340 State Horticidtural Society. 



prevent, the summer development of the disease. Many use the 

 Bordeaux mixture, and think it superior to the simple solution 

 of the sulphate in water; but the latter is easier, no lime to clog the 

 nozzle, and there is no danger of injury, as long as the buds are 

 not open or too much swollen. If early enough, you can use as 

 much as eight pounds of the sulphate. 



Then, to make assurance doubly sure, I recommend that when 

 the fruit is about half grown, or even before, we make frequent 

 applications of dust, consisting of 200 pounds of thoroughly pow- 

 dered lime, 5 to 25 pounds of flowers of sulphur and 5 pounds of 

 Sal Bordeaux, or 10 pounds of the Legget Dry Bordeaux. This is 

 a general fungicide, and the dust made by this general formula 

 can be used at all times without the least danger of burning the 

 foliage or staining the fruit. With the liquid Bordeaux on the 

 peach we are in constant danger of injuring the foliage. Prob- 

 ably 2 pounds of the sulphate to 50 gallons of water, with as much 

 lime as we can get through the nozzle, would not be entirely free 

 from danger; and even this should not be used after the fruit be- 

 gins to ripen. Then use ammoniacal carbonate of copper, but not 

 more than 4 ounces to 50 gallons of water. This treatment should 

 be continued till just before the fruit is ready to harvest. 



2. Brown Rot. — This disease, according to all who have had 

 experience with it, is the most serious fungus with which we have 

 to contend in raising cherries, plums or peaches. It is the most 

 severe on early varieties, and is extremely prevalent in the Middle 

 Atlantic states. In 1900 it cost the peach growers of Georgia 

 alone, $500,000 to $700,000. It has been reported on the pear, 

 quince and apricot. It causes the rottening of the fruit about the 

 time of ripening, hence called fruit rot and ripe rot. In increases 

 rapidly in warm, moist weather; and peaches that touch each 

 other are among the first to suffer from this fungus. The affected 

 fruit turns brown, and appears as if decayed. It then becomes 

 covered with an ashy-colored coating, which consists of myriads of 

 spores, each one of which is capable of spreading the disease. It 

 attacks small twigs and frequently kills them. Blossoms may be 

 affected and so ruined that no fruit can set. Prof. Pierce quotes 

 Mr. Smith as saying that the fungus winters on the diseased 

 branches and in the dried fruit adhering to the trees. 



One of the first things then in its treatment is to remove the 

 dried fruit and the dead twigs before growth starts in the spring, 

 when they become covered with spores, which propagate the dis- 

 ease. Thorough winter spraying, after frosty weather has passed. 



