walls and wood fires. The illustrations given show how the tents were buni and 

 heated, the method of construction of the board walls, and the laying of the fires 

 throughout the orchard. 



The pomelo (Mo. Consular and Trade Rpts. [U. &], 1905, No. 300, pp. 101-103).— 

 An account is given of the climate and soil requirements and the bearing capacity of 

 Chinese pomelos. It is stated that this is the finest fruit in the far East, and its intro- 

 duction and commercial culture in the United States are urged. 



South. Australian fruit at the Brisbane national show, G. Quinn (Jour. Dept. 

 Agr. So. Aust., 9 (1905), No. 2, pp. 97-103). — Tabulated data are given showing the 

 date of picking, condition when packed, time of placing in storage, and the keeping 

 quality of 7 varieties of pears, 1 of grapes, and 37 of apples. 



Packing- and marketing- fruits, F. A. Waugh (St. Joseph, Mo.: The Fruit- 

 Grower Co., 1905, pp.63, jigs. 12). — Popular directions for harvesting and marketing 

 the various orchard and small fruits. 



Experiments in cold storage of fruit, J. Knight (Jour. Dept. Agr. Victoria, 3 

 (1905), No. 2, pp. 158, 159). — Notes on the keeping quality of a number of different 

 varieties of apples and pears held in cold storage. 



Sterilizing- fruit (Ann. Rpt. Bd. Agr. and Dept. Pub. (,<trd. and Plantations Jamaica, 

 1905, p. 11). — An account of the successful preservation of mangoes, pineapples, cho- 

 cho, gineps, avocado pears, akees, and bananas by canning. 



The fruits were sterilized in the cans in a patent apparatus at a temperature of 150 

 to 155° F. for 4 hours, the water used being sterilized the previous day at 150° F. 

 for 1 hour. The caps were adjusted and fixed with clips before placing the bottles 

 in the water and hermetically closed during the sterilizing process. A bottle of 

 mangoes thus preserved was opened 97 days after canning and found to be in perfect 

 condition. 



A method of preventing the rapid decay of ripe fruit (Jour. lid. Agr. [Lon- 

 don], 12 (1905), No. 5, pp. 305, 306). — Soft fruits like strawberries were immersed 

 for 10 minutes in cold water containing 3 per cent of commercial formalin. On 

 removal such fruit was immersed for 5 minutes in cold water and afterwards placed 

 on wire netting or some similar open material to drain and dry. With fruit having 

 a rind or skin that is not eaten, like bananas, mangoes, etc., the immersion in water 

 after treatment with the formalin solution is omitted. 



Fruits purchased from shops in the market and thus treated kept perfectly sound 

 after a similar quantity of untreated fruit from the same lot had become moldy or 

 decayed, as follows: Cherries 7 days, gooseberries 7 days, grapes 4 days, pears 10 

 days, and strawberries 4 days. In this experiment aU of the fruit treated was per- 

 fectly ripe. It is thought that if the fruit had been treated at a little earlier stage 

 the results might have been still better. This method of treatment, it is thought, 

 will be of great commercial importance in shipping tropical fruits. 



Preparation of fruit pulp (Jour. Bd. Agr. [London], 12 (1905), No. 2, pp. 

 112-115). — Methods of preparing various fruit pulps are described. 



Hard fruits, such as apples and pears, are cut into small pieces without being 

 peeled or having the cores or seeds removed and placed in cold water containing 1.5 

 oz. of salt to the gallon to prevent discoloration. The fruit is then boiled to a pulp 

 and strained, a yield of about one-fifth the original weight being obtained. Plums 

 and soft fruits are treated in practically the same manner. With plums the strained 

 pulp is sweetened with about 4.5 lbs. of sugar to each cwt. of fruit and the boiling 

 continued until the pulp is thickened sufficiently to hang from the spoon without 

 dropping. With raspberries and strawberries the boiling must not be prolonged and 

 the pulp need not be strained through so fine a sieve as in the case of plums. 



"The principal points to which care should be devoted are the processes of boiling 

 the fruit. The first boiling should be continued only so long as the consistency of 

 the mass is such as will enable the pulp to pass through the sieve for straining, and 



