844 EXPERIMENT STATION EECORD. 



tied up consist of bearing wood. Failure to provide for a growth of new canes 

 from the stump, in order to furnish bearing wood for the following years, re- 

 sults in bringing the bearing wood to the top of the stake where it can not be 

 properly tied and is usually pruned short. 



Two methods are suggested and illustrated for the promotion of an annual 

 growth of fruit wood in a position where it can be utilized. The first consists 

 ii! bonding the fruit canes into a circle, thus diminishing the tendency of the sap 

 to go to the end of the fruit canes and favoring the development on the lower 

 parts of the canes of shoots whicli may be used for fruit canes during the fol- 

 lowing season. The second method consists in the use of a wire trellis instead 

 of the single stake system, the fruit canes being placed in a horizontal position 

 and tied to the wire. The horizontal position has the same effect as curving 

 the vine in promoting shoot growth on the fruit canes, and at the same time en- 

 courages the development of buds on the wood spurs. 



The influence of pinching fruit-bearing shoots of the vine on the sugar 

 content of the grape, G. Riviere {Jour. Soc. Nat. Hort. France, Jj. ser., S 

 {1907), J 111 II, PI). -'i23-.'i25) . — A brief account is given of experiments conducted 

 by the author in conjunction with Bailhacho and Hamel-Pigache relative to the 

 influence of pinching on grapevines, in which tlie fruiting shoots were pinched 

 back before the flowering season (May 15) to no leaves, and to 1, 2, 3, and 4 

 leaves, respectively, beyond the second bunch of grapes. The variety studied 

 was Chasselas Dore. All sprouts were removed, the berries were thinned in the 

 bunch, the fruiting shoots being ringed soon after the flowering season, and each 

 vine bore the same number of bunches. On October 10 the matured grapes on 

 the variously treated slioots were analyzed. 



The tabulated data given show the pinching to have exerted a greater or 

 lesser influence on the chemical composition of the must, according to the 

 number of leaves left. The sugar content per liter of must decreased approxi- 

 mately in proportion to whether 4, 3, 2, 1, or no leaves were left on the shoot 

 beyond the bunches. Where 4 leaves were left the sugar content was 145.8 gm., 

 while where no leaves were left it was only 70 gm. On the other hand, the 

 acid content increased from 36.3 gm. where 4 leaves were left beyond the 

 bunches to 60.5 gm. where no leaves were left. 



With the variety studied, at least, it seems advisable where pinching is em- 

 Itloyed to leave at least 4 leaves beyond the last bunch of grai)cs. The work is 

 to be continued in order to determine whether the sugar content is further en- 

 hanced when more than 4 leaves are left. 



Report on the tea industries of Java, Formosa, and Japan, A. C. Kings- 

 ford and M. K. Bamber {Vohtmho, 1907, pi>. .?/, pis;. 83. fifjs. 3, uiaps 2). — In 

 this report considerable information is given with regard to soils and climatic 

 conditions, varieties, and the important operations in the culture and manufac- 

 ture of tea in the above-named countries. The data were collected during a per- 

 sonal visit of the authors to those countries in 1004, and the text is accompanied 

 with maps and numerous illustrations, which form an important feature of the 

 report. 



Theobroma cacao or cocoa: Its botany, cultivation, chemistry, and diseases, 

 H. Wright {Colomho, 1907, pp. XII+2-i9, pis. /8).— In this book the author 

 combines the results obtained in experimental work with cacao at the Perade- 

 niya experiment station with those obtained by different investigators in 

 various cacao-growing countries. Among the subjects considered are historical 

 notes, climatic conditions, botanical characteristics of cacao plants, varieties 

 and seed selection, the periodicities of i)arts of the cacao tree, cultivation alone 

 and with other plants, plantation management, harvesting, fermenting, wash- 

 ing, curing and polishing of cacao, physical and chemical character of soils, 



