Mar., 1923] 
BARTHOLOMEW — INTERNAL DECLINE 
121 
hours, while the leaves on branches to which the lemons were still attached 
remained turgid and upright for thirty-five hours or more. The length of 
time depended, of course, upon the number of leaves per fruit and the 
humidity and temperature of the surrounding air. 
2. Small branches, each bearing about 8 or 10 leaves and one lemon, 
were chosen for the next experiment. A thin slice was cut from the stylar 
end of each lemon and the cut end was immersed in eosin. The remainder 
of the lemon and the branch were left exposed to the air. Examinations 
were made at intervals. It was found that by the end of 12 to 15 hours 
the pull of evaporation had drawn the eosin up through the lemon and out 
into all the leaves. 
3. Experiments were performed to determine the comparative amounts 
of water lost by detached lemons as compared with those remaining attached 
to the severed branches. No attempt was made to control the tempera¬ 
ture or humidity conditions. Determinations were made after the detached 
lemons and the lemons still remaining attached to the branches had re¬ 
mained under ordinary laboratory conditions for certain lengths of time. 
At the expiration of a given time the entire lemons were cut fine, placed in 
weighing bottles, and dried in a vacuum oven. The results showed that 
for any given time the lemons that were still attached to the branches lost 
12 to 15 times as much water as those which had been detached from the 
branches. Experiments similar to numbers 1, 2, and 3 were performed by 
Hodgson (4) on the navel orange with the same general results. 
4. The fact that lemons allowed to remain attached to branches cut 
from the tree will lose water much more rapidly than lemons detached 
from the branches was further proved by the freezing-point method. Two 
branches were taken from each of 10 trees. These branches were divided 
into 2 lots in such a manner that each lot contained one branch from each 
tree. Each branch bore one lemon about 4.45 cm. in diameter. The 
lemons from one set of branches were at once detached and prepared for 
making the freezing-point determination. The other set of branches, 
with the lemons still attached, was placed in an oven at 46° C. for 4^ hours. 
At the end of this time these lemons were taken from the branches and 
treated as in the case of the first lot. In preparing the lemons for the 
freezing-point test one third of each end of each lemon was used. Both 
peel and pulp were ground in a meat grinder, and the juice was extracted 
in a tincture press. In order to get a check on this method of treatment 
the experiment was repeated in all details except that the second lot of 
lemons was placed in the oven for 4 y 2 hours at 46° C. after they had been 
detached from the branches. An average of ten lemons was used in each 
trial. 
A summary of the results of this experiment is given in table 2. 
