PROCEEDINGS OF THE ANNUAL MEETING. 269 



na it does below the skin. You cut the skin off, and there you find brown 

 si>ots, you might call them. 



Mr. Keid: That is what he refers to. 



Professor Slingerland: I do not know what has caused that or what 

 can be done for it. I submitted some specimens to Professor Bailey, a 

 *ihort time ago, similar to that, and he said he did not know what was the 

 cause or what could be done for it. I think it is peculiar to Northern 

 Spy and Baldwin and also Greening, but I do not know of any remedy 

 except cultivation. 



Mr. Smith: With me the Greening was affected more than any other 

 variety, and it seems to develop like a canker, and around it is a bitter 

 taste, about as Mr. Sherwood has described — more this year than any 

 year before, and more in Greenings than any other variety. 



Mr. Wilde: I have grown Greenings a great many years, and never 

 «aw this occur before, and it occurred worse on trees that were over- 

 loaded. It is a black spot, as though the rain had left dirty, soot spots 

 on the fruit, and they wilted the apples. It is a new thing to me. I 

 never had it before, and it has injured a great many apples. Some of my 

 Greenings were not worth taking in on account of that black scab. The 

 other apples were free from it, Baldwins and Spies were entirely free. 



Mr. Rice: I think it is produced a great deal by the apples heating. 

 I think that is the great difficulty in shipping apples across the ocean, 

 their heating in the holds of the ships. Our Canadian friends find a great 

 deal of trouble from that. When they get to the European market they 

 are almost worthless from that bitter taste. In the case that I noticed 

 it seemed to be decidedly from being heated, I thought, in the barrels. 



Mr. Wilde: I would like to state that under my circumstances it could 

 not possibly have been from heating, because it made its first appear- 

 ance on the first day of September, on the trees; I first noticed it among 

 the apples on the trees. When they were piled up on the ground I consid- 

 ered the fruit from one tree worthless. They all wilted so that they were 

 like sponges, from that particular tree. Those that were thin or scat- 

 tered were better. 



Mr. Sherwood: There is a difference in the spots. I thought I was 

 right. It has occurred this vear on Jonathan. I know I had seen it here, 

 and there it is [showing a specimen] the same thing on that Jonathan. 

 It is different from the spots that occur on the Greenings, that this gentle- 

 man referred to. Where it is very pronounced it has left the skin in a 

 withered condition, and this seems to look like a little dent on the apple. 

 It is on this Jonathan that I have in my hand, you can see the spots, and 

 on some Baldwins it will nc^arly cover the apple. It is something I have 

 noticed within two years. 



Mr. Reid: There is something that has been observable on the Bald- 

 win for some time, and more frequently, I think, as a ])it in the skin than 

 as a black spot. TTnderneafh the skin tluMc^ is a brown, withered apjiear- 

 ance, a corky substance; fh<? llavor of the apple becomes bitter, and it 

 very often is noticeable on the apples at the time of picking. I have this 

 fall had samples of very large P)aldwins brought to my office that would 

 be utterly worthless for any ])nrpose, and it is commonly Icnown among 

 growers as bitter rot. I never saw it among any other apples, and it is 



