544 Journal of Ai/riciiHure. [10 Sept., 1917 



As the fruit advances through the various stages from the time of 

 fertilization until it arrives at maturity it should be kept free from 

 Black Spot by the judicious use of fungicides. If the fruit be allowed 

 to become a host for this disease, which spoils its shape, injures its 

 colour, and impairs its quality, a product with reduced commercial value 

 is the result. Dnder these adverse conditions high-class specimens for 

 show purposes are often difficult to procure. 



Bordeaux mixture if improperly made, or, if it be not diluted to 

 a strength consistent with the requirements of the variety under treat- 

 ment, frequently causes russetting of the rind of delicate sorts like 

 the Jonathan. If the principal details connected with spraying are 

 not scientifically accomplished, in the case of fruit for show particu- 

 larly, the spray mixture often renders tlie fruit almost as unsuitable 

 for this purpose as would the disease. 



As it is known that the lime sulphur wash, when applied at a strength 

 suitable to the needs of delicate-skinned varieties, does not russet them 

 like Bordeaiix mixture, it has of recent years been mostly used in 

 preference to the latter. The spray mixture also keeps the foliage free 

 from this parasite, which, if allowed to take possession, soon sends its 

 mycelium through the leaf tissues and destroys them. When the 

 functional powera of the leaves, viz., breathing in gaseous food, sap 

 elaboration, and the giving out of waste, become seriously impaired, the 

 fruit produced is of inferior quality. 



Ripening of the Fbuit. 



When an apple has commenced to ripen as a result of the chemical 

 changes which take place in the various elements which constitute its 

 component parts, the pips begin to change in colour from yellowish 

 white to brown, and later, when the stage of maturity is reached, they 

 become almost black. 



Before being used as a food, and in the interests of health it is 

 desirable that apples for dessert purposes should have attained the 

 ripe stage prior to being distributed for human consumption ; whereas 

 culinary sorts, on having arrived at a certain stage of development, 

 become palatable and healthy food when cooked. In most cases, 

 however, the choicer dishes are obtained after the apples have been 

 allowed to ripen. Nevertheless, it is often advisable, when the trees are 

 carrying a heavy crop, to thin out and dispose of the larger fruits for 

 culinary use. 



As young trees usually produce large apples, and as high prices 

 are mostly obtainable for early cookers, it often proves a good com- 

 mercial proposition to pick the fruit when large enough for market ; 

 this also facilitates the trees' development. 



Apples, as regards their ripening, may be considered as belonging 

 to two classes. One class ripens better and assumes a more agreeable 

 flavour and better quality when picked from the tree on commencing 

 to mature, while in the case of the other, better results are obtained 

 when the fruit is allowed to ripen on the trees. The London Pippin 

 may be regarded as a good representative of the former, while the 

 King David is tlie best exponent of the latter class. 



DisTKicT FRfiT Shows. 



The orchardists in the various fruit-growing centres take a live in- 

 terest in their local fruit shows. These are held annually under the 



