No. 2, iMarch, 1921] HORTICULTURE 157 



Certain vegetables are classified according to the effect of freezing upon them. Proper stor- 

 age conditions for potatoes are outlined. The importance of a spring with running water for 

 regulating temperature and humidity is referred to. — R. C. Thomas. 



1030. Keil, J. B. Home production of vegetable seeds. Monthly Bull. Ohio Agric. Exp. 

 Sta. 5': 216-219. 1920. — This is a discussion of methods of selection, improvement, care, 

 and storage of vegetable seeds. — R. C. Thomas. 



1031. Lloyd, J. W. The need of vegetable investigations. Proc. Amer. Soc. Hortic. 

 Sci. 16: 171-175. (1919)-1920.— The author cites the following lines of work as being espe- 

 cially in need of further investigation: (1) variety nomenclature, (2) structure and composition 

 of vegetables, (3) development of varieties tolerant of particular conditions, (4) disease resist- 

 ance and disease control, (5) manure substitutes, (6) storage, and (7) the preservation of 

 perishable produce. — H. A. Jones. 



1032. McCall, F. E. The farm and garden. Proc. Amer. Soc. Hortic. Sci. 16: 188-190. 

 (1919)-1920. — Results are given of cooperative farm-garden demonstrations carried on in 

 South Dakota during the years 1916-1919, inclusive. — H. A. Jones. 



1033. McMeans, a. Vegetable-seed growing on Pacific Coast. Agric. Jour. [British 

 Columbia] 4: 5. 1919. 



1034. Rosa, J. T. Nature of hardening in vegetable plants. Proc. Amer. Soc. Hortic. 

 Sci. 16: 190-197. (1919)-1920.— Tomato represents the group of plants that cannot be hard- 

 ened to any great extent, while the cabbage and lettuce represent the group which develop 

 hardiness to a considerable degree. In hardening, cabbage becomes a lighter green and 

 often shows some pink coloration. The amount of bloom increases; leaves become more leath- 

 ery and stems more woody; there is a gradual increase in the percentage of dry weight; the 

 area of the palisade cells decreases; and the freezing point of the sap is lowered. Carbohy- 

 drate changes accompanying hardening are also significant. There is an accumulation of 

 sugar, but this increase is much greater in plants exposed to low temperature than in those 

 subjected to desiccation. "There is also an increase in starch and total polysaccharids in 

 hardened cabbage plants." Practices that slow up or check the rate of growth of cabbage, 

 lettuce, or tomatoes induce a greater degree of hardiness to cold. — H. A. Jones. 



1035. WiRTHLE, F., AND E. Rheinberger. Uber Rangoonbohnen. [Lima beans.] 

 Zeitschr. Untersuch. Nahrungs-u. Genussmittel 39: 346-349. 1920.— This article deals with 

 morphology and chemical composition of lima beans. The cyanide content of lima beans 

 from Wiirzburg varied from 6.1 to 12.2 mgm. in 100 grams. — H. G. Barbour. 



HORTICULTURE, PRODUCTS 



1036. Anonymous. La harina de platano. [Banana flour.] Agric. Mexicano y Hogar 

 36:180-181. 1920. 



1037. Anonymous. La industria italiana del aceite de pepitas de uva. [The Italian 

 grapeseedoil industry.] Informacion Agric. [Madrid] 10: 406-408. 1920.— The method of 

 extraction is given. — John A. Stevenson. 



1038. BaSo, Jose de. Conservacion de los racimos de uvea fresca. [Preservation of fresh 

 grapes.] Rev. Agric. [Mexico] 5:265-267. 5 fig. 1919.— The author discusses various 

 methods of preserving and shipping fresh grapes, by using ground cork, sawdust, or other 

 materials. — John A. Stevenson. 



1039. Brierly, W. G. Cider- and vinegar-making qualities of Minnesota apples. Minne- 

 sota Agric. Exp. Sta. Bull. 185. 23 p., 5 fig. 1920. 



