340 EXPEEIMENT STATION EECORD. 



reach of the plants by the longer roots, which resulted in a vigorous growth. Deep 

 working of the soil produced similar results. 



Accessories in grain breeding, von Seelhorst {Deut. Lnndw. Ptrsse, 27 (1900), 

 No. 4-i, pp. 533, 534, figs. 3). — Devices to facilitate work in grain breeding and 

 improvement are described, illustrations being given in some instances. 



The value of seed selection, C. R. Gies {FurmliHj World, IS (1900), No. 3, 

 J). 117). — The increased yields obtained by the author by using large plump seed 

 rather than small plump seed are tabulated for oats, barley, wheat, and peas. AVith 

 average crops on a farm of 100 acres the increased value of the crop due to seed 

 selection is calculated at $217 yearly. 



HORTICULTURE. , 



Experiments to determine the amount of -water used by crops, 



PI. VON ScHRENCK and H. C. Irish {Proc Soc Prom. A<jr. .Sci. 1,\'90, 

 pp. 96, 97). — Pot and bench experiments in a greenhouse were made 

 with radishes, cauliflowers, tomatoes, and l)ean8. The maximum 

 amount of water was required l)y the radishes during the third week's 

 growth. With cauliflowers the maximum was reached after 10 weeks, 

 and with beans and tomatoes after about 6 weeks. 



In one experiment the fruit or heads of tomatoes, beans, and cauli- 

 flowers were removed as soon as formed in one series, while in the 

 other they were allowed to mature. ''The plants in the first series, on 

 an average, had the period of maximum amount of water transpired at 

 a later date than those of the second series." The amount of water 

 transpired for each gram of dry substance formed by these vegetables 

 was as follows: Radishes, 539 gm.; beans, 884 gm.; and cauliflowers, 

 3M gm. 



Notes on vegetables, J. Craig {lovm, Sta. Bui. Ji7, jjp. 308-337, 

 figs. 18). — These notes are made up largely of results of variety tests 

 with cucuml)ei-.s, eggplants, peppers, Lima beans, sweet potatoes, and 

 tomatoes. Cultural directions are given in each instance, together 

 with the methods employed in combating injurious insects and diseases. 

 Four recipes are given for preparing eggplant for the table. 



The most satisfactory varieties of the different crops grown are as 

 follows: 



Cucum])ers: Earhj — Boston Pickling, Evergreen, Green Cluster; viid-Keason — Cool 

 and Crisp, Tailly Hyl)rid, White Spine, and Commercial Pickle; hilc — Long Green, 

 Short Green, and Giant Pera. Eggplants: Fordhook Improved, New York Imjiroved, 

 White Improved, and Round Purple. Peppers: Red Chili, Ruby King, Golden 

 Dawn, and Long Cayenne. Lima beans: Carolina, Jersey Extra Early, Horticultural 

 Lima. Descriptive notes on 18 varieties are added. Sweet potatoes: Florida, Red 

 Jersey, Benson, and Early Carolina. Descriptive notes on 12 varieties are added. 

 Tomatoes: Earhj mid-season varieties — Early Ruby, Perfection, and Ignotum; lafe 

 varieties — Buckeye State, Best of All, Favorite, and Fordhook P^irst. 



In a test of methods of training tomato vines 2 viiu^s each of (> varie- 

 ties were (1) allowed to grow naturally, (2) trained to a -I foot stake, 



