The Crane-Files of New York. Part I. Distribution and Taxonomy of the Adult Flies. By Charles Paul Alexander. Memoir 25. Cornell University Agricultural Experiment Station. Ithaca, N. Y., 1919. Pp. 700-993; with 6 plates and 11 text figures.

1920 ◽  
Vol 52 (8) ◽  
pp. 190-192
Keyword(s):  
New York ◽  
Agricultural Experiment Station ◽  
Cornell University ◽  
Experiment Station ◽  
Agricultural Experiment

scholarly journals `PMR Delicious 51': An Improved Open-pollinated Melon with Resistance to Powdery Mildew

HortScience ◽  
2005 ◽  
Vol 40 (1) ◽  
pp. 261-262 ◽  
Author(s):  
Mark J. Henning ◽  
Henry M. Munger ◽  
Molly M. Jahn
Keyword(s):  
Powdery Mildew ◽  
Plant Breeding ◽  
Fusarium Oxysporum ◽  
Fusarium Wilt ◽  
Cucumis Melo ◽  
Agricultural Experiment Station ◽  
Cornell University ◽  
Experiment Station ◽  
Agricultural Experiment ◽  
Race 2

`PMR Delicious 51' is a new and improved version of the `Delicious 51' eastern type melon (Cucumis melo L.). It was developed in the Department of Plant Breeding at the Cornell University Agricultural Experiment Station in Ithaca, N.Y. It is well adapted for northeastern U.S. conditions and shows potential for good adaptation in the northwest. It is well suited for home gardeners, market gardeners, and commercial growers who want to grow an open-pollinated (OP) melon. `PMR Delicious 51' has excellent resistance to powdery mildew races 1 and 2 (Podosphaera xanthi) and resistance to fusarium wilt (Fusarium oxysporum f. sp. melonis) race 2.

Flavor Acceptability of Unfermented and Lactic-Fermented Soy Milks

1976 ◽  
Vol 39 (5) ◽  
pp. 342-344 ◽  
Author(s):  
B. K. MITAL ◽  
KEITH H. STEINKRAUS
Keyword(s):  
New York ◽  
New York State ◽  
Taste Panel ◽  
Cow’S Milk ◽  
Soy Oil ◽  
Soy Milk ◽  
Agricultural Experiment Station ◽  
Cornell University ◽  
Cow's Milk ◽  
Agricultural Experiment

Soy milks prepared from whole Harosoy soybeans by a hot grind process and milks prepared from soybean flour defatted by a Cornell University patented process were evaluated for flavor acceptability by a 27 member taste panel at the New York State Agricultural Experiment Station using fresh homogenized cow's milk as standard. Hot grind soy milk was rated significantly different and distinctly inferior to cow's milk in flavor. Soy milk prepared from defatted flour (U.S. Patent No. 3,721,569) by aqueous extraction and addition of 2.5% refined soy oil and 2% sucrose was rated slightly inferior to fresh cow's milk in flavor. Soy milk from the defatted flour was also lactic fermented to prepare a yogurt-like product whose flavor acceptability was compared with fermented cow's milk. The fermented soy milks had a satisfactory gelatinous curd and an acceptable flavor; however, the taste panel preferred the higher acidity of the fermented cow's milk.

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