HORTICITLTURE. 257 



The preservation of fruits for exhibition purposes, H. L. Hutt {Canadian 

 Hort., 2(1 {190o), No. S, pp. S.'l, 32ii) . — Forinuhr aiv given for preserving fluids in 

 which to i)reserve different kinds of (jn-hard and small fruits for exhibition at 

 fairs, etc. 



Promising- new fruits, W. A. Taylor ( V. S. Dept. Agr. Yearbook 1902, pp. 469-4S0, 

 col. ph. 7). — Notes on the origin and desirable characteristics of Stayman Winesap 

 and Randolph varieties of apples, Philopena pears, Belle and Willett peaches, Brit- 

 tlev^dod and Stoddard plums, and the Jordan almond. 



Small fruits: origin, culture, and marketing, (I. C. Butz {Penmijlvania Slate 

 Dept. Agr. Bid. Ill, pp. do). — Directions are given for the culture of straw! jerries, 

 raspberries, blackberries, dewberries, Loganberry, wineberry, Goumi, Buffalo berry, 

 June berry, currants, gooseberries, cranberries, high-busli cranljerries, and huckle- 

 berries. Notes are given in each instance on the botany of the particular fruit, 

 methods of propagation, insects, and diseases affecting it. 



Recent experiences -with strawberries, J. T. Roberts (Amer. Agr., 12 (1903), 

 No. 11, p. 208). — The author reports that in his experience during the dry strawberry 

 season of 1902 mulched portions of the strawberry field did not withstand drought 

 as well as unmulched. The very finest fruits ripened in beds exposed to the full 

 glare of the sun, the incline being to the east. High sloping land ajjpeared to be 

 most retentive of moisture. The experience gained in renovating an old plat led to 

 the conclusion that it is less expensive to plant out a new bed than to clean out an 

 old one. 



The marmalade industry, E. Hotter {Ztschr. Landiv. Versuchsto. Oesterr., 6 

 {1903), No. 7, pp. 597-619). — This contains a discussion of the economic aspect of 

 the marmalade industry, with an account of some experimental work in determining 

 the effect of organic acids on copper and aluminum vessels, and of the effect on 

 sugar cooked with fruits in a vacuum and open kettles. 



In order to determine the effect of organic acids when boiled in copper and in 

 aluminum dishes in the same maimer as occurs when kettles are used for the manu- 

 facture of marmalades and jellies, 2 per cent and 5 jier cent water solution of acetic, 

 tartaric, citric, and malic acids, respectively, were evaporated at a boiling temperature 

 ( 1 ) directly over a flame, and (2) in a water bath, and the amounts of copi)er and alum- 

 inum dissolved by the acids determined. The results obtained are tabulated. The 

 acetic, citric, and malic acids dissolved a considerably larger amount of copper than 

 of aluminum under like conditions. With the tartaric acid the amount dissolved 

 was about the same in both copper and aluminum dishes. These results are believed 

 to show that it is desirable in the manufacture of marmalade to substitute some metal 

 like aluminum for copper, since salts of the latter are poisonous and injurious to 

 health. , 



An investigation of the jams and jellies manufactured by 8 English firms showed 

 that only 3 of these firms used cane sugar entirely in their products, the remaining 

 5 using from 25 to 30 per cent of glucose with cane sugar. Other data are given to 

 show that in the cooking of fruit juice with cane sugar, long continued heat and the 

 fruit acids gradually invert cane sugar and destroy levulose. It was found also that 

 if the finished product obtained from fruit juice, boiled down in a vacuum, contained 

 much over 2 per cent of acid, the product could not be i)reserved more than a year 

 without showing the formation of caramel and consequent discoloration. An exam- 

 ination of a number of English marmalades showed only 1.5 per cent a(;id content. 

 Some data are also contained on the amount of juice and its composition ol)taiued 

 by adding water to apple marc and subjec:ting it to great pressure. 



Grape, raisin, and w^ine production in the United States, G. C. Husmann 

 {U. S. Dept. Agr. Yearbook 1902, pp. 407-420, ph. 8). — This includes an account of 

 the early history of grape growing in this country, its gradual development as a 

 commercial industry, and present metliods of grape culture for table use, wine, and 



