956 



EXPERIMENT STATION RECORD, 



Cider making is described at length. Various presses are illustrated and described, 

 and detailed instructions given for the treatment of the product at every stage. — 



H. .M. PIETERS. 



Fruit gardening, containing complete practical directions for tlie selec- 

 tion, propagation, and cultivation of all kinds of fruit, T. Bkidgemax (Phila- 

 delphia: Hennj T. Coates S.- Co., rer. ed., pp. 211, figs. .56).— While this purports to h& 

 a revised edition of this work, which first appeared more than a half century ago, it 

 still savors more of European gardening than of present American methods. For 

 example, twice as much space is given to descriptions of European varieties of grapes 

 as of American sorts. The revised list of grapes for this country fails to mention 

 such widely cultivated varieties as Concord, Niagara, and Delaware. Other fruits 

 have been revised in a like manner. 



A review of the frviit-growing industry in Cape Colony, C. Mayer [Agr. 

 Jour. Cape Good Hope, 19 {1901), Xo. J, pp. 317-325).— The number of fruit trees of 

 all sorts in the colony in 1898 was 3,773,507, and the value of the fruit exported in 

 1901 about 824,000. 



The development and needs of the export [fruit] trade in North America, 

 C. Foster {Amer. Gard., 22 {1901), No. 356, pp. 714, 725).— Paper read before the 

 American Pomological Society at its meeting in Buffalo, September 13, 1901. 



The freezing point of vegetable saps and juices, W. F. Sutherst ( Cheni. Nevs, 

 84 {1901), Xo. 2190, p. 234). — Various fruits and vegetables were reduced to a fine 

 pulp by means of a grater, and then tiltered through muslin and thick filter paper. 

 The juices thus obtained were placed in narrow test tubes containing a thermometer, 

 and cooled down by a freezing mixture of Glauber salts and concentrated hydro- 

 chloric acid. The results secured are shown in the following table: 



Freezing point of vegetable saps and juices. 



Vegetables and fruits. 



1, Vegetable marrow— (a) Leaf and stalk 



(b) Fruit 



2, Swede turnip— (a) Leaf and stalk . . . 



(b) Bulb 



3, Celery— (a) Green stalk and leaf 



(b) While portion 



Vegetables and fruits 



4, Carrot— (a) Leaf and .stalk 



(b) Root 



5, Cabbage— (a) Outside leaf 



(b) Heart 



6, Apple 



7, Pear 



Freezing' 

 point. 



°C. 

 -1.2 

 -1.0 

 -1.1 

 -0.85 

 -1.4 

 -1.75 



"It will be seen from the above figures that— (1) Those vegetables easily attacked 

 by frost, e. g., vegetable marrow, have the higher freezing points; (2) the sap in the 

 parts exposed to the air has the same freezing point, e. g., fruit and stalk of the turnip 

 and marrow; while (3) those plants which have a portion in the ground, e. jc., celery and 

 carrot, or protected, e. g., cabbage heart, the sap in these portions freezes sooner than 

 the exposed. It is very possible that these differences can be accounted for by the 

 fact that the hardy exposed parts contain a more concentrated sap, since more evapo- 

 ration goes on there; also, pear juice, containing more dissolved uncrystallized mat- 

 ter, freezes lower than apple juice." 



Report of the chemical division of the experiment station of the Royal 

 Pomological Institute at Proskau for the year 1900-1901, R. Otto {Bol. 

 CetUbl.,86 {1901}, Xo. 10, pp. 331-345). — An outline is given of .some of the chemical 

 work of the station in the analysis of \vines, ciders, and variou.s fruits and flowers 

 which have been grown in fertilizer experiments. The report of the composition of 

 1-year wood of orchard fruits grown on the north, south, east, and we.st sides of apple 

 treeS-has been noted from another publication (E. S. R., 13, p. 137). Kohl-rabi was 

 successfully grown in pure quartz sand fertilized with chemical manures, and the 

 effect of increasing the amount of phosphoric acid and potash studied, but without 



