454 EXPERIMENT STATION RECORD. 



The breeding of native northwestern fruits, N. E. Hansen [Rj^t. Java Hort. 

 Soc, So {H'OO), /)]>. 4')o-457). — Some 27,000 seedlings of different orchard and sjnall 

 fruits have l)een grown by tlie antlior and some comments are made on the results 

 obtained. The author states that the most promising of the new types of fruits 

 grown is the sand cherry {Prunus besseyi). At the present time this makes a good 

 fruit for culinary use and it is believed that but little remains to make it a choice 

 table fruit. 



The washing of cider fruits, A. Tkuelle {Me.m. Soc. Nat. Atjr. Fravce, 1S9 

 {1900), pp. 30S-SS7). — This paper gives the history of this phase of I'ider making, 

 includes the results of the author's experiments along the same line, and discusses at 

 some length the advisability of washing apples and pears intended for cider making. 

 In the author's experiments 15 samples, representing 7 varieties of apples, were 

 washed and the wash water analyzed for total impurities, tannin, pectins, allnimi- 

 noids, acid, and asli. Each sample was made up of 20 kg. of apples and was washed 

 separately. In washing, the apples were not all put in the water at once ])ut were 

 washed quickly one at a time by hand so that all impurities were removed. By this 

 method only a little distilled water was required for washing each sample. The apples 

 had been gathered according to the usual methods of harvesting for cider. The water 

 in which the samples were washed alwaj's assumed a dirty black c(jlor, and often 

 had a disagreeable odor. The analysis showed the total impurities for the different 

 samples to vary from 2.05 to 26.85 gm., averaging 7.24 gm. for each 20 kg. of apples 

 washed. The total sugar content of the wash water from 20 kg. of apj)les varied 

 from 0.121 to 14.905 gm., averaging 4.63 gm.; pectins and albuminoids from 0.3 to 

 3.68 gm., averaging 1.412 gm.; acid from 0. to 1.153 gm., averaging 0.191 gm.; total 

 ash from 0.19 to 2.032 gm., averaging 0.708 gm. The number of grams of soluble 

 and insoluble ash in 9 of the samples is also worked out. 



A review of the literature since 1804 on washing cider fruits shows that of the 13 

 writers W'ho haveinvestigated this subject, all are agreed that the washing <jf dirty fruits 

 is essential to the production of a lirst-class cider product. Ten of these authors are 

 not opposed to washing clean fruits, three are; thougli this dissensioTi is believed to 

 be due largely ti a difference in the interiiretation of the term "clean fruit." The 

 author shows that it is practically impossible to obtain really clean cider fruit and 

 that, therefore, all cider fruit should be washed. In washing, fruit should be i)at in 

 a loosely woven basket, constantly agitated up and down in water for a few minutes, 

 then lifted out and spread on clean racks to dry in the open air. Violent streams of 

 water should not be used. 



The usual objections to washing cider fruits are (1) the removal of the yeasts dis- 

 seminated over the surface of the fruit, (;ansing a delay in fermentation of the juice; 

 (2) a dilution of the cider, and (3) a loss of aroma. Relative to these objections, 

 the work of Behrend, as given l)y the author, shows that the quantity of juice 

 yielded by washed fruit is less than when not washed; also tliat the yeast is as plen- 

 tiful in one case as in the other. The chemical composition of the juices of washed 

 and unwashecl fruits is also practically identical. The amount of material removed 

 by washing 1,000 kg. of fruit is calculated by the author from his analyses to be as 

 follows: Total sugar, 231.5 gm.; tannin, 1.15 gm.; jjcctins, 70.6 i^rm. ; malic acid, 9.55 

 gm.; dry matter, 362.9 gm.; ash, 35.4 gm. These amounts are considered too small 

 to harmfully affect the product by their removal. 



The outcome of crossing fruits and shrubs in the Northwest, J. L. Brnn 

 {Rpt. loiia Hort. Soc, 35 {1900), pp. 176-178). — A summary is given of some results 

 secured during a series of years in crossing ]ilums, gooseberries, roses, cral) apples, 

 and strawberries. 



The cultivation of oranges, Ai.ixo {Jour. Roij. Hort. Soc. ILoiKlon], -25 [1901), 

 No. 3, pj). 341-352) . — The feature dealt with especially in this article is the fertilizing 

 of oranges. Fonnulas ai)j)ropriate for young trees, trees in full bearing, old trees, 



