& SPRAYING PEACHES, 
growth, which ramifies and kills the tissues. These dead tissues turn 
brown, and the fungus breaks through the surface, producing another 
crop of spores. The process is very rapid, only a few days interven- 
ing between one generation of spores and another. 
DAMAGE TO THE PEACH. 
Although the young fruits soon after the petals are shed may 
become affected, as a rule no marked outbreak occurs until the fruit 
is half grown or larger, and the greatest destruction is wrought at 
harvest time. The fruit crop may reach maturity in perfect condi- 
tion and yet be destroyed before it can be picked. Moreover, the 
fruit may become affected in transit or after reaching the market. 
It is no uncommon experience among peach growers to have a car- 
load of peaches leave the orchard in apparently good condition and 
Fria. 1.—Peaches entirely destroyed by brown-rot, showing gray masses of spores of the fungus. 
arrive on the market specked and practically worthless, owing to the 
brown-rot fungus. Through handling by pickers and packers some 
fruit in every package may become contaminated with spores from 
a few diseased fruits in the orchard. Enough moisture usually 
develops in the car to germinate the spores, and if the refrigeration 
is poor the fruit is likely to go down in partial or total decay before 
reaching the consumer. 
The fungus also attacks the blossoms and extends from these into 
the fruit-bearing twigs, often girdling them. In a wet spring the 
fruit crop may thus be materially reduced, although this form of 
attack is only occasionally serious. In like manner the fungus may 
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