814 



EXPERIMENT STATION RECORD. 



Six tables are given, showing the features of the experiment in 

 detail, the fertilizers applied, the dates of ripening, the relation of the 

 early tomatoes to the entire crop, comparisons of the results from 

 diiferent fertilizers, ratios of the yield and market value, and other 

 points. 



Percentages of flesh, juice, and nutrients in the fresh edible 

 portion of some California fruits, Gr. E. Colby {California Sta.Bpt. 

 1893 and 1894, pp. 271-274). — Brief notes and tabulated data drawn 

 from a number of analyses of different fruits. The fig is placed first 

 in respect to protein, followed closely by the grape, and the nectarhie 

 last. The extremes of sugar content are found in fresh prunes and 

 lemons. The results are shown in the accompanying table: 



Amount and composition of the edible portion of some California fruits. 



Fruits. 



Number 



of 

 analyses . 



In whole fruit. 



Flesh. 



Juice, 

 pieaseil. 



In edible portion. 



Water. 



Nutrient*). 



Protein 



(N.X6.25). 



Fat.fiber, 



and 

 carbohy- 

 drates, 

 le.ss 

 sugar. 



Sugar. 



^lineral 



matters 



(ash). 



Oranges 



Lemons* 



French prunes. 



All prunes 



Plums 



Apricots 



Nectarines 



Figs 



Grapes 



Per cent. 

 73.0 

 71.0 

 94.2 

 94.2 

 95.2 

 93.9 

 93.4 

 100. 

 100.0 



Per cent. 

 52.00 

 45.50 

 74.20 

 74.20 

 71.00 

 84.50 

 85.00 

 77.65 

 79.00 



Per cent. 

 88.30 



Per cent. 

 .760 



Per cent. 

 1 3. 840 



75. 15 

 80.20 

 78.40 

 85.07 

 82.90 

 79. 11 

 80.12 



.944 



.848 



.996 



1.042 



.625 



1. 522 



1.250 



3.641 

 2.368 

 6.833 

 1.477 

 .855 

 3.261 

 1.624 



Per cent. 

 7.10 

 1.63 

 19.70 

 16.11 

 13.25 

 11.93 

 15.13 

 15. 53 

 16.50 



Per cent. 



.565 

 .474 

 ..524 

 .477 

 .490 

 .577 

 .500 



'Contains the ash. 



"The whole fruit yields: Water, 85.04 per cent; organic matter, 14.42 per cent; ash, 0.535 per cent; 

 nitrogen, 0.152 per cent (corresponds to 0.95 per cent protein). 



The ash analyses of various fruits reported in several previous bul- 

 letins are summarized, and a table is given showing the distribution 

 of the various constituents in different fruits. Figs gave the most ash, 

 28 samples showing an average of 0.577 per cent, while the orange 

 gave the least, 0.432 i)er cent. Potash was found to make up from one 

 half to two thirds the whole ash, being the greatest, 03.83 per cent, in 

 the prune, and least in oranges and lemons, 48 per cent. Soda was 

 found to vary from 10.2G per cent in apricots to 1.76 per cent in lemons. 

 The greatest variation was in lime, of which the ash of the lemon con- 

 tained 29.87 per cent and that of the apricot 3,17 per cent. The per- 

 centage of phosphoric acid was found to be quite constant in the 

 majority of the ashes, ranging from 11.9 per cent in lemons to 14 per 

 cent in prunes. Grape ash, however, contained a high proportion of 

 phosphoric acid, 21.24 per cent. The others, minor ingredients, are 

 rated as unimportant and rather uniform. Silica, however, ranges 

 from 0.05 per cent in the ash of citrus fruits to 5.2 per cent in that of 

 apricots and grapes. 



