NOTES AND ABSTEACTS. 



263 



Grafting' by Approach. By Raymond Roger (Bev. Hort. Feb. 16, 

 1903, pp. 91-93; 2 woodcuts). — Description of some curious cases where 

 fruit trees, their trunks being damaged, have been restored and vigorous 

 growth induced by the insertion of branches from a neighbouring tree. In 

 one case a Peach tree was thus saved by the introduction of an Almond 

 sucker from the stock of a grafted Peach at some distance. — C. T. D. 



Grape, Investigations concerning- Self-sterility . By S. A. Beach 

 and N. 0. Booth (U.S.A. Exp. Stn. New Fork, Bull 223, 224 ; 12/1902 ; 

 plates 2 and 6). — The first of these bulletins gives the result of experi- 

 ments on the potency of the pollen of self-sterile Grapes and the 

 influence on self-fertility of girdling or bending the canes, while the 

 second is a study of Grape pollen. It was found that the pollen of 

 varieties of Grapes which are self- sterile usually fails to fertilise other self- 

 sterile varieties, but in some instances was not altogether impotent. In 

 some cases girdling, or bending the canes sharply before the blossoms 

 open, stimulated imperfectly self-fertile or self-sterile varieties to increased 

 productiveness, but in other varieties no such result was observed. The 

 girdled vines sometimes failed to heal their wounds. 



It appears that self- sterility in Grapes is due usually to a lack of 

 potency in the pollen. The distinction between potent and impotent 

 pollen is readily seen under the microscope, where the former grains appear 

 symmetrical and blunt at the end, and the latter irregular in shape. In 

 certain varieties the pollen is mixed, and it is found that " the amount 

 which germinates is approximately in proportion to the potent forms 

 present." 



"Pollen was germinated . . . three weeks after it had been gathered 

 in California." Full details of the methods employed and of the results 

 of the various experiments are given. — F. J. C. 



Grape-must, The Manufacture and Preservation of un- 

 fermented. By George C. Husmann (U.S.A. Dep. Agr. Bur. PI. Ind., 

 Bull. No. 24; 6/11/1902; illustrated).— After touching on the use of 

 unfermented Grape- juice by the ancient Greeks and giving the composi- 

 tion of the Grape and causes of fermentation, the author describes the two 

 different methods for preventing fermentation in use in California and in 

 the Eastern States. 



Both methods depend upon the principle of heating the juice to at least 

 165 degrees F. in order to destroy the spores and germs which cause fer- 

 mentation, and in both a continuous pasteuriser is used. 



By the first the product is generally white or yellowish, owing to the 

 immediate separation of the juice from the skins, whereas in the second 

 the crushed Grapes undergo a heating and stirring process before the final 

 pressing, by which means a dark-coloured liquid is produced, resembling 

 red wine without containing any alcohol. 



Both systems are liable to the same defects, viz. that the must is 

 frequently not clear, and that it sometimes has a scorched, disagreeable 

 taste. Besides this, in many cases the produce is placed on the market 

 in too large bottles, much of it thereby spoiling before it can be used. 



The author concludes with the uses and value of unfermented 



