328 MASS. EXS'ERIMKNT STATION BULLETIN 21.7 



Although no nitrogen has been applied to Plots 7 and 9 since 1882 and 

 probably an earlier date, the non-leguriie areas have not deteriorated in 5 

 years and in 1927 and 1928 were even superior in weights of dry matter 

 and nitrogen removed in the crops.. 



Dry Matter and Nitrogen Removed from Plots Treated with Nitrogen 

 (Kilograms per Acre.) 



Leyumes nlternntiny zcUh corn 



A report of another phase of this project in given by the Department of 

 Bacteriology and Physiology. 



Chemical Changes in the Cranberry during Ripening and after Har- 

 vesting. (F. W. Morse). Cranberry ripening has been studied for two 

 seasons with the fruit of 192(i and 1927. Two varieties, Early Black and 

 I^ate Howes were compared. Pickings were made at weekly intervals from 

 the last week in August when the early fruit was beginning to redden until 

 the first week in October when the late berries were well colored. Water, 

 sugar and acidity were compared as the growth of the fruit progressed. 



The develoi)ment of tiie berries resulted in ;i small percentage decrease in 

 water and doubling the sugar content while tlie acidity was practically con- 

 stant throughout the ripening process. The early variety was well ripened 

 when the last picking was made by the last week in September; but the 

 late variety was not at its maximum content of sugar until two weeks 

 later. The late variety is usually harvested before it is fully ripe in order 

 to escape frost. 



Tlie mineral matter contained in cranberries was comprehensively studied 

 and an article has been prepared for publication. Since cranberries con- 

 tain generally less than .2 jier cent of ash their mineral constituents are 

 not striking. As sources of iodine and manganese, they were found to 

 be relatively richer in these elements than some of our common fruits. 



A Study of the Availability of Soil Potash with the Object of Developing 

 a System of Diagnosis for the Soils of the State. (¥. W. Morse). This 

 project has remained (]uiescent during the past year, except that some 

 literature has been reviewed to determine the next steps. The publication 

 of soil surveys of the State is essential for tiie satisfactory pursuit of the 

 project. This past year a survey of Worcester County has been issued. 



Utilization of Onions by Canning. (C. P. Jones). Chemical analysis of 

 the blanched edible portion of the onion has shown the following: On the 

 green basis (84 to 90 per cent water), the percentage of total sugar 

 varied from approximately 5 to 11 per cent. The protein content ranged 

 from ai)proximately 2 to 2.5 per cent. Fat and crude fiber were found 

 in small amounts. The substantial differences in amounts of chemical sub- 

 stances found are due to the fact that two kinds of onions were examined, 

 — seed and set onions. The differences were found not only in moisture. 



