DIVISION. OF GARDENS AND GROUNDS. 681 
Now the question arises, are any pear trees blight-proof? and if so can they be 
kept in that condition by propagating only from cuttings? 
Answer.—lt may be said that those who claimed that the Kieffer pear would be 
blight-proof simply made a mistake. As its culture extended and plantations were 
set out in different localities cases of blight were reported. When the Kieffer com's 
under the influences which cause blight, it seems to be just as sensitive as many 
other varieties of its species. 
The causes of blight on the pear are not yet understood. The opinion that it is 
caused by bacteria is quite prevalent, but there are many others who maintain that 
bacteria is not the cause of the disease, but exists because of the disease; in other 
words, that bacteria has nothing to do with the origin of disease in plants or ani- 
mals, but let the animal tissue die and it is in the condition ‘to decompose, and can 
only doso by bacterial growth. The same with plants. The germs of bacteria swarm 
in the air, and are always ready to light upon disorganized tissue and perform the 
great and important task of reducing the vegetable world to its ultimate elements. 
Budding upon other than Kieffer stock can have nothing to do with blight. The 
entire foliage being Kieffer will naturally determine and control the cell growth of 
the whole plant. 
The claims made for the Le Conte pear as being blight-proof rest on no better 
foundation. Trees of this variety procured from Thomasville, Ga., which were 
propagated from cuttings, have blighted badly, so badly as to entirely destroy the 
tree. They have suffered more than the Kieffer under similar conditions; that is, 
they were growing within 40 feet of each other. 
If any variety of pear is blight-proof it has not yet been made known, and it is 
beyond controversy that pear trees raised from cuttings are jst as liable to be at- 
tacked by blight as are varieties propagated by any other method. 
COFFEE. 
W. H. M., SANFORD, FLA. 
I shall be pleased to receive, at your earliest convenience, as many coffce plants 
as you can spare me; also as much coffee seed as you can send. 
Ihave had several years’ experience in coffee growing in southern India, and 
want to try it here, as I think the climate and soil well adapted to successful culti- 
vation of coffee. 
Answer.—The Department of Agriculture has for nearly a quarter of a century 
made yearly distributions of coffee plants, sending them to the warmest localities 
in the United States, but the returns have not been of a nature to warrant further 
continuance of the distribution of these plants so far as relates to the object in view 
of establishing a profitable industry. 
It is true that several years ago a small quantity of ripened berries were produced 
on coffee plants growing near the Manatee River, but it was understood that these 
plants were in a very weil sheltered position, and received additional protection 
during the severest weather in winter. Subsequently these trees were frozen to the 
ground by a cold of unusual severity for that locality. 
It is quite certain that coffee can not become a profitable crop at Sanford, Fla., 
where a lowering of temperature down to or below the point of freezing occurs 
almost every winter. Although the freezing point may not be reached, yet occa- 
sional low temperatures in the fall or early winter months retards the ripening of 
the fruit, even when the plant is apparently uninjured. A tropical climate means 
something more than mere exemption from frost. 
Experienced coffee-growers state that the culture is not commercially profitable 
in a climate where the thermometer falls below 50° F. at any time during the year. 
The plant will survive a much lower temperature than the above, but the above 
estimate refers to the value of the crop. 
MUSTARD SEED. 
J. W. H., WEST VIRGINIA. 
I am using in my business a large quantity of imported mustard seed, and being 
desirous of raising the seed in this section I write for information as to its culture. 
Answer.—Black-seeded mustard, Sinapsis nigra, and white-seeded mustard, Sin- 
apsis alba are the kinds usually cultivated. The former is said to have the preference. 
for manufacture into flour. 
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