74 STATE POMOLOGICAL SOCIETY. 



variety he found it working in this way. In all those cases in 

 which the disease is an attendant of scab, it can be avoided by 

 preventing the scab. Where bruises are the points of infection 

 the simple remedy is to carefully handle the fruit so that it will 

 not become bruised. 



Where the disease first develops as a saprophyte upon the 

 calyx lobes and through them makes its way into the living 

 fleshy tissues of the fruit we may find it somewhat more diffi- 

 cult to control. Still it would seem that a thorough spraying 

 with some good fungicide, such as would prevent the develop- 

 ment of apple scab, would also coat the calyx lobes of the fruit 

 sufficiently to prevent the growth of either parasitic or sapro- 

 phytic fungi upon them. 



It is well known that brown rot is the most serious decay of 

 the plum, cherry, peach, and other stone fruits. It also causes 

 considerable decay among apples. In examining the 30 bushels 

 of apples mentioned at the beginning of this paper, 39 fruits 

 showing decay from this disease were found. In each instance 

 infection took place through some break in the skin. In many 

 instances observed in early fall of fruit hanging on the trees 

 decay had always started from some wound. This is not stat- 

 ing that brown rot never enters apples through the unbroken 

 epidermis. The fact that it does in the case of plums, cherries, 

 etc., would indicate that such is possible, at least in tender 

 skinned varieties. But it does show that the percent of fruit 

 decaying from brown rot through infection in this way is at 

 least very small — so small as to be negligible. This means that 

 the loss of apples due to brown rot is almost entirely avoidable. 

 Handle the fruit carefully so that it will not be bruised and 

 brown rot will not be a source of trouble. 



The extent of injury done to stored apples by the unnamed 

 rot has already been pointed out. It is plainly not a negligible 

 loss. That this decay is one to which little attention has been 

 given in the past is quite apparent for so far as the writer 

 knows there is not even a common name by which it is generally 

 recognized. These fungi cause a dark brown decay of the apple 

 without the softening of tissues characteristic of several of the 

 other rots. They were almost invariably found following 

 bruises which had ruptured the skin and along the edges of the 



