﻿58 
  

  

  can 
  chestnut 
  runs 
  only 
  6 
  per 
  cent 
  and 
  in 
  the 
  small 
  American, 
  

   runs 
  less. 
  We 
  know 
  that 
  the 
  Japanese 
  is 
  somewhat 
  more 
  im- 
  

   mune 
  than 
  the 
  American. 
  We 
  have 
  already 
  found 
  that 
  it 
  has 
  

   50 
  per 
  cent 
  more 
  tannin. 
  I 
  believe 
  one 
  of 
  us 
  wrote 
  you 
  about 
  

   experiments 
  to 
  find 
  out 
  the 
  percentage 
  of 
  tannin 
  in 
  Corean, 
  

   North 
  Japanese, 
  South 
  Japanese 
  and 
  Chinese 
  chestnuts. 
  The 
  

   investigation 
  will 
  be 
  carried 
  on 
  for 
  the 
  next 
  two 
  or 
  three 
  months. 
  

  

  Mr. 
  Corsan: 
  May 
  I 
  ask 
  if 
  there 
  is 
  any 
  soil 
  food 
  that 
  would 
  

   increase 
  the 
  amount 
  of 
  tannin 
  ? 
  Trees 
  protect 
  themselves. 
  We 
  

   have 
  watched 
  the 
  black 
  walnut 
  and 
  seen 
  him 
  fight 
  all 
  sorts 
  of 
  

   enemies. 
  The 
  tree 
  has 
  poisons 
  everywhere 
  and 
  the 
  nut 
  a 
  thick 
  

   shell 
  to 
  boot 
  and 
  doesn't 
  coax 
  enemies 
  to 
  get 
  at 
  him 
  or 
  to 
  eat 
  

   him 
  until 
  he 
  is 
  ripe. 
  

  

  A 
  Member: 
  Have 
  you 
  found 
  that 
  fertilizing 
  a 
  tree 
  increased 
  

   the 
  percentage 
  of 
  tannin 
  ? 
  

  

  Mr. 
  Rockey:, 
  That 
  hasn't 
  been 
  determined 
  yet 
  but 
  it 
  will 
  be 
  

   studied. 
  

  

  The 
  Chairman: 
  It 
  is 
  a 
  question 
  if 
  the 
  tendency 
  would 
  not 
  

   be 
  for 
  tannin 
  to 
  go 
  over 
  to 
  sugar 
  and 
  cellulose 
  under 
  cultiva- 
  

   tion. 
  I 
  don't 
  remember 
  the 
  chemistry 
  on 
  that. 
  Aren't 
  there 
  

   any 
  expert 
  chemists 
  here 
  who 
  can 
  tell 
  us 
  ? 
  The 
  natural 
  tendency 
  

   of 
  the 
  tree 
  under 
  high 
  cultivation 
  would 
  be 
  to 
  change 
  tannin 
  

   over 
  into 
  sugar 
  and 
  starch. 
  

  

  Mr. 
  Corsan: 
  This 
  talk 
  of 
  the 
  chestnut 
  blight 
  reminds 
  me 
  

   of 
  a 
  remark 
  made 
  by 
  a 
  gentleman 
  at 
  a 
  peach 
  growing 
  convention. 
  

   He 
  said 
  the 
  best 
  thing 
  that 
  ever 
  happened 
  to 
  this 
  country 
  was 
  

   to 
  get 
  that 
  San 
  Jose 
  scale 
  because 
  it 
  stopped 
  lazy 
  men 
  from 
  

   growing 
  peaches. 
  He 
  said, 
  '*I 
  don't 
  mind 
  it 
  a 
  bit 
  and 
  can 
  make 
  

   more 
  money 
  than 
  when 
  peaches 
  were 
  nothing 
  a 
  basket." 
  Proba- 
  

   bly 
  nature 
  will 
  help 
  us 
  some 
  way. 
  

  

  The 
  Chairman: 
  We 
  have 
  to 
  consider 
  what 
  nature 
  wants 
  to 
  

   do. 
  

  

  Mr. 
  Mayo: 
  If 
  I 
  am 
  in 
  order, 
  I 
  would 
  like 
  to 
  know 
  whether 
  

   this 
  fungus 
  trouble 
  is 
  likely 
  in 
  the 
  future 
  to 
  attack 
  or 
  has 
  at 
  any 
  

   time 
  attacked, 
  the 
  apple, 
  pear 
  or 
  quince 
  ? 
  

  

  The 
  Chairman: 
  I 
  think 
  it 
  has 
  been 
  pretty 
  well 
  decided 
  

   that 
  they 
  are 
  not 
  in 
  danger. 
  I 
  will, 
  however, 
  ask 
  Mr. 
  Rockey 
  

   and 
  Mr. 
  Pierce 
  to 
  answer 
  that 
  question. 
  

  

  Mr. 
  Rockey: 
  Up 
  to 
  the 
  present 
  time 
  there 
  has 
  been 
  no 
  

   indication 
  that 
  the 
  blight 
  will 
  get 
  into 
  them. 
  This 
  might 
  be 
  a 
  

   good 
  occasion 
  for 
  me 
  to 
  mention 
  the 
  Connellsville 
  fungus 
  again. 
  

   It 
  was 
  found 
  on 
  some 
  of 
  the 
  oaks 
  and 
  other 
  trees 
  in 
  this 
  section 
  

  

  