66 State Horticultural Society. 



in carefully, thus preventing any injury from bruising. After alE 

 the fruit has been gathered into the sheds, sorting is begun. The 

 apples are sorted into four grades ; namely, fancy, number one, number 

 two and number three. For market the first three grades only should 

 be used. In packing into the barels, place a double layer into the 

 bottom, stem end down, then fill up with apples of the same class j 

 close the barrel and label the faced end. The advantage of this double 

 layer at the top is simply that a better appearance is presented when 

 the barrels are opened, and fruit packed in this way will often bring a. 

 better price than when promiscuously thrown in. 



The number three apples which are not marketable are good for 

 evaporating; and even number twos may be used if the price of evapo- 

 rated fruit is such as to warrant it. 



Have a good cellar either above or below ground for storing the 

 apples. If it is above ground make it double walled. This cellar 

 should be kept dark, comparatively moist, well ventilated and at a 

 temperature of 35 or 40 degrees Fahrenheit. Ke*ep it thoroughly 

 clean and disinfected, and store only sound fruit. 



The apple has a number of insect and fungus enemies to contend 

 with. Among the insects the round and flat headed borers, the codling- 

 moth and the canker worm do the greatest amount of injury. As 

 stated before, the wooden wrappers around each tree will help to keep 

 away the borers, but it is frequently found necessary to cut them out. 

 For the codling moth, spray with some arsenical poison Avithin a week 

 after the blossoms fall and several times after that. The canker worms 

 may be kept away by putting some barrier around the trees, and also 

 by spraying with some arsenical poison. Among the fungus diseases 

 are the bitter rot and the scab, for both of which the trees should be 

 sprayed, with Bordeaux mixture. Root rot also attacks the apple. 



PEACH CULTURE. 



The peach, although a native of a warm climate, has through years 

 o^ cultivation, been hardened until it may now be grown far north. 

 It ranks high among the commercial fruits of Missouri and has been 

 very successfully grown in the southern part of the State. It is a tree 

 which comes into bearing at the third year from the bud. Propagation 

 is effected by seed, by budding or by grafting ; budding being the most 

 successful and widely practiced method. 



The best site for a peach orchard is high land, sloping toward the 

 north, and the best soil a sandy loam with a gravelly subsoil. Peach 

 land must be dry ; under no conditions will the trees grow in wet,, 

 soggy land. 



