3()4 EXPERIMENT STATION RECORD. 



abontO to 1° ('. In one exj)erinient at the end of a montli tlie (iOO peaches used 

 were all in good condition. At the end of 35 to 40 days 10 per cent of them had 

 deteriorated, and at the end of 2 months about 75 per cent had deteriorated. Peaches 

 that had been wrapped in tissue paper or wadding did not keep better than those 

 without any wrapping whatever. One of the striking features of the experiment was 

 that i)eaches submitted to cold storage kept longer after removal than those picked 

 fresh from the trees. Peaches picked from the trees could not be exposed for sale 

 more than 'S days at the maxinuim without deteriorating, while the refrigerated 

 peaches preserved a good appearance for 6 to 7 days after removal. 



Some of the peaches placed in cold storage were harvested 5 to 6 days before 

 maturity. The conclusion drawn from this work is to the effect that for the best 

 results it is absolutely essential that the fruit should be allowed to develop on the 

 tree until it has attained its maximum quality before placing in cold storage. If 

 gathered too green it loses fragrance and quality in cold storage. 



Mention is made of an experiment in shipping peaches to New York. Peaches 

 were successfully sent from Havre, France, to New York City without loss of quality. 



Cold storag-e on the farm, J. C. Blair {Amer. Agr., 12 {1903), Nos. 14, pp- 268- 

 270,figx. 4; 15, pp. 288, 200, figs. 2). — Details of construction are given for a cold- 

 storage house suitable for farm conditions and costing about $650. Many of the 

 details are brought out in diagi-ams and plans. 



The preservation of fruits, with description of fruit evaporators ( Conserva- 

 cion de las frutas con deseripdon de las evaporizadoras de frutas, etc. Buenos Ay res: 

 Alejandro Keinhold, 1903, pp. 34, figs. 21). — This pamphlet is devoted largely to 

 descriptions of American and German machinery used in the preparation and evap- 

 orating of orchard fruits. 



Preservatives in fruit shipping {Queensland Agr. .Tour., 13 {1903) , No. 1, p. 31) . — 

 An accoifnt of California methods of preserving citrous fruits in shijiping. It is stated 

 that there is usually a loss of from 5 to 15 per cent from rot in shipping oranges and 

 lemons and that this can be prevented by fumigating the cars with formaldehyd. The 

 method observed in preserving cars of fruit is to pour 6 oz. of formalin into a pint of 

 water and place the vessel containing the fluid upon a small oil stove so that the 

 water will simmer, after which the car is tightly closed. 



Sterilized fruit must, R. Otto {Proskauer Obstbau-Zig., 8 {1903), No. 8, pp. 118, 

 119). — The author presents the analysis of sterilized and unsterilized fruit must after 

 it had been stored in a cellar for 4^ months. The sterilized must had been heated 

 to 65° C. for a half hour. The chief difference \\\ the analyses was in the sugar con- 

 tent. The total sugar in unsterilized must was 10.63 per cent and in the sterilized 

 10.71 per cent. The invert sugar of the unsterilized must was 6.52 per cent and the 

 cane sugar 3.90 per cent, while the invert sugar of the sterilized must was 8.35 per 

 cent and the cane sugar 2.24 per cent. It is thus seen that the sterilized must imder- 

 went a considerable decrease in cane sugar during storage and an increase in invert 

 sugar. 



Orchard studies, IX, X, XI, XII, W. B. Alwood ( Virginia Sta. Bids. 136, pp. 

 71-96; 137, pp. 99-133, figs. 14; 138, pp. 139-172, figs. 12; 139, pp. 176-184).— Part 

 IX treats of An investigation into the character of cider apples in Europe and com- 

 parisons with American fruit; Part X, A consideration of the commercial handling of 

 cider fruit — grinding and expressing the must; Part XI, A consideration of the prin- 

 ciples and technique involved in the fermentation and final finishing of ciders; and 

 Part XII, The chemical composition of ciders. The material contained in these 

 bulletins has already appeared in Bulletin 71 of the Bureau of Chemistry of this 

 Department (E. S. R., 14, p. 1026). 



Modern cider manufacture, or the art of making g-ood cider, G. Jacquemin 

 and H. Alliot {La cidrerle nwderne, ou V art de f aire Je bon cidre. Malzevillc-Nancy: 

 Edg. Thomas, 1902, jjp. VII+712, figs. 140, dgin. 1).— This work is an exhaustive 



