ANNUAL REPORT, 1933 25 



Spraying Experiments with Bordeaux Mixtures. (H. F. Bergman, W. E. 

 Truran, and Jos. L. Kelley.) Spraying experiments similar to those of the pre- 

 ceding year were carried out during the past season. Spraying experiments 

 on one of the bogs previously used were discontinued and experiments were 

 begun on two other bogs. In nearly all instances this season two applications of 

 spray proved to be as effective in controlling fungous rots as three. All sprayed 

 plots, however, showed improvement over unsprayed plots, although in a few 

 instances as much as 15 to 20 per cent of rot was found on plots which had been 

 sprayed two or three times. 



In order to test the effect of Bordeaux spray when applied to open flowers, 

 about 100 uprights on each of 12 to 14 plots were tagged. Each upright had 

 some open flowers and some unopened buds. These uprights were examined 

 again late in the summer to determine the number of fruit set. The average set 

 for all blossoms, including both sprayed and unsprayed, was 33.8 per cent; for 

 those sprayed when open 34.3 per cent; for those sprayed in unopened bud stage 

 28.1 per cent. There is no indication that appKing Bordeaux to fully open 

 flowers causes any reduction in the number of fruit set. 



Storage Test of Cranberries. (H. F. Bergman and \V. E. Truran.) Berries 

 from experimental spray plots stored in the basement of the State Bog building 

 at air temperature showed less loss from fungous rots than those from unsprayed 

 plots. Most of the loss occurred early in the storage season. With berries of 

 early varieties, near!>- all of the fruit from unsprayed plots was rotten by Novem- 

 ber 15, while those from plots receiving two or three applications of spray have 

 shown a loss of only about 30 to 40 per cent up to December 15. Berries of late 

 varieties have shown a similar behavior, but the rot has not developed as early 

 as in the early varieties. Berries from plots which were sprayed twice have 

 kept as well as those from plots sprayed three times. 



DEPARTMENT OF DAIRY INDUSTRY 



J. H. Frandsen in Charge 



The Effect of High Initial Aging Temperatures on Certain Physico-Chemical 

 Properties of Gelatin Dispersions. (W. S. Mueller.) The results of this in- 

 vestigation have been published in Industrial and Engineering Chemistry 25:707, 

 June 1933. 



Studies on Melting" Ice Cream. (W. S. Mueller.) Investigational work on 

 the use of higher aging temperatures in the manufacture of ice cream has re- 

 vealed a new cause for excessive retardation and curdled appearance of melting 

 ice cream. The results of the experiments have been published in the Ice Cream 

 Trade Journal. October 1933. 



A Study of the Use of Higher Aging Temperatures in the Manufacture of 

 Ice Cream. (W. S. Mueller and J. H. Frandsen.) A full report of this investi- 

 gation has been published in Bulletin 302. 



The Theoretical Causes of the Factors Involved in the High Initial Aging 

 Temperature Phenomena. (\V. S. Mueller.) The effect of high aging tempera- 

 tures on the Tyndall phenomenon of gelatin-water solutions is being studied. 

 The accuracy' of the instrument used in making these T\ndall observations 



