636 EXPERIMENT STATION RECORD. 



Many of the varieties were grown under cotton covers to keep tlieni from 

 crossing, tlius tending to reduce tlie yield. Tlie following results were secured : 

 Sixty-six cabbage plants yielded a total of 2 lbs. 9 oz. of seed with an approxi- 

 mate retail value of $5.20 ; 186 celery plants yielded 9 lbs. 9 oz. of seed valued at 

 $43.87 ; 176 carrot plants yielded 9 lbs. 12 oz. of seed valued at §16.06 ; and 113 beet 

 plants yielded 40 lbs. 9 oz. of seed valued at $50. Germination tests of the 

 seed, as far as they were completed, gave satisfactory results. 



Experiments with cabbage, C. E. Myers (PcJinsylvniiia Sta. Bui. 131 {1916), 

 pp. 3-15. fig. 1). — This bulletin reports a number of cultural experiments with 

 early and late cabbage conducted at the station during the past few years. 



In view of the practice in Pennsylvania of sowing seed for early cabbage 

 plants between the middle of .January and the middle of February, a compara- 

 tive test was made of Jersey Wakefield cabbage seed sown on January 15 and 

 on February 15 and transplanted to the cold frame about a month later in each 

 case, both lots of plants being set in the field on the same date. The early-sown 

 seed gave an increase in earliness of 12 per cent at the first cutting, and of 20 

 per cent for the first third of the cutting season. 



A test of large v. small plants for a number of years showed practically no 

 difference in earliness or in productiveness between large and small plants of 

 early cabbage, regardless of whether the grading was done at tlie time of the 

 first transplanting or when the field planting was done. 



A comparative test of planting distances resulted in a gain of $12.03 per acre 

 when Jersey Wakefield was planted in rows 24 in. apart and the plants set 

 18 in. in the row, and a loss of $10.03 per acre when Early Spring was set at 

 this distance as compared with planting in rows 28 in. apart and the plants 

 set 18 in. in the row. The variety Copenhagen Market which was tested for 

 one year gave the most profitable yield when planted in rows 28 in. apart and 

 the plants set 15 in. in the row. 



Late cabbages did best when only large vigorous plants with sufficient vitality 

 to withstand possible unfavorable conditions were plante<l. Late cabbage 

 planted 32 by 18 in. and cultivated one way gave better results than when it 

 was planted in check rows 32 by 32 in. and cultivated both ways. 



Influence of rainfall on the composition of tomatoes, W. D. Bigelow (Amcr. 

 Food Jour., 11 [I'.nC), No. 2, pp. JS, J.V; Cauinr, J,2 (HUG), No. 2, pp. 1), 16.— 

 Laboratory studies were conducted by the National Canners' A.<:sociation during 

 1914 and 1915 to determine what relation, if any, exists between the water 

 content of tomatoes and the rainfall. Fruits were secured throughout the 

 season, both from the Arlington Experimental Farm and from the JIaryland 

 Experiment Station. The seasons were somewhat unfavorable for the study, 

 since in both years the rainfall was higher before the tomato season than 

 during the season and the ground was well saturated at the time the tomatoes 

 began to ripen. 



The data as a whole, however, show a general tendency for the soluble solids 

 to decrease in amount as the season advances. The soluble .solids of the variou.s 

 varieties of tomatoes examined were highest when the fruit began to ripen on 

 the plants and lowest with the last fruit of the season. It is suggested that this 

 decrease in solids with the advancing season may have been due to causes quite 

 distinct from the rainfall. It also appears improbable that the watery condi- 

 tion of tomatoes observed by canners after a heavy rain is due to a greater 

 percentage of water in the tomatoes but rather to a change in the structure of 

 the tomato so that it does not hold its juice as readily as when grown under 

 normal conditions. Tomato juice released from tomatoes during abnormal con- 

 ditions can readily be distinguished by the chemist from water which is atldeil 

 to the tomatoes during the course of canning 



