TABLE OF CONTENTS 



(Numbers in the text refer to paragraphs) 

 CHAPTER I 



PAGES 



The Composition of Fruits 1-18 



Composition of apple leaves, 1; Composition of apple 

 fruit, 2; Ash of fruits, 3; Forms of sugar in fruits, 4; Sugar- 

 content of ripe fruit juices, 5; The essential oils, 6; Quality 

 in apples, 7; The effect of location on quality, 8; Composi- 

 tion of fruits grown on irrigated and non-irrigated land, 9; 

 Chemical changes in the growing apple, 10; Composition 

 of apples in common storage, 11; Changes in composition 

 of the peach during growth and ripening, 12; Ripening 

 process in pears, 13. 



CHAPTER II 



The Buds of Fruit-Trees 19-33 



Buds defined, 14; Gross structure, 15; Classification of 

 buds, 16; Leaf-buds, 17; Fruit-buds, 18; Flower-buds, 19; 

 Simple buds, 20; Mixed buds, 21; Terminal and lateral 

 buds, 22; Latent buds, 23; Adventitious buds, 24; Col- 

 lateral buds, 25; Leaf-scars, 26; Fruit-spurs, 27; Fruiting 

 of the apple, 28; Fruiting of the pear, 29; Fruiting of the 

 peach, 30; Fruiting of the cherry, 31 ; Fruiting of the plum, 

 32; Fruiting of the apricot, 33; Fruiting of the quince, 34; 

 Fruiting of the grape, 35. 



CHAPTER III 



The Differentiation of Flower-Buds 34-49 



The apple, 36; Sepals, 37; Petals, 38; Stamens, 39; Car- 

 pels, 40; The peach, plum and cherry, 41; Inflorescence, 

 42; The flowering branch, 43; Vascular anatomy, 44; 

 The carpellary system, 45; Comparative morphology of 

 fruits, 46. 



CHAPTER IV 



Factors which Influence Fruit-Bud Formation 50-73 



Vegetative and reproductive processes, 47; The periodic 



