740 EXPERIMENT STATION RECORD. [Vol. 41 



A number of so-called " false hybrids," originated by T. V. Munson, and de- 

 scribed in Foundations of American Grape Culture (E. S. R., 22, p. 42) were 

 grown in the station collection under constant observation for nine years. It 

 is concluded that these " false hybrids " are in reality not hybrids, but straight 

 seedlings of the supposedly dominant parent species, V. rotnndifoJia and V. 

 munsoniana. 



The hybrid direct bearers for the reconstitution of vineyards, E. Rouakt 

 and L. Rives {Lcs Hyhridcs Producteurs Directs pour la Reconstitution du Vig- 

 noble. Paris: Libr. Agr. Maison Rustique, 1918, pp. 132, figs. 17). — The authors 

 briefly review the work of viticultural investigations in hybridizing American 

 and European grapes, with the view of producing varieties resistant to phyl- 

 loxera, chlorosis, mildew, etc., discuss the importance of this work to the grape 

 industry in France and give descriptive notes on hybrid direct bearers produced 

 by various breeders. The concluding chapters contain details relative to the 

 culture of these hybrids, notes on wines produced from them, and a classifica- 

 tion by color and earliness of the hybrids studied. 



The acidity of the sap in some gra,pevines and their resistance to disease, 

 M. Degli Atti {Ann. R. Scuola Sup. Agr. Portici, 2. ser., 1^ {1016), pp. 16). — 

 An analytic study of the sugar and acid content of .several European and 

 American varieties of grapevines leads the author to conclude that there is 

 a direct relation between the disease resistance of vines and the acidity of 

 their sap. 



Late maturing vines, which were more subject to parasitic attack than 

 early maturing vines, have a relativelj- low-acid content in the .sap, a high 

 sugar content, and organs rich in oxidases. Earlier maturing vines, on the 

 other hand, were either immune or less subject to parasitic attack. They had 

 a relatively high acid and low-sugar content and organs poor in oxidases. The 

 early maturing class included certain early European varieties, the American 

 varieties, and phylloxera infested vines. Reduced root activity, due to phyl- 

 loxera attack, tends to precocious maturity and a high acid content. 



The growing, pruning, and care of grapevines in cold climates, on walls, 

 espaliers, and in grape houses, R. Betten {Erzieliung Schnitt vud Pflege des 

 WeinstocJcs im Kultercn KUma an Wdnden, Spnliercn, und in Rebhdusern. 

 Franbfort on the Oder: Troicitsch & Son, 1919, If. cd., rev. and enl., pp. TIII-\- 

 172, ] js. 152). — A practicable treatise on grape culture, both outdoors and under 

 glass, with special reference to German conditions. 



[H rtiviultural investigations in the Gold Coast, 1916 and 1917], W. S. D. 

 TUDHCPE ET AL. {Govt. Gold Coast, Rpt. Agr. Dept., 1916, pp. 3, 4. 5, U, 16-19, 

 23, 24, 25, 26, 28, 30, 31, 35, 36, 37, 38, 39, 42, 43, 44, 48, 49, 50, 51, 52, 55, 56; 

 1917, pp. 3, 4, 5, 7, 10, 11, 13, 16-18, 23, 24, 25, 28, 29, 31, 32, 38, 39, 42, 43, 44, 

 45, 48, 49, 54, 55, 56, 57, 59, 60, 6i ) .^Progress reports on cultural experiments 

 with cocoa, cola, coconut, coffee, and other economic plants in the various 

 agricultural stiitions and substations in the Government of the Gold Coast. 



The anay, a new edible-fruited relative of the avocado, S. F. Blake {Jour. 

 Wash. Acad. ScL, 9 {1919), No. 16, pp. 457-462, fig. 1).—A general account, to- 

 gether with a botanical description and illustration, is given of the anay, an 

 avocado-like fruit collected by W. Popenoe in Guatemala. 



The author's study of the branchlets, leaves, and floral parts of this fruit 

 shows it to belong to the genus Hufelandia, and it is here described as H. anay 

 n. sp. The fruit of the anay resembles certain avocados in its ellipsoid- 

 pyriform shape and general appearance. The skin is smooth, glossy, purplisli 

 black in color, and is very thin and membranous, adhering closely to the firm, 

 oily, rather scanty flesh. The flesh has a rich, bland flavor like that of a very 



