HORTICULTURE. 955 



aeainst only l(i tendrils which were not fertile. It is thought that with this variety 

 pinching the temh-il, as ahove noted, wonld produce a very large increase in fruit- 

 fulness. 



With some other varieties the removal of the ramilication of the tendril and the 

 pinching of the point of the principal branch was i)ractice<l. The variety Inxolia 

 hhmca had 8 tendrils out of 28 operated upon made fertile. These bore 104 floral 

 buds or enough to make the operation advantageous. With the variety Juran(,'on 

 50 per cent of the tendrils pinched were made fertile. On one vine 17 pinched 

 terwlrils produced 8 flower clusters bearing 181 buds. Gros Riesling produced 3 

 flower clusters and 48 flower buds from 12 pinched tendrils. Petit Riesling gave 

 3 fertile tendrils carrying 21 flower buds out of the 15 operated upon. 



Pinching the tendrils of the following varieties was without any effect whatever 

 on the production of flower clusters: 



^ladeleine Juliette, Melascone nera, Malvoisie de Lipari, Chardonnay, Farine ou 

 Oauche, Furmint, ^Iar.*anne, Bon noir de ^Nlontlu^on, Noir Fleurien, Manzac vert. 

 Mauzac rose, Morillon rose, Morillon hatif, Aubin blanc, Peloursin, Dureza, 

 Corbel, etc. 



Manures and the quality of wines, L. Dec4Rully {Prog. Agr. el Ml. (Ed. 

 VEst), -22 {1901), Xo. 42, pp. 449-452). — Analyses of several classes of wines are 

 given, with especial reference to the quantities of phosphoric acid and potash con- 

 tained in them. There seems to be a close relationship existing between quality and 

 l)hosphoric acid content, the best wines having the highest amount of phosphoric 

 acid and the poorest wines the least. 



Pruning trees and shrubs, T. Wikth {Gardening, 9 {1901), Xo. 210, pp. 

 281-283). — A criticism of usual methods and statement of general principles to be 

 observed. 



Storing fruit {Beut. Landw. Presse, 28 {1901), Xo. 77, p. 650).^A number of varie- 

 ties of apples and pears were wrapped partly in tissue paper and partly in newspaper, 

 and put in layers in a tightly closing box surrounded by peat dust. The layers of 

 apples were also separated from each other by dry peat dust. The apples as thus 

 prepared were put in storage in a cellar about November 1. The box was opened 

 the middle of May following. Eleven out of the 14 varieties of apples thus put in 

 storage averaged over 80 per cent perfect as regards rot. The 2 varieties of pears 

 stored were wholly spoiled. A number of other varieties of both apples and pears, 

 which had been layered in peat dust at the same time, kept well up into July. Not 

 all the data are given in regard to the latter experiment. The experiment as a whole 

 is believed to show that the more carefully the fruit is harvested and the less it is 

 disturbed and shipped the better it will keep. The method of fruit storage here out- 

 lined is considered very satisfactory, especially for late-ripening winter apples. 



A new method of preserving fruit {QueensUmd Agr. Joitr., 8 (1901), Xo. 6, p. 

 447). — An apparatus, .said to be patented in London for the preservation of fruit by 

 means of sterilized air, is noted, and a report quoted of successfully storing English 

 hothouse grapes and tomatoes for 3 weeks without decomposition or loss of flavor. 



The preservation of fruits and vegetables, together with the preparation 

 of marmalades, fruit tablets, jellies, and fruit wines, N. Noble ( Orgnan Vcr. 

 Ondleer. Rljks L<i)idhoHir.-<chool, 1.3 {1901), Xo. 153, pp. 62-74, figi^- ^^).— This is a 

 comprehensive paper concerning the methods of drying and canning fruit, with figures 

 and detailed descriptions of the apparatus used, including parers, corers, dryers for 

 both home and commercial use, and special apparatus for cooking and for canning. 



Fruit tablets are made l)y boiling down the pulp mixed with sugar until the desired 

 consistency is reached. The residue is then poured into pans and spread about U 

 cm. thick, after which it is dried slowly, 10 hours being about the time usually 

 required. When finished the mass is cut into circular tablets, which will keep 10 

 years. When the tay)lets are to be used they should be soaked in warm w;itcr from 

 1 to li hours before cooking. 



