92 STATE POMOLOGICAL SOCIETY. 



ences of composition, one-half or one-quarter being saccharine, the 

 other portions being extremely acid, and having the sectional lines 

 distinctl}' drawn. I have seen a basket of this remarkable fruit in 

 which the divisions were in all proportions, but each one unmistak- 

 ably marked. 



I have brought to view these interesting examples of plant chem- 

 istry-, not with the supposition that they are new to 3'ou, but simply 

 to awaken inquiry and stimulate research, that we ma}', if possible, 

 obtain new light upon some most perplexing problems. 



The sap of plants, which is largely water, may have but little 

 agency in influencing those changes which result in the production 

 of the sweet principle in fruits. Cell action, controlled by the 

 actinic solar ra}', is unquestionably the source or active agent in the 

 chemical changes which accompanj^ vegetable life. The vast vol- 

 ume of water, which in the form of sap courses through our fruit 

 trees, cannot, however, be lightly regarded. It brings to the cells 

 the elements and molecules of inorganic material, which enter into 

 the reactions involved in plant chemistry ; and it is only through the 

 sap that we can beneficially influence the products of our orchards 

 and vineyards. It is probable that we do not often stop to consider 

 the immense preponderance of water in our fruits, which is shown 

 b}' analysis. 



Several 3'ears ago, I made analysis of several varieties of apples, 

 with the view of determining their exact food value. Among them 

 were the Talman's Sweet, Hubbardston and Baldwin. 



The apples selected were in different stages of ripeness, the 

 Hubbardston being more advanced than the others. Ver}' im- 

 portant modifications are produced by the chemical changes in 

 apples as they approach the stage of maturity, or the period when 

 they become mellow and ready for the table. The amount of sugar 

 increases, and the hydrated malic acid decreases, or disappears 

 altogether in some fruits. The cell walls of the structure become 

 softened, and readily break down ; oxidation begins at any point 

 where imperfection or abrasions in the skin occur. The amount of 

 nutritive material is to some extent increased in ripe apples, and 

 they are much more easily digested and assimilated by men and 

 animals. 



