1916] DISEASES OF PLANTS. 353 



when used as fungicide or insecticide as previously discussed (E. S. R., 32, p. 

 447; 34, pp. 50, 243). 



Treatment of vines and vegetation with hot water, L. Semichon {Rev. Vit., 

 43 {1915), No. 1118, pp. 413. 414, fig. 1). — Results are presented in numerical 

 and graphical form of the relation found to exist between the distance from 

 the nozzle and the lowering of the temperature in case of sprays applied with 

 nozzles of different kinds and sizes. 



Theory of temperature change in hot sprays, A. CHAUViGNfi {Rev. Vit., 43 

 {1915), No. 1118, pp. 415-41'^, fig- 1)- — This article reports a study along lines 

 similar to the above. It is stated that the lowering of the temperature is not 

 constant throughout the length of the jet, the maximum rate of temperature 

 decrease being attained at 20 cm. (7.8 in.) from the orifice of the nozzle in the 

 experiments reported. 



Theory and practice in regard to the cooling of hot sprays, L. Semichon 

 {Rev. Vit, 43 {1915), No. 1118, pp. 417-419) .—This is a discussion of the above 

 notes, including supposedly variable unknown factors. 



Brusca of olive, G. Pollacct {Atti 1st. Bat. R. Univ. Pavia, 2. ser., 9 {1911), 

 pp. 26-28). — Two fungi described as new s-pecies on olive leaves are named 

 Coniothyrium clew and Septoria olece. 



Cacao and its local diseases, T. G. Ghofulpo {Philippine Agr. and Forester, 

 4 {1915), No. 8, pp. 162-112). — Giving the results of a study of cacao culture in 

 the Philippines, particularly in the region around the College of Agriculture, 

 the author discusses various cacao pests and diseases. The fungi which are 

 found to be very commonly injurious are the Diplodia or Lasiodiplodia form of 

 Thyridaria tarda, Phytophthora omnivora, Nectria theobromce, and N. bainii. 



Bordeaux mixture, if applied thoroughly and in time, is said to be very satis- 

 factory for both fungus pests and insect enemies of cacao. Necessary or help- 

 ful conditions for successful cacao culture are general sanitation, seed selection, 

 spacing, fertilization of the soil, early pruning, and destruction of affected parts. 



Coconut bud rot, J. B. Roeeb {Bui. Dept. Agr. Trinidad and Tobago, 14 

 {1915), No. 4, pp. 129, 130). — In a summary of a report on the work done to 

 date in connection with bud rot, it is stated that experiments at Roxborough, 

 Tobago, and Toco, Trinidad, indicate that frequent spraying with Bordeaux 

 mixture can be relied upon to prevent serious attack by this disease if the 

 crowns of the trees are not over 15 to 18 ft. from the ground. The infected por- 

 tions are chiefly the bases of the leaves, the flower stalks, the spathes, and the 

 whole of the soft upper portion of the stem. 



The claim that Bacillus coli is the cause of bud rot is said to be undergoing 

 tests. 



A study of native coffee production, P. D. Luistro {Philippine Agr. and 

 Forester, 4 {1915), No. 8, pp. 153-161). — This is a discussion of coffee culture 

 in the Philippines, including the decrease during recent years in the output 

 with its causes and their possible remedies, as manuring, pruning, and more 

 particularly, spraying. 



It is stated that experiments carried out in the Lipa and the Los Banos dis- 

 tricts, where Hemileia vastatrix is said to be the most destructive coffee dis- 

 ease, show that a considerable saving was effected by the use of Bordeaux mix- 

 ture. Pruning is said to lessen the degree of infection. 



A brief bibliography is appended. 



A coffee disease in Mexico, R. Fakneti {Atti 1st. Bat. R. Univ. Pavia, 2. ser., 

 9 {1911), pp. 36, 37). — A disease of coffee in Cuicatlan, in the Mexican State 

 of Oaxaca, is ascribed to a fungus described as Cercospora herrerana n. sp., 

 which is contrasted with C. coffeicola. 



