468 EXPERIMENT STATION RECORD. 



varieties found most desirable for forcing are Glen Mary, Marshall, and President, 

 each of which possesses distinct merits of its own. 



Plants for forcing are secured by rooting the runners in 2-in. pots filled with rich 

 soil. From these 2-in. pots it has been found that the plants can be shifted directly 

 into the 6-in. forcing pots instead of more frequent shifting as has been previously 

 considered desirable. Plants that have had a long period of rest and have been 

 frozen hard have been found to give better results when forced than others which 

 have had only a short rest. 



As regards temperature for strawberries, "starting with dormant plants taken from 

 the cold frame, heat should be raised gradually from 30 to45° by the end of the first 

 week, increasing the heat until the plants are in bloom, when they should be grow- 

 ing in a temperature of from 60 to 65°. From the time pollination begins, the house 

 should range from 65 to 70°; and while the fruit is swelling, the heat should never 

 be allowed to fall below 70°." 



In one experiment when the plants were coming into bloom part of them were 

 removed to a carnation house where the temperature was kept at near 52° F. When 

 the fruit on the plants kept in the warm house was ripe, the fruits on the plants 

 kept in the cool house were small and hard, uneven in form and poor in coloring. 

 When these immature fruits were removed from the plants and the plants carried 

 into the warm house they matured a fair crop of berries in about 4 weeks' time, 

 showing that if occasion arises the fruiting period of strawberries can be delayed by 

 keeping them at a low temperature, A list is given of the varieties tested for forcing 

 at the station. 



Small fruit preserving in bulk {Agr. Economist, 38 (1905), No. 424, P- 107, 

 fig. 1). — An illustrated account is given of the method of preserving small fruit in 

 bulk as observed by the cooperative growers in New Zealand. 



The fruit is placed in casks holding when full about 3.5 tons and stirred by beaters 

 simultaneously with the introduction of sulphur-dioxid gas, which is forced into 

 the vat from below through pipes. The process is used chiefly with raspberries and 

 black currants. The fruit thus treated presents a somewhat bleached appearance, 

 but when it is boiled the sulphur evolves "and the fruit reverts to a bright natural 

 color." 



In jam making this fruit is first boiled for about 20 minutes before the sugar is 

 added in order to drive off the sulphur. 



Experiments in electrifying grape cuttings and rooted plants with a cur- 

 rent of high tension, F. Honcamp {Centbl. Agr. Client., 34 {1905), No. 6, pp. 394- 

 396) . — Experiments were made along these lines to see whether an electric current 

 of high tension would injure grapevines if this means were taken to combat Phyl- 

 loxera. As a result of the experiments it is believed that in combating Phylloxera 

 by electricity no fear need be entertained as to harmful results to the plants from 

 this source. 



The wild coffees of French Guinea, A. Chevalier ( Corrupt. Rend. Acad. Set. 

 [Paris], 140(1905), No. 22, pp. 1472-1475).— An account of the wild coffees of 

 French Guinea in Africa, including Coffea stenophylla, < '. affirm, and a new species 

 < '. maelaudi. 



A botanical description is given of the latter species. It appears to be a shrub 

 about 12 to 15 ft. high found growing at an altitude of about 2,100 ft. A kilogram 

 of dried coffee contained 10,600 grains. The coffee made from this species had a 

 somewhat bitter taste like all wild coffees but was agreeable, resembling much the 

 coffee from C. excelsa. 



Nut growing, J. B. Pilkington (Bien. Rpt. Bd. Hort. Oregon, 8(1905), pp. 

 328-330, pis. 2). — The author believes nut culture will become a permanent industry 

 in Oregon. 



