156 QUINCE CULTURE. 
ter Rot, because of the disagreeable taste of the infected 
parts. Since it has been proved that the same fungus 
causes a decay of maturing grapes without the accom- 
panying bitterness, the name of Ripe Rot has been ap- 
plied to the fungus upon both kinds of fruit. That the 
same species thrive upon the quince is shown by the 
fact that the microscopic structure and measurement of 
parts are the same, and the decay can be produced in its 
normal form by inoculating the healthy quince with 
spores that are taken from the grape or apple ripe rot. 
Fig. 144. RIPE ROT OF QUINCE, FROM APPLE. 
A quince, with one side badly infested with the rot, is 
shown in Fig. 148. The quince being still green, there 
is little contrast between healthy and diseased portions ; 
but the latter is evident from the shrunken condition, 
as well as the numerous spore-bearing pimples. to be 
seen. A specimen of ripe quince fruit showing the same 
trouble, but produced by inoculation from the apple, is 
