294 Stale Hurticidtural Socicly. 



Secretary Goodman — I want to make a motion that the next report 

 Oi our Society inckide the pictures of friends Nelson and Miller, a half 

 tone page for each of tliem. Carried. 



President Murray — We are on the question of Bitter Rot. We will 

 hear from Prof. Von Schrenk on Bitter Rot. 



Prof. Von Schrenk — Mr. President, I just wish to take a moment 

 or two to pass around some photographs of this Bitter Rot, and some 

 photographs of those potato apples that we raised from those 

 plats that Prof. Stinson spoke of. I simply want to add a word 

 to what Prof. Stinson said about this experiment we made in 

 connection with this Bitter Rot. Some of you will remember that we 

 outlined a plan to get at the trouble— -how this Bitter Rot spreads and how 

 it works. 



In want to echo a sentiment spoken of by Mr. Goodman in his re- 

 port, in which he said that you want to wait thirty years before you come 

 to a conclusion, and I want to warn every one that the results that you 

 can get in a year are not in any sense conclusive. I do this ; and some of 

 you may feel as some of us did that with the poor results of this year it 

 might be regarded as an argument against spraying. There is nothing 

 that we do that we can't get some lesson from. 



These photographs that I have here show in all seven or eight stages 

 of the Bitter Rot. Some of them are the tracings from those that we 

 keep in our culture chamber, and show the development from the very 

 earliest stages to the very last stages. I will pass them around first, so 

 that we won't get them mixed. 



The second series are what we have called potato apples, because 

 they look more like potatoes than apples. They are the result of our 

 spraying experiments. These are the result of our spraying experiment, 

 and will show you very nicely, and better than any talk I could make, the 

 peculiar effect the Bordeaux mixture had upon the apples this year. I 

 have three or four photographs of them, and a good plat that I am passing 

 around, it is the controlled plat, the one we didn't spray, and will show 

 you the result of the two. 



Now, as to the question as to what made that, of course, that is what 

 we are all interested in. We were very careful this year in saying to 

 every one who sprayed to use a certain formula, which had been used 

 in the past ; a formula that has been used for a great many years. Five 

 pounds of blue vitrol, five pounds of lime and fifty gallons of water, 

 and I believe that in every respect that formula was carried out strictly. 



In June T said something about the care which shoidd l)c used in 

 making Bordeaux mixture. Now some of these sprayings I know were 

 not made with that care. Some of them dumped in some lime — one of 



