280 



THE MONTHLY BULLETIN. 



FIVE-LEAVED PINES. 



By Frederick Maskew. 



With an eye single to the protection of our sugar pine forests, at present covering an 

 area of approximately five million acres in this state, Commissioner of Horticulture 

 6. H. Hecke. on February 1, 1917, issued Quarantine Order No. 30, the provisions 

 of which prohibit the entrance into the state of California of all five-leaved pines 

 and other host plants of the' white pine blister rust, originating within a certain 

 defined area of the United States. Since the issuance of this order the central 

 quarantine office is in constant receipt of inquiries from the state quarantine 

 guardians as to the names of the several pines covered by this regulation. To place 

 this information in a convenient, permanent form, readily available to all horticul- 

 tural inspectors in the state, is the purpose of offering the following information for 

 publication in the Monthly Bulletin. 



The following list issued by the Federal Horticultural Board on June 3, 1913, 

 enumerates the five-leaved pines, and in addition includes all horticultural varieties 

 of the same in the prohibited list : 



Fig. 85. — Fascicle 

 of five-leaved pine. 



MELANOSE OF CITRUS. 



By H. S. Fawcett, University of California Pathological Laboratory, Whittier, Cal. 



Melanose is a superficial marking of the surface of citrus fruits, leaves and stems. 

 The most noticeable and serious injury commercially is that to the skin of the fruits. 

 causing them to become rough and unsightly, and when severe, stunting their growth. 

 The markings are small, raised areas with a wax-like appearance, varying from 

 yellow to brown and sometimes black. The individual markings or specks (varying 

 in size from mere points to areas one-sixteenth of an inch in diameter), show under 

 the hand lens lines of breakage around the margins or across the surface, giving the 

 appearance, on a miniature scale, of dry cracked mud, and when close together give 



