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  Japanese 
  and 
  Chinese 
  plants 
  which 
  came 
  in 
  by 
  way 
  of 
  Persia 
  and 
  

   which 
  have 
  been 
  slowly 
  adjusted 
  to 
  the 
  conditions 
  of 
  western 
  

   Europe. 
  That 
  adjustment 
  has 
  gone 
  so 
  far 
  that 
  the 
  Persian 
  type 
  of 
  

   peach 
  does 
  better 
  on 
  the 
  Pacific 
  coast 
  than 
  in 
  the 
  East. 
  We 
  are 
  

   breeding' 
  a 
  race 
  of 
  these 
  fruits 
  from 
  China, 
  the 
  Chinese 
  cling 
  group, 
  

   which 
  does 
  well 
  in 
  the 
  eastern 
  part 
  of 
  the 
  United 
  States, 
  and 
  we 
  

   have 
  from 
  there 
  a 
  peach 
  that 
  is 
  better 
  for 
  the 
  country 
  east 
  of 
  the 
  

   Rocky 
  Mountains 
  than 
  the 
  ones 
  that 
  have 
  been 
  modified 
  in 
  Europe. 
  

  

  Now 
  take 
  the 
  other 
  side 
  of 
  this 
  question, 
  the 
  foreign 
  parasite 
  — 
  

   that 
  is 
  very 
  unfortunate 
  thing 
  — 
  over 
  which 
  Ave 
  do 
  not 
  always 
  have 
  

   the 
  control 
  that 
  we 
  do 
  with 
  the 
  foreign 
  host. 
  An 
  equal 
  disturbance 
  

   of 
  nature 
  takes 
  place 
  when 
  we 
  introduce 
  a 
  foreign 
  parasite, 
  whether 
  

   it 
  is 
  from 
  a 
  similar 
  climatic 
  region 
  or 
  one 
  not 
  so 
  similar. 
  The 
  chest- 
  

   nut 
  blight 
  is 
  a 
  tremendous 
  example 
  of 
  that 
  sort 
  of 
  thing. 
  This 
  has 
  

   come 
  into 
  prominence 
  within 
  a 
  decade 
  and 
  it 
  is 
  one 
  of 
  the 
  greatest 
  

   problems 
  in 
  the 
  pathology 
  of 
  the 
  chestnut. 
  That 
  has 
  turned 
  out 
  to 
  

   be 
  a 
  Chinese 
  parasite. 
  It 
  was 
  found 
  last 
  summer 
  by 
  the 
  agricultural 
  

   explorer, 
  Mr. 
  Myers, 
  but 
  the 
  fungus 
  was 
  studied 
  out 
  by 
  Dr. 
  Shear. 
  

  

  The 
  three 
  great 
  American 
  parasites 
  of 
  our 
  native 
  grapes 
  are 
  the 
  

   black 
  rot, 
  the 
  downy 
  mildew 
  and 
  the 
  Phylloxera, 
  an 
  insect 
  pest, 
  and 
  

   they 
  caused 
  a 
  great 
  amount 
  of 
  study 
  and 
  work 
  and 
  investigation 
  and 
  

   great 
  expense 
  when 
  they 
  were 
  introduced 
  into 
  France 
  and 
  South 
  

   Germany 
  and 
  Italian 
  vineyards, 
  and 
  were 
  fought 
  out 
  only 
  by 
  what 
  

   might 
  be 
  considered 
  a 
  magnificent 
  effort 
  on 
  the 
  part 
  of 
  the 
  European 
  

   governments, 
  especially 
  France. 
  On 
  our 
  native 
  wild 
  grapes 
  those 
  

   diseases 
  are 
  almost 
  trivial, 
  and 
  the 
  wild 
  seedlings 
  in 
  the 
  woods 
  are 
  

   practically^ 
  immune, 
  but 
  when 
  we 
  cultivate 
  them 
  and 
  select 
  the 
  

   tenderer 
  varieties, 
  the 
  black 
  rot 
  is 
  pretty 
  bad, 
  especially 
  on 
  the 
  Con- 
  

   cord, 
  and 
  particularly 
  when 
  that 
  is 
  hybridized 
  with 
  grapes 
  of 
  

   European 
  blood. 
  Nevertheless, 
  we 
  have 
  cultivated 
  them 
  in 
  order 
  to 
  

   get 
  the 
  large 
  juicy 
  fruits. 
  There 
  are 
  many 
  more 
  examples 
  of 
  this 
  

   sort. 
  

  

  Now 
  about 
  the 
  cultivated 
  nuts. 
  I 
  wish 
  I 
  could 
  tell 
  you 
  how 
  much 
  

   I 
  think 
  of 
  the 
  native 
  nuts. 
  I 
  grew 
  up 
  in 
  Northern 
  Illinois 
  and 
  could 
  

   go 
  out 
  on 
  a 
  day 
  like 
  this 
  and 
  gather 
  two 
  or 
  three 
  bushels 
  of 
  hickory 
  

   nuts. 
  How 
  I 
  enjoyed 
  the 
  black 
  walnut, 
  especially 
  when 
  it 
  was 
  just 
  

   shriveled 
  so 
  it 
  would 
  leave 
  the 
  shell 
  — 
  it 
  got 
  rather 
  too 
  rich 
  when 
  it 
  

   was 
  dried 
  and 
  stale 
  in 
  the 
  winter 
  time 
  — 
  but 
  how 
  delicious 
  it 
  

   was 
  when 
  just 
  wilted! 
  Also 
  there 
  was 
  the 
  butternut 
  and 
  the 
  

   wild 
  hazelnut. 
  I 
  used 
  to 
  take 
  a 
  one-horse 
  wagon 
  into 
  the 
  woods 
  on 
  a 
  

   Saturday 
  and 
  gather 
  enough 
  hazelnuts 
  in 
  the 
  shucks 
  to 
  fill 
  it 
  ; 
  then 
  

   we 
  had 
  hazelnuts 
  all 
  winter. 
  So 
  I 
  am 
  in 
  full 
  sympathy 
  with 
  the 
  

  

  