206 NEBRASKA STATE HORTICULTURAL SOCIETY. 



timately increased as well as brought nearer our base of oper- 

 ation in picking time. In fact it is very hard to pick the fruit 

 from a tall slender tree. But in trimming remember that it is 

 the last years wood that contains the fruit spurs, and do not re- 

 move so much of it that there will be no bloom. 



There is no branch of pear culture more neglected than that 

 of pruning, the pyramidal form is the most natural, although 

 there are other forms such as the vase in which there is much 

 to be commended in our western country for it contemplates 

 a low head composed of three or four main branches that 

 are allowed to start from the main stem at a height of not 

 more than two feet from the ground, and by careful work an 

 open spreading head is obtained. 



But for the average westerner this may entail too much labor 

 and perhaps the best plan is to let the natural form alone and 

 when the trees begin to arrive at that stage where they grow 

 rapidly, it is only necessary to remove all water sprouts and 

 limbs that interfere, cut excessive growth and attain a moder- 

 ately low heading. By a yearly pruning in this way the bear- 

 ing surface of the tree may be wonderfully increased and a ten- 

 dency to blight be vastly counteracted. 



DISEASES OF THE PEAR. 



Blight, scab and leaf blight are the most dreaded enemies 

 that we have to contend with in pear culture, and perhaps blight 

 is the dread enemy of most of the Nebraska growers. 



It is a contagious bacterial disease of the pear and allied fruits. 

 It may attack any part of the tree, blossoms, new growth, limbs 

 or trunk, and while the blight may not attack the leaves it is 

 certain that they succumb in a short time after the limb is 

 struck by this dread disease. The leaves do not fall after dying 

 but remain attached and are a mute feature that points us to 

 the trouble. 



Only that part of the tree that is directly struck by the di- 

 sease is affected and all remaining portions are healthy until the 

 bacteria reaches them. The progress is usuaUy at the rate of 

 from two to three inches a day but may be more rapid. 



