1910.] Summary of Agricultural Experiments, 1025 



Various Experiments with Fruit Trees (Worcester C. C, Thirteenth 

 Report on the County Experimental Garden, Droitwich). — Manuring 

 of Apple and Pear Trees. — Trees have been manured for five years 

 with (1) stable manure at the rate of 16 tons per acre, supplemented by 

 inorganic manures, (2) stable manure only, (3) garden refuse only, and 

 (4) inorganic fertilisers only. The total fruit produced in five years 

 by two trees in each case has been as follows : — (1) 635 lb. ; (2) 438 lb. ; 

 (3) 344 lk« ; and (4) 192 lb. Pear trees treated in the same way gave 

 (1) 49 lb. large size; (2) 50 lb. large size; (3) 24 lb. medium size; 

 13 lb. medium size. Plum trees yielded as follows (4 years) : — (1) 

 293 lb. ; (2) 264 lb. ; (3) 134 lb. ; and (4) 25 lb. 



Pruning. — In a comparison between pruned and unpruned apple 

 trees, the properly pruned trees continue to give distinctly the finest 

 fruit, and are rapidly overtaking in fruitfulness the slightly pruned and 

 unpruned trees. Similar results were obtained from pear trees in 1908. 



In the case of plum trees, spur pruning is considered detrimental. 



Fruit Bottling (Worcester C. C, Thirteenth Report on Droitwich 

 Experimental Garden, 1908.) — -Thirty-three varieties of plums were 

 sterilised at various temperatures, and the condition and appearance of 

 the fruit after several months are stated. 



The Rate of Fermentation of Ciders and Perries (Jour. Agr. Science, 

 Vol. ILL, Pt. I., December, 1908.) — This paper discusses the relation 

 between the rate of fermentation and the variety of apple used, the 

 chemical composition of the juice, the yeasts present, aeration, and 

 temperature. It is concluded that the main factor in determining the 

 rate of fermentation is the nitrogenous matter present in the juice, 

 which is assimilable by the yeast. There is probably a relation between 

 the rate of fermentation and the variety of fruit. Certain varieties 

 yield juices that ferment slowly, while others give juices that generally 

 ferment at a rapid rate. The state of ripeness of the fruit at the time 

 of milling also affects the rate of fermentation, which becomes slower 

 until a certain point of ripeness is reached, and afterwards increases as 

 ripeness proceeds to decay. Direct influence on the rate of fermentation 

 by any of the chemical constituents of the juice, other than the nitro- 

 genous substances, was not observed. Aeration has a marked effect, 

 the admission of air producing a decided increase in the rate, while the 

 temperature at which the fermentations are conducted affects the rate 

 in the customary manner. 



Mr. Barker observes that apart from such methods as filtration, "a 

 certain measure of control over the rate of fermentation of ciders and 

 perries can be exercised by the cider maker, and therefore the production 

 of sweet and dry types of these beverages need not be more or less 

 haphazard, as is commonly the case. By careful selection of the 

 varieties of fruit used, and by suitable blending of various types, 

 combined with attention to the condition of ripeness of the fruit at the 

 time of making, it should be possible to obtain a juice possessing the 

 desired rate of fermentation, although some allowance for seasonal 

 influences is necessary. . . . During the course of fermentation of the 

 liquors the rate may be controlled to some extent by aeration and 

 temperature." 



The Yeast Flora of Bottled Ciders (Jour. Agr. Science, Vol. III.. 

 Pt. 1, December, 1908.) — The yeast flora of five samples of bottled^ 



