304 AGRICUIvTURE OF MAINE. 



place for the larvae. Visit them every few days and kill the 

 caterpillars. 



INFESTING THE FRUIT. 



Codling moth, Carpocapsa pomonella. This is by far the 

 w^orst insect enemy of the apple, causing a loss of many millions 

 of dollars each year. 



LIFE HISTORY. 



The moth appears about the middle of June and deposits her 

 eggs on the leaves and fruit. In from ten days to two weeks 

 the eggs hatch and the minute larvae begin feeding on the leaves 

 and fruit, especially where a leaf touches the fruit. This is the 

 time to spray as the young larvae are easily destroyed by the 

 Paris green of the solution. 



If left to develop they gradually work their way into the apple 

 and after reaching maturity in the fall, crawl out and seek a 

 sheltered place in which to pupate. This may be under the 

 hoops of the barrel, under bark on the tree or some other con- 

 venient place. Here they spin a silken cocoon and remain 

 until another spring when they hatch into the adult moth. 



Railroad worm, Rhagoletis pomonella. The mature insect is 

 a small fly about one-half the size of the common house fly. 

 She punctures the skin of the apple with her ovipositer and lays 

 her eggs underneath, so that spraying is ineffective. Keep the 

 ground free from all apples as soon as they fall. The larvae 

 enter the ground to pupate and remain over winter. 



FUNGOUS DISEASES. 



Apple scab, Fusichdium dendriticum. A brief history of the 

 disease called apple scab may not be out of place. 



The spores or "seeds" are very minute microscopic bodies, so 

 light as to be easily blown about in the air. These lodge in the 

 leaves and embryo buds during the late fall ready for the next 

 year's "seeding." 



In the early spring when the buds start the mycelium or 

 "roots," force their way under the scale of the buds and begin 

 their growth. The ripened spores are conveyed to the apple 

 and developed leaves and form the scab-like growth on the fruit 

 and leaves. This process is hastened by moisture and heat. An 



