Report on the Relative Merit of Various Stocks for the Organge With Notes on mal di Goma and the Mutual Influence of Stock and Scion ..

<p>Report on the Relative Merit of Various Stocks for the Orange delves into the intricacies of orange cultivation focusing on the impact of different rootstocks on fruit quality and tree health. This historical report dating back to 1891 provides valuable insights into agricultural practices and scientific observations of the time. Special attention is given to 'mal di Goma' a plant disease affecting orange trees and the complex interaction between the stock (root system) and scion (the part of the tree that produces fruit). </p><p>This book offers a blend of practical advice and scientific analysis making it a fascinating read for historians of science agriculture enthusiasts and anyone interested in the evolution of horticultural techniques. The detailed notes and observations provide a unique glimpse into the challenges and innovations of orange cultivation in the late 19th century.</p><p>This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact and remains as true to the original work as possible. Therefore you will see the original copyright references library stamps (as most of these works have been housed in our most important libraries around the world) and other notations in the work.</p><p>This work is in the public domain in the United States of America and possibly other nations. Within the United States you may freely copy and distribute this work as no entity (individual or corporate) has a copyright on the body of the work.</p><p>As a reproduction of a historical artifact this work may contain missing or blurred pages poor pictures errant marks etc. Scholars believe and we concur that this work is important enough to be preserved reproduced and made generally available to the public. We appreciate your support of the preservation process and thank you for being an important part of keeping this knowledge alive and relevant.</p>