HORTICULTURE. 863 



(1) Southern Early; (2) Mountain Rose, Champion; (3) Oldniixou Free, Stunip- 

 the-World; (4) Reeves Favorite, Captain Ede; (5) Elberta; (6) Crawford Late, Fox 

 Seedling; (7) Smock, Ford Late, Pickett Late; (8) Bonanza, Heath Cling, Leavy 

 Late Cling; (9) Salway, and (10) Bilyeu. The varieties are noted in the order of 

 their ripening, which in 1901 ranged from August 8 to October 19. Elberta is also 

 mentioned as a great success, standing prolonged drought well and enduring a wet 

 season. 



An account is included of some trial shipments in 1901 of peaches and pears by one 

 of the larger growers of the State to England. Five carriers of peaches and 3 of pears 

 netted back to the growers $19.50. According to New York (]uotations at the time 

 these same fruits in the Xew York market would have returned but $6.75, from which 

 express, commission, cartage, etc., would liave to be deducted. 



The coloring' matter and sugar of apricots, A. Desmouliere {Ann. Chim. 

 Analyt., 7 {1902), j)p. 333, 324; abs. in Analyst, 27 {1902), No. 320, j). <?^5).— According 

 to the author's analyses, apricots which were not completely ripe contained 3.13 per 

 cent saccharose, 2.38 per cent invert sugar, and 0. 77 per cent dextrose. Similar values 

 for the ripe fruit were 3.81, 2.30, and 0.35 per cent. From the apricots pounded with 

 water a liquid was obtained containing a yellow coloring matter which could be 

 extracted by an acid or alkaline solution of amyl alcohol. This coloring matter on 

 the addition of a drop of suljiluiric acid gave an indigo blue color changing to 

 browni.sh violet, an action identical Avith that of carotin, the yellow coloring matter 

 of the carrot. 



Culture of the citrus in California, B. ]\I. Lelong et al. {Sacramento: State Bd. 

 Hurt., 1902, pp. 267, figs. 14^). — This work has been revised by the State Board of 

 Horticulture to include present day methods of citrus culture in California. 



The new method of curing lemons {California Cult., 20 {1903), No. 5, p. 65, 

 fir/s. 4)- — The author states that in the California orchard of the Limoneira Ranch 

 Company all lemons are thoroughly wa.shed as soon as they are picked. This adds 

 greatly to the appearance of the fruit, and if done as soon as the fruit is picked does 

 not injure its quality. The fruit is dried under cover and not in the sun. Illustra- 

 tions are given oi the washing machines and packing house. 



Limes at Dominica {Agr. Neics [Barbados'], 2 {1903), No. 21, p. 37). — Analyses 

 of recentl}' ripe fruits of the ordinary lime, a new spineless variety, and the Villa 

 Franca or Sicily lemon, grown at the botanic station at Dominica, show the citric acid 

 content of these varieties to be as follows: Ordinary lime, 13.22 oz. of citric acid per 

 gallon; spineless lime, 13.8 oz. ; and Sicily lemon, 11.05 oz. per gallon. The cor- 

 responding grains of citric acid per ounce of acid are as follows: 36.15, 37.73, and 

 30.22, respectively. 



The formation of acid in lemons, PL Leuscher {Ztschr. Oeffentl. Chem., 8 {1902), 

 pp. 25-27; al)s. hi Zt.^clir. ritfrrxiirl,. Nahr. ?t. Genussmtl., 6 {1903), No. 1, p. 30).— The 

 variety Eureka, in Jamaica, was found to weigh on an average 174 gm., and yield 78 

 cc. of juice containing 7.43 per cent of free citric acid. 



Olive oil tests, W. J. Allen {Agr. Gaz. New South Wales, 13 {1902), No. 12, pyp. 

 1212, 1213, pis. 3) . — Tests have been made of a number of varieties of olives for oil 

 production. Great differences were noticed between different varieties in the amount 

 of oil furnished by the same quantity of fruit. Some varieties produced 8 to 10 times 

 as nuich oil as other varieties. The proper selection of varieties, therefore, is a mat- 

 ter of considerable imj^ortance in oil production. The 2 varieties Correggiola and 

 Pleureur were the best of a number of varieties tested and about equal in oil pro- 

 duction. Next in order of merit were Boutillane, Pigale, and Dr. Fiaschi. Gros 

 Redondeau was classed as a low-grade olive for oil production, while such varieties 

 as Amellau, Bouquettier, Macrocarpa, Cucca, and Blanquette are not worth planting 

 as oil producers. For both j^ickling and oil Correggiola and Pigale are recommended, 

 though the latter proved a light bearer during the season of 1902. Another variety 



