550 



EXPERIMENT STATION RECORD. 



tuberosus, was grown at the station, and the tops and roots analyzed with reference to 

 food and fertilizing constituents, on 20 different dates between August 4 and Novem- 

 ber 17. These data are tabulated in detail. The average composition of the mature 

 tubers was as follows: Water 79.59 per cent, dry matter 20.41 per cent, crude ash 7.38 

 per cent, protein 10.41 per (;ent, crude fiber 3.62 percent, nitrogen-free extract 78.19 

 per cent, ether extract 0.4 per cent, phosphoric acid 0.683 per cent, and potash 2.644 

 per cent. The variations in composition winch both the tops and roots undergo at dif- 

 ferent stages of growth, are discussed in some detail. In sunnning up the data the 

 author states that the dry matter in artichokes is about the same as in ])otatoes, pro- 

 tein and nitrogen-free extract being lower, and ash, crude fiber and ether extract 

 higher. The main constituent of the nitrogen-free extract of artichokes is inulin. 



Composition of different varieties of cucumbers at different stages of 

 growth, Heinze {Landw. Versudisyj. n. Thai. Ldiuhr. Vers. Stat. Preaii.se)is, 1898, j^P- 

 249,250). — Bismarck, Oppelner Lokal, and CebuUa varieties of cucumbers were 

 analyzed when a little more than a finger long, at a little older stage when ready for 

 pickling, and when the cucumbers were ripe for seed. The following average figures 

 were obtained: 



Composition of cnciunbers. 



About 1 fin- 

 ger long. 



Older pick- 

 ling cucum- 

 bers. 



PCV C€7lt. 



Water content I 96. 63-90. 75 



Dry matter i 3. 2.5- 3. 37 



Total sugar | .05- .13 



Grape sugar i 



Cane sugar i . 05- . 13 



Nitrogen-free extract I . 69- . 98 



Fat .08- .10 



Fiber I .55- .64 



Ash .32- .34 



Per cent. 



95.40-96.04 



3. 96- 4. 60 



.16- 



.11- 



.03- 



.56- 



.08- 



.58- 



.38- 



1.12 

 .98 

 .14 

 .94 

 .10 

 .68 

 .53 



Ripe seed 

 cucumbers. 



Per cent. 

 95. 12-95. 23 

 4. 77- 4. 88 



. 66- . 69 



.55- 



.11- 



.69- 



.22- 



.72- 



.40- 



Th.e classification of American muskmelons, F. W. Rane [Nov Hamp.ihirc Sla. 

 Tech. Bui. 2, pp. 83-114, figs. 12). — For the past 8 years the author has been studying 

 the i-haracters and general behavior of muskmelons. As a result of this work he 

 presents an original scheme of classification based simply on the fruits. All musk- 

 melons are grouped into 8 types, at^cording to the size and shape of the fruit. Each 

 type is named after the most widely known and charac^teristic variety within the 

 type. Beginning with the smaller melons, the types are designated as follows: (1) 

 Jenny Lind, (2) Rockyford, (3) Hackensack, (4) Montreal, (5) Cosmopolitan, (6) 

 Acme-Osage, (7) Long Yellow, and (8) Bay View. After the type is distinguished, 

 the varieties within it are sulx-lassified as to whether shallow ribbed, deep ril)l)ed, 

 or not ribbed; whether netted or not netted; and whether the color of the flesh is 

 green or salmon. With regard to color, whenever the melons had any yellowish 

 tinge whatever they were classified as salmon fieshed, and all other varieties as green- 

 fleshed melons. Illustrations are given of different type melons, including in all 

 91 varieties. The characteristics of the diffei>?nt types as given l)y the author may be 

 briefly noted as follows: 



(1) Jenny Lind type. — Small size (I to 2 lbs.), flattened at ends and usually larger 

 in diameter than in depth; mostly shallow ribbed, netted, and green fleshed, except 

 Emerald Gem (tending to be smooth and salmon fleshed) and Christiana (salmon 

 fleshed). Varieties included: Captain, No. 88 J. & S., Jersey Belle, Newport, 

 Earliest Ripe. Jenny l^ind. Shipper's Delight, and True Jenny Lind. 



(2) Rockyford type. — Melons of this type closely resemble those of the Jenny Lind 

 type, but all the fruits are oval in shape, 1 to 2 lbs., netted, shallow ribbed, green 

 iieshed, except Paul Rose. This type of melons usually averages 10 or more matured 



