52 B EXPERIMENT STATION RECORD. 



The oat kernel, R. A. Berry (Rpt. Brit. Assoc. Adv. Sci., 1912, pp. 733, 75^).— 

 The results from a series of analyses extending over several years are reported. 



" By tabulating ttie grain of over a hundred varieties, according to the per- 

 centage and weight of kernel, along with the chemical analyses, it is possible 

 to distinguish several more or less well-defined types. The white grains group 

 into (1) small grains with a thin husk, a high percentage of oil, and an aver- 

 age percentage of nitrogen. These are characteristic of and include the old 

 Scotch varieties with the newer selected strains from same. (2) Large grains 

 fall into 2 groups, viz, a thick husk, a low percentage of oil, and high nitrogen ; 

 a thin husk, a higher percentage of oil, and a lower nitrogen. (3) Grains in- 

 termediate in character and chemical composition to the large and small include 

 the bulk of the newer hybrid varieties. 



"The black grains grade into (1) small grains with a thick husk, low oil, 

 and average nitrogen; (2) medium grains with a thick husk, high oil, and low 

 nitrogen; (3) large grains with a thin husk and the richest kernel of the cul- 

 tivated oats. These are the winter oats. The reddish and yellow grains form 

 separate groups. The wild oat surpasses all in richness of kernel. 



" [Regarding the variation of the kernel,] results show that climate is the 

 most disturbing factor. Distinguishing characters associated with a certain 

 set of climatic conditions become greatly modified and, in some cases, almost 

 obliterated when the conditions are radically changed. . . . 



" Micro-chemical tests [with oil and nitrogen] show the oil to be located in 

 the aleurone layer and the embryo. The latter forms from 2.5 to 4 per cent of 

 the kernel, and contains between 11.25 and 12.25 per cent of the oil, and between 

 4.5 and 6.5 per cent of the protein of the whole kernel. The smaller grains of 

 the same variety are invariably richer in oil but slightly poorer in nitrogen. 

 Analyses made every 3 days during the formation and maturation of the grain 

 show the oil to increase rapidly in the first half, then remain stationary, while 

 the nitrogen increases all through the period." 



Irish potatoes in Florida, A. P. Spencer {Florida 8t<i. Bui. 120 (1914), pp. 

 83-93, figs. 4). — Cultural methods are given, with special reference to the 

 Spaulding Rose 4 variety on flat-woods land. 



Potato culture, A. W. Gardener {Cuha Mag., 4 {1913), No. 11, pp. 808-511, 

 fig. 1). — This article gives a practical method of producing potatoes in the Isle 

 of Pines, in which the total cost was $91.20, with a net profit of $131 per acre. 



On the manuring of potatoes, J. Porter {Herefordshire County Council 

 Farmer's Bui. 2 {1910), pp. 4). — These experiments indicated that the omission 

 of potash from an otherwise complete fertilizer is not advisable, as the yields 

 were reduced 26 cwt. per acre. The results were better with sulphate of 

 potash than with the low grade potash manures, and with nitrate of lime than 

 with sulphate of ammonia. The yields ranged from 6 tons 15 cwt. to 10 tons 

 11 cwt. per acre. 



Experiments in the pollination of rape, K. von Riimker and R. Leidneb 

 {Ztschr. Pflanzenziicht., 1 {1913), No. 3, pp. 323-327, fig. i).— From field obser- 

 vations in breeding rape and developing seeds from flower buds isolated in 

 glass tubes, the author concludes that rape is self-fertilizing as a rule but that 

 it may be fertilized by foreign iwllen. 



Cultural experiments with annual rye grass, Ahr {Prakt. Bl. Pflanzenhau 

 u. ScJiuts, n. ser., 10 {1912), No. 10, pp. 113-118). — When Italian rye grass was 

 sown in red clover, the yield of hay was increased only 13.7 kg. per hectare 

 (12.2 lbs. per acre) in 1 case and 350 kg. in another, while with annual rye 

 grass the amount of hay increased 970 and 230 kg. When annual rye grass 

 was seeded alone at the rate of 30, 40, 50, and 60 kg. of seed per hectare, the 



