NOTES AND ABSTRACTS. 



701 



necessary, and therefore, the author believes, the excess of calcium was 

 rendered non -injurious by its combination with oxalic acid. The crystals 

 are excreted from the elaborated sap as soon as possible, i.e. in the leaves ; 

 any excess is carried to petioles and nodes, or even internodes, but the 

 calcium oxalate only reaches underground parts when it is formed in very 

 large quantities in the plant. — W. G. S. 



Calla, Soft Rot in. By C. 0. Townsend (U.S.A. Dep. Agr. Bur. 

 PL Inch, Bull. No. 60, June 1904 ; 9 plates). — The conclusions arrived at 

 in this memoir are that the soft rot of the Calla is a bacterial disease, 

 and is a short rod-bearing peritrichiate flagellum. It occupies the inter- 

 cellular space in its host, and dissolves the layers which connect the cells, 

 causing the tissue to break down into a soft slimy mass. This organism 

 is able to attack a large number of vegetables ; care should be taken in 

 throwing any decayed parts away, but it does not attack tree fruits. The 

 organism may remain dormant for many months in partly decayed conns, 

 which enables the disease to be transported long distances, and to be held 

 over from year to year. The soft rot of the Calla may be prevented by 

 a careful selection of sound corms, and by changing the soil in the Calla 

 beds at intervals of three or four years. The name proposed for the 

 organism is Bacillus aroidece Townsend. 



In many cases the Callas were found to be rotting off at or 

 just below the surface of the ground, the disease sometimes extending 

 down into the corm, sometimes upward into the leaves, and frequently 

 in both directions. Occasionally the disease seemed to start in the. 

 edge of the leaf- stalk, in the flower-stalk, or in some underground part 

 of the corm, though as a rule it started at the top of the corm just above 

 but near the surface of the ground. The disease was worse and spread 

 more rapidly in houses where the Callas were grown in solid beds. 



Successful treatment was considered impracticable, and preventive 

 measures alone resorted to. — M. C. C. 



Cafiaigre. By R. F. Hare (U.S.A. Exp. Stn. Neiv Mexico, Bull. 

 49, 1903). — This plant (Bumex hymenosepalus) is cultivated in several 

 of the Southern States for the tannin contained in its roots. The 

 bulletin gives directions as to its culture.— F. J. C. 



Canned Fruits, Preserves and Jellies. By Maria Parloa (U.S.A. 

 Dep. Agr. Farmers' Bull. 203, 1904). — An expose of the process of 

 canning and preserving fruits, with the effect of bacteria, yeast and mould 

 spores on food substances generally and on canned fruits in particular. 

 A list of the utensils needed is given, and the importance of a syrup- 

 gauge is emphasised. 



Three different methods of canning are described : — 



(1) Cooking the fruit in jars in the oven. 



(2) Cooking fruit in jars in boiling water. 



(3) Stewing the fruit before it is put into jars. 



Full directions are given for jelly- making, as well as marmalade, fruit 

 purees, fruit preserved in grape-juice, and canned or bottled fruit-juice 

 and syrups. 



