APPLE ROT 281 



with the sulphur on the second apphcation, and the 

 quantity of lime should be increased on each successive 

 apphcation, until the proportions of lime and sulphur are 

 nearly equal, always keeping just a little more sulphur than 

 lime. It has been found of service to thoroughly wet the 

 branches with a solution of sulphate of iron when the vine 

 is resting. 



The use of rich stable manure is stated to make vines 

 more susceptible to this disease. 



Diseased leaves and shoots should be collected and 

 burned, and diseased fruit should also be removed as 

 speedily as possible. 



Viala, Malad. de la Vtgne, ed. iii. p. 204, pi. v. and figs. 

 Arcangeli, Nuovo Giorti. Bot. Ital. vol. ix. p. 74, pi. ii. 

 Massee, Gard. C/irofi., Feb. 2, 1895, figs. 



APPLE ROT 



( Gloeosporium fructigenum^ Berk. ) 



This disease, first investigated by Berkeley, is very 

 destructive to ripe apples, causing the too familiar brown, 

 sunken patches, the diseased portion having a very bitter 

 taste. 



The disease usually first appears as minute spots when 

 the fruit is about half-grown, and continues to enlarge, 

 retaining a rounded form, but frequently increasing in 

 size so much that several originally distinct spots blend 

 together, and form a large irregular patch, and not 

 unfrequently the entire surface is eventually covered. 

 Black, slightly raised, minute points, often arranged in 

 irregular circles, form on the diseased parts; these represent 

 the fruit of the fungus, consisting of numerous closely 



