252 STATE HORTICULTURAL SOCIETY. 



the temperature of the climate of this locality and that of the same latitude 

 forty miles cast Fruits, too, are often saved in the sprinc^ and fall by the fogs 

 of Lake Michigan, which usually extend for five or six miles along tlie eastern 

 shore of the lake. 



These climatic influences, and the adaptability of these sandy lands to the 

 cultivation of grapes and of small fruits, has been fully tested, so much so that 

 every farmer now has his field of these fruits, which usually brings him from 

 one hundred to three hundred dollars per acre, after paying the marketing 

 expenses. With grapes even a better result is obtained. More than this, there 

 has been no failure within the past five year^ of any of these fruits, with proper 

 cultivation. The result is tliat this locality is fast becoming understood as hold- 

 ing out the most promising inducements for engaging in these industries, and 

 it is already recognized as being the leading strawberry locality of Michigan. 

 The success of the cultivation of the grape is shown by the fact that there are 

 numerous vineyards in this county which yield each from three to seveuty-6ve 

 tons of grapes annually. 



The Chicago & West Michigan Eailway, running to Chicago, passes through 

 this county from north to south, with stations so arranged that every part of 

 these lands is within four miles of one of them, while the Goodricli Transporta- 

 tion Company's line of boats to Chicago, with the smaller boats connecting, 

 affords another very convenient and cheap means by which fruits raised in any 

 part of the locality can be sent to market. 



DISEASES OF THE GRAPE. 

 BY JOHN L. VAN PELT. 



Twenty-four years in grape culture have taught me some strange lessons. 

 The first year I knew all about the business. I thought that what I knew 

 would make a large book. The second year I did not know so much, and the 

 third year convinced me that what I did not know would m;ike not only a 

 much larger but an infinitely better book. I then abandoned theory and 

 adopted practical observations; but twenty-four years is too short a time to 

 learn all about grape culture. 



Those diseases from which my vineyard suffered most were mildew, the 

 blight, and the effects of insects. Scientists may classify differently. I have 

 noticed all classified as rot. I take exceptions to the word 



MILDEW. 



Mildew is probably the most fatal disease of the grape. Its effects are 

 almost instantaneous. When it makes a general appearance in a vineyard it is 

 about time to bid an affectionate farewell to the crop. No crop ever survived a 

 general attack of mildew. If the Iruit seemingly survives it is only to develop 

 into some other lorm of disease. 



It is simply an atmospheric disease, attacking the grape during warm, damp, 

 sultry weather, between the time the blossom is shed and the time the berry 

 attains one-third or one-half its matured diameter. The stems of the clusters 

 first show indications of its presence by small spots of whitish fungus, resem- 

 bling H sprinkling of flour. In a few days the berry assumes the same appear- 

 ance, being finally covered with white, becoming hard, and finally dropping 

 off. 



