46 EXPEKIMENT STATION BECOKD. 



to climatic causes (E. S. It., 24, p. 241). Large seasonal fluctuations in form 

 were also observed. Variation in tlie Ben Davis, and pi'f'bably in other sorts 

 as well, appears to be due principally to the temperature during a period of 

 about 2 or 3 weeks following blossoming. The lower the temperature the more 

 elongated the apple. The same influence is noted in the form of apples in 

 different parts of the tree; those in the lower north portion are more elon- 

 gated than those from the warmer, upper south portion. 



The attainment of the highest quality, appearance, and keeping quality is 

 vei-y largely dependent on the warmth and length of the growing season, 

 which is measured fairly satisfactorily by an average of the mean temperature 

 for the months of March to September, inclusive. Such an average gives 

 temperatures for the different apple belts ranging from o2 to 72° F. A de- 

 parture of over 2° from the optimum mean summer temperature for any 

 variety will result in less desirable fruit, this being more marked in long 

 season varieties. A low summer mean results in greater acidity, increased 

 insoluble solids, greater astringency, less coloration, decreased size, and scald- 

 ing in storage, while a too high summer mean results in uneven ripening, pre- 

 mature dropping, rotting on the trees, poor keeping quality, lack of flavor, 

 mealiness, less intense color, and decreased size. 



Chemical analyses of from 2 to 20 samples of a number of varieties of 

 apples received from diffex'ent localities led to the deduction that each variety 

 has a characteristic chemical composition which is fairly constant when per- 

 fect maturity is attained. Superior table apples are high in sugars, especially 

 sucrose, and low in insoluble solids, indicating a tender flesh and fine texture. 

 The ratio of acid to total sugars may vary somewhat to accord with different 

 tastes. Good kitchen apples are wider in ratio of sugars to acid and the pro- 

 portion of insoluble solids is of little significance. Good shipping apples are 

 high in insoluble solids. 



A peculiar case of bud variation with the peach., E. Griffon (Compt. Rend. 

 Acad. yS'c/. [Paris], 153 {191J). Nu. 10, pp. ■',.> i-.-i.32) . — The variation reported, 

 which was verified by a commission of growers and botanists in 1910 and 1911, 

 consists in the development of almond branches on peach trees. Flowering 

 branches as well as immature almonds were observed, the latter falling off 

 before they were fully developed. The sporting branches are to be propagated 

 on both almond and peach stocks with a view of gaining further light relative 

 to bud variation. 



Directions for grape culture, J. de Bano irn.^truccioncs para el Cultivo de 

 la Vid. Mexico: Govt., 1911, pp. 37, pis. 16, maj^s 2). — A popular treatise on 

 grape culture in Mexico, including a description with maps of the different 

 viticultural zones, cultural details, and a discussion of varieties recommended 

 for planting in different soils. 



The seeds of Vitis vinifera and their significance for the classification of 

 varieties, A. Potebnja (Trudy Bitiro Prlkl. But. (Bui. Anf/eic. But.), 4 {1911), 

 No. If, pp. lJt~-165, figs. 2). — This comprises data with discussion based on a 

 study of the external seed characters of a number of species of Vitis with spe- 

 cial reference to their use in the classification of varieties. Observations on 28 

 kinds of V. vinifera led the author to recognize 10 seed types which are hei'ein 

 described. From the study as a whole he concludes that there is as much 

 variation between the seeds of different forms of V. vinifera as between the 

 seeds of the different American species of Vitis. 



California as a wine country, A. Clxjss {Reprint from Allg. Wein Ztg., 1910, 

 No.<!. 32, 33, 37, pp. 3.'i, figs, 5). — An account of the California wine industry, 

 based upon an inspection of the various grape districts of that State during 1908. 



