1917 J HORTICULTURE. 741 



diameter of the tree and the drier its wood the smaller the number of the 

 openings for uniform impregnation. 



Although the author arrived at no conclusion as to the practical value of 

 introducing solutions in tree trunks it is believed that the results obtained 

 indicate that the method is worthy of further study, particularly with trees 

 such as the pear and apple, that are subject to drying during the liot summer 

 period. 



Some observations upon the relation of humidity to the ripening and 

 storag'e of fruits, A. D. Shamel (Mo. Bui. Com. Hort. Cal., 6 {1911), No. 2, pp. 

 39-Jfl ) . — Some data are given on experiments conducted by the author in co- 

 operation with F. P. Chase in a lemon storage and packing house at Corona, 

 Cal., during the 3-year period, 1914^1916. 



In an experimental curing of a I'oomful of lemons with the room maintained 

 for four weeks at about 90° F. and about 90 per cent relative humidity more 

 than 90 per cent of the cut stems of the fruits calloused over perfectly in the 

 same manner that cuttings callou>s over under favorable conditions. Further 

 experiments showed that the development of the calloused condition depended 

 largely upon the maintenance of a uniform condition of relative humidity. 

 Callous developed more rapidly at a high temperature, such as 95°, than at a 

 low temperature, such as 60°. With the daily humidity fluctuating from 

 50 per cent to 95 per cent very little development of callous was observed. 



With uniformly high relative humidity of about 90 per cent comparatively 

 little loss of weight in the fruits was observed irrespective of the temperature 

 during the storage. The lemons also developed a smoother texture, lighter 

 color, and better commei'cial appearance than where a condition of low relative 

 humidity, e. g., 70 per cent, was maintained, or where the relative humidity 

 fluctxiated considerably during the storage. 



On August 4, 1916, a box of hard, ripe Bartlett pears was placed with the 

 lemons in one of the curing rooms, where temperature and humidity records 

 were taken for 30 days. At the same time a similar lot of pears was placed in a 

 family storage room without regard to temperature or humidity. The pears 

 in the family storage room t\irned yellow and ripened perfectly by August 10, 

 whereas the pears in the lemon room remained hard and green until the end 

 of the experiment on September 3. At the beginning of the experiment these 

 pears were exposed to a temperature as low as 83°. For the most part after 

 this date the temperature was very high, reaching 100° on August 27. The 

 relative humidity was uniformly high, being 96 per cent on August 17 and 

 ranging from 85 to 96 per cent between August 5 and August 21. The humidity 

 was below 80 per cent only nine days out of the period. Sample pears removed 

 from the lemon room from time to time ripened within six or seven days from 

 the date of withdrawal. 



In lieu of further observations no definite explanation is offered why the 

 pears were held for .30 days at the high temperatures recorded without ripening 

 or deteriorating. The investigators believe, however, that the condition of 

 high relative humidity was a controlling factor in retarding ripening. 



Statistics of fruits in principal countries, H. D. Ruddiman (JJ. B. Dept. 

 Agr. Bui. 483 (1911), pp. 40). — A brief statistical survey of pi'oductiou, exports, 

 and imports of fruits for the United States and other important producing, 

 exporting, and consuming countries. The data given are based upon figures 

 taken from official sources, usually from publications of the countries treated. 



Minnesota State Fruit-Breeding' Farm in 1916, C. Haralson (Minn. Hort., 

 45 (1917), No. 2, pp. 49-55, pi. 1, figs. 2). — A brief progress report on breeding 

 work with apples, strawberries, raspberries, grapes, plums, and cherries, with 

 discus^on following. 



