STRAWBERRIES AND THEIR NUTRITION. 



water,) having the least flavor, and in the case of Columbus — a scarlet strawberry of not 

 much flavor — the first was rendered somewhat bitter, which is now explained by the over- 

 watering* Ed.] 



The experiments being completed, the organic analysis may now be opportunely recalled. 

 Citric and malic acids and mucus sugar are presented as the main constituents; and to 

 supply the requirements of the strawberry, according to the rule of Prof. Emmons, these 

 three of the organic substances liberally contributed, should be all sufficient to mature the 

 finest form of fruit. Still, Prof. M.\pes has presented the tannic acid as ano^Aer constitu- 

 ent. In order to test this predicate, and the comparative powers of the citric and malic 

 acids, I made the preceding experiments with scrupulous attention. 



Citric acid. — Lemon juice was the most convenient representative of this acid, and 

 well diluted with water, exercised no deleterious influence on plant or fruit. In both in- 

 stances of Kival Hudson, and Burr's New Pine, it seemed to increase the size of the fruit, 

 and to increase its acidity. 



Malic, acid. — The most convenient substitute for the pure acid was cidur, diluted with 

 water. In referring to Rival Hudson, and Burr's New Pine, the trials of taste rendered 

 a preference on the part of two witnesses for this acid, of another for the tannic, placing 

 the malic second. This reduces the contest to these two acids, which may possibly con- 

 tribute additional force to the value of the tannic. Thus, instead of pure malic acid, 

 cider was applied, "Cider," according to the analysis of Dr. J. II. Salisbury, " Pa- 

 tent Office Report, 1850-51 — jigricultare" — contains alcohol, sugar, gum or dextrine, 

 malic acid, and the phosphates and sulphates of the alkalies, with a little tannic and gal- 

 lic acids." Here arises an important querj' — how much of the flavor, allowed to the 

 malic acid, must be attributed to the tannic acid which the cider contained.'' 



Mucus sugar. — I regret extremely that I did not subject some of my plants to experi- 

 ments with this substance, which, however, I intend to do another season. Prof. Draper 

 states — " when a solution of grape sugar, containing lime, is kept for sometime, the alka- 

 line reaction of the lime, finally disappears through the formation of Glucic acid. It is 

 soluble, deliquescent, of a sour taste, and 3'ielding, for the most part, soluble salts." B}'' 

 applying, repeatedly, a solution to the plants in a soil nourished by lime gZiidcaciti would 

 probably be formed, and how far it may hold an important relation to the nutrition of or 

 specific impression on the strawberry may then be determined. 



It has also been stated that the value of the tannic acid application was dependant on 

 the liquid and not on the tan, and that simple water was equally efficacious. Therefore 

 manure water, poudrette water, and spring water, were essayed side and side, subject to 

 the same exposure in everj'^ respect, and the results were carefully watched and recorded. 

 The theory of the virtue of tannic acid was, in consequence, submitted to a careful, can- 

 did, and severe ordeal to determine the truth, and to furnish the best practical lesson for 

 the cultivation of strawberries. 



Manure water berries, exceeded in average size in the trial of Burr's Old Seedling. 

 Spring water produced the greatest number of the largest fruit in the experiments with 

 the Columbus. Poudrette water fruit gained in quantity over the spring water. The 

 three substances held an inferior position to the tannic acid as to quantity. 



Tannic acid — It must be conceded, allowing the previous recorded experiments, that a 

 free application of this acid has produced unequivocal efiects; that it has surpassed all the 

 competing substances in creating quantity, and imparting flavor 



At the same time, the decision in regard to flavor may be liable to exceptions, as 

 ments are necessarily more or less capricious, owing to circumstances; some alway 



