664 EXPERIMENT STATION RECORD. 



Manure experiments with wheat, Bathurst farm, E. W. Peacock (Agr. Gaz. 

 New Smith Wales, 15 {1904), No. 8, pp. 760-764, figs. 5).— Superphosphate, sulphate 

 of ammonia, and sulphate of potash were applied in differenl combinations al the 

 rate of 2, 1, and 5 cut., respectively. Superphosphate alone increased the yield by 6 

 bu. of main and lit cut. of straw. A complete mixture was not as effective as super- 

 phosphate, and sulphate of potash gave only a small increase. A plat receiving a 

 complete mixture with only 1 cut. of superphosphate yielded 1 bu. per acre less 

 than the pjat without fertilizer treatment. 



The results show that the soil contains sufficient nitrogen and potash, but it is recom- 

 mended not to apply superphosphate lor a number of years without growing legumi- 

 nous crops for the restoration of nitrogen. 



Rust-resistant wheats, W. L. Summers {Jour. Agr. and I ml. South Australia., 7 

 (1904), No. 8, pp. 441-443). — Notes are given on the following rust-resistant wheats: 

 Early varieties — Baroota Wonder, Carmichael Eclipse, Gluyas, Petatz Surprise, Rer- 

 raf, and Wiltunga Wonder. Medium early varieties — Leak Rust-proof, Leak Improved, 

 Milne White, Ward Prolific, Budd Rust-resistant, Gamma, Majestic, Marshall No. 

 3, Gallant, Silver King, Phillis Marvel, and South Australian Wonder. Varieties 

 which owing to their earliness usually escape damage by rust are enumerated, and 

 the best rust-resistant sorts for certain districts are mentioned. 



The chemical composition of Hungarian wheats, W. Hanko and J. Gaspar 

 (Fuhling's Landw. Ztg., 53 (1904), Nos. 18, pp. 699-706, figs. 3; 19, pp. 724-737).— This 

 article is an abstract of a paper presenting the results of an analytical study of Hun- 

 garian wheats. The methods of analysesused by the authors are described in detail, 

 and the results obtained are given in tables. It is concluded that the quality of the 

 principal Hungarian varieties, including weight and composition, is above all foreign 

 wheats. 



A review of analyses made at different periods of the last century shows that in 

 general the composition of the wheats of the country has not changed, and this is 

 stated to be especially true of localities where rational wdieat culture is practiced. 

 The moisture content of the Hungarian wheats is low, the gluten content high, and 

 the proportion of bran at a minimum. On account of the high gluten content the 

 percentage of nitrogen is large and the percentage of ash small. 



"Wilhelmina wheat, J. Roemeling (Dent. Landw. Presse, 31 (1904), No. 74, ]>■ 636, 

 tigs. 2). — The description and history of this newly bred variety of wheat are given. 



HORTICULTURE. 



Experiments and observations in the government botanical garden at 

 Dresden, 1902-3, 0. Drude, A. Naumann, and F. Ledien (Separate from Jahresber. 



Flora, Dresden, 7 (1902-J), pp. 21, ph. 6). — An account is given of extensive experi- 

 ments in forcing plants by ether and chloroform, and of fertilizer experiments with 

 azaleas and lilies of the valley. 



Plants accustomed to winter weather are marked by periodical changes of growth 

 and rest. The rest period begins sometime during the fall. Its completion depends 

 upon certain metabolic changes within the plant itself. The plant normally is held 

 in a condition of rest until the rising temperature of spring is sufficient to permit of 

 growth. Forcing is the artificial production of an early spring. The rest period is 

 essential for the completion of certain metabolic processes within the plant 



Growth is hastened about a month sooner by the use of ether than it would nor- 

 mally be by heat alone. Ether or chloroform gas affects the plant probably by 

 checking some of the changes within the plant cell, while at the same time increas- 

 ing respiration. By too strong doses of ether or chloroform the plant may be killed. 

 Sufficient but not too weak quantities hasten metabolism, after which forcing can 

 take place. 



