No. 1, February, 1921] HORTICULTURE 43 



271. Goodwin, W. T., and W. C. Hyde. Cooperative fruit variety testing. New Zealand 

 Jour. Agric. 20: 178-180. 1920.— The variety orchards are 7 years old and include about 

 75 varieties of apple, 24 varieties of pear, and several varieties of apricot, plum, and cherry. 

 Tree growth and fruitfulness are the chief factors considered. — A'^. J. Giddings. 



272. Gould, H. P. Fruit trees stocks used in propagation. Amer. Nurseryman 32=: 

 42-44. 1920. 



273. Gould, W. M. Production of nursery stock. Rept. Vermont State Hortic. Soc. 

 17: 12-20. 1919. — The problems confronting the grower of nursery stock, including both 

 fruit-producing trees and plants for ornamental use, are discussed, chiefly from the stand- 

 point of production. — George P. Burns. 



274. Halligan, C. P. Increasing the production of the bearing apple orchard. Michigan 

 Agric. Exp. Sta. Circ. 43. 18 p., 6 fig. 1920. 



275. IIolde.v, Bertha A. Ways of using surplus fruits. Rept. Vermont State Hortic. 

 Soc. 17:43-46. 1919. 



270. Howard, W. L. Brown rot of apricots and its prevention. Better Fruit 15': 7. 

 1920. 



277. Lewis, C. I., F. R. Brown, and A. F. Barss. Observations on the evaporation of 

 prunes. Better Fruit 15^:5, 29-31. 1920. — A reprint from Oregon Agric. Exp. Sta. Bull. 

 145 (1917). 



278. Magness, J. R. Investigations in the ripening and storage of Bartlett pears. Jour. 

 Agric. Res. 19:473-500. 8 fig. 1920. — Fruits grown in Pacific-coast regions and picked at 

 intervals from early summer until after the commercial picking season, were analyzed 

 within a few days after picking and after being in storage Ij to 35 months at temperatures of 

 70', 40^, and 30° F. The total sugar in freshlj' picked fruit showed a uniform increase as the 

 season advanced, the less rapid increase in reducing sugars during the latter part being 

 counterbalanced by a greater accumulation of sucrose. Pears ripening at 70° contained the 

 highest percentage of sugar, those ripening at 40° the lowest, and those held at 30° for 6 to 

 14 weeks an intermediate amount. The acid content decreased with an advance of the season 

 in pears fom California, but increased in fruit from Oregon and Washington. Little change 

 in acidity was found during storage of fruit that had been well matured at picking time; 

 but an increase in acidity generally occurred during storage at 70° of fruit picked before 

 maturity, while a decrease was often found after ripening at 40° and especially after being 

 held at 30° F. There was a progressive reduction in the alcohol-insoluble, acid-hydrolyzable 

 reducing materials as the season advanced, not only in the fruit as picked, but also in the 

 same fruit after ripening in storage. The percentage of solids, lowest at about the opening 

 of the season, tends to increase with the accumulation of sugar in late-picked lots. Although 

 late-picked fruit tends to become yellow more quickly than early-picked lots, it remains 

 free from scald and in firm, prime eating condition for a much longer period after becoming 

 ripe. — The application of the results as applied to commercial handling are briefly discussed. 

 — A. J. Heinicke. 



279. Morris, R. T. Grafting with the aid of paraffin. Jour. New York Bot. Gard. 21: 

 157-159. pi. 250 1920. — A brief outline is presented, and the claim is niade that the graft- 

 ing season can be extended over a period of 5 months. — H. A. Glea^on. 



280. MuRRiLL, W. A. Trees girdled by meadow mice. Jour. New York Bot. Gard. 21 : 

 94-97. 1920. — The habits of meadow mice and the destruction to plants caused by them are 

 discussed. — H. A. Gleason. 



