IZSO CKKEAL,S AND I'lJLSli CROPS 



Table II. — Yield of some varieties of outs {averages of the 1914 (ind 

 19I5 crops) and comparison between their Cropping Powers. 



Variety 



Abundance . . 

 Banner . . . 

 Sparrowbill . . 

 Swedish Select 

 Sixty Day . . 

 Danish .... 

 Potato .... 

 Grey 



Taking as loo the average of all varieties, which was 2 336 lbs. per acre. 



972 - Destruction of the Bean Germ. — Bussard, in Comptes Rendus dc r Academic d'Aiifi- 

 culturc dc France, Vol. II, Year 1916, No. 19, pp. 550-551. Paris, iqi6. 



A method was required of destroying bean embryos without injury to the 

 cooking value of the seed. The experiments covered three varieties : Alge- 

 rian white, black and red beans. The experiments proved that when only 

 a few seeds are concerned, immersion for one minute in boiling water is 

 su.fhcient to deprive seeds which were previously capable of germinating 

 in the proportion of y5 % of all germination capacit5^ When dealing 

 with several pounds it will be prudent to prolong the immersion for 4 to 

 5 minutes. This time should not be exceeded, to jorevent any cooking 

 action being begun. The scalded beans, on drying in the open air, by spread- 

 ing them in a thin layer on a flat surface, rapidly give up the water they have 

 absorbed. Within 24 to 28 hours the bean appears to be perfectly dry, 

 slightly wrinkled, and rather duller than the normal. It possesses very good 

 keeping properties, and its cooking qualities are not impaired. 



973 - Some Factors affecting the Cooking of " Dholl" {Cajanus indicus). — vis- 



WANATH B., lyAKSHMANA T. Row and Raghunathaswami Ayyaxgau I'. A., in Memoirs 

 of the Department of Ai^riciilliirf <}/ India, Chemical Series, i)p. i,\')-i6^, tables 6. dia- 

 fijanis 4, Calcutta, April 1916. 



" Red gram " or " Pigeon pea " {Cajanus indicus) is grown in India 

 as a food substance, which, in Southern India, is one of the products re- 

 sorted to by vegetarians in order to increase the nitrogenous content of 

 foods with a rice basis. While peas and other pulses are cooked fresh, the 

 " red gram " is gathered when ripe, is dried in the sun and husked, the 

 grains forming dholl, which is cooked and eaten. In the vSouth, the grains 

 after drying are mixed with red earth and water, they are left for one night 

 in this mixture and are then dried in the sun before husking. 



