270 STATE HORTICULTURAL SOCIETY. 



uot anything that is attributable to binning or lack of ventilation or any- 

 thing of that kind. 



Mr. Chas. Wilde: I believe that what effects the Greenings this year 

 is simply scab, only it came on later in the season and did not crack the 

 apple, and I think it is the same disease that is known generally as the 

 scab, and that bitter rot seldom appears in the Greening; and if you will 

 get that spot off from the Greening this year you will not see that corky, 

 bruised appearance; but in the Baldwin that often happens, and it is 

 known as bitter rot, as the secretary says. With us it is more prevalent 

 in the Baldwins that are overgrown, and less noticeable on those smaller 

 in size. 



Prof. Slingerland: I think Mr. Wilde is right about that. We have 

 three different things, there are two on this apple and neither appears to 

 be like what you are talking of on the ]5aldwin. 



Mr. IJeid : Sometimes these spots will occur within the texture of the 

 apple, and not grow on the skin at all, go clear through to the core; but 

 as the apples ripen through the winter they become entirely worthless 

 because of the prevalence of these spots. 



Prof. Slingerland: This Jonathan has distinct black spots on the skin 

 and very -little below the skin. It is quite different from that on the Bald- 

 win. On the Baldwin you have scarcely anything on the outside, but a 

 deep, bitter brown on the inside. Here is something like Spy, which has 

 these black spots which the gentleman found on Greenings. I never 

 found this brown spot on Greenings, such as you have on Baldwins. I 

 think these spots on Greenings are the genuine apple scabs coming on 

 later in the season. The spots on Jonathan I never saw before. I think 

 the spots on Baldwin are bitter rot. I think we are talking of three dis- 

 tinct things. 



A member: What is your remedy for bitter rot? 



Prof. Slingerland: I do not know of any remedy for bitter rot. Apple 

 s* ab, of course, you can prevent. 



Mr. Harrison: I thinli there are two distinct diseases that we are 

 getting mixed up here. One is what we used to call dry or bitter rot, 

 which prevailed in southern Ohio twenty-five or thirty years ago, so that 

 it almost ruined the Baldwin orchards in southern parts of the state, 

 a]id affected orchards up in the lake region badly. It did not confine 

 itself to tliat varietv, but that was the worst affected of anv. Then there 

 is another that is confined more to the surface; that I think is caused by 

 piling the fruit in too large masses when first gathered, before it passes 

 through a heating process. Forty years ago I was engaged quite heavily 

 in shipping af>ples from New York to Ohio and to Milwaukee, and oc- 

 casionally we got apples that were somewhat heated in the hold of the 

 vessel, and that spot which resulted was a bitter, disagreeable spot, but 

 it was entirely different from the old disease that we knew in Ohio or have 

 since known in Ohio as dry rot. This hardly ever appears first, I think, on 

 the outside, but commences in the apples, and sometimes, as the secretary 

 says, it does not appear on the outside at all. In paring the apple one 

 gets the first indication that it is there. 



Prof. Taft: I would say regarding this disease of which Mr. Harrison 

 has spoken, that it has been very troublesome this year with Fameuse and! 



