ^ inch. 



Breaking of oil-cells, breaking of peel and abr isions of same to be 

 subject to one to ten discou its, according to de^^ree. 



(Here consider " Colour of Flesh"— see division 3.) 



6 Fibre. Possible credits, 8 



Standards: Sjpta delicate and translucent ; m iximum diameter of 

 core, y^g inch in "lar^-e" fruit and | inch in other. 



7. Grain Possible credits, 4. 

 Standards : Fineness, firmness, compactness. 



8. 8eed. Possible credits, 4. 

 Standards : Absence of seed. 



Discount one point for each seed. Each rudiment to be considered 

 as a seed if any growth ha 5 been developed ; otherwise allowed without 

 discount. 



9. Taste. Po-;sib'.e credits, 30, divided as follows: sweetness 15: 

 citrus quality, 15 



Standards: i'learn^ss and definability of elements, sweetness rich, 

 delicate rather than heavy: citrous quality, pronounced. 



Deficiency or a isen;;e to be cause for discounts against any element, 

 and excess to be like cause against sweetness, and against acid in 

 " citrous quality." 



Staleness an t flavours of age or decay to be discounted from aggre- 

 gate of points in this division. 



THE CENTRAL AMERICAN RUBBER TR3E. 



" The Culture of the Central Ain(;ricau Rubber Tree" is the title of 

 a most interesting and useful pamphlet by Prof. 0. F. Cook, Botmist 

 in charge of Investigations in Tropical Agriculture for the United 

 States Department of Agriculture. 



The following is a summary of the pimphlet : — 



'* The culture of the Central Americai rubber tree has passed the 

 experimental stage in the sense that the practicability of the agricul- 

 tural production of rubber has been demonstrated, but on the other 

 hand it has been ascertained thai the tree mty thrive where it will 

 yield little or no rubber. Under favourable natural conditions the 



