634. EXPERIMENT STATION RECORD. 



years luauy iuquiries have been uiade as to the reast)ii why potato tubers fall to 

 form sprouts even when placed under the most favorable conditions. This phe- 

 nomenon is known to occur not only in England, but also in Germany and 

 France, and a study extending over 3 years has resulted in the conclusion that 

 the failure to sprout is due more or less to the arresting of the development of 

 the vascular system of the tuber, and to the comparative absence of diastase. 



The imperfect development of the flbrovascular system of the tuber is said to 

 be mainly due to the desire to obtain a potato with an even surface, and selec- 

 tions have been made with this point in view, but at the expense of the germi- 

 nating power. 



In other instances it was found that accumulated starch was not utilized, 

 which indicated a lack of diastase. Studies were made which indicate that the 

 amount of diastase may be increased by the use of superphosphates, and that it 

 is produced more abundantly in light than in darkness and at a high rather 

 than a low temperature. 



In connection with this Investigation, tubers that had failed to produce 

 sprouts under the most favorable conditions available to the ordinary grower 

 were placed in a forcing pit having a temperature averaging 70° F. and left 

 uncovered. After a time sprouts were formed freely at the apical end of the 

 tubers in all the eyes, and when planted the potatoes yielded an abundant crop 

 of normal potatoes. 



Report of assistant in botany, K. Y. Winters {Florida »S7«. Ritt. I!)07, pp. 

 LIII-LVI). — The principal investigations reported are on the fermentation of 

 kaki or Japanese persimmon, celery blight, and lettuce drop. 



The fermentation experiments with the Japanese persimmon were made in 

 glass jars, following in the main the Japanese method for fermenting these 

 fruits. Absorbent cotton saturated with alcohol was placed in the bottom of 

 each jar, over which was put a glass plate to keep the fruit from ctuning in con- 

 tact with the alcohol. Carefully selected fruits were then placed in the jar, and 

 the whole covered with a second glass plate. The fruit was observed from time 

 to time and at the end of 9 days was examined. 



It was found that in the check lots no external change had taken place, 

 except a gradual ripening shown by the darkening of the fruit, which still re- 

 tained considerable of the astringent flavor. Among the fruits treated, those 

 which were the lirmest when placed in the jars were in the most excellent con- 

 dition and at the end of 3G days had kept much better than riper fruit. The 

 flavor was greatl^ imprf)ved, the fruit was free from astringency, and a pleasant 

 sul)aci(l flavor had been developed. These exi)erimeuts show that the fruit is 

 imi)roved by this fermenting process, and that fresh firm fruit free from 

 bruises should be used. 



The celery blight or blackheart, due to Bactertum a pit {?), and the lettuce 

 drop caused by Sclcrolinid lihertiann. are briefly described. 



FIELD CROPS. 



A successful Alabama diversification farm, M. A. Crosby, J. F. Dugger, and 

 W. J. Spillman {U. M. Dcpt. Ai/r.. Fanners' Bill. 310, pit. -U. fif/s. J/). — This 

 liulletin gives an account of the first ',i years' work in diversified farming on a 

 certain |)lantati(>n in Alabama. The operations for each year are descrilted and 

 the receipts and expenditures are given. In 1904, alfalfa, corn, cowjieas, cotton, 

 melilotus, and sorghum ; in 1905, alfalfa, winter barley, corn, cowpeas, and 

 sorghum ; and 1906, corn, cowpeas, alfalfa, sorghum, and peanuts wei"e grown. 



The plan of rotation and the arrangement of fields are discussed. The I'otation 

 was planned with a view to improving the soil and to growing crops for the 



