754 EXPERIMENT STATION RECORD. 



ripe fruit contained 25.6 per cent sugar, and that of the unripe fruit 

 19.18 per cent. The average sugar content of the juice of the Oregon 

 prune was found to be 17.52 per cent, or about 2.5 per cent less than the 

 average for California prunes. On the other hand, the Oregon prunes 

 contained a greater percentage of albuminoids than California prunes, 

 the percentage in the edible portion being 1.32 in the former as against 

 0.837 in the latter. The composition of the ash of prunes is to be treated 

 in a future publication. 



Vegetable forcing, H. G. Winkler (Columbus, Ohio: The Winkler Book Concern, 

 1896, pp. 157). — The book is divided iuto 3 parts. The first part deals with the man- 

 agement of greenhouse crops, including lettuce, tomatoes, cucumbers, radishes, 

 rhubarb, asparagus, eggplants, celery, peas, and beans. It discusses the methods 

 of culture employed in forcing the various vegetables and gives the varieties of each 

 that are best suited for forcing. The second part of the book has to do with the 

 construction of forcing houses and methods of heating and watering. The third 

 part considers the construction and use of hotbeds and cold frames. 



A very considerable part of this work is taken from other books and from experi- 

 ment station publications. In a few cases no credit is given for the matter borrowed, 

 though the original phraseology has been but slightly modified. 



The kitchen garden : A treatise on the culture of garden vegetables in the 

 open air and in hotbeds, E. Griffon (Le jardin potager. Traite de la culture des 

 plantea maraieheres a Vair libre et snr couche. Tournay: E. Griffon, 1S97, pp. 190, 

 figs. 100). 



The kitchen garden, L. J. Tkoucet {Le jardin potager. Paris: Larousse, 1S97, 

 2. ed., pp. 181, figs. 190). 



The manuring of garden plants by means of artificial fertilizers : Practical 

 directions for the use of artificial manures, R. Otto (Die Dungung der Gartenge- 

 wachse mittelst kunstlicher Diingemittel. PraMische Anleitung zur ralionellen Verwendung 

 kiinstlicher Diingemittel. Proskau: A. Kalesse, 1897, pp. VI, 62, figs. 7). 



Mushrooms and their use, C. II. Peck (Cambridge, Mass.: Cambridge Botanical 

 Supply Co., 1897, j)p- 80, figs. 32). — A reprint of a series of articles in Cult, and Country 

 Gent., 1894, May-Sept. 



Composition of haricots, lentils, and peas, Balland (Compt. Bend. Acad. Set. 

 Paris, 125 (1S97), Xo. 2, pp. 119-121). — A table is given showing the maximum and 

 minimum composition of haricots, lentils, and peas, with notes on variations in 

 composition of different varieties. The seeds undergo no change in chemical com- 

 position when kept for a long time, but their power of absorbing water diminishes 

 with their age. 



Analyses of sweet potatoes, W. B. 'Hardin (South Carolina Sta. Bpt. 1896, 

 p. 35). — Analyses were made of 7 varieties of sweet potatoes grown at the station, 

 and 3 grown elsewhere in the State. The results of the determiuations of carbo- 

 hydrates and water were as follows: Starch, maximum 28 per cent, minimum 23.74 

 percent; glucose, maximum 0.78, minimum 0.47; sucrose, maximum 2.8, minimum 

 1.81; water, maximum 67.55, minimum 63.04. 



Report of the horticulturist, J. F. C. Du Pre (South Carolina Sta. Bpt. 1896, pp. 

 30-44). — A statement of the work of the year, a list of donations to the department, 

 the amount of rainfall by months, and brief notes on various fruits. 



Russian horticulture, F. W. Taylor (Nebraska State Hori. Soc. Rpt. 1897, pp. 

 45-50). — A brief sketch of Russian pomology from observations made in the summer 

 of 1896. The value of various Russian fruits for introduction into America is 

 considered. 



Revised fruit list (Nebraska State Hort. Soc. Bpt. 1897, pp. 230-232).— Lists of 

 varieties of apples, peaches, plums, cherries, raspberries, and grapes recommended 

 by the Nebraska State Horticultural Society for general planting and for trial in 

 the various fruit districts of the State. 



