May, 1922 



In all cases the last application was ap- 

 plied to the fruit only. 



The results of the copper dusting en- 

 couraged the users of this cheap method 

 and more applications will be used next 

 year. 



With us the system of tenant farming 

 prohibits the use of expensive power liquid 

 sprayers and for that reason much hope is 

 placed on the success of a dusting method. 

 It means one man with a $25 duster as 

 against two to five men with a three or 

 four hundred dollar sprayer. 



On the field of 150 rows from which 

 one and one-half cars were loaded under 

 the association rules, only 32 rows received 

 insect protection throughout the season and 

 nineteen of the 32 rows received copper 

 dust. Over 80 per cent of the merchant- 

 able melons loaded from tho 150 rows 

 came from the 32 dusted rows and over 

 90 per cent of the large melons (over 3 5- 

 pound average) came from these 32 rows. 



From our notes it is apparent that the 

 second application (one week after first 

 melons have "set" on vines) is the "calyx 

 spray" of the watermelon for when that 

 \v.)s omitted any number of applications 

 thereafter showed little signs of checking 

 the disease. 



BETTER FRUIT 



Page Nineteen 



Pear Culture in Western 

 Washington 



{Cuntinued from page 8) 



After that the most essential thing is to 

 prune them enough. Let the sun and air 

 get at the fruit. Five boxes of choice 

 fruit is much better than 100 boxes of 

 culls. 



The worst pest to contend with in the 

 Sound country is the scab. For this, spray 

 the trees when still dormant, about the first 

 of March, with a regulation lime and 

 sulfur solution, 1 to 8. This will kill all 

 the spores left on the trees, also any scale 

 that may be there. Spray again when the 

 fruit is the size of small marbles with 

 Bordeaux mixture, 4-4-50. Add one and 

 one-half pounds of powdered or paste 

 arsenate of lead to each 50 gallons. Sprav 

 to kill slugs and other chewing insects. 

 Spray with the same solution in three weeks 

 and again in three weeks. This should give 

 vou clean fruit unless the season is espe- 

 cially cloudy and damp. Scab thrives in 

 mucky weather. 



For the blister mite, or sometimes called 

 ihe pear rust, use a lime sulfur spray, 1 to 

 12 or 15, and apply just before the buds 

 open. At this time the eggs are hatching 

 and the spray is most effective. This pest 

 is hard to control in certain parts of the 

 country out here, but does not seem nt 

 present very troublesome. Have you ever 

 observed the rusty leaves of the mountain 

 ash? It seems that possibly this mountain 

 ash is the host of the blister mite. Maybe, 

 if we destroyed all the mountain ash we 

 would have no more trouble with this mite,- 



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but unless it becomes more troublesome let 

 us keep our beautiful mountain ash. 



Black-spot sometimes works on young 

 pear trees when they are in a weakened 

 condition or bruised with a single-tree. 

 The bark turns a dark brown color and 

 loosens from the tree. Make a solution of 

 Bordeaux, 8-8-50, and with a brush paint 

 the trunks and main branches thoroughly 

 with this mixture. 



piCK the pears when the seeds have 

 -*- turned from a white to a dark brown 

 and when the stem breaks off the twig or 

 peduncle readily. Don't let the fruit ripen 

 on the tree. If the picker is not careful, 

 many of the fruit buds, being already 

 formed for next season's crop, will be 

 broken off and the crop shortened for next 



season. All the fruits should not be picked 

 in one operation, as it seldom happens that 

 all the fruit is equally developed. There 

 is generally a difference of a week and 

 sometimes two weeks in the time of the 

 maturity on the same tree. Go over the 

 trees two or three times. With a little 

 practice you can readily tell which pears 

 arc ready to be picked. Always pick with 

 the stems on. Handle the fruit very care- 

 fully as a bruised pear will soon rot, but 

 not ripen. 



If kept for future use or sale take them 

 as soon as picked to the storehouse and keep 

 them at a dry temperature of about 15 

 degrees above freezing until ready for mar- 

 ket. Keep the light entirely excluded from 

 all storage fruit. On this precaution depend 

 the flavor, color and texture. 



