244 HORTICULTURE [Bot. Absts., Vol. V, 



1855. Metjnissier, A. De quelques idees sur la selection des legumes. [Some ideas on 

 the selection of vegetables.] Rev. Hortic. 91: 300-303. June, 1919. — This is a discussion 

 of the ideas of variation in general with specific emphasis on the necessity for recognizing 

 pure lines, as defined by Johannsen, as the real basis for selection in crop improvement. — 

 E. J. Kraus. 



1856. Rogers, Stanley S. Methods for marketing vegetables in California. California 

 Agric. Exp. Sta. Circ. 217: 1-19. 1920. — A survey of the probable causes for success or failure 

 in the production and marketing of vegetables in California. — A. R. C. Haas. 



1857. Stokes, Fred. The food value of vegetables. Jour. Roy. Hortic. Soc. 44: 21-30. 



1919. — The author has devised a formula for calculating the "economic value" of a crop. 



This formula applies, however, only when the produce is not sold for profit. — 



Caloric value X yield in pounds per rod 



^ r • — r^TT ,, * . : : : — — = Economic value 



Cost of crop in shillings X Number of weeks the ground is occupied 



According to the formula the economic value of potatoes is 69.5, carrots 31.6, kidne} r beans 

 (dry) 28, peas (shelled) 18, parsnips 15.5, onions 4.3, and cabbage 3.— The various vegetables 

 may not only be valuable because of the amount of proteid, carbohydrate, fat and salts they 

 contain, but also because they yield bulk and furnish the indispensable vitamines. Especially 

 valuable are the green vegetables like spinach, cabbage, celery, etc., which give the body the 

 necessary salts and vitamines and also add the necessary bulk to the diet. The bulbs, espe- 

 cially the onion and leek "are remarkable for their beneficial action upon inflamed mucus 

 membrane and for their germicidal powers." The onion is valuable for its salts and essential 

 oil and no doubt contains "a potent vitamine as well." Roots are of value chiefly because 

 of their salts and carbohydrates and the legumes because of their richness in protein and 

 carbohydrates. — H. A. Jones. 



1858. Sutton, Arthur W. How amateurs may secure three successive crops of vegetables 

 in twelve months without the aid of glass houses or of heat. Jour. Roy. Hortic. Soc. 44: 

 13-20. 1919. 



1859. Woolsey, C. Sweet potato culture in Arkansas. Arkansas Agric. Ext. Circ. 90. 

 20 p., 10 fig. 1920. — A popular discussion on bedding, cultivating, digging, grading, storing 

 and marketing the sweet potato. Directions are given for seed selection and the common 

 varieties are briefly described. — John A. Elliott. 



1860. Woolsey, C. The home vegetable garden in Arkansas. Arkansas Agric. Ext. Circ. 

 89. 32 p., 9 fig. 1920. — A popular presentation of gardening methods suited to the con- 

 ditions of the state, giving dates of planting, culture and rotation of garden crops. — John A. 

 Elliott. 



1861. Zimmerley, H. H. Greenhouse tomato growing in Virginia. Virginia Truck Ex- 

 periment Station Bull. 26. 28 p., 2 fig. 1919. — Methods of growing tomatoes in the green- 

 houses under Virginia conditions are given. The seed for the winter crop is sown in August 

 and the plants shifted to the beds in September. The seed for the spring crop is sown in 

 November and the plants shifted in December. Discussions of varieties, soil treatment and 

 the control of diseases are given. — T. C. Johnson. 



HORTICULTURE PRODUCTS 



1862. Aguila, Isidoro. Notas sobre la elaboraclon de aceite de oliva. [Notes on the prep- 

 aration of olive oil.] La Informacion Agric. [Madrid] 9: 318-322. 1919. — Lists defects occur- 

 ring in olive oil and gives the causes and approved manner of avoiding them. Proper methods 

 of obtaining high grade oils are discussed. — John A. Stevenson. 



1863. Anonymous. A new vegetable ivory. Sci. Amer. Monthly 1 : 346. 1920. — Descrip- 

 tive of a substance produced from the kernel of an edible fruit growing upon the palm, Bor- 

 assus elhiapicum. — Chas. H. Otis. 



