240 EXPERIMENT STATION EECORD. 



tion should be continued as long as consistent with retaining the most flavor 

 possible (up to 4i hours at any rate). 



Experiments were conducted to determine the amount of air required by- 

 fermenting tea. From the average of 3 experiments it is calculated that 4^ lbs. 

 cf fermenting leaf will exhaust the oxygen from 1 cu. ft. of air. In order to 

 obtain the best results the author advises the blowing of moist air into the 

 room in such a way as to insure the air actually in contact with the tea being 

 continually renewed, without, on the other hand, drying the surface of the leaf. 



Investigations were also made to determine the influence of firing on flavor, 

 from the results of which it is concluded that firing above 212° F., or long- 

 continued firing even below that temperature and even with almost dry tea, 

 means a loss of flavor. Since slow firing also means a loss of pungency and 

 body, the method of increasing the speed of firing without increase of tempera- 

 ture appears to be restricted to putting a heavier blast on the machine or by 

 using more machines. 



Trials were made with the " Paragon " machine to ascertain how the tem- 

 perature conditions varied on the different trays of an automatic driei*. The 

 temperature above the top tray ranged from 99 to 140° F., whei'eas below the 

 bottom tray the temperature ranged from 236 to 247° F. Only the 2 bottom 

 trays showed a temperature approaching that of the inlet thermometer, which 

 was from 255 to 265° F., from which it appears that this machine is not entirely 

 satisfactory in preventing the tea from being stewed in some of the trays. 



The essential points to the ideal firing process are given as follows : A rapid 

 raising of the temperature of the fresh leaf in a current of air sufliciently 

 strong to carry off the moist saturated air and thus prevent stewing, and a 

 rapid firing throughout, in which the leaf itself should never be exposed to a 

 temperature greater than 180 to 200° F., either when wet or after becoming 

 more or less dry. In order to determine this temperature the factory should be 

 fitted with thermometers for taking the temperature actually on the trays, since 

 the inlet thermometer gives in many cases absolutely no idea of the temperature 

 at which firing takes place. 



Home-grown tea, (i. F. Mitchell (T'. <s'. Dcpt. Agr., Fanners' Bill. 301, pp. 16, 

 figs. 4)- — This bulletin contains popular directions for the culture and manufac- 

 tui'e of home supplies of tea, in which consideration is given to climatic and 

 soil requirements, planting, cultivation, pruning, and plucking, and the curing 

 of black, sun-cured black, and green teas, together with a note on how to pre- 

 pare tea for drinking. The bulletin is introduced with a brief history of tea 

 cultivation in the United States. 



According to the author the cultivation of the tea plant in home gardens is 

 not only profitable, but at the same time the use of the much adulterated foreign 

 article can be avoided. The crop of an average tea bush during the picking 

 season is given as about 3 oz. of cured tea, or about 18 lbs. to 100 plants. 



Notes on the height from, the ground at which flower shoots form on 

 grapevines, C. Hugues {Rivlsta. .',■ •<?'•-. l-^- (1007), Ko. 10, pp. 221-226) .—This 

 is a discussion with regard to the location of the first fruit buds on grapevines 

 as influenced by the variety, individuality within the variety, and the effect of 

 dmatic conditions during the previous growing season. 



The book of the chrysanthemum, P. S. Follwell {New York and London: 

 John Lane Co., 1907, pp. Til -f 97, j)ls. 20). — This is a popular work on chrysan- 

 themum culture including its history and progress, together with directions 

 for indoor and outdoor culture of chrysauthemums, both for market and exhibi- 

 tion purposes. Insect pests and diseases and their control as well as the 

 hybridizing and raising of new varieties and the preparation of blooms for 

 exhibition are also considered. In conclusion a large number of lists are given 



