Tortricidae 347 



hold the Fonda carton in place on the dryer, and a cork bored with a. ]/ 2 - 

 inch hole in which is inserted a 2 -inch length of glass tubing is sub- 

 stituted for the cloth-covered cork. By using a rheostat to regulate the 

 speed of suction, moth collection is quickly and easily carried out. As 

 many as 400 moths may be caught in one carton if transfer to the ovi- 

 position cages is made immediately. 



The oviposition cage found most effective is a 15" by 16" by 28" 

 frame covered with cheesecloth. The cloth should be on the inside of the 

 frame, as the moths will deposit eggs on the smooth frame surface. 

 Temperatures should be maintained at 8o°-85° F. This cage is placed 

 on damp sand directly below a window of a celotex incubator in the 

 greenhouse. A strip of turkish toweling with one end immersed in a 

 pan of water, the other end lying on the top of the cage, furnishes mois- 

 ture for the moths. Egg laying begins in 2 days, reaching a peak at 6 

 days. Peach seedlings grown from pits, or seedlings obtained from 

 orchardists and grown in the greenhouse in 5-inch pots are used for 

 egg deposition. The pots are introduced and removed daily. The 

 leaves are stripped from the plants and estimates of egg depositions 

 kept. In exposing the pots the leaves should rest against the top or 

 sides of the cage, as a much larger egg production results when the moths 

 crawl about from the cloth of the cage to the leaves for oviposition. A 

 temperature of 8o° to 85 ° F. and humidity of 50 to 60% should be 

 maintained at dusk when maximum egg deposition takes place. 



The leaves on which the eggs have been deposited are placed in jelly 

 jars or may be refrigerated at 50 F. for 2 weeks without reducing 

 below 80% the number of eggs hatching. Usually the jars are placed 

 directly in an incubator, temperature 8o° F., relative humidity 50%. 

 After 3 days the eggs appear to be black-spotted because of development 

 of the embryos. At this time they are removed from the jelly jars and 

 spread out upon green apples in refrigerator pans. Approximately 4,000 

 eggs are used for each pan of about 70 apples. To facilitate entrance to 

 the apples, punctures are made in the apples or they may be sliced, as 

 described later. It has been found that a larger number of larvae tunnel 

 into the fruit after the tough outer skin has been broken and a 

 depression, into which larvae may crawl, made available. A 6-inch knife 

 with a thin flexible blade is used in cutting the apples into slices of 

 %-inch thickness. The apples are not cut all the way through, so that 

 the slices stay in place. The green apples used are 1% to 2 inches in 

 diameter, gathered when orchardists are thinning, and placed in cold 

 storage for use at any season of the year. 



As the larvae develop it is necessary to divide the apples into two 

 pans and add a fresh supply of green apples to make sure sufficient food 

 is available for normal growth. Corrugated strips are fastened around 



