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E. A. BUNYARD. The Physiology of Pruning. (Journal R. 

 Horticultural Soc. Vol. 3 5> Part ni ' March ^\-~ Th * Gar ~ 

 deners Chronicle. No. 3619 p. 299, London, May 7 1910. 



After a short account of the mode of nutrition of the plant by 

 its roots' and leaves, the writer considers the origin of the diffe- 

 rence between fruit buds and wood buds, and the manner in which 

 pruning may modify their development. 



A. J. MANNING. Root-pruning fruit trees. - The Board of Agri- 

 culture, Vol. XVI, No. 4, 290-293. London, July 1909- 



It is maintained, that fruit-growers should aim at the production 

 of sturdy, well matured shoots only, if quick returns are required, 

 and when trees of even the most vigorous varieties make more than 

 twenty to twenty-four inches of growth in a season, it is a sure in- 

 dication that they are developing some deep-growing coarse roots. 

 Fruit-trees, therefore, which are producing wood at the expense of 

 fruit, should be pruned sometime between the end of October and 

 the end of November. Trees root-pruned at that time quickly be- 

 come re-established, and frequently make several inches of new 

 root growth before the ground becomes too cold. If left much 

 later, new growth does not commence till spring, while if operations 

 are begun much earlier the shoots shrivel. Lifting and re-plant- 

 ing should be the method adopted with trees three or four years 

 old ; if longer established, root pruning will be most advisable. 



W. R. G. ATKINS, Variation of Osmotic pressure in the Sap 

 during the Ripening of some fruits. (Proceedings of the Royal 

 Dublin Society, vol. XII, n. 34). Reviewed Nature, August 1910, 



211. 



Following the methods adopted in earlier experiments the osmotic 

 pressures were calculated from the data obtained by measurement 

 of the freezing point of the expressed cell sap. The values so 

 obtained justify the deduction that similar organs of any plant species 

 have approximately equal osmotic pressures. Wide ranges of values 

 may be observed however in similar organs. Thus, tomato fruits 

 gave a value varying from six to nearly eight atmospheres, and 

 greengages a pressure of twenty-nine atmospheres. The variation 

 in pressure recorded for the tomato is connected with the ripening 



