HORTICULTURE. 639 



Notes on cold storage, F. W. Bane (Amer. Gard., 19 (1898), No. 194, 

 pp. 634, 635). — This is taken from a paper read before the Society for 

 the Promotion of Agricultural Science. The author gives an account 

 of a method of cold storage which has been tried at the New Hampshire 

 Station and describes the construction of a storage room built in the 

 cellar of the station barn. 



"There are few days at a stretch from September until late in spring in New Eng- 

 land, for instance, but that the temperature falls at some time sufficiently to utilize 

 it for cold storage. Being prepared to retain this temperature in cellars or build- 

 ings constructed for the purpose until a similar or lower temperature is again real- 

 ized is the key to its success. From experience it is believed this simple method can 

 with comparatively little care and expense be made more useful at present (in this 

 our transitory stage) than all others. The ordinary house cellar or portion of a barn 

 cellar will answer for the storage room if the simple principles of construction for 

 the retention of dry cold air as well as a proper system of ventilation are considered." 



The following temperatures are said to be the most satisfactory for 

 the preservation of some common fruits and vegetables : Apples, 30 to 

 45°; berries, 36 to 40°; celery, 35°; cranberries, 34 to 38° ; peaches, 45 

 to 55°; pears; 36°; onions, 34 to 40°; potatoes, 36 to 40°; asparagus, 

 34°; cabbage, 34°, and grapes, 36 to 38°. 



Report of the horticulturist, S. T. Maynard (Massachusetts Hatch Sta. Rpt. 

 1897, pp. 71-73). — An outline of the work of the year. 



Garden crops in the James River Valley, J. H. Shepard and E. C. Chilcott 

 (South Dakota Sta. Bui. 59, pp. 109-124, figs. 6). — Notes on variety tests of onions, 

 spinach, salsify, leeks, chicory, kohl-rabi, parsnips, radishes, lettuce, carrots, beets, 

 mangels, turnips, ruta-bagas, and beans, with a list of the following varieties recom- 

 mended as well adapted to the State : Tomatoes. — Salzer First of All, and Early Ruby. 

 Cabbage. — Salzer Earliest, Jersey Wakefield, Henderson Succession, Ideal, and Flat 

 Dutch. Celery. — Self-Blanching, Giant Pascal. Squashes. — Summer Crookneck, Stick- 

 ler SuinmerCrookneck, Hubbard, Sibley,and Giant Chili. Cucumbers. — Fardhook and 

 Boston Pickling. Watermelons. — Early varieties. Muskmelons. — Rough-skinned, 

 strongly netted varieties. 



Vegetable culture, J. M. Fitch (Lawrence, Eans.: F. Barteldes <$• Co., pp. 30). — 

 Brief, practical suggestions for the culture and selection of the most profitable vege- 

 tables for market or home use. 



Nitrate of soda in garden culture : Its adulterations, H. Dauthenay (Rev. 

 Sort., 70 (1898), No. 23, pp. 561, 562). — Notes the advantageous use of nitrate of soda 

 on "all vegetables that should remain in the soil a minimum of time and at the 

 same time give a maximum return." Directions are given for detecting adultera- 

 tion, which often occurs. 



Studies and illustrations of mushrooms, G. F. Atkinson (Neio York Cornell Sta. 

 Rpt. 1898, pp. 337-366, figs 26).— A reprint of Bulletin 138 of the station (E. S. R., 9, 

 p. 646). 



The apple in North Carolina, W. F. Massey (North Carolina Sta. Bui. 149, pp. 

 307-325). — A popular bulletin giving suggestions as to the culture of apples in North 

 Carolina. 



History of the York Imperial apple (Montana Fruit Grower, 8 (1898), No. 28, p. 1). 



History of the Yellow Newton apple (Montana Fruit Groiver, S (1S9S), No. 30, 

 p. 4). 



The Fameuse apple as the head of a family, J. Craig (Amer. Gard., 20 (1899), 

 No. 212, p. 27, fig. /).— Notes on the introduction of this variety into America, some 

 of its seedlings, and a description of the Scarlet Pippin. 



