1921] STRAUSBAUGH—DORMANCY AND HARDINESS 345 
(41.20 per cent) obtained on this date being too high to agree with 
the general results of the other determinations. The fruit buds of 
Stella and Tonka show losses of 2.2 per cent and 2.78 per cent, 
while those of Assiniboine show a loss of only 0.67 per cent. The 
changes in moisture content as shown in tables III and IV are not 
so great as those observed in table II. The curves (figs. 1, 2) show 
this relation much more clearly. It would have been interesting, 
for the sake of comparison, to have made determinations on 
February 15, when the lowest temperature of the winter was 
reached, but unfortunately no collections were made between 
February 13 and February 21. 
TABLE V 
INCREASE IN WATER CONTENT OF SEMIHARDY BUDS ACCOMPANYING MARKED RISE IN 
FOLIAGE BUDS | FRvIT BUDS 
VARIETY 
ee soe Increase Ng i 26 Increase 
art sais du ehh Vsti 34.68 37-6 2.92 43-51 49.3 5-79 
fx hey aa ad 33.94 rive: 1.26 43.93 50.7 6.77 
Assinticlns babes bac 38.30 39-7 1.40 46.80 0.86 
It will now be interesting to note what effect a marked rise in 
temperature will have upon the water content. The temperature 
from December 20 to December 26 was relatively high, ranging 
well over 20° throughout this time and reaching a maximum of 
40°. Bud collection made on December 25 showed a moisture 
content as given in table V. In this table it appears that the 
moisture content under certain conditions may increase with rise 
in temperature. Foliage buds of Stella showed an increase of 
2.92 per cent, those of Tonka 1.26 per cent, while those of Assini- 
boine showed an increase of 1.4 per cent. In comparison with the 
foliage buds, the fruit buds of Stella and Tonka increased their 
moisture content 5.79 per cent and 6.77 per cent respectively; 
and in contrast the fruit buds of Assiniboine showed a strikingly 
slight increase of only 0.86 per cent. Thus it seems evident that 
the movement of water in the semihardy twigs and buds is easily 
influenced by fluctuations in temperature, but the response in 
