Winter Mcctim:. 309 



"^5 



The rot fungus survives the winter in the mummy peaches, also 

 in mummy plums and cherries, as the same fungus is found in all stone 

 fruits. To what extent it may survive in the twigs can not be stated. 

 All that is needed to induce its growth is a period of warm, rainy 

 weather. All rotted peaches therefore should be removed as soon as 

 they appear, and especially before the warm spring rains. The rot 

 may be checked in great measure by judicious spraying with Bordeaux 

 mixture. Of course it should be remembered that peach foliage is 

 peculiarly sensitive to fungicides and great care should be used in 

 spraying. The first spraying should be given during late winter just 

 before the fruit buds begin to swell, using a mixture of normal 

 strength. When the fruit is about the size of a hazelnut, the second 

 spraying may be given, diluting the formula one-half, and that maj' 

 be followed by a third spraying two weeks later, using 125 gallons of 

 water to four pounds of copper sulphate and five pounds of lime. 



PEACH SCAB. 



In peach scab we' have a disease that is sometimes mistaken for a 

 peculiarity of certain varieties of peaches. The dark spotting and 

 cracking of the fruit is really a disease caused by a parasitic plant, the 

 scab fungus, (Cladosporium carpophilum, Thm). It is much worse 

 during rainy seasons than in dry seasons, moisture seeming to be the 

 chief requirement. Certain varieties seem to be more susceptible than 

 others. The scab produces a hardening of the fruit beneath the scabby 

 areas, and in severe cases of scab, the affected side cracks open. The 

 fungus is found on the branches where it passes the winter, and oc- 

 curs continuously upon the same tree. From this we know where to 



expect it. 



Experiments seem to show that persistent spraying with weak 



Bordeaux mixture will greatly reduce the amount of scab. 



BROWN OR PUSTULAR SPOT. 



This is comparatively a new disease. Prof. Taft says it is caused 

 by the fungus (Helm in thasporium carpophilum, Lev.) It first ap- 

 pears as small rusty brown spots upon the upper or exposed side of 

 the peaches as early as June ist. After the fruit droops, the spots are 

 usually turned towards the observer. They increase in size and de- 

 velop light-brown centers, but are not otherwise conspicuous until 

 the fruit begins to ripen. From ripening time forward, there is quite 

 a variation in the development of the disease on different varieties of 

 peaches. 



The fungus of this disease is superficial in its development and 



