New York AGRICULTURAL EXPERIMENT STATION. 453 
Van Slyke, D. D., bulletin by, 25, 203, 
278. 
Lucius L., articles by, #0, 165, 194, 
391, 396; bulletins by, 15, 37, 66, 
fi te. AG, 31, 136, 188, 17, 
93, 276, 430, 18, 221, 231, 237, 
19, 438, 449, 21, 167, 194, 216, 
407, 434, 22, 165, 188, 218, 243, 
300, =o, O1, 122, 133, 389, 397, 
Biwi, cic, coo, #0, 200, 218; 
Chemist, 9, V; report as Acting 
Director and Chemist, 14, 5; 
reports as Chemist, 9, 170, 10, 
Zie, 11, 295, 12, 239, 13, 263, 
Van Valkenburgh, B. F., supervision of 
cheese curing experiment, 22, 220. 
Van Voorhis, H., potato spraying ex- 
periment, 24, 160. 
Varieties from foreign sources, tests of, 
W731. 
maturity and depth of root, rela- 
tion, 5, 162. 
of apples, distribution, 25, 338; for 
New York, 25, 337; life in stor- 
age, 23, 255. 
of fruit at Station, 16, 17. 
of sugar beets, 16, 194. 
of vegetables, study and classifica- 
tion, 6, 116; synonyms, 3, 288. 
Variety tests of apples, 11, 586, 12, 
599; barley, 1, 34, 2, 141, 8, 288; 
beans, 4, 218, 5, 250, 7, 110, 8, 314, 
10, 475; beets, 2, 176, 4, 137, 5, 
233, 7, 117, 8, 273; blackberries, 5, 
256, 12, 626, 16, 284, 17, 492, 28, 
22, 448; cabbage, 1, 130, 2, 186, 8, 
208, 4, 149, 5, 179, 7, 118, 9, 2887 
carrots, 2, 179, 3, 193, 4, 138, 5, 
235, 8, 275; cauliflower, 1, 134, 2, 
isi, co, 223. 4, -154,. 7,119, .9, 288; 
celery, 2, 190, 3, 213, 4, 203, 5, 241; 
corn, 1, 55, 393, 8, 266; cucumber, 
2, 186, 3, 206, 4, 146, 5, 239, 7, 122; 
currant, 3, 222, 5, 257, 12, 614, 15, 
300; dewberries, 12, 634, 16, 281; 
egg plant, 5, 243; grape, 4, 252, 8, 
aus, oot, 9, 347, .11, 639,, 12, 617, 
624; gooseberries, 3, 23, 7, 96, 100, 
&, 257, 8, 312, 12, 614, 15, 311: 
lettuce, 1, 136, 2, 189, 3, 214, 4, 157, 
», 229, 7,122; melonsz 1, 127, . 2, 
185,20, 202, 4, 144, 5, 237, 7, 1238, 
127; oats, 1, 35, 3, 399, 401, 4, 56; 
okra, 4, 217, 5, 249, 7, 130; onion, 1, 
125, 2, 183, 3, 200, 4, 142, 5, 236; 
parsley, 2, 208; parsnip, 2, 180, 4, 
139; peas, 1, 139, 2, 196, 3, 228, 4, 
212, 5, 247, 7, 131, 8, 319; peppers, 
1, 137, 2, 192, 4, 204, 5, 244; pota- 
toes, 1, 71, 602, 2, 211, 3, 293, 4, 
222, 228, 231, 5, 140, 6, 76, 7, 158, 8, 
321, 9, 293, 10, 483; pumpkin, 4, 
1 Variety tests of — Continued. 
221, 5, 241; quince, 3, 22, 7, 94, 100, 
8, 352, 357, 12, 611, 14, 268, 15, 
287; radish, 3, 194, 4, 140, 5, 235; 
raspberry, 3, 322, 4, 252, 5, 255, 7, 
U5, luo eels Soc ouS, FLL,. COL “12, 
653, 12, 635, 641, 644, 653, 14, 310, 
15, 357, 16, 284, 298, 17, 492, 25, 
22; rutabaga, 2, 182, 3, 199, 4, 142; 
SOLSMUM MASE t eee BLOs,) aS. OG elo, 
208; spinach, 2, 207, 3, 283, 4, 215; 
squash, 1, “129, 2, 185, 3, 205, 4, 
148, 5, 240; strawberry, 5, 253, 6, 
333, 7, 229, 8, 298, 10, 464, 467, 12, 
G51,,1G6, 27), 17, 402: 21, 351, 25, 
22; sugar beets, 17, 456; sweet corn, 
1, 135; sweet potatoes, 8, 325, 9, 
296; tomato, 1, 138, 2, 193, 3, 321, 
4, 205, 5, 245, 7, 128, 8, 328, 10, 489, 
11, 700s tarnip, 3,124, 3. 197, 4; 
141; watermelon, 7, 127; wheat, 4, 
121, 9, 369; limitations, 5, 71; pur- 
pose, 5, 71, 15, 22; scope, 15, 22; 
utility, 4, 57. 
Vegetable foods, gain of poultry on, 17, 
51, 55, 58, ‘61. 
nitrogen compounds in fertilizers, 
14, 62, 64. 
novelties, tests of, 7, 109. 
Vegetables, analyses, 2, 151, 3, 333. 
and fruit, exhibit of, at World’s 
Fair”. 220)°913S: 
composition and value of, 14, 148, 
cross-fertilization, 2, 222. 
garden, notes on, 6, 316. 
grown for exhibition, 12, 545. 
manurial value of, 14, 148. 
miscellaneous, notes on, 2, 210, 3, 
285. 
root studies of, 4, 262, 267. 
study and classification of varieties, 
6, 116. 
Vegetation of beans, 8, 368. 
of corn, 2, 139. 
relation to germination, 2, 260, 
Ventilation of silo, 15, 653. 
of stable, 25, 106. 
Venturia inequalis, notes on, 18, 402. 
(See also Scab, apple.) 
pirina, notes on, 18, 445. 
(See also Scab, pear.) 
Vermorel nozzle, 16, 226. 
Vetch and rye as a cover crop for or- 
chards, 15, 442. 
Viability of seeds and specific gravity, 
correlation, 23, 362. 
Vinegar, cider, acetic acid in, 23, 164; 
below standard, conditions pro- 
ducing, 23, 167; chemistry of, 
23, 133; experiments in making, 
23, 19; legal standards for, 23, 
163; malic acid in, identification 
