562 EXPERIMENT STATION RECORD. 



and ripening, and part 3 with the effect of storage on the composition of peaches. 

 Part 2, dealing with the changes in peaches during growth and ripening, is noted 

 above from another source. 



In studying the effects of storage on the composition of market ripe peaches, one 

 lot of fruit was kept at ordinary room temperature ( 77 to 86° F. ) , another in cold 

 storage (32° F. ), and a third lot in a common refrigerator (54 to 59° F-). By each 

 method of storage the fruit lost weight, due not only to evaporation, but to actual 

 decrease in the solids of the flesh. By storing at ordinary summer temperature 

 marked changes occurred within 2 or 3 days. 



The life of the peach can be prolonged only by reducing the temperature quickly 

 after picking. Peaches stored at 32° F. changed much more slowly in composition. 

 At the end of 3 or 4 weeks, however, the flesh may begin to discolor and there is a 

 loss of flavor. The changes in the composition of peaches stored in a common 

 refrigerator were intermediate between those stored at summer temperature and those 

 in cold storage. 



Besides the above experiments other data are given for the storage of very green 

 peaches and of peaches taken when the stone was hardening. These were placed in 

 a common refrigerator at a temperature of 53.6 to 59° F. The results of these 

 experiments on the whole were quite similar to those obtained when more mature 

 peaches were stored in the ice box. "The rate of ripening of the green peach is not 

 markedly more rapid than that of the more mature fruit." 



Plums for home and market, W. J. Green and F. H. Ballou (Ohio Sta. Bui. 

 162, pp. 229-258, jigs. 19). — Directions are given for the planting and care of plums 

 and descriptions of the sorts of European, Japanese, native, and hybrids that succeed 

 best in the vicinity of the station. 



The varieties described in each of these classes are arranged according to the sea- 

 son of ripening, beginning with the earliest, and the dates of blooming and period of 

 ripening are noted in each case for the season of 1904. Many of the varieties men- 

 tioned are illustrated. In conclusion, a table is given showing in condensed form the 

 classification and description of 107 varieties of plums grown at the station, with 

 other data as to period of bloom, size and form of fruit, color, quality, etc. 



Hybrids in their relation to grafting- and wine, L. Daniel [Rev. Vit., 24 

 (1905), Xo. 606, pp. 89-96).— The conclusions of the author are to the effect that 

 there is a variation in vines which results from grafting, but this variation may be 

 either useful or harmful. 



The best varieties of French grapes can not be improved in quality by grafting, but 

 may be rendered more resistant by this method. Hybrid grapes may be improved 

 both in quality and resistance to Phylloxera by grafting. Variations produced by 

 grafting appear frequently to be hereditary in vines. On this account the author 

 advises the establishment by the government in the experimental fields now exist- 

 ing plats for the preservation of all the old French varieties as a means of compari- 

 son with future varieties and variations. 



Analyses of American grape shoots, J. Caspar (Ann. Inst. Cent. Ampelol. Roy. 

 Hongrois, 3 (1905), Xo. 2, pp. 57-166, dgms. 9). — Tables containing analyses of a large 

 number of shoots of the varieties Portalis, Monticola, and Metallica of Vitis riparia 

 and V. solonis are given with comments. The analyses show the size of the cuttings, 

 water, dry matter, ether extract, and ash content. 



The passion fruit, W. J. Allen (Agr. Gaz. X. S. Wales, 16 (1905), Xo. 6, pp. 

 602-606, pi. 1, figs. 3).— An account of the culture of this fruit in New South Wales, 

 with a colored plate of the leaves, flower, and fruit, and illustrations of different 

 vineyards which have been planted to it. 



Notes on the growth and culture of vanilla, J. Costantin (Jour. Agr. Trop., 5 

 (1905), Xo. 48, pp. 163, 164). — Mention is made of the role which fungi play in the 

 development of orchids, more especially of vanilla, as an explanation of the practice 



