94 State Horticultural Society. 



gether. It is just as easy to run the two out at once as it is to run one out 

 at a time. ! 



Question : You recommend the picking up of the rotten fruit ; what 

 ^vould you advise us to do with it? 



\^on Schrenk. — I would remove it from the orchard. Get it as far 

 away as possible ; bury it in some ditch; cover it up with dirt. 



About spraying. I would spray from now on for the bitter rot. 

 We used to always say to spray a little before the blossom. But I be- 

 lieve that we will learn that the effective spraying will be in the latter 

 part of the season and not the earlier. Yet we don't do it now. We 

 are experimenting. We began before the buds opened. Then we have 

 some that we are going to spray a little later, and some others that we will 

 spray quite late and will note the effect. 



Mr. Erwin. — Professor, did I understand you to say that this fungus 

 could be in the shape of dust and could be blown about by the winds? 



Answer : Yes, sir. 



Mr. Erwin. — I noticed in a young orchard in the southwest corner 

 the trees became aft'ected first and all those that were in line of the pre- 

 vailing wind. I wonder if it could be blown there from the timber. 



Von Schrenk. — Xo ; not very likely. It only affects apple trees. 

 In fact, it only eft'ects those fruits that have sugar in them and a good 

 deal of starch. 



C. W. Wilmeroth, Chicago. — V<q would like to know something of 

 the bitter rot, for it is making a great deal of trouble for us. Last year 

 we had a shipment of 48 or 50 barrels of apples shipped from a point 

 in Illinois to Chicago and in going there they took the bitter rot. When 

 we opened them up they were covered with spots of the rot and were 

 ruined. Worth nothing. This matter- causes us to keep our eyes on the 

 Illinois bitter rot. We don't know whether it is a disease that is going 

 to come up every year or not. We are in a quandary; we don't knovv 

 what to do about it. 



Von Schrenk. — I am so glad you spoke of that fact. So many cold 

 storage men come to us and ask about that. These apples are bought 

 and people are sent to gather them and perhaps are not very careful 

 in picking them ; at any rate, they have a chance of being bruised. When 

 the fungus is in the best conditions, it only takes a very short time to 

 develop. I can make them be of no account in 36 hours. Now. then, 

 if you spray heavily several times, there comes up the question between 

 the grower and the buyer. Now, how about the Bordeaux mixture? 

 It will be either fruit with Bordeaux or no fruit. But are we going to 

 send our apples to Chicago with the Bordeaux mixture? 



Secretary Goodman. — Now about packing. Could we use this Bor- 

 deaux mixture inside of the barrels? 



