Utah State University

DigitalCommons@USU

UAES Circulars Agricultural Experiment Station

5-1930

Circular No. 85 - Chlorosis Yellowing of Plants: Cause and Control

F. B. Wann

Follow this and additional works at: https://digitalcommons.usu.edu/uaes_circulars

Part of the Agricultural Science Commons

Recommended Citation
Wann, F. B., "Circular No. 85 - Chlorosis Yellowing of Plants: Cause and Control" (1930). UAES Circulars.
Paper 77.
https://digitalcommons.usu.edu/uaes_circulars/77

This Full Issue is brought to you for free and open access
by the Agricultural Experiment Station at
DigitalCommons@USU. It has been accepted for
inclusion in UAES Circulars by an authorized
administrator of DigitalCommons@USU. For more
information, please contact digitalcommons@usu.edu.
CIRCULAR 85 MAY, 1980

CHLOROSIS
YELLOWING OF PLANTS
Cause and Control
F. B. WANN

Chlorotic pear tree second year after injection of iron into

right side. Left side not treated.

Agricultural Experiment Station

Utah State Agricultural College
Logan, Utah
 CHLOROSIS'
YELLOWING OF PLANTS
Cause and Control
F. B. WANN2

CONTENTS
Page
Nature of Pla nt·foods ................................................. ..................................................... 3
Green Coloring Material of Plant ......................... .................................................... 4
Effect of Chlorosis on Plant Growth ...................... ..................................................... 5
Causes of Chlorosis .......................................................................................................... 5
Chlorosis Due to Lack of Miner2Is ............. .................................................... 6
Chlorosis Caused by Excesses .......................................................... _............... 7
Other Contributing Factors···· .... ··· ................ .................................................... 8
Chlorosis in Utah........................................................ .................................................... 8
Treatment of Chlorosis ............................................... .................................................... 9
Mechanical Application of Iron ................... .................................................... 9
Soil Treatment····.· ............................................ .....................................................10
Conclusions .................................................................... ·················..... ·.............................. 11

Chlorosis is a disease of plants, the characteristic symptom of

which is the yellowing of the leaves. The disease is of sporadic but
widespread distribution in Utah and the aggregate losses caused by
it are undoubtedly greater than those of any other one disease. Not
only are many plants killed, or weakened to such an extent that only
inferior crops are produced, but many areas of land which might
otherwise support profitable orchards have been abandoned or
plan ted to other crops because of the disease.
Chlorosis differs from some of the more popularly recognized plant
diseases in that it is not produced by fungi or bacteria but is due to
a disturbance in the normal nutrition of the plant. In this respect
·t is similar to such familiar animal or human diseases as bed-beri
and rickets, which are definitely recognized as nutritional 'i n cause.
The nutritional relationship suggests that chlorosis does not spread
from plant to plant as many of the parasitic diseases do, but that
it will occur wherever plants are not receiving proper nourishment and
that any plant may be susceptible to the disease under these condi-
tions. In order to completely appreciate the conditions responsible for
chlorosis and the effect of the disease on the plant itself, it is neces-
sary first to understand a few fundamentals of plant nutrition.
NATURE OF PLANT-FOODS
Plants require two kinds of food substances: (1) Minerals and (2)
energy-containing foods. Minerals enter into the composition of some
lContribution from Department of Botany a nd Plant Pathology, Utah Agri-
cultural Experiment Station.
2Associate Plant Physiologist
Acknowledgements.-The writer gratefully acknowledges the cooperation of
Dr. B. L. Richards, Pathologist, and Prof. D. W. Pittman, Associate
Agronomist, in the preparation of this circular.
Publication authorized by Director, April 26, 1930.
 4 C HLORO 18 -Y ELLOWING OF P LA. T 8

of the complex compounds found in the plant body, while the energy-
containing foods su pply energy for growth as well as the materials
with which the body itself is largely constructed. It is commonly
believed that the growing plant derives all its food from the soil,
while in reality minerals only are so obtained. The energy-cont aining
foods are manufactured by the plant itself.
This process of food manufact ure consists essentially of the
chemical union of water and carbon dioxide gas to form sugar and
is brought about by sunlight act ing thra.ugh the green coloring
m aterial of plant leaves. The carbon dia.xide gas is obtained from the
air and ent ers the leaf directly through small breathing pores. Water
is absorbed from the soil and carried up to t he leaves. Neither the
water nor the carbon dioxide contains energy, but in the process of
their unia.n a large amount of energy from the sunlight is stored in
the resulting sugar. A considerable part of the sugar may be con-
verted into starch, fats, oils, etc., which are stored for future use ;
the balance is used directly in gra.wth, either in the construction of
new plant parts a.r in supplying the necessary energy. Since the
ra te of growth, as well as the ta.tal amount of growth, is proportional
t o the amount of energy-containing food available it is evident that
a ny condit ion which interferes with t he manufacture of food will ef-
fect the vigor and size a.f the plant. One such condition is the failure
of the lea ves to produce their normal green color when suffering
from chlorosis.
GREEN COLORING MATERIAL OF PLANTS
To the unaided eye the deep green color of a healthy plant appears
to be uniformly distributed throu,ghout t he leaf. If, however, such a
leaf is examined with a microscope it will be observed that the color
is actually located in minute round bodies which are contained in
t he numerous box-like compartment s of which the leaf is composed.
These compart ments or structural units of the leaf are called cells ;
each cell may contain from 50 to 100 or more color-bodies. Since a
single leaf may be composed of several . thousand cells, the number
of color-bodies present is exceedingly large. Each color-body is a
minute mass of living prota.plasm floating in the living fluid of the
cell and containing the gTeen pigment called chlorophyll.
Chlorophyll is t remendously impor tant in the process of food-
manufacture, for without it the process 'cannot take place. Apparently,
the sunlight acts through the chlora.phyll in bringing about the
combination a.f carbon dioxide and water to form sugar. Futhermore,
it appears that in this activity of sunlight a part of the chlorophyll
is destroyed. Thus, it is necessary for the color-bodies to. continuously
manufacture new chlorophyll to replace that which is used up.
Otherwise, the leaf would gradually lose its green ca.lor entirely and
the food-manufacturing process would cease. Anything, therefore,
which interferes with this process will result in a gradual fading of
the leaf color, first to light green, then to yellow, and finally to
white. Thus, chlorosis is a diseased condition fa.und in plant leaves
 CmCULAR 85 5
which fail to produce the normal amount of chlorophyll. The con-
dition may occur in practically all plants, affecting the entire plant
or merely a portion of it. There are apparently several causes for
chlorosis, each of which may produce characteristic symptoms in
different plants. Varying degrees of severity may also be apparent.
In all cases, however, the chief feature of chlorosis is a deficiency of
the green color, or chlorophyll.
The evidences of the disease are usually quite apparent. In mild
cases a pale green color of th e en tire leaf may be the only indication.
As the disease increases in severity the color fades from the numerous.
areas of the leaf between the smaller veins. These areas, as well as'
the margins of the leaf, become yellowish , leaving only the larger
veins green. Gradually the color fa des from the veins until the
entire leaf is yellowish. In the final stages the leaf becomes white,
shrivels up, and drops off the plant. In plants which are regularly
chlorotic, the n ew growth in th e spring is much stunted with yel-
lowish lea ves which are small and thin.
EFFECT OF CHLOROSIS ON PLANT GROWTH
It is evident from the food-manufacturing process th at the first
effect of chlorosis on the plant is a reduction in t h e food-supply.
Lack of plant-food results in slow growth, smaller leaves, shorter
new twigs, and reduced root growth. If the chlorot ic con dition is
severe and long-continued, the plant finally dies.
Actual measurements on the same individual plant show that
th e chlorotic leaves are Slmaller than the green leaves of the same
age. In th e case of a pear tree suffering from chlorosis in some of
the limbs but with normal leaves on other branches (cover cut) r
such measurements showed a reduction of about 23 per cent in the
size of the chlorotic leaves and about 18 per cent in the dry weigh t
of such leaves. Similar data for apple leaves show that chlorotic
leaves were 14 per cen t smaller than normal green leaves and were
reduced in weight by 25 per cent.
The diameter growth of pear and apple t wigs has also been
studied in some detail. The measurements obtained in these studies
indicate th at . chlorotic twigs may produce only 40 or 50 per cent as
much wood as formed by the twigs of normal trees.
In addition to these effects on t he vegetative parts of the plant,
the fruit is also considerably affected. Because of the shortage of
food the fruit matures too early, is smaller, and is of poorer quality
than n ormal. Fin ally, because of their weakened condition , chlorot ic
plants are more susceptible to fungous at tack and to winter injury.
CAUSES OF CHLOROSIS
The yellowing of plant leaves which is the chara ct eristic sympt om
of chlor osis may be produced by anyone of a large n umber of causes ..
Although some of the parasitic diseases of plants m ay induce yellow-
ing, typical cases of chlorosis occur in the complete absence of a
parasite, being caused, therefore, by certain physical or chemical
6 CHLORO I - YELLOW I NG OF PL.A T S

factors outside the plant. The chief factors causing chlorosis are
associated with nutrition of the plant. For normal chlorophyll pro-
duction certain minerals must be available. These include nitrogen,
magnesium, and iron. Other minerals, such as potassium, phosphorus,
calcium, and sulphur are necessary for normal growth but they enter
into other plant products, whereas nitrogen, magnesium, and iron
are used directly in the formation of chlorophyll. The source of all
minerals is in the soil.
E.a ch mineral is absorbed by the plant independently and to be
absorbed must be in solution in the soil water. The solubilities of the
various minerals differ from each other; some are very soluble,
others are only slightly soluble. In the soil water the solubility of a
mineral may be affected by several factors, chief of which are the
presence of other minerals and the soil reaction, that is, whether the
soil is acid or alkaline. It is possible, therefore, for a mineral to be
present in the soil in large quantity and still not be in solution in
the soil water to any appreciable extent . In this case the mineral
is said to be unavailable to the plant.
Chlorosis Due to Lack of Minerals
The most frequent cause of chlorosis is the lack of one of the
essential mineral n utrients in the plant. This lack may be occasioned
by t he actual absen ce of the mineral in the soil or by the fa ct that
the mineral, though present, is not in solution in the soil water and
hence cannot be absorbed by the plant.
Lack of Nitrogen.-Plants grown in poor soil are usually light
green in color, due in most cases to low nitrogen supply. The addition
of certain nit rogen ous fe rt ilizers to old orchards or t o trees on worn-
out soils is fr equently attended by increased chlorophyll production,
as is eviden ced by t h e darker green color of the lea ves within a
short time. On m any of the light soils of the semi-arid west, es-
pecially where irrigation is practised, th e nit rogen supply is probably
lower t h an the needs of t he plan ts and m ay be a cont ributing fac-
t or t o the ch lor otic condition fo und on these soils.
Lack of Magnesium.- Chlorosis due t o lack of magnesium is
probably n ot encoun t ered in Utah. In other areas, n~tably certain
sections of the Carolinas 3 , magn esium is deficient in t he soil ;
chlorosis is the n atural result. The a ddit ion of sufficient magn esium
to the soils to per mit of normai chlorophyll production will correct
t h is condition.
Lack of Iron.-The la ck of iron in the plant is perhaps the most
common and the m ost import ant cause of chlorosis. This condition
is encountered in a great variety of plants and in widely separated
r egions. Ch lorosis of grapes in France and G ermany, of rice, sugar-
can e, and pineapples in Hawaii, and of cit rus fruits in the south-
western United s tates are notable examples which h ave received
m uch attention from agricultural workers. In all these cases the
lack of iron is caused by peculiar soil conditions which make the
8McMurt r ey, Jr., ;r. E . Nutritional deficiency studies on t oba cco. Jour. Amer.
Soc. Agron. 21: 142-149. 1929.
 CmCULA..R 85 7
iron unavailable. The most frequent condition is that found in the
so-called calcareous or lime soils of southern Europe, Porto Rico,
] 'lorida, and southwestern United states 4 • These soils may contain
just as much iron as do normal soils, but the iron is prevented from
going into solution in the soil water because of the large amounts of
lime present. Chlorosis occurs on these soils because plants fail to
obtain enough iron for normal chlorophyll production. That the
chlorotic plants are in reality suff' ring from a lack of iron is shown
by the fact that whe~ iron is injected mechanically into them they
usually recover their normal green color. On the other hand, the
addition of iron to the soil usually results in little or no benefit.
Where soils are acid in reaction, as in eastern United states, it
is common practice to add lime to neutralize this acidity. Occasion-
ally too much lime is applied, with the result that chlorosis is pro-
ducd by the action of the lime on the solubility of iron 5 . In Utah
where practically all soils are high in lime and are already alkaline
in reaction, it is not to be expected that additional lime would be of
any benefit in preventing chlorosis. In fact, the opposite effect would
be expected. In spite of th'ese fact it has been suggested by some
growers that the addition of lime would be beneficial. This is at best
questionable, and as far as chlorosis is concerned would probably
increase t he trouble .
Chlorosis Caused by Excesses

In addition to the type of chlorosis caused by the lack of certain

substances in the plant, there are cases where excess of other sub-
stances may also bring about yellowing of the leaves.
Excess Water-Supply.- Perhaps the most common explanation
for chlorosis offered by the grower is that of "too much water".
There seems to be a rather general popular belief that over-irrigation
causes the yellowing. Over-irrigation was suggested as the cause of
chlorosis by investigators in Idaho 6 who were studying the effects
of irrigation on apples. No data, however, were presented to sub-
stantiate this claim. I n the case of seedlings 0f western yellow pine
in Nebraska and Idaho7 chlorosis was definitely associated with high
soil-water content. Recent experiments in Arizona 8 indicate that
citrus chlorosis can be controlled by proper irrigation methods. Early
observations in France and Germany associated the appearance of
chlorosis with cold, damp soil; they also tend to show that the
disease is more prevalent during a damp spring season.
4Gile, P. L. and Carrero, J. O. Cause of lime-induced chIaro i and avail-
ability of iron in the oil. Jour. Agr. R es. 20: 33-61. 1920.
I)Hartwell, B. L. R. 1. Agr. Exp. Sta. Thirty-fourth Annual Report, p. 10.
1922.
6Taylor, E. P ., and Downing' G. J. Experiments in the irriO'ation of apple
orchard.s . Id aho Agr. E xp. Sta. Bul. 99. 1917.
7Korstian, C. F., et al. A chIaro i of onif rs correct d by sprayinO' with
ferrous sulphat. Jour. Agr. Res. 21: 153-171. 1921.
8Burge s, P . S., and Pohlman, G. G. itrus chloro is a affected by irriO'ation
and fertiliz er treatments. Ariz. Agr. Exp. Sta. Bul. 124: 183-232. 1928.
 8 CHLOIW I -YELLOWING OF P LANT

While these general observations show that excess water is a

contributing cause of chlorosis, it has not been established that this
is the primary cause. There is no doubt that a flooded soil would
accentuate the trouble through suffocation of the roots, but for any
number of observations showing chlorosis on wet soils an equal or
perhaps greater number would show the same trouble on well-
drained soils. In a vineyard at Kaysville (Utah) chlorosis is most
prevalent on the edge of a ravine and on a field which is never irri-
gated. In this case some cause other than excess water must be
responsible.
Alkali Soils.-Severe cases of chlorosis are frequently encountered
on alkali soils. The primary cause of the disease on such soils is
difficult to determine because of the fact that more than one factor
may be involved. In some instances the excess salts may effect the
solubility of certain essential minerals in a manner similar to the
tffect of lime on the availability of iron. On the other hand, the
accumulation of salts in the plant may interfere with the proper
utilization of. some of the absorbed nutrients. Whatever the explana-
tion, the condition recognized as "alkali soil" undoubtedly aggra-
vates the disease.
Other Contributing Factors

In addition to the factors which are primarily associated with soil

conditions certain physical factors are known to cause chlorosis, chief
of which are low temperature and lack of light. However, neither of
these is of great importance under field conditions.
Low Temperature.-Scientific research has shown that plants
exposed to low temperatures may become more or less chlorotic.
Severe winter temperatures or late frosts may thus account for certain
cases of chlorosis, but in most instances some other factor is the
primary cause.
Lack of Light.-Light is one of the conditions necessary for chloro-
phyll formation. Plants grown continuously in the dark are yellow in
color but will become green if brought into the light. While this type
of yellowing does not occur under ordinary agricultural conditions, it
is true that crowding of plants or trees may result in poor chlorophyll
development or mild chlorosis in densely shaded portions of the plant.
CHLOROSIS IN UTAH

In view of the possible causes of chlorosis just discussed it is

probable that no single factor is responsible for all the chlorosis in
Utah. Excess water, alkali soil, and lack of specific mineral nutrients
are no doubt t he most important factors to be considered. The first
two are usually more or less local and present specific and difficult
problems for control. In the majority of cases, however, the most
plausible explanation for chlorosis appears to be the lack of available
iron in the soil due to the presence of considerable lime. This type
of chlorosis can be successfully treated.
 CmCULAR 85 9

TREATMENT OF CHLOROSIS
Since chlorosis is primarily a result of disturbed nutrient relations,
its treatment is based on entirely different principles than the treat-
ment of diseases which are caused by the attack of bacteria, fungi,
or insects. In the majority of cases in Utah it appears that the logical
treatment is one which supplies the chlorotic plants with iron.
There are two possible methods of attack: (1) The actual mechanical
application of iron into or on the plant; (2 ) soil treatment to render
the iron already present in the soil available to the plant. In both
types of treatment the end in view is to replenish the supply of sol-
uble iron inside the plan t leaves so that the formation of the green
.coloring matter, ' or chlorophyll, may proceed.

Mechanical Application of Iron

Under the first method of attack at least two promising types of
treatment may be suggested for rather diverse kinds of plants. These
are (1) spraying and (2) injection.
Spraying Chlorotic Plants with Iron.-In the case of small plants
such as shrubs, bushes, and annuals, which are not large enough for
the injection treatment, the application of a solution of iron
directly on the chlorotic leaves may be beneficial. In order to cover
the surfaces of the leaves as thoroughly as possible, the solution
should be applied as a spray. A variety of iron salts might be
suggested for use, but commercial iron sulphate is easily obtainable,
is cheap, and has given satisfactory results. The strength of the
solution is highly important. For most plants a 5 per cent solution
is satisfactory. This is prepared at the rate of 2 ounces of iron
sulphate to 1 quart of water, or % pound to the gallon. A stronger
solution than this is may cause injury to the foliage . The spray should
be applied several successive times at intervals of a week or ten days.
The principle involved in this treatment is merely the direct absorp-
tion by the leaf cells of the iron applied in the spray. The efficiency
of the treatment will depend upon the character of the application and
,to a considerable extent upon the nature of the leaf surface. Waxy
leaves to which , the spray does not readily adhere will probably not
be benefited as much as will rough or hairy leaves.
Injection of Iron Salts into Woody Plants.-Woody plants, 'such as
t rees, grapevines, etc., can be treated for chlorosis by the injectiQn of
iron salts into the stem. This treatJment consists essentially in boring
a small hole into the wood, inserting the dry iron powder, and, seal-
ing the hole over with wax. For small trees, 2 or 3 inches in diameter,
a single hole bored with a %-inch wood -bit to a depth of three-
fourths inch and filled with the iron powder will usually be sufficient.
For larger trees two or more inj ections should be made and holes
spaced around the tree trunk at intervals of about 3 inches. This
is important because in large trees the iron appears to be transported
into only those limbs which are immediately above the point of
injection. In mature fruit trees where three or four "scaffold"
 10 C H LORO S I S- Y ELLOWI G OF PLANTS

branches are present it is advisable, therefore, to make injections

below each of them.
Several different iron salts have been used with success in this
type of treatment, but the most promising are iron citrate (ferric
citrate) and iron phosphate (soluble ferric phosphate). These iron
salts, in the form of flaky crystals, can be obtained at any drug store
and should be ground to a powder for injection into the plant. They
are not poisonous. The commercial iron sulphate should not be used
in this type of treatment. When the hole is filled with the powdered
iron it should be sealed over with a protective wax of some sort.
Ordinary grafting wax is suitable for this purpose; for small stems
the grafting tape may be used. Where a large number of treatments
are to be made it has been found convenient to put the iron powder I

in ordinary medicine capsules. After first removing and discarding

the cap the longer portion containing the iron can be inserted; open
end inward, into the hole, which is then sealed over. The presence
of the capsule does not interfere with the solution of the iron in the
plant sap, while its use permits easy and rapid injection of the iron
without loss. The cost of materials. for these treatments is less than
1 cent an injection.
The principle underlying the injection method of treatment is
simply the fact that certain forms of iron will dissolve in the sap of
plants and be carried to the leaves in solution. Iron citrate and iron
phospha te are two such forms. They are further characterized by the
fact that they are not injurious to plants. The problem is merely to
get the iron into the sap of the tree with as little injury as possible.
Soil Treatment

The other method of attack is that of soil treatment which will

make the iron already present in the soil available. The extremely
complex nature of the soil, however, places great difficulties in the
way of accomplishing much by this method. Practically all Utah soils
contain considerable lime and are distinctly alkaline as compared
with the acid soils of the east and middlewest. The presence of
lime prevents the soil from going into solution. To remedy this by
soil treatment would require the addition of acid or acid-forming
substances in large amounts. From the standpoint of general agricultural
practice barnyard manure is probably the most promising acid-form-
ing substance, for not only does it tend to counteract the lime but
also adds nitrogen and gr~atly improves the physical properties of
the soil. Ammonium sulphate and sulphur are also acid-forming. The
application of any of these fertilizers may eventually produce benefi-
cial results in the treatment of chlorosis and may be made in con-
junction with either spraying or injection of iron. The soil treatment
is especially applicable to strawberry plants.
 CIRCULAR 85 11
CONCLUSIONS

1. In the process of food manufacture the green pigment of plant

leaves plays an important part.
2. Under certain conditions in Utah the formation of this green
pigment is interfered with, resulting in a yellowing which is · called
chlorosis. The disease seriously affects the food-supply and therefore
the growth of plants.
3. The probable cause for most of this chlorosis is a lack of
sufficient iron in the plant, a condition caused by certain soil
relationships, notably the presence of considerable lime.
4. Treatment of the disease is directed toward replenishing the
iron supply in the leaves.
5. Two methods of control are suggest,e d:
(1) The mechanical application of iron on the plant by spray-
ing or by its injection into the plant body.
(2) Soil treatment consisting of the addition of manure, am-
monium sulphate, or sulphur to the soil.

( Oollege Series No. 285)

 12 CHLOBOSIS-YELLOWING OF PLANTS

LIST OF AVAILABLE BULLETINS

122-Nature of the Dry Farm Sol1 of Utah.

U8-Blooming Periods and Yields of Fruit in Relation to Minimum Tem-
peratures.
132-Minor Dry-land Crops at Nephi Experiment Farm.
137-Qual1ty of Home-grown Wheat vs. Imported Wheat.
139-Movement of Soluble Salts with Sol1 Moisture.
1U-Variation in Minimum Temperatures due to TopoP'&phy of a MOUD-
tain Valley in Relation to Fruit-growing.
143-Fruit Treet Root System-Spread and Depth.
14f-Water Table Variations--Cauaes and Effects.
147-Alkall Content of Irrigation Waters.
16o-Further Studies on Nitric Nitrogen Content of Country Rock.
162-Effect of Sol1 Moisture on Certain Factors in Wheat Production.
168-So11 Moisture Studies under Dry-farming.
159-Soil Moisture Studies under Irrigation.
16o-Important Factors in Operation of Irrigated Farms.
161-orcbard Heating.
163--composition of Irrisation Waters of Utah.
166-Labor Costs and Seasonal Distribution of Labor in Irripted Cropa.
167-Irrigation of Oats.
173-Duty of Water in Cache Valley, Utah.
178-Irrigation of Barley.
181-Duty-of-Water Investigations on Coal Creek, Utah.
183-Water-holding Capacity of Irrigated Soils.
l8.-Farm Management Study of Great Salt Lake Valley.
185-Influence of Nitrogen in Soil on Azofication (Technical).
186-Irrigation EX'Periments in Sugar-beets.
187-Irrigation Experiments in Potatoes.
188-Maintaining the Productivity of the Sol1.
189-Ridding the Land of Wild Morning Glory.
190--corn Silage in the Dairy Ration.
191-oedipodinae ot Utah (Technical).
192-Biennial Report ot Director, 1923 and 1924.
193--cache County Water Conservation District No.1.
194-The Influence ot Storage on the Composition of Flour (Technical)
195-Field Studies ot Sugar-beet Nematode.
196-Fruit Tree Leat Roller.
197-The Pear Leat Blister 'Mite as an Apple Pest.
198-Report ot Director (tor 18-month Period from Jan. I, 1926 to June
30, 1926).
199-Mutual Irrigation Companies in Utah.
20o-Maintaining Potato Yields by Hill Selection.
201-Economic Insects in Some ot.reams ot Northern Utah.
202-Some Observations on Winter Injury in Utah Peach Orcha:cds.
203-Cattle Ranching in Utah.
204-Sheep Ranching in Utah.
205-The Beet Leat Hopper in Utah.
206-JI'reehopper Injury in Utah Orchards.
207-The Physical Curd Char a cter ot Milk ' and Its Relation to the Dlg8llti-
bility and Food Value ot Milk tor Illtants.
208-An Economic Study of the Apple Industry ot Utah, 1926 and 1927.
209-Biennial Report of Experiment Station, 1926-28.
21O-The Mineral Contents ot Grains.
211-Silage Corn Varieties tor Utah.
212-Studies on the Morphology of the Beet Leafhopper.
JIB-Food Habits ot Utah Farm Families
214-An Economic Survey ot the "Dixie" Section, Washington County, Utah.
21~ost Reduction in Dry-farming in Utah.
21~Notes on Miscellaneous Insects of Utah.