(1) The Fundamentals of Fruit Production (2) Commercial Fruit and Vegetable Products

Abstract

FOOD production and preservation are subjects which concern everyone to-day. To its furtherance science has contributed from all their fields, and no side of food production has benefited more from scientific research than that of pomology. Every stage of production from the propagation of the young tree and the breeding and selection of new varieties to the marketing of the fresh fruit or the preserved article has received intensive study. A subject so wide is difficult to present in its entirety even in two volumes as large as those under review, and any authors attempting the task of collating and condensing the mass of literature must almost inevitably omit much which to other workers will seem of prime importance. (1) The Fundamentals of Fruit Production By Prof. Victor Ray Gardner Frederick Charles Bradford Henry Daggett Hooker Jr. (McGraw-Hill Publications in the Agricultural Sciences.) Second edition. Pp. xvi + 788. (New York and London: McGraw-Hill Book Co., Inc., 1939.) 30s. (2) Commercial Fruit and Vegetable Products A Textbook for Student, Investigator and Manufacturer. By Prof. W. V. Cruess. (McGraw-Hill Publications in the Agricultural Sciences.) Second edition. Pp. x + 798. (New York and London: McGraw-Hill Book Co., Inc., 1938.) 36s.