HORTICULTT 1M . 56] 



dwarfed the trees. Trees set :; ft. deep in the ground and the soil put back in either 

 reversed or regular order resulted in the dying of the old root system and the develop- 

 ment of an entirely new root Bystem at the usual depth of 6 to 12 in. 



The older the trees were at the time of transplanting, the longer was the time 

 required to develop the new root Bystem. Trenching or subsoiling the hard clay 

 subsoil of the experimental plate was \\ ithout benefit to apples. Planting trees 4 in. 

 too high or too low has uot made any difference in the results obtained, the trees 

 having readily adjusted themselves to their normal level. Trees appeal- to sink into 

 the ground as they grow. 



Mixing peat or compost in amounts equal to the bulk of soil removed in a square 

 yard in planting has resulted in an increased growth due, it is thought, to the poor 

 physical condition thus brought about. No such hen. Ht has been obtained when 

 chalk, Hints, or gravel have been so used. Very early fall planting of trees was 

 found advantageous, but there was no choice between plantings made in November 

 and the following April. 



The removal of apple Mossoms was found very beneficial in the growth and future 

 productiveness of early-hearing trees. Trees thus treated appeared to hear heavier 

 crops for several years afterwards and not only the year when they were first allowed 

 t<> hoar. With varieties that come into hearing later it was not of SO much advan- 

 tage. Dining the early life of apples the trees may hear well or badly for several 

 years in succession, but as they grow older there is a strong tendency toward hear- 

 ing only in alternate years. 



Extensive tables are given showing the measurements, etc., of the tree- reported 

 upon in the different experiments mentioned above. In the text the experiments 

 themselves are explained and discussed at length. 



The ripening" of peaches, \Y. D. Bigelow and H. C. Gore (Jour. Amer. Chem. 

 8oc. t 97 I 1905 . No. 8, pp. 915-922). — A study wasinade of the composition of peaches 

 at various stages of growth. The work of analysis began immediately after the June 

 drop. The fruit was examined again when the stone began to harden and could be 

 cut through with a knife only with difficulty, when market ripe, and when fully ripe. 

 The varieties Triumph, Rivers, Early Crawford, Stump, Elberta, Orange Smock, and 

 Heath Cling were employed. The results of the analyses at the different periods of 

 development are given in tables. The season was abnormal, being very humid np to 

 August 10 and very dry after August 20. 



The data secured show that the peach contains practically no starch at any stage 

 of growth. Between the time of the June drop and the market ripeness of the peach 

 the weight increased on an average from 9.51 to 73.59 gm., the solids in the flesh 

 from 0.9 to 9.72 gm., and the percentage of flesh from 64.55 to 92.49, while the weight 



of the stone decreased from 32.5 to 6.86 per cent of the weight of the whole peach. 

 The proportion of solids to water in the flesh remains fairly constant throughout the 

 whole period of growth. The stone, on the other hand, becomes harder and the 

 percentage of water decreases. 



The flesh of the peach increases in weight about eleven times between the June 

 drop and market ripeness. The weight of reducing sugars increases nearly eight 

 time-, and sucrose and acids increase considerably more than this. The various 

 forms of nitrogenous substances all increase in weight from the beginning t<> the end 

 of the period of observation. Only .'! varieties of peaches were analyzed when fully 

 ripe. Between market ripeness and full ripeness considerable growth takes place, 

 there being an increase in both water and solid content and in reducing sugar and 

 sucrose. 



Studies on peaches, W. D. Bigelow and H. ('. Gore U. S. Dept. Ag .. Bur. Chem. 

 Bui. :k, pp. 32). — Part 1 of this bulletin is made up of compiled analyses of peaches; 

 part 2 deals with the changes in chemical composition of the peach during growth 



17541— No. 6—06 i 



