HOETICULTUEE. 



43 



The <1at:i secured in 1901 have already l)eeu noted (E. 8. R., 14, p. 358). In 1902 

 the lieaviest yields were again secured on the nitrate of soda plat though the differ- 

 ences were not quite so striking as the year before. Classed according to the yield 

 of grapes, the fertilizers rank in the decreasing order of importance as follows — nitrate 

 of soda, barnyard manure, and sulphate of ammonia. Classed according to the 

 quality of the products for wine, they rank as follows — sulphate of ammonia, nitrate 

 of soda, and barnyard niainire. 



Phosphoric acid and the quality of wines, G. Paturel {Prog. Ayr. d Tit. {Ed. 

 L'Est), 24 {1903), Xo. 20, pp. G07-010). — The author notes briefly the work done 

 along this line and gives the results of analyses of a number of samples of red and 

 white wines in which it is brought out that those wines whicli sell for the highest 

 prices contain the largest percentage of phosphoric acid. 



Composition and waste of fruits and nuts, W. R. Lazenby {Proc. Soc. Prom. 

 Ayr. Sri. 1903, -^tp- 101-108). — The author made a study of the proportion of edible 

 matter and waste of a number of varieties of grapes, apples, and nuts, and these data 

 are here recorded in detail. Generally speaking, the better specimens of fruits con- 

 tain the largest percentages of water. Thus in "nubbin" strawberries, "cull" 

 peaches, and "runty" apples less than 80 per cent of water was found, while in the 

 finest specimens of each of these fruits over 90 per cent was found. The total per- 

 centage of edible matter in such varieties of grapes as Jefferson, Brighton, Concord, 

 Niagara, and Catawba was found to vary between 71.5 and 75 per cent. With wild 

 grapes only about 40 per cent was edible, the seed and skins constituting 60 per cent 

 of the fruit. The number of grapes in a pound, the number of seeds in each grape, 

 and the weight of the seed for 7 varieties are shown in the following table: 



Number and ireighl of .seeds in. f/rapei<. 



Tlu' composition of the juiivs of 4 i)()pnlar sorts of grapes is show n in tlie following 

 table: 



Composition of (jrape juice. 



The edible portion of 25 varieties of apples as bought in the market was found to 

 vary between 61 and 82.1 jjer cent, averaging 76.2 per cent; the average waste being 

 23.8 per cent. There was a tendency toward a higher percentage of waste in the 

 smaller apples. 



