736 EXPERIMENT STATION EECOED. 



year and greatly stimulated the formation of fruit buds. Fall pruning of the 

 branches in November did not materially influence the crop of fruit buds, but 

 caused vigorous wood growth the following year. 



Severe root pruning in the spring, whether at the time of growth resumption, 

 when the leaves were well developed, or at the beginning of fruit bud differentia- 

 tion, when accompanied by or preceded by spring pruning of the branches pro- 

 duced some stimulation in fruit bud formation. Root pruning retarded growth 

 in the current and succeeding year, the leaf area of the trees being reduced and 

 the trees showing injury from the treatment. The earlier the root pruning was 

 done the greater was the injury. Root pruning without branch pruning at the 

 resumption of growth did not give as much stimulation to fruit bud formation 

 as the same treatment applied at later dates. 



Ringing at different seasons when accompanied by or preceded by spring 

 pruning of the branches produced no noticeable stimulation of fruit buds. 

 Ringing alone early in the season did not stimulate fruit bud formation. Ring- 

 ing alone at the time the leaves were fully developed gave the best results, 

 although some stimulation to fruit bud development was observed when the ring- 

 ing was done at the time of differentiation of the fruit buds. 



The effects of stripping the trees were offset by spring branch pruning. 

 Stripping at the three seasons already mentioned without branch pruning 

 stimulated fruit bud formation uniformly. 



Thus far our knowledge of special practices, such as root pruning, ringing, 

 and stripping, is deemed too meager to formulate rules for their use in orchard- 

 ing. 



Cranberry growing, H. J. Franklin (Mass. Bd. Agr. Circ. 41 {1915), pp. 31, 

 pi. 1). — In this paper the author gives a brief discussion of the important 

 essentials for the growing of cranberries, their handling for market, and their 

 preparation for the table, together with an itemized estimate of the present cost 

 of preparing a bog. 



Utilization of peat land for cranberry culture, C. L. Sheab {Joicr. Canad. 

 Peat Soc, 4 {1915), No. 1, pp. 15-18). — In this paper the author gives the 

 essentials for successful and profitable cranberry culture, with special reference 

 to the utilization of peat land. 



Contribution to the history of the vine and its culture in the Lorraine 

 region, J. Riston (Contrilmtion a I'Histoire de la Tigne et de sa Culture dans la 

 Region Lorraine. Nancy: Librairie Sidot Frires, 1914, i-'oZs. 1, pp. 596; 2, pis. 

 33). — In the introductory chapter of this two-volume work the author summarizes 

 the characteristics and delimits the Lorraine region. Part one comprises a his- 

 torical account of grapes and the grape industry in this region. Part two con- 

 sists of a study of the cultivated grapes in Lorraine. Part three reviews the 

 knowledge relative to the climate of the region. Part four treats of the culture 

 of the vine, and part five comprises a study of the decadence of the Lorraine 

 grape industry. Volume two comprises photographic illustrations of the foliage 

 of the principal grapes, together with maps of the regions studied. 



The results of experiments with citrus stocks. — The first five year average, 

 W. W. BoNNS {Proc. Fruit Growers' Conv. Cal., 45 {1914), PP- 114-118).— -l^ 

 progress report on a long-continued experiment being conducted at the Cali- 

 fornia Citrus Substation with the view of determining the value of sweet, sour, 

 and trifoliata orange stocks for the navel and Valencia oranges and the Eureka 

 lemon. The Valencia orange and Eureka lemon are also being tested on pomelo 

 stocks. The tests are being conducted on different types of soil. 



No definite conclusions are drawn from the results to date. Attention is 

 called to the fact, however, that the reputation of trifoliata stock for dwarfing 

 trees does not hold good for all soils or all varieties. The behavior of the same 



