834 EXPERIMENT STATION RECORD. [Vol.43 



A general view of the Netherlands, 11. — Nurseries {The Hague: Nether- 

 lands Min. Agr., Indus, and Com., 1915, pp. 32, pi. 1, figs. 17). — A brief sketch 

 of horticulture and horticultural education in the Netherlands, with special 

 reference to the nursery industry. 



Use of dry lime sulpliur in sprays (Kentucky Sta. Rpt. 1919, pt. 1, pp. Jf/f, 

 45). — Analyses that were made of different samples of dry lime sulphur show 

 that upon following the directions given by the manufacturer for making the 

 lime-sulphur solution, about one-fifth of the total sulphur remained undissolved, 

 and the solution obtained was much weaker than the desired strength. The 

 directions called for a solution of the material in cold water. Experiments 

 conducted at the station show that practically all of the sulphur was brought 

 into solution if a small quantity of boiling water was used on the material, thus 

 giving a solution capable of being diluted later to the proper strength. Under 

 this treatment the free sulphur recombines to form approximately calcium 

 pentasulphid, which is not the case when cold water is used. 



Use of insecticides and fungicides in South Africa, C. J. Pisab {U. S. 

 Dept. Com., Com. Rpts., No. 2^1 {1920), pp. 199-202).— A brief sketch of the fruit 

 and vegetable industry in South Africa, with a list of the more important 

 insect pests and diseases and remedies used for their control. 



The profitable culture of vegetables, for market gardeners, small hold- 

 ers, and others, T. Smith (London, and Neio York: Longmans, Green d Co., 

 1919, pp. XVI-\-ff52, figs. 163). — A reprint of the author's treatise on market 

 gardening (E. S. R., 27, p. 144). 



Observations on the root development of vegetable plants, K. Kroemer 

 (Landw. Jahrb., 51 (1917), pp. 731-7^5, pis. 3). — The author presents data on 

 studies of root development in the tomato, eggplant, kohl-rabi, cabbage, cauli- 

 flower, kidney bean, Lima bean, lettuce, celery, carrot, radish, and leek. 



The process of ripening in the tomato, considered especially from the 

 commercial standpoint, C. E. Sando (U. S. Dept. Agr. Bui. 859 (1920), pp. 38, 

 pis. 4, figs. 3). — A contribution from the Bureau of Plant Industry. It briefly 

 describes prevailing methods of growing, harvesting, and marketing early 

 tomatoes in the South for shipment to northern markets, and presents and dis- 

 cusses analytic data showing progressive changes in the composition of Living- 

 ston Globe tomatoes during the process of ripening; the composition of artifi- 

 cially ripened and vine-ripened tomatoes ; and of commercially picked green 

 tomatoes allowed to ripen under different conditions as compared with artifi- 

 cially ripened and vine-ripened tomatoes. Data are also given showing the 

 effect of lack of ventilation on the normal coloring of tomatoes held at room tem- 

 perature, and the effect of age and temperature upon the resistance to wounding 

 of the epidermis, showing also color conditions. Previous chemical studies of 

 the tomato are briefly reviewed, with 58 references to cited literature. Data 

 comparing the composition of " puffy " and normal Livingston Globe tomatoes 

 are appended. 



The author found a wide range of variation in the size of tomatoes within 

 the same variety. Ripening was dependent upon age and proceeded at a uni- 

 form rate regardless of size. 



The most striking change which occurs during ripening is that undergone by 

 carbohydrates. Sugars increase from 25.66 per cent in fruit 14 days old to 

 48.32 per cent in ripe fruit. Starch decreases in the same interval from 15.84 

 to 2.65 per cent. The most marked decrease takes place during the period of 

 transition from green to red. 



The percentage composition of fruit picked green but ripened with free access 

 of air compared with analyses of turning and vine-ripened fruit did not show 



