HORTICULTURE. 581 



Judging- fruit by scale of points, F. A. WAron ( ir^.s^ Fruit Grower, 14 {1903), 

 No. 5, pp. 1-3). — This is a paper read before the Aiiierican P()m()l(i<j;ical Society at its 

 recent meeting in Boston. It contains suggested scales of points for judging apples 

 and pears, grapes, peac-hes, plums, and strawberries. A score card originated liy A. 

 T. Goldsborough for judging strawberries is also given. 



Fruit culture in Costa Rica, C. Werckle [Tropenpflanzer, 7 {1903), Ao. 9, pp. 

 425-439) . — A detailed account is given of all of the foreign and native fruits grown 

 in. Costa Rica. 



Fertilization and hybridization, H. De Vries {Befruchtumj und Bastardierung. 

 Leijizlg: Von Veil i(- Co., 1903, pp. 6,2). — A lecture delivered before the Holland Scien- 

 tific Society at Haarlem, May 16, 1903. 



The question of varieties, L. H. Bailey {West. Fruit Grower, 14 {1903), No. 2, 

 pp. 1-4)- — This is a paper read by the author before the Nurserymen's Convention, 

 with the discussions of the same by nurserymen. 



The culture and marketing of orchard and garden fruits, W. F. Massey 

 {North Carolina Sta. Bid. 184, pp- 86-125, figs. 22) . — This bulletin contains an elemen- 

 tary discussion of the classification of plants and the functions of roots, stems, buds, 

 leaves, flowers, etc., with detailed directions for the propagation, planting, cultiva- 

 tion, and marketing of pears, peaches, plums, cherries, quinces, figs, and pomegran- 

 ates. The best varieties of the.se various fruits for North Carolina conditions are noted, 

 with brief descriptions of the same. 



Experiments in fertilizing orchards, C. Lierke ( Wiener IIlus. Gart. Ztg., 28 

 {1903), No. 10, pp. 371-376). — In addition to a discussion of thegeneral requirements 

 of the different fruits as regards potash, phosphoric acid, and nitrogen, figures covering 

 a period of years are given, which show the increased yield obtained by the use of 

 fertilizers containing these elements, and the much smaller yield obtained when any 

 single element was omitted from the fertilizer formula. 



Pruning, L. C. Corbett ( U. S. Dept. Agr., Farmers' Bid. 181, pp. 39, figs. 25). — 

 This bulletin treats of the methods and principles of pruning as applied to orchard 

 and small fruits, hedges, shade and timber trees, and flowering shrubs. 



Some notes on canning fruits and vegetables, W. B. Alwood ( Virginia Sta, 

 Bid. 146, pp. 23-47). — Detailed directions are given for canning tomatoes, snapbeans, 

 sweet corn, apples, crab apples, and plums. The work is based on the results secured 

 at the station in putting up fruits and vegetables in a small canning factory. 



The detailed portion of the bulletin is preceded by a discussion of the principles 

 which underlie the processing of canned goods. Contrary to the recommendations of 

 several vv'riters on processing tomatoes in a retort at a high temperature, the author 

 finds that cooking the stock at a boiling temperature in an open kettle for 25 minutes 

 is most desirable. When the toiuatoes were cooked for 45 minutes in an open kettle 

 at boiling the stock was practically reduced to slop. 



The most satisfactory varieties of snap beans used for canning have been the ]\lam- 

 moth Stringless Valentine, and the new Mammoth Stringless Green Pod. Cooking 

 the stock 45 minutes at boiling in an open kettle has quite uniformly produced sat- 

 isfactory results. Perhaps a little finer grade of stock was secured by cooking for 10 

 minutes in a retort, at 216° F, and then running the temperature up to 220° just at 

 the close of the cooking. 



Country Gentleman and Stowell Evergreen were the varieties of corn used for can- 

 ning. In one experiment 30 bu. of Stowell Evergreen corn, measured with the husk 

 on, produced 10 cases of packed crorn; and 42 bu. of Country Gentleman, measured 

 in the same way, packed 12 cases. Other data along the same line are given. 



The Tolman Sweet variety of apples, when sugared and canned, was found to make 

 a very excellent preserve. In cooking crab apples, from 2 to 3 oz. of sugar to each 

 3 lb. can seemed to be sufficient. 



The apple in cold storage, G. H. Powell and S. H. Fulton ( TJ. S. Dept. Agr., 

 Bureau of Plant Industry Bui. 48, pp. 64, pis. 6). — Experiments have been conducted 



