438 EXPERIMENT STATION RECORD. 



Water cress in Erfurt, E. Engelhardt {MoRer'a Dent. Gart. Ztg., 17 {190'2), No. 

 22, pp. 250-263, figs. ,5).— Cultural account of the water cress industry at Erfurt, 

 Germany. 



Experiments in mulching vegetables, R. A. Emerson {Twentieth Century Far- 

 mer, 1902, No. 69, p. 1, fig. 1) . — Experiments are reported on the use of straw or 

 other similar material as a mulch for garden vegetables. Out of 40 growers that tried 

 the mulch on beans, peas, cabbage, tomatoes, sweet corn, watermelons, muskmelons, 

 cucumbers, and sweet potatoes, 22 report more favorable results than with cultiva- 

 tion; 15 favor cultivation; and with 3, results were about equally favorable to both 

 methods. These results were obtained in Nebraska in an unfavorable year. It is 

 believed that a better showing would have been made for the mulch had the growers 

 practiced cultivation until the ground was thoroughly warm, and then applied the 

 mulch. This practice is recommended. 



The value of chemical manures, F. W. E. Shrivell {Jour. Hart., 64 {1902), 

 No. 2182, p. 80). — In seven years' experiments with garden crops it was shown that 

 the commercial fertilizers could be substituted in part for barnyard manure with a 

 saving in cost. 



Report on experiments in fruit and vegetable drying at the experimental 

 garden, Droitwich, 1901, J. Udale {Jour. Roy. Hort. Soc. [Londo7i], 26 {1902), 

 No. 4, p)p. 834-839). — The percentage product obtained in drying plums, apples, 

 pears, cherries, ijotatoes, cauliflower, kidney beans, and a number of herbs, with the 

 temj^eratures used in drying, are recorded. The amount of dried fruit obtained with 

 plums varied from 19 to 33 per cent of the original product. The varieties most suit- 

 able for drying were Monarch, Czar, Prince Engelbert, White Perdrigon, and Victoria. 

 The various varieties were dried from 12 to 18 hours. The product in some instances 

 comjiared favorably with French and California goods. The experiments showed 

 that all kinds of vegetables could be dried successfully, but it was not ascertained 

 whether this could be done with commercial success or not. 



The effect of hydrocyanic-acid gas on fresh fruit, H. Schmidt {Arh. K. 

 OesundheUsamte, 18 {1902), No. 8, pp. 490-517). — A record is given of some experi- 

 ments undertaken to determine the effect of hydrocyanic-acid gas on fresh fruits for 

 the purpose of preserving them. The work was undertaken as a result of the report 

 of the German consul from Australia that apples were being preserved for shipment 

 by subjection to the fumes of hydrocyanic-acid gas. The author's experiments 

 showed that such fruits as peaches, plums, apples, pears, and lemons readily absorb 

 this gas and that upon exposure of the fruit to the air part of the gas is given off. A 

 part, however, remains in the fruit apparently in combination with sugar. When 

 the gas was used in sufficient strength to prevent the growth of fungi the color and 

 consistency of the fruit were so changed as to make it unsalable. In any case it 

 appeared to have no preservative effect. When not used in sufficient quantity to 

 destroy the fruit it did not prevent the development of rot. The results of the 

 experiments as a whole go to show that hydrocyanic-acid gas will not prove of 

 special value in the preservation of fresh fruits. The fact that the gas is retained in 

 part in the fruit makes its use dangerous to health. 



Fruit growing in New England and its development during the last fifty 

 years, A. Low {Tram. Masmchmetts Hort. Soc. 1901, I, j^p- 92-109). — This is a dis- 

 cussion of the development of the orchard, small fruit, and grape industries in New 

 England during the last 50 years. 



Experiments in orchard culture, C. G. Marshall {Agriculture [Nebraska], 1 

 {1902), No. 8, 2)p. 18-20). — An account is given of experiments made by the horti- 

 cultural division of the Nebraska Experiment Station to determine the most suitable 

 manner of cultivating orchards in that State. The orchard was divided into 8 sec- 

 tions, one of which was cropped with vegetables, another with corn, and a third with 

 oats. Other plats were cultivated the entire season, cultivated part of the season and 



