FIELD CROPS. 525 



A many-eared variety of maize obtained by selection in Hungary, E. 

 Gbabnee (Gas. Lapok, No. 51 {1913), p. 850; abs. in Intemat. Inst. Agr. [Rome'[, 

 Mo. Bui. Agr. Intel, and Plant Diseases, 5 (1914), No. 3, pp. 352-354).— As high 

 as 12 ears are noted as being secured on a single stalk, but there seemed to be 

 no regularity in the transmission of this character. 



Cultural experiment with American and African horse-tooth corn, Wacker 

 (FUhling's Landic. Ztg., 63 {1914), A'o- 3. PP- 73-75).— In comparative tests 

 between Virginia and Natal corn, grown at Hohenheim, Germany, in 1912, the 

 American corn made the best growth, as has also been noted in results of earlier 

 tests (E. S. R., 28, p. 534). 



Acidity as a factor in determining the degree of soundness of corn, H. J. 

 Besley and G. H. Baston {TJ. S. Dept. Agr. Bui. 102 {1914), pp. 45, pl. 1, figs. 

 S3).— This bulletin describes the acid test (E. S. R., 24, p. 409) and shows how 

 it may be used in the commercial grading of corn, and states the following facts 

 that have been established by the corn acidity investigations : 



"All corn, unless in a state of putrefaction, contains acid-reacting substances 

 which impart to the corn a certain degree of acidity. There is a great variation 

 in the degree of acidity of corn, ranging from 9 to 10 cc. to over 100 cc. The 

 degree of acidity can be determined by the acid test to within 0.5 cc. The 

 source of corn acidity is mostly in the germ. The source of increase in the 

 degree of acidity is almost entirely in the germ. All corn judged damaged by 

 the eye is higher in degree of acidity than corn judged sound by the eye. In a 

 general way the degree of acidity of corn varies inversely with the germinative 

 power. The degree of acidity of corn increases directly with the percentage of 

 damaged kernels as determined by mechanical analyses. The degree of acidity 

 of corn is greatly increased by the action of fermentation and high temperature. 

 Throughout the year, from harvest to harvest, there is a gradual increase in 

 the degree of acidity and a corresponding decrease in the percentage of germi- 

 nation of corn arriving at terminal markets. 



" With respect to quality and soundness, the degree of acidity of corn is com- 

 mensurate with the commercial grading at terminal markets. The degree of 

 acidity of com is a criterion of soundness and quality. From the standpoint 

 of commercial grading, corn with a degree of acidity less than 22 cc. is normally 

 sound and of good commercial quality; corn with a degree of acidity between 

 22 and 26 cc. is somewhat inferior in quality and soundness, due to deterioration 

 of the germ; corn with a degree of acidity between 26 and 30 cc. evidences 

 marked deterioration and is unsound, and corn with a degree of acidity greater 

 than 30 cc. is badly damaged and should be considered from a commercial stand- 

 point as sample-grade corn." 



A preliminary report of this work has already been noted (E. S. R., 30, 

 p. 734). 



Cotton, H. Heizmann {Die Baumicolle. Zurich and Leipsic, 1913 vol. 1, pp. 

 YIII+355). — A treatise, of which this volume seems to be the first part, cover- 

 ing the cultural, ancient and modern history, and industrial aspects of cotton. 



Experimental work with cotton, W. Robson {Imp. Dept. Agr. West Indies, 

 Rpts. Bot. Sta. Montserrat, 1912-13, pp. 2-7).— This paper reports results of 

 variety tests and of hybridization. In crossing native Montserrat cotton with 

 Sea Island varieties a type was obtained that in the F2 generation yielded 

 lint ranging from 35 to 50 mm. in length. 



Mutation in Egyptian cotton, T. H. Kearney {U. S. Dept. Agr., Jour. Agr. 

 Research, 2 {1914), No. 4, pp. 287-302, pis. 9).— In this article the author dis- 

 cusses the origin of the Egyptian varieties, origin of new varieties in Arizona, 

 mutability of Egyptian cotton, and the theories of mutations of De Vries. 

 Heribert-Nilsson, and others. The varieties Yuma, Pima, and Gila are 



