10 May, 1919.] Apple Culture in Victoria. 295 



readily recognised. This is the stage illustrated by the fully grown 

 London Pippin apple in Plate 197, and the slice cut from the diseased 

 part of the specimen reveals the condition of the interior. When this 

 stage is reached, and as ripening proceeds, withering of the pulp cells 

 beneath the brown tough tissue continues. Thus the diseased tissue 

 extends until, in many instances, the whole of the flesh between the core 

 and the rind in the aifected areas becomes involved. Usually the 

 crinkle appears as an irregular patch or patches around the calyx end 

 of the apple, practically destroying the whole of the fleshy part of 

 this region. Occasionally, however, the diseased sections run vertically 

 in strips interspersed with healthy ones, giving the fruit a corrugated 

 appearance. The diseased sections become more and more depressed 

 as the crinkle develops. ObjectionaMe sectoral inequalities in the surface 

 are thus created, and those become even more apparent if the afl^ected 

 apple be viewed in transverse sections. 



In seasons when abnormal developm.ent of crinkle occurs there is 

 hardly a variety immune from its attack, and those most liable to be 

 infected may develop the disease on any class of soil or in any locality, 

 irrespective of the weather conditions prevailing. The cause of this 

 disease is unkno^vTi, consequently no direct remedial treatment can 

 be applied. As it is recognised that contributory causes are involved, 

 however, certain indirect preventive measures are now being adopted. 

 The large fruits of trees making vigorous growth on rich land and 

 bearing light crops are more liable to crinkle than apples on trees 

 having developed the fruiting habit under normal conditions. Scientific 

 pruning and judicious cultural treatment are the measures referred to. 

 It is not suggested that the adoption of these controls crinkle; they, 

 nevertheless, act as helpful palliatives. 



(To he continued.) 



ENSILAGE A CHEAP FOOD. 



Among the cheap modern foods that go to make up a ration, none, 

 when properly fed, surpasses ensilage. It is a succulent food that aids in 

 the digestion of other foods, materially increasing their value for the 

 production of milk and butter and beef. The partial fermentation 

 which takes place in silage after it is cut and stored starts the process of 

 digestion, and renders it the most valuable of succulent foods. 



Many feeders depend too much upon ensilage as a balanced food, and 

 feed from 40 to 50 lbs. a day. An ample ration is from 30 to 35 lbs. 

 daily for the milk-producing cow. If 8 to 12 lbs. of hay or wheat, oats, 

 or buckwheat straw are added to the grain food, a complete ration will 

 be formed. 



^ It is the greatest mistake to keep the manger filled with hay or straw. 

 The cow should only be given what she will eat, and if any should happen 

 ro be left over it should be removed. Most skilled men agree that two 

 feeds a day are better than feeding oftener. Buckwheat straw properly 

 cured contains more food value than good oat straw. It has about 25 

 per cent, more protein than oat straw. 



— South African Dairyman, March, 1919. 



