HORTICULTURE. 141 



The wood vetch (Vicia diunentorum), (Deiit. landw. Presse, 21 {1894), No. 50, p. 

 501). — lliit'l" notes (111 its growth, with illustration, and on its chemical composition. 



Experiments with varieties of winter wlieat in Russian Poland, A. Skmpo- 

 TOWSKi(Z>('«/. landw. rr€sse,3l {l.sUi),Xo. 47, j). 4r,7). 



HORTICULTURE. 



Tomatoes, .T. F. C. DuPre {South Carolina Sta. BnJ. 16, pp. II). — 

 Descriptive notes on 45 varieties tested, with brief mention of the soil 

 and methods of culture employed. The plants were set 3^ to 4 ft. apart 

 in 4-ft. rows, in a sandy loam well mixed with compost. Early Ruby, 

 Chemin, and Hathoway Excelsior are recoinmended as early varieties, 

 and for a general crop Matchless, Mitchell Xew, Stone, Eed Cross, 

 Dwarf Champion, Golden Sunrise, and Acme. 



The boll, or corn, worm {Heliothis armigem) destroyed one fourth of 

 the early crop. Burying- the infected fruit is advised for this and the 

 black rot. 



Tabulated data are given for 30 varities. 



Investigations of California olives and olive oils, A. P. Hayne 

 {California Sta. Bui. 101, pp. 16,fi(j. 1). 



Synopsis. — Researches into the olive and olive-oil indnstry in California, chietly the 

 latter phase being examined. The maturity and the time for the picking of 

 olives were looked into, and various machines for obtaining the oil were tested. 

 The methods employed are detailed, and tables given showing the results of the 

 analyses of 29 varieties represented by many samples. 



Results of preliminary investigations as to the best varieties of olives 

 to be grown in California for pickling and oil. Sixty-seven ^>amples of 

 olives were received from 10 different regions, 10 of them being in suffi- 

 cient quantity for making oil. 



Polymorpha, averaging 13 olives to 100 gm. and 83 per cent of flesh, 

 is recommended as a good variety to pickle. 



It is advised that the olives for oil be gathered when thej' are red, 

 without waiting for them to become black, as is usually the custom, for 

 the oil from the black, overripe fruit has a ''greasy'' or "lardy" taste, 

 is more apt to "cloud" and deposit a sediment, and solidifies at 45°, 

 while the oil of the others remains clear and fluid down to 35°. Oil 

 from olives grown on gravelly, light, well-drained soils, as on hillsides, 

 proved superior to that of olives from rich bottom lands. 



It was found that olives should be made use of soon after being 

 gathered, as they undoubtedly deteriorate in storage, and if olives are 

 caught by frost they should be picked and crushed for oil witbin 3 

 days, as otherwise the decomposing tissue greatly injures the flavor of 

 the oil. 



For crushing the olives, preparatory to pressing out the oil, two 

 machines were imported from Spain, a "pitter" and a "crusher," but 

 they proved unsatisfactory and a small fruit-juice press was used, con- 

 sisting of an endless, tapering screw inclosed in a conical sleeve. In 



