340 EXPEEIMEISTT STATION EECOED. 



past year have shown it to possess insecticidal aucl fungicidal properties equai 

 to lime-sulphur. 



New developments in spraying materials, W. M. Scott (Rpt. Aid. State 

 Hort. Soc, 17 (1914), pp. 06-104). — In this paper the author reviews recent 

 progress in the perfection of insecticides and fungicides, and gives an account 

 of some demonstration experiments conducted to determine the value of 

 barium-sulphur and arsenate of lime as substitutes for lime-sulphur and 

 arsenate of lead. 



The author concludes that the efficiency of these new spray materials has 

 been sufficiently demonstrated to commend them to fruit growers for trial. 

 The principal advantage of barium-sulphur over lime-sulphur is that the poly- 

 sulphids of barium can be produced in the form of soluble crystals while those 

 of calcium can not. The chief advantage of arsenate of lime over arsenate 

 of lead is the cheaper cost of the former material. 



Farm apple storage, M. B. Cummings and P. M. Lombakd {Vermont 8ta. Bui. 

 186 {1015), pp. 00-136, 2)ls. 4, figs. 6). — In this bulletin the authors give a short 

 account of apple storage practice in Vermont and briefly review previous in- 

 vestigations dealing with the cold storage of apples. A detailed account is 

 then given of apple storage experiments conducted during four storage seasons 

 in a basement room resembling in many respects a farmhouse cellar. The 

 bulletin concludes with a study of structural characters of the apple in relation 

 to storage. 



The storage experiments included several commercial varieties of apples 

 and two distinct lines of treatment were followed. In one case the apples 

 were dipped in Bordeaux, copper sulphate solution, lime water, or paraffin; 

 in the other case the apples were packed in dry cork dust, dry and damp 

 coniferous and hardwood sawdust, dry and damp leaves, dry and damp sand, 

 chopped hay, paper wrappers, or in sawdust after being dipped in Bordeaux. 

 The experiments were controlled with reference to ventilation and temperature 

 and in all cases untreated parallel check lots were stored. The data secured 

 each season are presented in tabular form and discussed. 



Of the protective dips used Bordeaux was most effective in retarding decay 

 and also in preserving the flavor. Copper sulphate gave good results in preserv- 

 ing flavor, but was of no value as protection against shrinkage and decay in 

 storage. Lime water, which was used only with respect to flavor, was prac- 

 tically of no value. Paraffin was effective in retaining flavor and crispness, but 

 at the same time it induced early internal decay. 



All of the mechanical media use<l in preserving apples reduced the tempera- 

 ture of the fruit, but only mill sawdust and cork dust possessed value in prevent- 

 ing decay. Sawdust from resinous woods imparts an undesirable flavor to 

 apples, but hardwood sawdust does not injure the flavor. 



Apples kept best by first innnersing them in Bordeaux and then packing them 

 in hardwood sawdust. By this method of treatment 1.5 per cent of a lot of 

 Baldwin apples stored November 11 were still in good condition on August 5, 

 267 days after storing, as comjiared with 15 per cent of the control apples in 

 good condition on May 22, 192 days after storing, and of those dipped in Bor- 

 deaux alone and packed in sawdust alone on July 17, 248 days after stor- 

 ing. The flavor of apples merely dipped in Bordeaux was somewhat better 

 than those dipped in Bordeaux and packed in sawdust. Flavor tests with 

 the Northern Spy and Rhode Island Greening apples gave similar results 

 for the apples dipped in Bordeaux alone. Similar results were secured with 

 Northern Spy and Rhode Island Greening relative to the keeping tests of 

 the above media, excei)t that the period of storage for Northern Spy ended on 

 July 6 and for Rhode Island Greening on July 17. 



